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New Mexico Restaurant Week at Arroyo Vino
February 21 - February 25$45
It’s New Mexico Restaurant Week. Arroyo Vino will be presenting a menu not to be missed. Book your table now.
For Restaurant Week 2017, we are offering a 3-course menu that focuses on savory dishes, and omits dessert. We’ve had many customers request a second first course in lieu of dessert in years past, so we thought we’d try something new this time around. The “Things To Share” are just that, dishes designed to share with your dinner mates to get the meal started. We’ll still have a dessert menu available should you desire.
Arroyo Vino will be open for dinner Tuesday, Feb. 21 to Saturday, Feb 25 of Restaurant Week. Please note that Arroyo Vino will require a credit card to make a reservation during Restaurant Week. Call Arroyo Vino directly to make reservations if OpenTable is showing no availability. 505-983-2100
~THINGS TO SHARE~
(one per two people)
Tempura Organic Maitake Mushrooms roasted cauliflower, comté cheese, caramelized fennel, thyme (v)
Duck Confit Larb bibb lettuce, pickled red onions, bean sprouts, cilantro, thai chilies (gf)
Cheese Plate chefs selection of three artisan cheeses, arroyo vino honey, fruit, nuts (v)
Fried Brussel Sprouts maple aioli, fresh mint, red onion, preserved lemon (gf)
Grilled Prawns romesco, marcona almonds, saffron aioli, green olives, citrus segments, chorizo oil (gf)
Charred Spanish Octopus green curry, roasted cashews, coconut, thai herbs, pomello salad, chili threads (gf)
Citrus & Fennel Salad raddichio, blonde friseé, mint, pomegranate, belgian endive, meyer lemon vinaigrette (v/gf)
Garden Greens mixed greens from our garden with a white balsamic vinaigrette (v/gf)
Sunchoke Soup black truffle, leeks, charred lemon, apple, celery, hazelnut, herb oil (gf)
Charcoal Roasted Beet Tartare horseradish, granny smith apples, goat chevre, pine nuts, pickled mustard seed (v/gf)
Duroc Pork Tenderloin celery root, charred radicchio, spiced walnuts, pomegranate, asian pears, cherry glaze
Parsnip Risotto carnaroli rice, parmigiano reggiano, black truffles, thyme, preserved lemon (v/gf)
Petrale Sole Meunière melted leeks, french lentils, lardons, meyer lemon, brown butter
Organic Chicken Cacciatore herb spätzle, roasted red peppers, fennel sausage, garden tomatoes, crimini mushrooms
N.Y. Strip Steak tempura spring onions, traditional accompaniments
Menu Subject To Change
Call now to reserve your seats.
Reservations are recommended – 505.983.2100