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Restaurant Week 2017
Join us during Restaurant Week for a special three course prix fixe menu taken right out of our cookbook. Pricing is 
$45.00 per person not including beverages, tax and gratuity and for an additional $30.00 we will include a personalized cookbook signed by Chef Martin! To make a reservation please call 505.820.0919.

Three Course Cookbook Menu

Appetizer
Grilled Pear and Goat Cheese Salad (p. 52)
Chestnut Honey + Orange Brioche Croutons + Arugula Oil

Roasted Butternut Squash-Green Apple Bisque (like p.16)
Rosemary-Lemon Glazed Prawns + Brie Fondue +Asian Pears
Brown Butter-Winter Squash Cake + Spiced Pecans

Taleggio and Butternut Agnolotti (p. 111)
Parmesan-Pecan Crumbs + Truffle-Brown Butter

Entree
Pan Seared Salmon (p. 192)
Prosciutto + Koshihikari Rice + Lemon Sabayon

Seared Chicken Breast (p. 157)
Glazed Cipollini Onions + Charred Oaxacan Chichilo Sauce

Spice Rubbed Beef Short Ribs (p. 226)
Black Plums + Glazed Porcinis + Potatoes

Vegetarian Tasting Plate
Plum Tomato-Caramelized Onion Tart (p. 130)
Roasted Cauliflower Steaks

Oyster Mushroom Stew + Walnuts (p. 141)
Lemon-Saffron Arancini + Pickled Beets
Golden Raisin-Herb Salad (p. 144)
Black Bean Soup

Desserts
Pear Semifreddo (p. 290)
Champagne Pears + Toasted Walnuts + Sponge Cake + Pear-Yogurt Pudding

Molten Bittersweet Chocolate Cake (p. 294)
Caramel Popcorn Tuile + Earl Gray Tea Ice Cream + Banana Caramel

Assorted Housemade Ice Creams & Sorbets