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 




Small Plates

Crisp Fried Artichoke Hearts  |  9
roasted green chile remoulade • parmesan sea salt

Grilled 4oz. Brie |  13
strawberry mostarda • lemon arugula • balsamic glaze • grilled ciabatta

Tamaya Cornmeal Crusted Calamari  |   15
chipotle-tomato salsa • roasted garlic aioli • micro cilantro

Smoked Trout Cakes  |  16
spring pea remoulade • grapefruit supremes • local microgreens

Soup & Salads

Featured Soup of the Evening | bowl- 8  cup- 5

Baby Kale Caesar Salad |  9
grated parmesan • herb brioche croutons • citrus-anchovy dressing

Strawberry Salad |  9
baby arugula • goat cheese • marcona almonds • raspberry vinaigrette

Mixed Greens Salad |  8
baby field greens • diced mango • blueberries • meyer lemon-ginger vinaigrette


Pan Roasted Branzino |  27
arugula pesto couscous • citrus sautéed carrots & peas • lobster-saffron velouté

Spring Pea & Mushroom Ravioli  |   24
roasted whole garlic cloves • asparagus • grated parmesan • herb cream sauce

Braised Petite Lamb Shank |   29
garlic braised baby bok choy • mascarpone whipped potatoes • mint gremolata • natural jus

Grilled 14 oz Beef Ribeye |  38
bacon & cream smashed potatoes • grilled asparagus • foie gras butter • roasted garlic demi-glace

Citrus Brined Half Chicken |  27
parmesan soft cooked polenta • sautéed sugar snap peas & mushrooms • green chile-truffle béchamel

Grilled Local Bison Burger |  18
potato bun • cheddar cheese • roasted poblano • grain mustard aioli • salt & vinegar fries

Sides |  7
sautéed sugar snap peas & mushrooms • parmesan soft-cooked polenta • mascarpone whipped potatoes • grilled asparagus • arugula pesto couscous • citrus sautéed carrots & peas • salt & vinegar fries