Lambert's of Taos, Restaurant and Bar
The Wine List
The Bar Menu
The Menu
The Dessert Menu
About Lamberts

Executive Chef Ky Quintanilla.
Starters

In addition to those below, there are
     specialty starters and salads which change daily.
Madeira onion soup with a gruyere crostini 6.
Chilled gazpacho with avacado mousse 6.
Trio of international cheeses with grilled bread,
walnuts and apples
13.
Wild mushroom risotto with truffle oil
and reggiano parmesan cheese
13.
Crispy Maryland-style crab cake
with roasted garlic remoulade
16.
Steamed mussels in a roasted tomato pesto broth
with grilled garlic bread
half order         11.
full order         17.
Grilled lamb tenderloin served
with a warm lentil salad and feta cheese
18.



Salads

Marinated roasted beet salad on greens
with goat cheese and pumpkin seeds
9.
Classic caesar with parmesan crisp & anchovy 9.
Bibb lettuce, grilled radicchio, cucumber
and organic heirloom tomatoes
with danish blue cheese vinaigrette
10.
Organic arugula with strawberries,sautéed red onions
& crispy prosciutto warm champagne vinegar,
macadamia nuts & manchego cheese
10.
Insalata caprese with italian buffalo mozzarella,
organic heirloom tomatoes, basil chiffonade,
california olive oil & 15 year old balsamic vinegar
13.



Entrées

In addition to the entrees below, we have
     daily speciality entrees including grilled game meats
          & two different fresh or seafood items
               prepared in uniquely delicious ways
                    with seasonal ingredients.
Calabacita and Feta Cheese Tamales
chimayo red chile sauce, poached green apple,
vegetable medley and wild honey cilantro rice
22.
Free Range Chicken Roulade filled with
ricotta salata, with toasted pistachio nuts,
shallot sherry cream sauce, roasted spaghetti squash
and spinach timbale
26.
Glazed Roasted Duck with apricot chipotle sauce,
sweet potato fries and marinated green bean salad
28.
Grilled Medallions of Beef Tenderloin
with brandied wild mushroom demi-glace and
castello danish blue cheese mashed potatoes
32.
Grilled Filet Mignon with horseradish crème,
red wine demi glace,
steak fries and grilled asparagus
35.
Blackened "American Kobe" Striploin Steak
with garlic butter, red bell pepper coulis,
herbed bacon potato pie and braised local greens
38.
Pepper Crusted Lamb Loin
Grilled Colorado Lamb with a red wine demi-glace,
three cheese ravioli and buttered vegetable medley
38.

We accept M/C, Visa, American Express and Diners Club.

Please allow us to add 20% gratuity to parties of
five of more.

There will be a $2.00 charge for split plates.







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Taos Restaurant Group

Best of Taos

BEST OF TAOS 2009
PEOPLE'S CHOICE AWARDS


FIRST PLACE
Best Restaurant
Restaurant With Best Service

SECOND PLACE
Best Chef
Best Romantic Restaurant