Our menu evolves with the season.
We offer a varietal breakfast
and light fare in the evenings to accompany a
selection of wines, local ciders and beer.
Our menu changes seasonally to include fresh local ingredients and new inspirations. Our wine, cider and beer list rotates with the seasons as well.
Please see our sample menus and bar list below:
Biome Breakfast
Heritage grains selected daily. Served hot with choice of milk or housemade nut milk, spices, and varietal add-ons for either a sweet or savory breakfast to nourish and energize.
House made Granola
Steel cut oats, pecans, sesame seeds, date syrup. Served with Nancy's full cream yogurt, whole milk or house made nut milk. Fruit of the day ( apples or stone fruit right off the tree anyone?)
Apple Pie (seasonal)
Apple pie for breakfast? Why not! A generous slice of warm apple pie with local apples in a light crust with a drizzle of oats, brown sugar and local Amish butter. Lovely!
Blue Corn Pancakes
Blue corn from Pueblo Seed Company. Pineon nuts. Stack of three organic cakes served with local Amish butter (or cultured vegan coconut butter) with prickly pear cactus syrup.
Avocado Toast
Sliced Avocado and Everything Bagel seed mix on Celine's homemade sourdough bread. Tomatoes in season. Add a poached egg. (When were not baking in house, we use Nancy Silverton's La Brea bread.)
Chilaquilas Roja
Santa Fe's Cafe Pasqual's recipe for homemade red chile sauce with select chilies from New Mexico, complex and mild, served over housemade corn tortillas chips with two poached eggs, avocado, cotija cheese, cilantro and Anasazi refried beans.
Bacon
Yes please. Sourced locally.
Charcuterie Board
Crisped bread, cured meats, warmed olives (olive tapenade), pickled vegetable,
Meze
Honoring Celine's middle eastern roots, Hummus, crudite seasonal vegetables, babba ganoush,
Chips, Salsa
& Guacamole
Fresh made salsa and chips from house made corn tortillas. When we are not making in house tortillas ( because the gardens need weeding!) we use chips made locally in Durango and the are good.
What's in the One Pot?
Green chile pesole stew? Corn chowder?
Bruchetta ( seasonal)
Sliced Avocado and Everything Bagel seed mix on Celine's homemade sourdough bread. Tomatoes in season. Add a poached egg. (When were not baking in house, we use Nancy Silverton's La Brea bread.)
Tacos
Santa Fe's Cafe Pasqual's recipe for homemade red chile sauce with select chilies from New Mexico, complex and mild, served over housemade corn tortillas chips with two poached eggs, avocado, cotija cheese, cilantro and Anasazi refried beans.
Gazpacho
Santa Fe's Cafe Pasqual's recipe for homemade red chile sauce with select chilies from New Mexico, complex and mild, served over housemade corn tortillas chips with two poached eggs, avocado, cotija cheese, cilantro and Anasazi refried beans.