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 Pueblo of Santa Ana. Chef Myles and his team put as much care into obtaining wholesome ingredients as they do in preparing them.
The dining rooms and patio 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.
Tamaya Cornmeal Crusted Calamari | 11
chipotle-tomato salsa • roasted garlic aioli • micro cilantro
Blistered Shishito Peppers | 7
Maldon smoked sea salt • miso emulsion
Soup du Jour | bowl 7 cup 4
Heirloom Tomato Caprese | 10
local basil • basil oil • Maldon smoked sea salt • EVOO
Chopped Caesar Salad | 10
crisp romaine • grated parmesan • house-made focaccia croutons • herb anchovy dressing
Mixed Greens Salad | 7
baby field greens • blackberries • cucumbers • raspberry vinaigrette
Roasted Sweet Corn Ravioli | 20
yellow cornmeal pasta • smoked bacon • fresh basil • garlic cream sauce • basil oil
Smoked Cast Iron Half Chicken | 20
butter smashed fingerling potatoes • sautéed green beans • natural jus
Grilled Local Bison Burger | 15
potato bun • brie • roasted garlic aioli • cornmeal fried onions • truffle parmesan fries
Miso Glazed Alaskan Halibut | 29
garlic & ginger baby bok choy • english pea risotto • soy reduction • chile oil
Grilled Angus Ribeye | 34
butter & cream mashed potatoes • garlic sautéed baby carrots • herb jus • horseradish cream
Prairie Star is closed until the 28th in preparation for re-opening of the
dining rooms, patio & two private dining ramadas
Open Wednesday April 28th
Wednesday and Thursday 5:00-8:00pm | Friday and Saturday 5:00-8:30pm
We will let you know when we are ready to take reservations
Please do not leave voicemails as we do not have staff onboard yet
Chef Myles will debut his new Spring menu
and will offer carry-out for those not ready for onsite dining
Wine and Dine will revert back to Wednesdays and Thursdays
Also a private dining menu, limited advance reservations only, details to follow
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