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
  • November-February Dinner seating:
    Tuesday- 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 • chipotle-tomato salsa • Urban Rebel Farms microgreens

New Mexico Green Chile Cast Iron Cornbread | 7
red chile jam • marinated goat cheese

Grilled Individual Brie | 14
spiced apple butter • Spanish membrillo • grilled baguette

Foie Gras Sausage & Rabbit Rillettes | 16
cornichons • mustard • roasted marinated olives • grilled baguette

Crispy Fried Duck Wings | 12
citrus-orange glaze • scallions • pineapple-brussels sprouts kimchi

Steamed Mediterranean Black Mussels | 11
julienned vegetables • grilled baguette • lobster coconut broth 


Salads

Warm Duck Prosciutto Salad | 10
charred frisée & grilled radicchio • butternut squash • organic mushrooms • mustard vinaigrette

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

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

Autumn Greens Caesar Salad | 7
herb-anchovy dressing • grated parmesan • focaccia croutons

 

Signature Dishes

Herb Ricotta Ravioli | 21
handmade pasta • roasted apples & butternut squash • fried sage • hazelnut noisette

Grilled Beef Tenderloin | 34
fried brussels sprouts & walnuts • herb smashed fingerling potatoes • smoked port butter • "french onion" demi-glace

Pan Seared Idaho White Trout | 25
sautéed mushrooms & fermented blueberries • wild rice pilaf • piquillo pepper coulis • Urban Rebel Farms microgreens

Grilled Tomahawk Pork Chop | 36
gorgonzola roasted sweet potatoes • garlic grilled broccolini • shallot demi-glace


Entrees

Bacon Wrapped Pheasant | 32
mushroom duxelles risotto • sautéed pancetta • napa cabbage & onions • marsala-apple pan sauce

Harissa Glazed Salmon | 27
miso braised french green lentils • brown butter charred cauliflower • ginger-beet vinaigrette

Braised Lamb Shank​​​​​​​ | 26
gremolata & nixtamal corn risotto • garlic braised greens • red chile jus

Grilled Prime New York Strip​​​​​​​ | 39
smoked apple-potato mash • garlic grilled broccolini • port wine demi-glace

Three Cheese Chile Relleno | 20
grilled butternut squash • cauliflower risotto • fried brussels sprouts • red chile oil • balsamic reduction
​​​​​​​
Grilled Airline Chicken Breast | 22 
sage pesto späetzli • garlic & chile sautéed rapini • gorgonzola pan sauce

Fall Menu