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New Mexico Restaurant Week
February 20, 2018 - February 24, 2018$45
For Restaurant Week, we are offering a 3-course menu that focuses on savory dishes, and omits dessert. 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. 20 to Saturday, Feb 24 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)
Fried Brussels Sprouts — maple aioli, red onions, mint chiffonade, preserved meyer lemons (v/gf)
Flatbread — roasted wild mushrooms, fruition farms shepards halo cheese, fresh thyme, roasted garlic, calabrian chile oil (v)
Cheese Plate — chef’s selection of three artisan cheeses, honey, fruit, nuts (v)
Charcuterie Plate — chef’s selection of salumi & pates, grain mustard, housemade pickles, spicy greens, crostini
Parsnip Risotto — carnaroli rice, fruition farms cacio pecora cheese, fresh thyme, crispy parnsips (v/gf)
Fried Oyster Chowder — potato bisque, crispy leeks, smoked bacon lardons, tempura oysters, herb oil (gf)
Smoked Beef Carpaccio — capers, egg yolk jam, fresh horseradish, fine herbs, fingerling potato chips, maldon sea salt (gf)
Roasted Beet & Pear Salad — radicchio, belgian endives, point reyes blue cheese, hazelnuts, pomegranate seeds (v/gf)
Garden Greens — petite lettuces with fresh herbs & white balsamic dressing (v/gf)
New Mexico Lamb Top Sirloin — roasted lamb shoulder & bean ragu, piquillo peppers, labneh, mint oil, fried chickpeas (gf)
Braised Beef Short Ribs — creamy pecorino polenta, roasted baby vegetables, fried onion pedals, natural jus
Romanesco Cauliflower Au Poivre — chickpea panisse, cauliflower puree, ras el hanout, harissa, greek yogurt, black garlic (v/gf)
Petrale Sole Meuniere — melted leeks, fingerling potatoes, wild mushrooms, chestnut duchess, black truffle sabayon
Citrus Glazed Duck Leg Confit — celery root mousse, spiced walnuts, pomegranate, radicchio, fennel, asian pears (gf)
$45 per person
Call now to reserve your seats.
Reservations are recommended – 505.983.2100
Menu Subject To Change Based On Product Availability