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Savor de Legumbres Dinner

A Celebration of Earth's Bounty

At Los Poblanos, our year-round commitment to local produce means following the rhythms of the seasons, both on the farm and in the kitchen. Come winter, cool season crops like root vegetables and hearty greens help keep our hoop house – and plates – full when the temperatures drop. Our culinary team, led by Executive Chef Jonathan Perno, lean heavily on these seasonal vegetables, as well as crops harvested in the summer and fall that have been carefully preserved to maintain, and in many cases augment, their fresh flavor. This evening’s vegetarian menu dishes will be thoughtfully paired with beverages selected by Los Poblanos Director of Wine & Spirits, Dylan Storment, that similarly reflect the alchemy of preservation and fermentation. 
$165 per person, plus tax and service.

At the conclusion of an incredible dining experience, there’s nothing better than a leisurely stroll across the farm to your home for the night in one of our luxurious guest rooms. Complete your evening with a stay at the Inn and enjoy 20% off our best room rate, available exclusively for guests of this dinner, for stays the same evening. Just have your reservation confirmation number ready, and give our reservations team a call at 505-344-9297 x 1023 to reserve.

Reserve Your Space

  • Friday, February 18, 20226 PM

Additional Information

Menu

FIRST COURSE
Toasted Yellow Corn Polenta
sauteed greens, roasted onions, pecorino
paired with Domaine Ostertag "Les Jardines"

SECOND COURSE
Sauteed Mixed Mushrooms
potato broth, Sonoran wheat berries, lemon, fresh herbs
paired with Kruger-Rumpf Pinot Noir Trocken Rosé

THIRD COURSE
Marinated Red Beets
green chile, celery root, potato puree
paired with Sheehan “Elyce Vineyard” Chambourcin

FOURTH COURSE
Quinoa Pancake
carrot ribbons, maple mustard sauce
paired with Punta Crena Rossesse 

FIFTH COURSE
Baked New Potatoes
parsley arugula sauce, Tucumcari feta
paired with Catherine et Pierre Breton, Bourgueil Nuits d'Ivresse

DESSERT
Sweet Potato Cheesecake
caramelized milk jam, ginger sable, roasted grapes
paired with Fonseca 20 Year Tawny Port

Please note, menu is subject to change.