Cointreau Empress Gin and Fevertree Grapefruit

Unicorn Tears

A hearty soup made with roasted corn and green chile.

Roasted Corn Green Chile Soup

Kasama Rum Hennesy Cognac and Fresh peach Served in a bird cage

Bad Birdie

Succulent lobster medallions served as an exquisite dish.

Maine Lobster Medallions

Chopped lamb mixed with spices and served with fresh apricot sauce.

New Mexico Chopped Lamb

A local filet served with a balsamic pomegranate reduction and potatoes.

Local House Filet w/ Balsamic Pomegranate Reduction & Potatoes Chateau

A sweet sauce made from pureed New Mexico apricots, honey, and whole grain mustard.

Fresh Apricot Sauce

Four Roses Bourbon Cherries mint and Ginger

Cherry Bourbon Smash

Tender braised pork belly served with seasonal vegetables.

Braised Pork Belly w/ Grilled Farmer’s Market Vegetables

An appetizer featuring grilled peaches, red onions, and goat cheese.

Grilled Peach, Red Onion & Goat Cheese Tartlet

Salmon/Orange Sesame Shrimp/Crab Cake Goma Wakame & Calamari Ceviche

The Sampler

Grey Goose Pear Vodka, St Germaine and lime juice, Tastes like a ripe Bartlett pear

The Great Divorce Martini

Finest Steaks and Seafood in Santa Fe Specialzing in Tableside presentations Caesar Salad

Dinner for Two

Creamy asparagus soup topped with crispy smoked bacon.

Asparagus Soup with Smoked Applewood Bacon

Four Roses Bourbon Ginger Liquor Cinnamon Tinture

Adobe Disneyland

Pecan Expresso Martini  Using rolling still out of Taos

Walk of Shame

Star Wars Themed Tiki  Cinnamon Pineapple and Rum

The Blunt Force

To Honor our 20th Anniversary The Best of the Best in one Glass Classe Azul Reposado and Bauchant margarita Served up

The Chingon

Chopped New Mexico lamb mixed with spices and served with fresh apricot sauce.

Chopped New Mexico Lamb

Ricotta doughnut served with house-made royal glaze.

Zeppoli Ricotta Doughnut w. House Made Roayale Glace

Patron Tequila Passion fruit Juice cherry Bitters and our own creation Smoke bubble you pop!

Love Bubble Margarita

Roasted Peachs with Mijenta Reposado tequila

Peach Margarita

Blackberries and Blue whale gin in a frothy bathtub cocktail

Schnozzberries Taste like Schnozzberries

Passion Fruit and Pineapple Juice in a A Rum Cocktail served in a Milk Carton

Dame Tu Leche

Fill a cocktail glass with ice to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine Cointreau, Empress Gin, and fresh lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Ingredients

Remove the ice from the cocktail glass and strain the mixture into the glass.

Strain and Serve

Top the cocktail with Fevertree Grapefruit Tonic Water. If desired, sprinkle edible glitter on top for a magical effect.

Add Tonic and Garnish

Serve immediately and enjoy your refreshing Unicorn Tears cocktail!

Enjoy

Cointreau

Empress Gin

Fevertree Grapefruit Tonic Water

Fresh Lime Juice

Ice Cubes

Edible Glitter (optional)

Preheat the oven to 400°F (200°C). Spread the fresh corn kernels on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes or until the corn is slightly charred. Remove from the oven and set aside.

Roast the Corn

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cumin, and cook for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Add the roasted corn, chopped green chiles, vegetable broth, coconut milk, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Combine Ingredients

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

Blend the Soup

Stir in the lime juice and fresh cilantro. Taste and adjust seasoning if necessary. Serve hot with additional cilantro on top if desired.

Finish and Serve

fresh corn kernels

green chiles, roasted and chopped

onion, diced

garlic, minced

vegetable broth

coconut milk

olive oil

cumin

salt

black pepper

lime juice

fresh cilantro, chopped

In a blender, combine ripe fresh peaches with a splash of water and blend until smooth. Strain through a fine mesh sieve to remove any solids.

Prepare the Peach Puree

In a cocktail shaker, add the Kasama Rum, Hennessy Cognac, fresh peach puree, simple syrup, and lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a bird cage-shaped glass filled with ice. Top with club soda and garnish with fresh peach slices and mint leaves.

Serve the Cocktail

Add the fresh peach slices and mint leaves on top for garnish. Serve immediately.

