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
  • Dinner seating:
    Wednesday- Thursday 5:30-8:00pm 
    Friday-Saturday 5:30-8:30pm
  • Phone 505. 867.3327
  • All major credit cards are accepted
  • Find holiday prix fixe menus here 



Small Plates

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

New Mexico Green Chile Cast Iron Cornbread | 9
red chile jam • marinated goat cheese

Grilled Individual Brie | 14
Spanish membrillo • elderberry reduction • baguette crostini

Crispy Fried Duck Wings | 12
citrus-orange sauce • crisp rice noodles • pineapple kimchi

Seared Smoked Trout Crepes | 11
roasted winter squash • green chile bechamel • seared frisée

Foie Gras Sausage & Goat Cheese Flatbread | 13
baby spinach • piquillo peppers • smoked mozzarella •herb mascarpone •balsamic reduction


Grapefruit Supremes & Brie Crostini | 10
charred frisée & grilled radicchio • smoked hazelnuts • mustard vinaigrette

Baby Field Greens Salad | 7
matchstick tart apples • toasted almonds • ginger-sumac vinaigrette

Warm Beet & Goat Cheese Salad | 9
frisée • organic baby spinach • walnut crumble • sage oil • balsamic reduction

Bibb Lettuce Caesar Salad | 7
garlic-anchovy dressing • grated parmesan • house-made focaccia croutons


Signature Dishes

Organic Mushroom Ravioli | 21
house-made pasta • roasted apples & butternut squash • sage cream sauce

Grilled Beef Tenderloin | 34
fried brussels sprouts & walnuts • herb smashed fingerling potatoes • red wine demi-glace • caramelized onion-bacon compound butter

Snake River Golden Trout | 23
sautéed organic mushrooms & butternut squash • tri-color quinoa pilaf • piquillo pepper coulis • Urban Rebel Farms microgreens

Local Grassfed Bison Burger | 15
grilled potato bun • roasted garlic aioli • brie cheese • sliced jalapenos • crisp onion strings • seasoned pommes frites


Bacon Wrapped Pheasant | 29
handmade sweet potato gnocchi • sautéed pancetta • organic mushrooms • roasted red peppers  •  caramelized spanish onions • marsala pan sauce

Pomegranate Glazed Salmon | 27
wild rice & apple pilaf stuffed piquillo peppers • sautéed caulallini • grapefruit beurre blanc

Braised Local Bison Osso Buco | 32
green chile-goat cheese soft cooked polenta • garlic braised greens • grapefruit gremolata • red wine jus

Grilled Prime Rib Eye Steak | 39
sour cream mashed potatoes • crispy julienned vegetables • port wine demi-glace

Quinoa & Pecan Crusted Chile Relleno | 20
red chile spaghetti squash tamale • seared frisée • truffle refried black beans • red chile oil 

Grilled Organic Chicken Breast | 22 
dried apricot & vegetable couscous • roasted garlic & broccolini fondue • grain mustard pan sauce

Winter Menu