Served nightly, October 25 – 28


MENU

90% Locally Sourced Menu

Craft Cocktail:
Basil Hayden, St. Germain, Gran Marnier, Peach bitters, fresh black berry & blood orange

Starter:
Watercress and butter leaf lettuce with pickled cucumber, daikon radish and heirloom tomatoes. Served with thyme and Dijon mustard vinaigrette

Entrées:

Potato & Herb Gnocchi
with cremini mushrooms, beets and butternut squash served with brown butter and sage

Achiote & Herb Marinated Grilled Pork Medallions
over roasted winter vegetables with a green apple and cinnamon bordelaise

Fresh Grilled Salmon Fillet
over on a bed of sautéed winter vegetables and kale with a shallot and caper compound butter

Dessert:
Roasted peaches with goat cheese honey and fresh lavender

Cost is 35 per person plus $5 with the optional craft cocktail.

Everything on this menu is sourced from local New Mexico Farms, for the exception of the salmon & pork.

Call for Reservations:
3128 Central Avenue SE, Albuquerque
upscalejoint.com, 505-266-4455

By Chef Tyson Putman

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