Please, no split plates. Please avoid substitutions.

SMALL PLATES


Oysters
one-half dozen raw Bluepoint with tobiko caviar and Champagne mignonette.
15
Maryland-style Crab Cakes
with housemade remoulade
12
Shrimp Cocktail
jumbo white shrimp poached in court bouillon with housemade spicy cocktail sauce
14
Fish Tacos (grilled mahi-mahi)
shredded cabbage, cotija & asadero cheese & fresh house salsa in corn tortillas
one 7
two 13
Beer Tempura Calamari
served with housemade remoulade and romesco sauce
12
Fried Portobello Mushroom Strips
green-chile-buttermilk-herb dipping sauce
8
Southwestern Shrimp & Grits
Creole shrimp, cojita & green chile grits, and botanas en escabeche
14
French Fries 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


Sabroso Cæsar Salad
tangy anchovy-based dressing with parmigiano-reggiano. add grilled salmon or shrimp 10.
10
Quinoa Salad
baby arugula topped with local chevre goat cheese, seasonal fruit, quinoa, and our red chile candied
pecans tossed with balsamic vinaigrette. Add grilled salmon or shrimp 10.
10
Charred Radicchio Salad.
wood-grilled radicchio topped with oven-dried shitake bacon, preserved lemon, and dried cranberries
served with our housemade toasted cumin vinaigrette. Add grilled salmon or shrimp 10.
10
Wedge Salad
crisp iceberg lettuce, our blue cheese dressing, red onion, grape tomatoes, & frizzled prosciutto
9
Steak Salad
flatiron steak grilled medium rare, romaine, fried prosciutto, spring greens, candied walnuts, dried
cranberries, blue cheese, cherry tomato, housemade bacon, tobacco onions and lemon-pepper vinaigrette
24

FROM OUR WOOD FIRE GRILL


Local Half Rack of Lamb
New Mexico lamb on cous cous with grilled artichokes and preserved lemon
34
Filet Mignon
hand-cut tenderloin, brandy & green peppercorn reduction, potatoes dauphinoise
39
Char-Grilled Ribeye Steak
twelve ounce, hand-cut ribeye with mashed potatoes
36
Pork Tenderloin
New Mexico non-GMO pork brined in apple cider, grilled and topped with a cider glaze served with
sweet potato mash
30
Lemon-Thyme-Honey-Glazed Game Hen
grilled asparagus and potatoes dauphinoise
25
Steak Frites New Mexico Style
six ounce flatiron steak, served with spicy ancho chile sauce, and fries
16
Sabroso Burger
house-ground hamburger, 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
12
add Stilton cheese to any steak 5


HOUSE SPECIALTIES


Daily fish special (your server will discuss today’s presentation) Market

Moules Marinière
mussels with housemade pork sausage, braised fennel, shallots, garlic, white wine, Pernod, butter and
grilled pain rustique
18
Chicken-Fried Steak
six-ounce flatiron steak pounded and freshly-breaded, pan-fried and served with braised collard greens,
mashed potatoes, and cream gravy
17
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, braised collard greens, 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
14


Our thanks to David Hinske (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

Chris Arellano

Sunday, August 6 – 6:30 pm

Chris Arellano

Sunday, August 13 – 6:30 pm

Stacey Sanders Solo

Thursday, August 24 – 6:30