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 Pueblo of Santa Ana.  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 & Thursday  5:00-8:00pm
    Friday & Saturday 5:00-8:30
  • Phone 505. 867.3327
  • All major credit cards are accepted
  • Find holiday prix fixe menus here 



Prairie Star is NM Safe Certified
Advance online reservations are strongly recommended 
Beginning July 29, 2021, ALL guests and employees must wear masks when entering and moving about the restaurant.  In the dining rooms, masks may be removed when seated, but replaced if leaving the table for any reason.

Small Plates

Parmesan & Prosciutto Artichoke Hearts | 5
roquefort cheese fondue • toasted sumac

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

Soup & Salads

Chef Myles' Soup of the Evening | bowl 7  cup 4

Chopped Bibb Caesar Salad | 8
grated parmesan • garlic & wild rice croutons • herb-anchovy dressing

Strawberry Salad | 9
baby spinach • Tucumcari feta cheese • marcona almonds • balsamic-basil vinaigrette

Mixed Greens Salad | 7
baby field greens • grapefruit segments • red beet confit • lemon-ginger vinaigrette

Signature Dishes

Pan Roasted Branzino | 23
citrus gremolata risotto • sautéed almond haricots verts • spring pea puree

Cast Iron Smoked Half Chicken | 21
creamy three-cheese Israeli couscous • caramelized baby carrots • natural jus


Spinach Three-Cheese Agnolotti | 20
Tamaya yellow cornmeal pasta • english peas • herb-parmesan pesto cream sauce

Petite New Zealand Lamb Rack | 29
quinoa & pecan tabbouleh pilaf • sautéed baby green beans • Seka Hills elderberry-shallot reduction

14oz. Prime Ribeye Steak | 45
scallion smashed fingerling potatoes • garlic sautéed asparagus • cabernet demi-glace

Grilled Local Bison Burger | 15
potato bun • roasted garlic aioli • crisp cheese relleno • truffle parmesan fries