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.
Tamaya Cornmeal Crusted Calamari | 10
sage aioli • chipotle-tomato salsa • Urban Rebel Farms microgreens
New Mexico Green Chile Cast Iron Cornbread | 7
red chile jam • marinated goat cheese
Grilled Individual Brie | 14
spiced apple butter • Spanish membrillo • grilled baguette
Foie Gras Sausage & Rabbit Rillettes | 16
cornichons • mustard • roasted marinated olives • grilled baguette
Crispy Fried Duck Wings | 12
citrus-orange glaze • scallions • pineapple-brussels sprouts kimchi
Steamed Mediterranean Black Mussels | 11
julienned vegetables • grilled baguette • lobster coconut broth
Warm Duck Prosciutto Salad | 10
charred frisée & grilled radicchio • butternut squash • organic mushrooms • mustard vinaigrette
Baby Field Greens Salad | 7
matchstick tart apples • candied almonds • ginger-sumac vinaigrette
Warm Beet & Goat Cheese Salad | 9
frisée • organic baby spinach • walnut crumble • sage oil • balsamic reduction
Autumn Greens Caesar Salad | 7
herb-anchovy dressing • grated parmesan • focaccia croutons
Herb Ricotta Ravioli | 21
handmade pasta • roasted apples & butternut squash • fried sage • hazelnut noisette
Grilled Beef Tenderloin | 34
fried brussels sprouts & walnuts • herb smashed fingerling potatoes • smoked port butter • "french onion" demi-glace
Pan Seared Idaho White Trout | 25
sautéed mushrooms & fermented blueberries • wild rice pilaf • piquillo pepper coulis • Urban Rebel Farms microgreens
Grilled Tomahawk Pork Chop | 36
gorgonzola roasted sweet potatoes • garlic grilled broccolini • shallot demi-glace
Bacon Wrapped Pheasant | 32
mushroom duxelles risotto • sautéed pancetta • napa cabbage & onions • marsala-apple pan sauce
Harissa Glazed Salmon | 27
miso braised french green lentils • brown butter charred cauliflower • ginger-beet vinaigrette
Braised Lamb Shank | 26
gremolata & nixtamal corn risotto • garlic braised greens • red chile jus
Grilled Prime New York Strip | 39
smoked apple-potato mash • garlic grilled broccolini • port wine demi-glace
Three Cheese Chile Relleno | 20
grilled butternut squash • cauliflower risotto • fried brussels sprouts • red chile oil • balsamic reduction
Grilled Airline Chicken Breast | 22
sage pesto späetzli • garlic & chile sautéed rapini • gorgonzola pan sauce
Fall Menu