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Prairie Star Dining Room


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 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.

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

 

 

Prairie Star is NM Safe Certified--  As of December 2, we will be open for curbside carryout only, on Wednesday and Saturday evenings.  The menu is a three course Wine & Dine Prix fixe for two that includes a bottle of wine for $69.  You can find the weekly menu on the popup to this page or on our Facebook, Instagram of Twitter accounts. We can also offer the three course dinner without wine for those who do not imbibe.  

*Per current health orders, a face covering is required when picking up orders.  
Please call in your order 4:30 to 7:00 Wednesday or Saturday for pickup at 5:00 to 7:30pm.

Operations are subject and limited to the current NM Governor's Public Health orders. Please note we do our best to keep up with the changes, but all information on this website is subject to change at any time. Questions may be addressed to pstar@santaanagolf.com
Sorry, our full menu below is not available at this time.  We are optimistic for the future when Chef Myles will debut a new seasonal menu.  
 

Small Plates

Tamaya Cornmeal Crusted Calamari | 11
chipotle-tomato salsa • roasted garlic aioli •  micro cilantro

Blistered Shishito Peppers | 7
Maldon smoked sea salt • miso emulsion

Soup & Salads

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

 

Entrées

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