Garnish

Kasama Rum

Hennessy Cognac

Fresh Peach Puree

Fresh Peach Slices

Simple Syrup

Lemon Juice

Mint Leaves

Club Soda

Start by removing the lobster meat from the shells. Cut the lobster tails down the center and carefully remove the meat. Cut the meat into medallions.

Prepare the Lobster

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Melt the Butter

Add the lobster medallions to the skillet and season with salt, black pepper, and paprika. Cook for about 3-4 minutes on each side until the lobster is opaque and cooked through.

Cook the Lobster Medallions

Once the lobster medallions are cooked, drizzle with lemon juice and sprinkle with fresh parsley. Toss gently to combine.

Add Lemon and Parsley

Plate the lobster medallions and drizzle with any remaining garlic butter from the skillet. Serve immediately.

Serve

Maine lobster tails

Unsalted butter

Garlic cloves, minced

Lemon juice

Fresh parsley, chopped

Salt

Black pepper

Paprika

In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 1 minute. Then add the ground lamb, cumin, smoked paprika, coriander, salt, and pepper. Cook until the lamb is browned and fully cooked, about 8-10 minutes. Stir in chopped cilantro and remove from heat.

Cook the Lamb

In a small saucepan, combine chopped dried apricots, water, honey, lemon juice, and cinnamon. Bring to a boil over medium heat, then reduce heat and let it simmer for about 10-12 minutes or until apricots are soft. Remove from heat and let cool slightly.

Prepare the Sauce

Spoon the cooked lamb mixture onto plates and drizzle with apricot sauce. Serve warm.

Plate the Dish

ground lamb

garlic cloves, minced

ground cumin

smoked paprika

ground coriander

dried apricots, chopped

water

honey

lemon juice

cinnamon

Season the filet mignon on both sides with salt and black pepper.

Season the Filet

In a skillet, heat olive oil over medium-high heat. Add the filet and sear for 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

Sear the Filet

Remove filet from skillet and let it rest for 5 minutes.

Rest the Filet

In a saucepan, combine balsamic vinegar, pomegranate juice, and honey.

Bring the mixture to a boil over medium heat. Reduce heat and simmer until the sauce thickens, about 15-20 minutes.

Cook the Reduction

If desired, strain the sauce to remove any solids.

Strain (Optional)

In a pot, boil small potatoes until tender, about 15-20 minutes. Drain and let cool slightly.

Boil the Potatoes

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Cut potatoes in half and add to the skillet. Season with salt and black pepper, and cook until golden brown, about 5-7 minutes.

Sauté the Potatoes

Sprinkle with chopped parsley before serving.

local filet mignon

balsamic vinegar

pomegranate juice

small potatoes

butter

fresh parsley, chopped

Wash the New Mexico apricots thoroughly, then pit and chop them into smaller pieces.

Prepare the Apricots

In a blender or food processor, combine the chopped apricots, honey, whole grain mustard, lemon juice, and salt. Blend until smooth.

Blend the Ingredients

Taste the sauce and adjust the sweetness or acidity if needed by adding more honey or lemon juice to your preference.

Taste and Adjust

Transfer the sauce to a jar or airtight container. You can serve it immediately or store it in the refrigerator for up to a week.

Store or Serve

New Mexico apricots

Honey

Whole grain mustard

In a cocktail shaker, add the fresh cherries, mint leaves, lime juice, and simple syrup. Use a muddler to gently press the ingredients together to release the juices and flavors.

Muddle the Ingredients

Pour in the Four Roses Bourbon and add ice cubes to the shaker. Shake well until chilled.

Add Bourbon and Ice

Strain the mixture into a glass filled with ice. Top off with ginger beer and gently stir to combine.

Garnish with additional mint leaves and a couple of whole cherries for presentation.

Four Roses Bourbon

Fresh Cherries

Fresh Mint Leaves

Ginger Beer

Lime Juice

Season the pork belly with salt and black pepper. In a large pot, heat a small amount of oil over medium heat and sear the pork belly on all sides until golden brown.

Prepare the Pork Belly

Add garlic, bay leaves, chicken broth, soy sauce, and honey to the pot. Bring to a simmer, cover, and reduce heat to low. Braise for 2 to 3 hours, or until the pork is tender.

Braise the Pork

Once cooked, remove the pork belly from the pot and let it cool slightly. Slice into thick pieces.

Cool and Slice

In a large bowl, toss the zucchini, bell peppers, and asparagus with olive oil, salt, pepper, and balsamic vinegar.

Prepare the Vegetables

Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes or until tender and slightly charred.

Grill the Vegetables

On a plate, arrange the grilled vegetables and top them with slices of braised pork belly. Drizzle with some of the braising liquid if desired.