The Prairie Star Restaurant at Santa Ana Golf Club offers an unforgettable dining experience. Housed in an old adobe mansion, the warmth and intimacy of Prairie Star is intoxicating. You may absorb the atmosphere of handmade adobe walls, fireplaces and full viga and latilla ceilings, while enjoying awe-inspiring and sweeping views of Santa Ana Golf Course and the Sandia Mountains.
Chef Heath VanRiper masterfully creates stunning Contemporary New American cuisine with global influences and changes our menu seasonally to reflect the freshest ingredients available. Each dish is carefully crafted from abundant locally produced and the finest ingredients and for unique flavor combinations and flair of presentation.
Our full-time Sommelier, Samuel McFall, has developed the area's finest and most innovative wine program, boasting all Riedel stemware. Our award-winning wine list (Wine Spectator Award of Excellence since 1994) complements the menu with over 2000 bottles, 500 selections and over 50 wines by the glass-- either half or full glass. The dining rooms present incredible and dramatic views of the Sandia Mountains in any season. Come enjoy the Prairie Star difference.
We pride ourselves on tailoring each event to fulfill our guest's needs and desires. Whether it is an anniversary dinner for two, a corporate outing, a wedding reception for 200, or dinner with your closest 400 friends, we delight in crafting just the perfect menu, assisting in the selection of the right wines and creating the magical ambience for each occasion. We look forward to working with you in creating the magic that is the four-star Prairie Star experience.
Tuesday thru Sunday (Closed Monday)
Cocktail service begins at 5:00pm and dinner from 5:30 pm - 9:00 pm
To make a confirmed dinner reservation, click here
My passion for food began in my childhood on my grandparent's ranch in Wyoming where summers are dry and the winters are long. They canned, bottled and preserved just about everything on the ranch, including grapes and rhubarb to make wine. When we couldn't make it to the store, we would walk out to the well house to do what ranchers call "shopping." These early experiences instilled in me an appreciation for freshness and the style of scratch cooking you choose from this evening. I have found that the pursuit of a great meal isn't magic, or a great chef's secret; I believe it is determined by the amount of passion put into the food. I invite you to share in my philosophy, passion and love of cooking tonight.
