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

Parmesan & Fried Prosciutto Artichoke Hearts | 7
basil pesto • toasted sumac

Local Bison Short Rib Pot Stickers | 10
house-made chile oil • soy reduction •  radish & scallions

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

Soup & Salads

Featured Soup of the Evening | bowl- 7  cup- 4

Caesar Salad | 8
grated parmesan • shaved radish • herb brioche croutons • citrus roasted garlic dressing

Strawberry Salad | 9
baby arugula • local feta cheese • marcona almonds • balsamic-basil vinaigrette

Mixed Greens Salad | 8
baby field greens • grapefruit segments • red beet confit • fermented lemon-ginger vinaigrette


Pan Roasted Alaskan Halibut | 31
citrus gremolata risotto • sautéed haricots verts • spring pea puree

Spinach Three-Cheese Agnolotti | 21
roasted garlic cloves • asparagus • english peas • herb-parmesan cream sauce

Grilled New Zealand Lamb Loin | 30
quinoa & toasted pecan tabbouleh • Tucumcari feta cheese • sautéed baby green beans

14 oz. Native American Beef New York Strip | 37
herb & butter smashed fingerling potatoes • garlic sautéed asparagus • cabernet demi-glace

Smoked & Grilled Half Chicken | 24
Tamaya Blue cornmeal spoonbread • harissa glazed baby carrots • natural jus

Local Grassfed Bison Burger | 17
potato bun • basil aioli • tomato • fresh mozzarella • hand-cut steak fries

Sides | 6
sautéed haricots verts • harissa glazed baby carrots • garlic sautéed asparagus •quinoa & toasted pecan tabbouleh • herb & butter smashed fingerling potatoes