MENUS
Our restaurant is open for dinner Tuesday through Saturday. Our menu will honor the New Mexico growing season and change regularly.
SAMPLE MENU
starters
$10
Charred Bread with Tomato Jam
Local crusty bread, roasted tomato jam and garlic
$10
$14
Crispy Brussels Sprouts
Caramelized brussels, champagne vinegar and hot honey
$14
$18
Jumbo Lump Blue Crab Cake
House made crab cake, roasted yukon potatoes, baby spinach and lemon caper aioli
$18
Market Empanadas
A rotational selection of meat and vegetable empanadas with accompanying sauces
$12
Blue Cheese Waffle Fries
Blue cheese fondue, crumbled gorgonzola and scallions
$12
$16
Beet and Celeriac Carpaccio
Shaved root vegetables, burrata, romesco and balsamic
$16
$12
Arugula & Fennel Salad
Baby arugula, shaved fennel, sherry leek vinaigrette, white bean puree and parmigiano reggiano
$12
$13
Green Chile Kale Caesar
NM riff on the Mexican classic with baby kale, crispy parmesan, prosciutto chips and croutons
$13
Market Soup
entrees
$28
Chicken Marsala
Airline chicken breast, marsala sauce, braised cipollinis, broccolini and parsnip puree
$28
$32
Flank Steak
Hand cut Trilogy beef, grilled broccolini, roasted poblano and yukon mash with chimayo chile salsa
$32
$32
Ravioli Fatti a Mano
Ricotta, spinach, chevre, roasted shitake mushrooms, pomodoro, lemon and arugula-basil pesto
$32
$26
Bean Ragout
Sea peas, confit fennel and tomatoes, leeks, roasted carrots, parmesan and micro greens
$26
$36
Beef Brisket
Red chile roasted brisket, greem chile cheddar grits, buttermilk slaw and red chile bbq
$36
$18
House Ground Burger
A blend of brisket, steak and bacon, cheddar, tomato jam and arugula served with waffle fries
$18
Market Fish
Daily Specials
Butcher's Cut
Daily Specials
cocktails
Thirsty Crow
Reposado, lime, pineapple, verde oleo, chimayo chile
Pink Pony Club
London dry gin, cardamom, hibiscus, kaffir lime, coconut
The Stag
Black peppercorn-infused gin, dry vermouth, absinthe
Forest King
Bourbon, nux alpina walnut, PX sherry, aztec chocolate bitters
The Hares
Brown butter washed rye, sweet vermouth, bitters
Apple Farmer
Vodka, cinnamon, lemon, apple bitters and prosecco
Good News!
Mezcal, prickly pear, lime, allspice dram
beer
Bow & Arrow, Easy Cactus, Dark Lager
Bow & Arrow, Scenic West, HIPA
Bow & Arrow, Proper Pumpkin, Imperial Stout
Canteen, Laid Back, Lager
Ex Novo, Perle Haggard, German Pilsner
Bow & Arrow, Western Roots, Farmhouse Ale
Stella Artois, NA
na sips
Prickly pear, ginger and star anise soda
Blueberry, thyme seltzer
Cherry shrub, lemon tonic
wines by the glass
House White
NV Dom de la Patience, From the Tank, France
Sauvignon Blanc
’23 Honig Winery, Rutherford, California
Pinot Grigio
’24 Terra Alpina, Italy
Chardonnay
’21 Fossil Point, Edna Valley, California
Rose
NV Dom de la Patience, From the Tank, France
Pinot Noir
’23 Calera, Central Coast, California
Barbera D'Asti
’24 Vengore, Campolungo, Italy
Malbec
’23 Marchiori & Barraud, Mendoza, Argentina
Cabernet
’21 Anahata, Columbia Valley, WA
wines by the bottle
WHITE | PINK | ORANGE
‘NV Gaspard, Les Bulles, Sparkling Rosé, FR
40
’22 Cantina Marilina, Sikelè, Terre Siciliane, Grecanico, IT
35
’22 Bow & Arrow, Arbre Vert, Skin Contact Pinot Gris, OR
48
NV Kumpf & Meyer, Riesling, Alsace, FR
48
’23 Rijckaert, Bourgogne, Chardonnay
58
’22 Oudin, Chablis, FR
62
’18 Robert Sinskey Vineyards, Orgia, Napa, CA
82
RED
’23 Cyril & Jean-Mi, Rouge, Cabernet/Syrah, FR
32
’22 Julie Karsten, Metaphysique des Cuves, Cotes du Rhone, FR
38
’20 La Clarine Farm, Gamay, Sierra Foothills, CA
46
’22 Bow & Arrow, Willamette Valley Pinot, Dundee, OR
48
’22 Fatalone, Primitivo, Gioia del Colle, Puglia, IT
48
’18 Hubert & Christian, Les Vins Pirouettes, Pinot Noir, Alsace, FR
56
’22 Marietta, Game Trail, Cabernet Sauvignon, Yorkville Highlands, CA
80
’20 Sexto Elemento, David & Goliath, Bobal, Spain
85
‘18 Robert Sinskey Vineyards, POV, CA
100
’20 Clarisse de Suremain, Monthelie, Les Sous Cours
128
’20 Morgan Truchetet, Nuits-Saint-Georges, Les Topons, FR
162
