FIRST
KALE SALAD
wilted kale, sweet potatoes, hemp seeds, apple cider miso, pickled red onion, parmigiano reggiano | 18
BEETS + BERRIES
smoked beets, mixed berries, goat gouda, radish, arugula | 18
TIRADITO
hamachi, orange, cucumber, lime, peanut, aji amarillo | 23
SPANISH OCTOPUS
white bean purée, romesco, potatoes, preserved lemon | 25
CAULIFLOWER
roasted cauliflower, fermented red pepper, kimchi | 18
COUNTRY PÂTÉ
duck confit, pork belly, pistachio, foie tartine on housemade sourdough, apple + radish | 21
SECOND
ATOLE DE GRANO
masa harina, blue posole, hominy, creamy polenta, poblano, delicata + butternut squash, preserved lime, cilantro | 36
RIGATONI
smoked carrot bolognese, vegan ricotta, parmigiano reggiano | 34
MAINE LOBSTER
yellow thai-style curry, delicata squash, cilantro, jasmine rice | 47
ROASTED SEA BASS
parsnip purée, soubise, brussels sprouts, pomegranate | 48
48-HOUR BEEF SHORT RIB
chermoula, broccolini, roasted carrots, pickled red onion | 50
VENISON
molé poblano, koji cabbage, chestnut purée | 54
SWEETS
TART
hazelnut chocolate, dulce de leche, pear sorbet, pink peppercorn | 15
HAWAIIAN MOCHI CAKE
mango sorbet, tahini caramel, fueilletine | 15
AFTER-DINNER DRINKS
COCCHI ‘DOPO TEATRO’ VERMOUTH AMARO 10 (3 oz)
bitter and herbal with notes of cocoa, black cherry, rhubarb, clove
enjoy neat or with tonic over ice
VILLA OEIRAS CARCAVELOS 15 YR | 14 (3 oz)
salted honey, hazelnuts, stewed figs
pairs with concord grape, tart
SEASONAL LOCAL PRODUCE PARTNER: RIO LUCERO FARMS (TAOS, NM)
MENU SUBJECT TO CHANGE. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. ENTREE SHARING MAY BE SUBJECT TO A SHARE FEE.