Pan seared scallops served atop an avocado puree, garnished with a fresh basil aioli, watermelon radish and a roasted garlic butter sauce.

Roasted garlic, chorizo, leak, jalapeno and cherry tomatoes, served in a coconut fish broth with a slice of sourdough toast.

Toasted quinoa, shallots, feta, roasted garlic and fresh basil, stuffed into 3 mini peppers, severed atop a jalapeno hummus with a chimyo red chile oil.

Organic locally sourced chicken breast cut into 3 tenders and fried seasoned panko crumbs, served with our hatch green chile ranch and house made sweet potato kettle chips.

A fresh spinach and arugula mix, tossed in our house made basil vinaigrette, cherry tomatoes, cucumber, red onion, black olives, and tumcumcari feta cheese.

Organic spinach, locally sourced strawberries, tucumcari feta cheese, cashew pieces and shaved almonds, tossed in our house made lemon honey vinaigrette.

Seared ahi tuna served atop a wasabi ponzu aioli, organic spring mix, ginger, fennel, and diced celery root tossed in our house made grapefruit white wine vinaigrette, garnished with watermelon radish and fennel sprigs.

Roasted pinion, beet root, tumcumcari feta cheese, butternut squash and an organic baby kale mix, tossed in our house made balsamic vinaigrette.

A rainbow trout filet, sauteed spinach and shallots served atop a crispy grilled baby bella mushroom, black olive, red pepper and tucumcari feta risotto cake, topped with a lemon caper oregano sauce.

Grass fed flank steak, served aside sauteed calabacitas, and topped with a creamy roasted poblano sauce.

A roasted hatch green chile stuffed wilh tumcumcari cheddar cheese, served with a green jalapeno rice, atop our chimyo red chile sauce, garnished with our mango radish pico, and local edible flowers.

Roasted eggplant stuffed with quinoa, zucchini, chickpeas, red peppers, tucumcari feta cheese, squash and artichoke hearts, topped with a romesco sauce.

A rich and creamy cheese cake made from scratch with fresh strawberries, served with a strawberry and chocolate sauce, garnished with mint.

Locally sourced organic pear poached with NM raw honey, fresh cinnamon stick, star anise, brown sugar and citrus zest, stuffed with a vanilla and cinnamon mascarpone cheese.

From scratch gluten free chocolate cake, served with a chocolate and raspberry sauce, garnished with fresh aromatic organic mint.

Organic coconut sorbet served with our house made dulce de leche, cake pieces and pineapple segments caramelized in brown sugar and NM raw honey.

Two whole cage free egg's cooked your way, served with roasted organic petite potatoes, tossed in fresh aromatic herbs, served with grass feed NM cherry wood smoked bacon and gluten free artisan toast.

Light n fluffy omelette made with up to three veggies of your choice and one of our breakfast proteins (NM grass feed bacon, ham or organic chorizo).

Two whole cage free eggs cooked over medium, served atop a gluten free rustic muffin and grass feed ham, topped with a creamy house made chimyo red chile hollandaise sauce.

Rustic artisan bread toasted in garlic butter, organic avocado and heirloom tomatoes, topped with 2 basted eggs, aromatic herbs, and a chimyo red chile aioli.

Two whole cage free eggs cooked your way, topped with red chile sauce, served with roasted organic petite potatoes tossed in herbs, and a gluten free flour tortilla.

Gluten free flap jacks made from scratch with flax flour, gluten free flour, organic brown sugar, pinion seeds, sun flower seeds, quinoa and raw honey topped with our brown sugar, quinoa house made and honey syrup.

Fresh strawberries, raspberries and black berries served atop a creamy Greek yogurt, with amaranth grain and organic figs, topped with our brown sugar and honey sauce.

Our house made mix of oats, amaranth, flaxseed, and quinoa, with organic raisins, cranberries, and brown sugar, topped with chia seeds and raw NM honey.

NM sweet grass feed cherry wood smoked chimyo red chile bacon, heirloom tomatoes, organic arugula, rustic artisan toast and our house made chimyo red chile aioli.

Tempura battered halibut, served with an apple and pear coleslaw, sweet potato kettle chips, and our house made hatch green chile tartar sauce.

Roasted red pepper, zucchini, eggplant, our fresh house mode pesto, NM goat cheese, and our balsamic vinegar reduction on a garlic toasted baguette.

Rustic artisan toast, tucumcari green chile Jack and cheddar cheese, served with our house made sweet potato kettle chips.

NM sweet grass feed ground beef, hatch roasted green chile, tumcumcari cheddar cheese, and chimyo red chile aioli served on an artisan gluten free burger bun with sweet potato kettle chips.

Grilled salmon served atop quinoa and sauteed spinach, with roasted carrots and a roast carrot puree, topped with a lemon honey sauce.

Organic locally sourced tea.