La merienda Dinner

Tender Greens 8 tender field greens, fresh spring herbs, creamy mint and dill dressing, herbed pecans

Field Plate 12 Los Poblanos Organic Farm sautéed field greens, egg sunny side up, pine nuts, crispy capers, pickled chard Our menus are rooted in what comes from stems our farm as well as our food shed. We call it Rio Grande Valley Cuisine and feature Beet Soup 8 ingredients from our fields. Among them chive crème fraiche, chilled buttermilk beet soup are bacon and pork from our pigs, honey from our bees, as well as stone fruits, Monticello Feature Plate 15 jujubes, figs, cardoons and a variety of fruits and vegetables. In the winter we savory goat cheese custard, black pepper macerated strawberries, grissini, harvest root vegetables from the fields and Monticello NM 16 year old aged organic balsamico grow micro greens in the 1934 Lord & Burnham greenhouse. Pollo Confit Rillette 9 cornichon, green chile mustard, ciabatta crostini

Sausage & Papperdelle Pasta 20 house-made black pepper and pistachio sausage, mushroom and onion fricassee , chevre cream Los Poblanos Honey Bees In support of a perfect ecosystem owner Los Poblanos Pork Loin 28 Armin Rembe (Farmin’ Armin) started keeping bees in 2005. At certain times of larded and brined, honey red chile glaze, root vegetables roasted with the year, you can taste a hint of lavender in coriander our honey. Fun Fact: on average, a honey bee will visit 50 to 100 flowers on a Lamb Two Ways 36 collection trip. chimmichurri rack, carnitas style shoulder, blistered young onions and shallots

Chef’s Selection Vegetarian Entrée 18 stewed bolito beans, fresh tomatoes, wild mushrooms, blue corn gordita, lime crema, avocado pepita salsa

Local farms, fresh

ingredients Some fine local farmers and products we Rhubarb Raspberry Pavlova Artisanal Cheese Plate 15 feature: Amyo Farms, Chispas Farms, Green 9 Mountain Tam triple cream, balsamic Tractor Farm, Old Windmill Dairy, Greek yogurt mousse, laurel caramel fig jam, house-made graham crackers Shepherd’s Lamb, Toad Road Farm, Old Windmill Dairy chevre, lavender Sweetgrass Beef Coop, Old Monticello and fennel pollen, house-made seed Organic Farms, Granja Para la Mañana, Lillet Soaked Savarin 10 Growing Opportunities, and Arca Organics. lemonverbena sorbet, apricot and nut crisps Orgonzola, mint gelee, house-made water crackers Chocolate Panna Cotta 9 blackberry reduction, mint geleé Chef recommends a drizzle of 16 year aged New Mexico Monticello Balsamico on your Artisanal Cheese Plate. $12