Menu
SkyFire Desserts
Dine in a fireside space with resplendent views of our lush mountainscape
Partake in a multi-sensory experience with layered flavors
- Reservations: 505.390.7682 | Online Reservations
Breakfast | 7-10:30AM daily
Lunch | 11AM – 2PM Monday – Friday
Brunch | 11AM – 2PM Saturday & Sunday
Dinner | 5-9PM daily
Dessert
- pistachio frangipane, glazed cherries, elderflower ice cream
- 16
- caramelia ganache, mocha raspberry sorbet
- 16
- macerated strawberries, coconut gel, cilantro sorbet
- 16
- rhubarb compote, lemon curd, basil ice cream
- 16
- honey citrus sauce, cinnamon sugar
- 16
- seasonal selection
- 8 each
Specialty Cocktails
- teller vodka, kahlua, licor 43, espresso
- 18
- choice of red chile or green chile local whiskey, ancho reyes chile-infused tequila, rosemary scent
- 24
Coffee & Tea
brewed | 6
espresso | 6
americano | 6
cappuccino | 8
latte | 8
cat’s pajama | 5
jasmine pearls | 5
café sans café | 5
bishop’s blend | 5
matcha mint | 5
Dessert Wine By the Glass
- 2007 sauternes
- 25
- 2022 sauternes
- 22
- 2013 sauternes
- 15
- pineau des charentes
- 25
- 2018 napa valley
- 50
- 2021 canada
- 45
- 2019 canada
- 20
- 2016 tokaji
- 65
Dessert Wine By the Bottle
- 2014 california
- 155 | 375 mL
- 2014 italy
- 125 | 375 mL
- italy
- 90 | 375 mL
- 1977 france
- 250 | 750mL
- 2016 sauternes
- 800 | 375 mL
After Dinner Libations
niepoort dry white | 12
osborne fine ruby | 12
kopke quinta sāo luiz vintage 2021 | 60
kopke colheita 1998 | 50
kopke colheita 1975 | 110
kopke 20 year tawny | 30
kopke 40 year tawny | 70
kopke 50 year tawny | 95
h&h verdelho single harvest ‘qg’ 2007 | 25
averna | 12
fernet branca | 12
montenegro | 14
nonino | 20
branson vsop | 15
hennessy vs | 21
rémy martin xo grand champagne | 80
hine triomphe grand champagne | 195
nonino grappa ‘il moscato’ | 30
toutaina reserve calvados | 30
christian drouin 1979 | 115
santa fe sprits apple brandy | 25
bodegas barbadillo ‘solear’ | 11
bodegas barbadillo | 12
emilio lustau ‘san emilio’ | 12
bodegas toro albalá ‘don px 1999’ | 18
Please note a 20% service fee is added to all guest checks. Menu offerings are subject to change depending on seasonality and ingredient availability. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
