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dinner plate display of vegetable dishes

Savor de Legumbres Dinner

A Celebration of Earth's Bounty

Our year-round commitment to local produce means following the rhythms of the seasons, both on the farm and in the kitchen. Cool season crops like root vegetables and hearty greens help keep our hoop house – and stomachs – full when the temperatures drop. Our culinary team, led by Head Chef Christopher Bethoney, leans 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. We are proud to be partnering with the Southwest Grain Collaborative to incorporate hearty heirloom grains that showcase New Mexico’s rich agricultural heritage and regenerative farming practices. This evening’s vegetarian menu will be thoughtfully paired with beverages selected by our Director of Wine and Spirits, Dylan Storment, to reflect the alchemy of preservation and fermentation.  

Join us early at 5:00 pm for a cocktail reception, with dinner to begin at 6:00 pm. 

$185 per person + tax and service.

We kindly ask that you notify us of all dietary restrictions for all guests included in your party when booking your reservation.

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 15% off our best room rate, available exclusively for guests joining the Savor de Legumbres Dinner, on the night of the dinner. Give our reservations team a call at (505) 985-5000, have your dinner reservation confirmation number ready and request our Seat, Sip, Stay rates. Please note, you must call and mention this promotion when booking to receive the discounted rate as discount may not be applied at check out. May not be combined with any other offers.

Savor de Legumbres Menu

Starter

ROASTED BEET AND PECAN MOUSSE
with Danko Rye crisp
Paired with Terres Promises Bandol Rose

First Course

BLUE CORN SOPE
with roasted butternut squash and fresh queso with mole rojo
Paired with Dr. Konstantin Frank Semi-Dry Riesling

SECOND COURSE

TEPARY BEAN STEW
with ghee, fresh herbs and served with blue corn tortilla
Paired with Sheehan “Lobo Vineyard” Merlot

THIRD COURSE

SONORAN WHEAT EMPANADA
stuffed with caramelized onions, mushrooms, goat cheese and green chili jam
Paired with Marchesi di Gresy Nebbiolo

FOURTH COURSE

WARM TURKEY RED WHEAT BERRY PILAF
with sweet potato, thyme and celery root with a parsnip purée
Paired with Martin Woods Gamay

DESSERT

ROASTED TIBETAN BARLEY CUSTARD
with dark chocolate whipped cream
Paired with Bodegas Yuste Pedro Ximenez

Location

La Quinta Cultural Center

Please park on the south side of the property, following the signs to the La Quinta portal.

Reserve Your Space