Served nightly, October 25 – 28
90% Locally Sourced Menu
Basil Hayden, St. Germain, Gran Marnier, Peach bitters, fresh black berry & blood orange
Watercress and butter leaf lettuce with pickled cucumber, daikon radish and heirloom tomatoes. Served with thyme and Dijon mustard vinaigrette
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
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
By Chef Tyson Putman