Certified kobe beef, green chile, Cheddar, bacon, potato chips.

Jidori chicken, napa cabbage.

Thin-sliced fresh turkey breast, toasted focaccia, french-fried and caramelized onions.

Spicy smoked beef, sauerkraut, pickled chiles, ballpark mustard.

Preserved mango, cucumber, serrano, shrimp, mojito vinaigrette.

House-made nixtamal tortillas, Avocado butter.

Jean Bertranou L'ermitage-Style; lemon, capers, onion, toast.

Mixed greens, olives, tomato, purple peruvian potato, tequila lime vinaigrette.

Gruyere, garbanzo puree, Spanish chorizo.

Pork shoulder in Socorro red chile sauce with Goat cheese.

Spicy smoked beef, sauerkraut, pickled chiles, ballpark mustard.

Hass avocado with corn, ripe tomato, cilantro, and serrano chiles.

Tempura squid rings, hopi vegetables, yuzu-lemon aioli.

heirloom tomato, seedless watermelon, herbal Bueno, sweet basil cotija, rose wine balsamic vinaigrette.

Knife and fork taco with seared bay scallops, arugula, poblano chile sauce, watermelon radish.

Yellow tomato, cucumber, Jerez vinegar, pumpkin seed pesto.

White wine, garlic, peppers, Spanish chorizo, cherry tomatoes, butter.

Fava bean puree, peppers, prosciutto wrapped lettuce mix.

Heirloom white corn tortillas with avocado Indian butter.

Avocado, crema, heirloom tomato salsa, crisp corn tortilla chips.

Fresh jicama wafers, escabeche, Avocado, cilantro, pickled ginger.

Locally raised buffalo, squash, mushrooms, kale, Cream cheese poblano sauce.

Certified Kobe beef, green chile, cheddar, bacon, Kennebec potato chips.

Achiote marinated, seared tuna steak, bok choy, wasabi mashed potatoes.

Seafood medley, Spanish chorizo, chicken, saffron rice, snap peas, asparagus, tomatoes.

Organic chicken breast, Spanish Blue cheese, pesto, polenta.

Sustainably sourced Angus filet, black truffle gnocchi, calabacitas, mushroom demi.

Tortillas florals, roasted cauliflower, watercress, mushrooms, pickled radishes, curry salsa.

Pan seared ruby trout, couscous, crema, southwestern succotash, green chile butter.

Pan seared sea scallops, polenta, calabacitas, chicos, tomatillo sauce.

Tender chile-braised beef rolled in corn tortillas, new potatoes, pearl onions, green chile, mustard seed sauces.

Black quinoa, peppers, shallots, asparagus, aji amarillo chile sauce.

Northern New Mexico lamb chops, southwestern succotash, red wine jus.

With grilled bell pepper and Turkish apricot bbq sauce.

With mole and grilled pineapple.

With tomatoes, scallions, cilantro, and jalapeño.

With cherry tomatoes and arugula.

With sriracha.

With slaw, peanut sauce, mint leaf.

With lemon aioli.

For two, with cabbage, chiles, onions, and a stack of flour tortillas.

With mole.

With smashed potatoes and tomatillo salsa.

With goat cheese and white corn soft tortillas.

Thick cut.

English muffin, jamon serrano, poached eggs, chipotle bearnaise.

Soft grits, poached eggs, lardons rajas, calabacitas, queso Cotija.

Three hen eggs, chorizo queso idiazabal, salsa piquillo.

Pancakes, fresh blueberries, Pedro Ximenez blueberry compote.

Tempura squid rings, hopi vegetables, yuzu-poblano drizzle.

Blue corn tortillas, fried hen eggs, black beans, Shredded cheese.

Avocado, crema, heirloom tomato salsa.

Scrambled eggs, Cheddar and Jack Cheese.

Redand green bell pepper soup.

Farm mix lettuces, tomato, tequila vinaigrette.

Sirloin, green chile, Cheddar, bacon, Kennebec potato chips.

House-made nixtamal tortillas.

Braised brisket, fingerling potatoes, peppers.

Coffee custard, candied fruit.

Popcorn ice cream, apricot sorbet.

Eloisa's traditional recipe with popcorn ice cream.

Chef pedlar's five-course tasting menu pays tribute to 1 of America's greatest artists and the foods she grew and cooked at her Abiquiu home.