Executive Chef Myles Lucero invites you to dine with us.  His menus feature sustainable, fairly traded, humanely raised, non-GMO, organic and locally sourced ingredients, including the bounty of the Santa Ana Pueblo.  Chef Myles and his team put as much care into obtaining wholesome ingredients as they do in preparing them.


The dining rooms present incredible and dramatic views of the Sandia Mountains or the casual and cozy ambiance of the historic adobe New Mexican Mission style architecture. Since 1986, our guests have enjoyed the Prairie Star difference. We pride ourselves on tailoring each visit to fulfill our guest's needs and desires. Whether it is a casual dinner, an anniversary dinner for two, or dinner with your closest friends, we delight in assisting in the selection of the right wines and creating the magical ambience for each occasion.

  • The Wine Bar opens at 5:00 pm Tuesday-Sunday
    Spring/ Summer Hours (March -October): 
  • Dinner seating
    Tuesday- Thursday 5:30-8:30pm 
    Friday-Saturday 5:30-9:00pm
    Sunday 5:30 to 8:00pm
  • Phone 505. 867.3327
  • All major credit cards are accepted
  • Find holiday prix fixe menus here 

 


 

Small Plates

Tamaya Cornmeal Crusted Calamari | 10
basil aioli • chipotle-tomato salsa • Urban Rebel Farms microgreens

Smoked Trout & Potato Cakes | 12
basil crema • blueberry compote • local radishes & microgreens

Seared Rare Tuna Tostados | 14
black bean puree • fresh avocado • threaded peppers • chipotle aioli

Artichokes Rockefeller | 11
spinach • parsley • house pickles • fried shallots • smoked bacon • duck hollandaise sauce

Antipasto Board | 16
foie gras bratwurst • burrata cheese • basil pesto • seasonal pickles • onion-poppy crackers • strawberry agrodulce • marinated olives • balsamic-coffee reduction

Blistered Shishito Peppers | 9
Maldon sea salt • sumac • roasted garlic cloves • fermented soybean dipping sauce

Beer Battered Squash Blossom Rellenos | 13
lobster & shrimp filling • carrot coulis • fennel oil • beet reduction •  local microgreens

Green Chile-Couscous Mac & Cheese | 9
roasted fennel bulb • rendered pancetta • garlic-herb bread crumbs
 


Salads

Baby Field Greens Salad | 7
sliced cucumbers • fresh blueberries • citrus vinaigrette

Strawberry & Beet Salad | 8
organic baby greens • marcona almonds • blood orange vinaigrette

Organic Arugula Caesar Salad | 7
herb-anchovy dressing • parmesan tuile • grated grana padano

Local Heirloom Tomato Caprese | 10
hand-pulled fresh mozzarella • Seka Hills elderberry balsamic pearls • basil pesto • arugula greens • Copay Valley olive oil • Maldon sea salt 

 

Signature Dishes

Artichoke & Three Cheese Ravioli | 21
handmade spinach pasta • fresh english peas & asparagus • basil pesto butter sauce

Cedar Planked Salmon | 27
miso glaze • fermented lemon sticky rice • togarashi asparagus • scallions • sesame vinaigrette

Grilled Australian Rack of Lamb | 28
quinoa & cucumber pilaf • garlic roasted baby carrots • mint gelee • balsamic demi-glace

Garlic & Blue Cheese Crusted Beef Tenderloin | 33
allium smashed potatoes • garlic sautéed haricots verts • mushroom demi-glace
 


Entrees

Tomato Romesco Crusted Chicken Breast | 22
hand-cut spinach pasta • fresh pea vegetable medley • lemon pan sauce

Grilled Prime New York Strip | 39beef roasted potatoes • garlic grilled asparagus • wild mushroom demi-glace

Pan Roasted Wild Alaskan Halibut | 31
fresh fava bean risotto • tri-color baby carrots • fermented lemon vinaigrette • local microgreens

House Ground Steak Burger | 15
warm potato bun • swiss cheese • veal-onion jam • seasonal pickles • julienned fries

Roasted Vegetable Terrine | 20
pastry crust • roasted golden beet • braised leeks • arugula greens • portobello mushroom • carrot coulis • herb oil • balsamic-coffee reduction

Pan Roasted Whole Rainbow Trout | 25
butter popped amaranth • sautéed haricots verts & marcona almonds • red wine-cherry beurre rouge

Summer menu
Coming soon...Summer Tasting menu
Chef  Myles' new lighter fare

prix fixe offered in addition to regular menu