Ash roasted beets with preserved lemon were on labneh topped with za’atar (spice mix).   The labneh was made with goat’s milk and fresh herbs and the za’atar included some sesame seeds.  The beets were roasted in the ash but you couldn’t taste the smokiness just the sweetness of the beets.  It came with a house-made toasted focaccia which I seemed to not get a photo of but it made a good conduit for the beets and yogurt.

Barramundi crudo was plated with fermented plum, lavender and chile oil. The Asian sea bass blended nicely with the fruit and tasty dressing. This was quite tasty.

Tetela (triangular masa casing) was filled with Rosales Farms green chile and Tucaumcari cheddar on tepary beans, cabbage slaw and sliced butternut squash.  The lovely beans were perfectly cooked and great with the cheese-filled blue corn tortilla.  This course had fabulous flavors and textures and the local wine pairing complimented it nicely.

Huitlacoche cappelletti was filled with goat cheese and decorated with New Mexican piñon nuts.  Some crispy sunchoke chips gave even more texture to the tasty tender pastas.  They were not too thick and rather retained a fine delicacy.   This was a great plate.

Shepard’s lamb neck tamal with mole negro was seasoned with a black garlic seasoning that took 5 weeks to make.  The organic lamb was tasty as was the tamal.  You really wanted to lick the wrapper clean on this one.  Yum.

Trilogy whole hog was with house tortillas and accompaniments.  This was 3 cuts of pork -flank, belly and chorizo and all were yummy but the belly was out of sight delicious.  The accompaniments included pickled onion, kimchi, salsa with peanuts, cilantro and lime.  The salsa had a bit of sweetness but I loved it with all the cuts of pork.  The kimchi was a fun addition because it added a nice spiciness.  The onions, lime and cilantro went with all. There were tender corn tortillas to wrap it all in and they had some blue corn mixed it.  It was a wonderful protein course.

24-year aged Monticello balsamico was mixed with Hoja santa(heart-shaped leaf in the peppercorn family) on ice cream sprinkled with Los Poblanos pickled mulberries.  This was a fabulous melding of flavors.  Savory and sweet.

New Mexico butter pecan semifreddo with mesquite caramel and brown sugar sablé.  The caramel was to die for as were the buttery cookies and pecan pieces.  This had sweetness and texture galore.  It was terrific.

Petit fours were a small box of goodies to take with you.  It included lavender bonbons, chocolate bonbons, pistachio pumpkin macarons, persimmon fruit jellies, blue corn lavender cookies, and rose sugar madeleines.  The cookies were lovely as were the chocolate bonbons.  Not a macaron lover but I still enjoyed these and the madeleines