Menu

SkyFire

  • Dine in a fireside space with resplendent views of our lush mountainscape

  • Partake in a multi-sensory experience with layered flavors

  • Ingredients from artisanal purveyors

  • Reservations: ​505.390.7682​

  • Breakfast | 7-10:30AM daily
    Lunch | 11AM – 2PM daily
    Brunch | 11AM – 2PM Saturday & Sunday
    Dinner | 5-9PM daily

Explore the SkyFire Dinner Menu

Shishito Peppers

  • chipotle dressing
  • 12

Bishop’s Tortilla Soup

  • roasted chicken, tortilla strips, charred avocado
  • 20

Pozole Verde

  • hominy, watermelon radish, avocado
  • 20

Shrimp Empanadas

  • roasted red pepper, almond pesto, chorizo, chimichurri
  • 21

Heirloom Tomato Salad

  • chive and parsley oil feta cheese, red pepper purée
  • 24

Cochinita Pibil Taco

  • achiote-orange marinated pork belly, xnipec, guacamole
  • 22

Hearts of Palm Aguachile Negro

  • avocado, lime-burnt tortilla, onion
  • 22

Aguachile Negro

  • hamachi, avocado, lime-burnt tortilla, onion
  • 28

Sikil P’ak Tostadas

  • yellowtail, pumpkin seed, tomato, guacamole
  • 22

Green Risotto

  • hatch green chile, poblano, perfect egg, mushrooms
  • 32

Zarandeado Chicken

  • piñon macha aioli, cipollini onions, sushito peppers
  • 42

Pork Ribs

  • coffee chiles glaze, butternut squash purée, crispy onions
  • 37

Duck Enmoladas

  • home-made mole, cotija cheese, hominy
  • 35

Braised Lamb Shank

  • wild mushroom grits, sautéed wild mushrooms
  • 57

American Striploin Wagyu

  • sweet potato-beet purée, yuca chips, beef demi glace
  • 58

Roasted Celery Root

  • sweet potato-beet purée, yuca chips, beef reduction
  • 32

Pil-Pil Market Fish

  • pil-pil sauce, zucchini, fried garlic
  • 46

Mesa Tomahawk

  • 31 oz bison tomahawk, chimichurri, mixed green salad
  • 195

Whole Charred Zucchini

  • mojo verde, pico de gallo, mixed green salad
  • 32

Mesa Grilled Whole Fish

  • mojo verde, pico de gallo, mixed green salad
  • 58

For the Table

  • green beans

  • butternut squash

  • swiss chard

  • broccolini

  • beet & sweet potato purée

  • asparagus

  • 10 each

Executive Chef Pablo Peñalosa | A 20% service charge is included on all guest checks | Consuming raw or undercoooked meats, poultry, seafood, shellfish or eggs may increase your risk for food-borne illness