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
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
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 • Capay Valley olive oil • Maldon sea salt
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
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