Sabroso Restaurant and Bar
New Mexican and American Classics in a Relaxed Setting
valutazione
Recensioni
fotografia
menù
tossed in housemade sweet and spicy Thai chili sauce
served with our version of remoulade and romesco sauces
Creole shrimp, green chile cheddar grits
add white truffle oil, parmigiano-reggiano and lemon aioli
finished with crostini & melted gruyere on top
tangy anchovy-based dressing with parmigiano-reggiano
grilled artichoke hearts, roasted red bell peppers and toasted pine nuts tossed in a fresh basil pesto vinaigrette
crisp iceberg lettuce, our blue cheese dressing, red onion, grape tomatoes, & frizzled prosciutto
hand-cut tenderloin with shiitake brandy cream, herb-roasted tri-color fingerling potatoes and grilled vegetables
ask your server about today's presentation
sushi-grade ahi tuna, avocado, english cucumber, seaweed salad, and sushi rice with a tamari-based dressing
six ounce flatiron steak, served over ancho chile sauce, topped with green chile bearnaise with french fries & kale slaw
House-ground local bison, served with a choice of sweet potato or regular fries. Add: green chili, cheddar cheese, or gorgonzola for $1 each, house-smoked bacon $2.50, Can substitute our housemade black bean and quinoa veggie burger
local buffalo braised with Chimayo red chile with sautéed vegetables, sweet & Yukon potato purée, cilantro pesto & topped with marinated red onions and avocado
Beer-battered cod and french fries with Hatch green chile tartar sauce, coleslaw and a side of malt vinegar
scratch-made with classic velouté and housemade gruyere puff pastry crust and optional green chile
Citrus, pepper, and herb brined free-range chicken
Chicken, local bison brisket, two babyback ribs, and sliced andouille sausage
Citrus, pineapple, melon. Drink with shellfish, seafood, or as aperitif
Argentina's white. muscat tones of jasmine and orange blossoms. Drink with mussels & light dishes
Citrus with pleasant acid. Drink with fish, fish tacos, mussels, and chicken
Ripe apples, apricots, peach aromas. Long mineral finish. Drink with shellfish, calamari, fish tacos, game hen & as aperitif
Bright with tropical fruit and grapefruit. Slightly herbaceous. Drink with mussels and other fish dishes
Sweet Lime and Mandarin Orange with mineral notes. Drink with Asian food, curries, crab, scallops
Vanilla, brioche, apple, light oak. Drink with oysters, fish, crab cakes, salads, pot pie and chicken
Blackberries, stone fruit, light tannins. Drink with hamburger, steaks and filet
Blueberry, blackberry & red cherry with a bit of earth and oak. Drink with liver, steak frites & hamburger
Sweet and sour cherry, dried plum, spice, aromatic. Drink with red meat
Strawberry and Red Cherry with a little oak. Drink with red meat
Red cherry, light blueberry and smoke. Drink with red meats
Dark berries, light oak and tannin. Pair with salmon, Portobello strips, French onion soup, game hen & filet
Classic cabernet. Drink with rack of lamb and ribeye steak
187 ml bottle, 6 1/8 ounces
Ask your Server
Time: 6:30 pm, Patio. Rooted in the Norteno music of his New Mexico upbringing, with distinct influences of Country, Blues and Jazz from his days in Nashville and Los Angeles. Chris and his Trio are always a fun time full of lively music.
Time: 6:30 - 9:00 pm, Lounge.
Time: 7 pm, Patio. Taos Opera Institute (TOI) Festival presents evening entertainment featuring the Cantos de Taos quartet. This year's Cantos singers include Abigail Krawson, soprano; Britt Brown, mezzo soprano (returning for her second consecutive year); Darius Thomas, tenor and Simon Dyer, Bass. All four hold advanced degrees in music from distinguished universities and have enjoyed featured roles in opera productions nationally and internationally. The performance will include arias from some of the world's most beloved operas plus some Broadway favorites. Reservations are recommended at 575-776-3333.
