Steamed Globe Artichokes served with Roasted Garlic Aioli and toasted Pine Nuts
Dandelion greens, Radish Sprouts, diced Avocado, and New Mexican Goat Cheese with a Rhubarb Honey reduction
Cream of Asparagus Soup with aged Spanish Sherry, garnished with Carrot Crisps
Dijon-crusted Rack of New Mexican Lamb
Mango and Chimayo Red Chile Chutney
Braised Fennel and Leeks
Pommes Anna made with Sweet Potato and Yukon Gold Potatoes
Cherry Clafouti with Bittersweet Chocolate Sauce