SMALL PLATES


Maryland-style Crab Cakes
with housemade remoulade
14


Crispy Duck Wings
tossed in housemade sweet and spicy Thai chili sauce
12


Lemongrass-Ginger Pork Belly
with sweet potato purée and marinated kale
12


Fish Tacos (grilled mahi-mahi)
shredded cabbage, cotija & asadero cheese & fresh house salsa in corn tortillas
one 7
two 13


Wild Patagonia Shrimp Cocktail
with avocado and citrus zest cocktail sauce
15


Beer Tempura Calamari
served with our version of remoulade and romesco sauces
12


Fried Portobello Mushroom Strips
green-chile-buttermilk-herb dipping sauce
8


Southwestern Shrimp & Grits
Creole shrimp, green chile cheddar grits
16


French Fries
add white truffle oil, parmigiano-reggiano and lemon aioli 5.
5

SOUPS


Sabroso French Onion Soup
finished with crostini & melted gruyere on top
cup 6.50
bowl 10


Soup du Jour
your server will describe today’s choice
cup 6.50
bowl 10


SALADS


(add grilled salmon or shrimp 10. Flatiron steak 14.)


Sabroso Cæsar Salad
tangy anchovy-based dressing with parmigiano-reggiano.
11


Roasted Beets with Local Goat Cheese
sliced gold & rouge beets with candied pecans, local goat cheese and flowering kale marinated in a citrus
champagne vinaigrette
12


Chopped Baby Spinach Salad
grilled artichoke hearts, roasted red bell peppers and toasted pine nuts tossed in a fresh basil pesto
viniagrette
11


Wedge Salad
crisp iceberg lettuce, our blue cheese dressing, red onion, grape tomatoes, & frizzled prosciutto
10


FROM OUR WOOD FIRE GRILL


El Rito Rack of Lamb
oven-roasted with mint chimichurri, goat cheese bread pudding, charred broccolini and grape tomatoes
38


New Mexico Filet Mignon
hand-cut tenderloin with shiitake brandy cream, herb-roasteed tri-color fingerling potatoes and grilled
vegetables
39


Char-Grilled New Mexico Ribeye Steak
twelve ounce, hand-cut ribeye with herbed compound butter, crispy onions, roasted garlic mashed
potatoes & sautéed seasonal vegetables
37


Steak Frites New Mexico Style
six ounce flatiron steak, served over ancho chile sauce, topped with green chile bearnaise with French
fries & kale slaw
17


Sabroso Burger
house-ground local bison, served with a choice of sweet potato or regular fries
add: green chili, cheddar cheese, or gorgonzola for 1.00 each, house-smoked bacon 2.50
Can substitute our housemade black bean and quinoa veggie burger
14


Dijon-Herb Brined Kurobuta Pork Chop
twelve ounce chop served over roasted potatoes with pancetta, grilled artichoke hearts & spinach
32


HOUSE SPECIALTIES


Braised Buffalo Short Ribs
local buffalo braised with Chimayo red chile with sautéed vegetables, sweet & Yukon potato purée,
cilantro pesto & topped with marinated red onions and avocado
26


Moules Marinière
mussels with chorizo, garlic & shallots, white wine butter sauce with fresh herbs & grilled pain rustique
18


Liver and Onions
with house-made bacon and garlic mashed potatoes
16


Hickory-Smoked Baby Back Ribs
half slab with our award-winning barbeque sauce and fries
17


Mezze
hummus, caponata, & olive tapenade, served with traditional garnishes & housemade flatbread (vegan)
15


Chicken Pot Pie
scratch-made with classic velouté and housemade gruyere puff pastry crust and optional green chile
16


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
Our thanks to Pat Woodall (curator) and the other fine artists exhibiting in the restaurant.

Reservations

Sabroso offers reservations for the dining rooms only. You may make reservations online or by calling 575-776-3333.

In the Bar

10% Off with Ski Pass

Thursday, November 22 - Tuesday, April 9 – 4:00 PM

Jimmy Stadler

Wednesday, December 12 – 6:30 PM

Charley Bensusen

Friday, December 14 – 6:30 - 9:00 pm