Four Course Easter Prix Fixe Brunch
Coming soon...Summer Tasting menu
Chef  Myles' new lighter fare

 
$35pp prix fixe offered in addition to regular menu


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 historic New Mexican Mission style architecture. Come enjoy the Prairie Star difference. We pride ourselves on tailoring each visit to fulfill our guest's needs and desires. Whether it is 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.

We look forward to working with you in creating the magic that is the four-star Prairie Star experience.

  • The Wine Bar opens at 5:00 pm
  • Winter Hours: Dinner seating
    Tuesday - Thursday 5:30 to 8:00pm
    Friday-Saturday 5:30 - 8:30pm
  • 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
roasted garlic aioli • tomato salsa • local microgreens  

Duck Confit in Adobo Tacos | 12
white corn tortillas • house-made queso fresco • fermented spanish onions • Urban Rebel Farms cilantro 

Grilled Individual Brie  | 14
garlic rubbed bruschetta • apple marmalade • Seka Hills elderberry balsamic 

Charcuterie Plate | 16
handmade duck sausage • local bison pâté • house pickles • cured meats • beer bloomed mustard • tart cherry chutney • warm bruschetta

Risotto-Crab Cake Arancini | 9
roasted red pepper coulis • garlic aioli • local microgreens

Gnocchi & Huitlacoche Mac & Cheese | 10
Tucumcari white cheddar • truffle bread crumbs • fresh chopped herbs

Beer Battered Lobster & Shrimp Relleno | 14
calabacita coulis • red chile oil • sage oil • organic arugula


Salads

Simple Mixed Greens Salad | 7
matchstick granny smith apples • sunflower seed brittle • honey-ginger vinaigrette

Organic Arugula Caesar Salad | 8
NM green chile caesar vinaigrette • shaved parmesan • seasoned house-made croutons 

Warm Butternut Squash & Duck Prosciutto Salad | 10
shiitake mushrooms • baby spinach & arugula • sesame vinaigrette 


Signature Dishes

Madrid, NM Bison Tenderloin | 49
pan seared potato pavé • fried brussels sprouts • smoked port wine butter

Harissa Glazed Salmon | 27
wild rice risotto cake • grilled broccolini • citrus "beer blanc" 

Smoked & Pan Roasted Duck Breast | 29
5-spice yam soufflé • roasted beets • Seka Hills elderberry demi-glace

Applewood Bacon Wrapped Airline Pheasant | 32
house-made potato gnocchi • piquillo peppers • spanish onions • organic mushrooms • sherry pan sauce


Entrees

Vegan Spaghetti Squash Tamale | 20
refried miso lentils • braised rainbow chard & caramelized fennel • tomato salsa • coconut crema 

Braised Natural Pork Shank | 26
soft cooked local-milled polenta • braised kale & fried shallots • natural jus • orange gremolata

Prosciutto Crusted Grilled Organic Chicken Breast | 22
crema fresca mashed potatoes • grilled broccolini • red chile demi-glace

Tamaya Blue Corn Ravioli | 21
autumn squash & organic mushroom filling  • ricotta • local goat cheese  • smoked gouda • sage cream sauce • pumpkin oil

Local 100% Grassfed Bison Burger | 15
warm potato bun • roasted garlic aioli • Tucumcari white cheddar • tart cherry chutney • fried onions • julienne potato fries

Semolina Crusted Whole Rainbow Trout | 27
miso braised lentils • sauteed butternut squash & shiitake mushrooms • coconut chimichurri