New Mexico Restaurant Week

For Restaurant Week, we are offering a 3-course menu that focuses on savory dishes, and omits dessert. The “Shareables” are just that, dishes designed to share with your dinner companions to get the meal started. Rest assured, we will still have a dessert menu available should you desire.

Arroyo Vino will be open for dinner Friday, Feb. 22 and Saturday, Feb 23, and then Tuesday, Feb. 26 through Saturday, Mar. 2 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

Dinner Menu
$45 per person

Shareables
(Choose 1 Per Two Guests)
Fried Brussels Sprouts  —  yuzu aioli, togarashi, mint, sesame seeds (v/gf)
Mole Rubbed Venison Carpaccio  —  pickled turnips, garlic aioli, crispy sage, piñon crumble
Charcuterie Plate  —  salumi, pâté, house-made pickles, grain mustard, spicy greens, crostini
Grilled Flatbread  —  roasted garlic purée, taleggio, fried rosemary (v)

Firsts
Ribollita  —  tuscan vegetable soup; kale, tomato, white beans, olive oil croutons (v)
Butter Lettuce Salad  —  fresh herbs, ruby grapefruit, beets, watermelon radish, tarragon vinaigrette (v/gf)
Endive & Arugula Salad  —  bosc pears, blue cheese, sherry maple vinaigrette, candied walnuts (v/gf)
Rigatoni  —  house made garlic sausage, broccoli spigarello, tomato, calabrian chile

Mains
Ricotta Cavatelli  —  winter mushrooms, kale, hazelnuts, parmesan (v)
Moroccan Spiced Mary’s Chicken  —  farro, cauliflower, spicy harissa, olives, almonds, mint yogurt
Grilled Mediterranean Branzino  —  golden beet-blood orange-olive salsa, chermoula (gf)
Wagyu Flat Iron Steak Frites  —  handcut russet fries, sunchoke purée, sauce au poivre (gf)