Time: 6:30 - 9:00 pm, Lounge.
with parmesan
with tomato, cucumber, julienne carrot, and lemon or balsamic vinaigrette
Small order with housemade remoulade and romesco sauces
roasted mixed Greek olives tossed in olive oil and house herb mix
and green-chile-buttermilk-herb dipping sauce. Small order
with blue cheese dressing, fried prosciutto, and minced purple onion
Lebanese-style lamb kefta sausage with hummus, eggplant caponata, tahini cream, and housemade grilled flatbread
Ask your server for today's version and price
Silver tequila, triple sec, and fresh lime juice
tossed in housemade sweet and spicy Thai chili sauce
served with our version of remoulade and romesco sauces
Creole shrimp, green chile cheddar grits
add white truffle oil, parmigiano-reggiano and lemon aioli
finished with crostini & melted gruyere on top
tangy anchovy-based dressing with parmigiano-reggiano
grilled artichoke hearts, roasted red bell peppers and toasted pine nuts tossed in a fresh basil pesto vinaigrette
crisp iceberg lettuce, our blue cheese dressing, red onion, grape tomatoes, & frizzled prosciutto
hand-cut tenderloin with shiitake brandy cream, herb-roasted tri-color fingerling potatoes and grilled vegetables
ask your server about today's presentation
sushi-grade ahi tuna, avocado, english cucumber, seaweed salad, and sushi rice with a tamari-based dressing
six ounce flatiron steak, served over ancho chile sauce, topped with green chile bearnaise with french fries & kale slaw
House-ground local bison, served with a choice of sweet potato or regular fries. Add: green chili, cheddar cheese, or gorgonzola for $1 each, house-smoked bacon $2.50, Can substitute our housemade black bean and quinoa veggie burger
local buffalo braised with Chimayo red chile with sautéed vegetables, sweet & Yukon potato purée, cilantro pesto & topped with marinated red onions and avocado
Beer-battered cod and french fries with Hatch green chile tartar sauce, coleslaw and a side of malt vinegar
scratch-made with classic velouté and housemade gruyere puff pastry crust and optional green chile
Citrus, pepper, and herb brined free-range chicken
Chicken, local bison brisket, two babyback ribs, and sliced andouille sausage
Citrus, pineapple, melon. Drink with shellfish, seafood, or as aperitif
Argentina's white. muscat tones of jasmine and orange blossoms. Drink with mussels & light dishes
Citrus with pleasant acid. Drink with fish, fish tacos, mussels, and chicken
Ripe apples, apricots, peach aromas. Long mineral finish. Drink with shellfish, calamari, fish tacos, game hen & as aperitif
Bright with tropical fruit and grapefruit. Slightly herbaceous. Drink with mussels and other fish dishes
Sweet Lime and Mandarin Orange with mineral notes. Drink with Asian food, curries, crab, scallops
Vanilla, brioche, apple, light oak. Drink with oysters, fish, crab cakes, salads, pot pie and chicken
Blackberries, stone fruit, light tannins. Drink with hamburger, steaks and filet
Blueberry, blackberry & red cherry with a bit of earth and oak. Drink with liver, steak frites & hamburger
Sweet and sour cherry, dried plum, spice, aromatic. Drink with red meat
Strawberry and Red Cherry with a little oak. Drink with red meat
Red cherry, light blueberry and smoke. Drink with red meats
Dark berries, light oak and tannin. Pair with salmon, Portobello strips, French onion soup, game hen & filet
Classic cabernet. Drink with rack of lamb and ribeye steak
187 ml bottle, 6 1/8 ounces
Time: 6:30 pm, Patio. Rooted in the Norteno music of his New Mexico upbringing, with distinct influences of Country, Blues and Jazz from his days in Nashville and Los Angeles. Chris and his Trio are always a fun time full of lively music.
Time: 6:30 - 9:00 pm, Lounge.
Time: 7 pm, Patio. Taos Opera Institute (TOI) Festival presents evening entertainment featuring the Cantos de Taos quartet. This year's Cantos singers include Abigail Krawson, soprano; Britt Brown, mezzo soprano (returning for her second consecutive year); Darius Thomas, tenor and Simon Dyer, Bass. All four hold advanced degrees in music from distinguished universities and have enjoyed featured roles in opera productions nationally and internationally. The performance will include arias from some of the world's most beloved operas plus some Broadway favorites. Reservations are recommended at 575-776-3333.
Time: 6:30 - 9:00 pm, Lounge.
with parmesan
with tomato, cucumber, julienne carrot, and lemon or balsamic vinaigrette
Small order with housemade remoulade and romesco sauces
roasted mixed Greek olives tossed in olive oil and house herb mix
and green-chile-buttermilk-herb dipping sauce. Small order
with blue cheese dressing, fried prosciutto, and minced purple onion
Lebanese-style lamb kefta sausage with hummus, eggplant caponata, tahini cream, and housemade grilled flatbread
Ask your server for today's version and price
Silver tequila, triple sec, and fresh lime juice
Ask your Server