Lambert's of Taos, Restaurant and Bar
Starters

Madeira Onion Soup
with a gruyère cheese crostini 8

New Mexican Green Chile Stew
with fresh salsa and cheddar 9

Lobster Bisque
with croutons and fresh parsley 12

Soup Trio
small cups of all three soups 10

Wild Mushroom Risotto
with truffle oil and parmigiano reggiano 11

Lamb Wellington
puff pastry filled with Guerin duck pâté, ground lamb
served with Dijon, cornichons, duxelles and red wine demi-glace 14

Almond Crusted Brie
with blackberry coulis and pached apples 12

Steamed Clams & Mussels
in herb-tomato broth and grilled garlic bread 15

Duck Confit
on organic mix greens with french lentil salad 14

Wild Louisiana Chile Dusted Shrimp
with lemon and cocktail sauce ¼ lb 9 / ½ lb 16


Salads

Bibb Lettuce
with cucumber, radish and honey-dijon vinaigrette 8

Marinated Roasted Beets
on organic greens with goat cheese and pumpkin seeds 10

Grilled Radicchio
bibb lettuce, red onion, bacon and champagne-blue cheese vinaigrette 10

Greek Salad
romaine, sun-dried tomatoes, artichoke hearts, kalamata olives, shishito peppers, red onion, feta and red wine-pesto vinaigrette 10

Classic Caesar
with parmesan crisp and anchovy filet 10


Entrées

Colorado Rack of Lamb
garlic mashed potatoes, sautéed vegetable medley and red wine demi-glace
half rack 39
full rack for two 69

Petite Filet Mignon with Lobster Claw
roasted fingerling potatoes, asparagus and béarnaise sauce 37

Meyer Ranch New York Strip
baseball cut and sliced with garlic mashed potatoes, grilled squash, crispy onion rings, fresh salsa and red chile demi-glace 33

Glazed Roasted Long Island Duck
apricot-chipotle sauce on a sauté of sweet potato, caramelized cabbage
and local sweet pea shoots 28

Braised Lamb Shank
goat cheese polenta fries, topped with cranberry relish
and local micro arugula 28

Beef Stroganoff
sautéed beef loin, shallots, wild mushrooms and crème fraîche-dijon sauce on garlic fettuccini with sautéed vegetable medley 23

Chicken Mango Enchilada
stacked blue corn enchilada with chicken & mango chutney,
topped with local green chile, oaxacan & cheddar cheese,
served with black beans & posole 18

Banana Leaf Wrapped Calabacita Tamale
calabacita filled tamale with vegetarian chile, cotija cheese and black beans in sofrito with vegetable medley 18



Please allow us to add 20% gratuity to parties of five of more.
There will be a 2.00 charge for split plates.
Please silence your cellphone.



Taos Restaurants
Lambert's of Taos Restaurant
Join the Lambert's
Mailing List now
and get a
free dessert!



Ky Quintanilla
Executive Chef


Serving contemporary
American cuisine



Our Spring Hours:

Dinner Nightly
5:30pm - close

Sunday Brunch
10:00am - 2:00pm

Happy Hour Nightly
at The Treehouse
Bar & Lounge
4:00-6:00pm

Lunch resumes
Monday May 12th


The Treehouse Bar & Lounge


Lambert's of Taos
123 Bent Street
Taos, New Mexico
575.758.1009

Mailing Address
PO Box 1320
El Prado, NM 87529
trg.lamberts@yahoo.com


Google Map
and Directions
Map and Directions




Taos Restaurant Group

Find us on Facebook



BEST OF TAOS 2013
PEOPLE'S CHOICE
AWARDS
Best of Taos
FIRST PLACE
Best Restaurant