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In Room Dining

Enjoy the season’s freshest ingredients and food from local purveyors when ordering off the menu for dining in your room. In Room Dining is available by calling the Front Desk at 505-923-9080 or dialing 5070 on room phone.

Breakfast:
Sun: 6:00AM – 12:00PM
Mon – Sat: 6:00AM – 11:00AM
All Day Dining:
Daily: 11:00AM – 10:00PM

a stack of pancakes with blueberry sauce poured on top

Breakfast

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NM Breakfast Bowl

18

2 eggs | Patatas Bravas | Bacon or House-Made Sausage | Cheddar-Jack Cheese & Local New Mexico Red or Green Chile

Andaluz Breakfast

16

3 eggs | Patatas Bravas or Sweet Potato-Quinoa Hash Bacon or House-Made Sausage | Toast & Coffee or Juice

Breakfast Burrito

12

Scrambled Eggs | Cheddar-Jack Cheese | Potatoes | Bacon or Sausage & Local New Mexico Red or Green Chile

View Full Menu

Daily 6:00 a.m. – 11:00 a.m.
All orders are subject to a $2.00 delivery fee & 20% service charge

    • Breakfast Signatures

    • NM Breakfast Bowl

      18

      2 eggs | Patatas Bravas | Bacon or House-Made Sausage | Cheddar-Jack Cheese & Local New Mexico Red or Green Chile

    • Andaluz Breakfast

      16

      3 eggs | Patatas Bravas or Sweet Potato-Quinoa Hash Bacon or House-Made Sausage | Toast & Coffee or Juice

    • Breakfast Burrito

      12

      Scrambled Eggs | Cheddar-Jack Cheese | Potatoes | Bacon or Sausage & Local New Mexico Red or Green Chile

    • Dulce de Leche French Toast

      12

      Sliced Strawberries | Salted Almonds | Orange Honey

    • Huevos Rancheros

      12

      2 eggs | New Mexico Corn Tortillas | Patatas Bravas | Local Red or Green Chile | Cheddar-Jack Cheese & Pinto Beans

    • Breakfast Sandwich

      10

      1 egg | Tillamook Sharp Cheddar Cheese | Bacon or House-Made Sausage | Patatas Bravas with House-Made Focaccia or Fresh Bagel

    • Lemon Ricotta Pancakes

      13

      Blueberry Compote | House-Made Ricotta | Warm Maple Syrup

    • Andaluz Omelet

      14

      3 eggs | Your Choice of 2 Fillings & Toast

      -

      Mushrooms, Red Peppers, Baby Spinach, Bacon, Tomatoes, Green Onions, Cheddar-Jack Cheese, Local New Mexico Feta

    • Breakfast Additions

    • Toast

      3

      Locally Sourced Whole Grain or Sourdough Bread served with Heidi's Raspberry Jam

    • English Muffin

      3

    • Bacon

      4

    • Bagel

      4

      Cream Cheese | Heidi's Raspberry Jam

    • House-made Sausage

      5

      Pork or Turkey with Green Chile

    • Spanish Chorizo

      5

    • Sweet Potato-Quinoa Hasa

      4

    • Patatas Bravas

      8

      Crunchy Potato | Smoked Paprika Aioli | Chili Flake | Garlic | Little Herbs

    • Breakfast - The Lighter Side

    • House-made Granola

      7

      served with milk or yogurt

    • Fresh Fruit and Greek Yogurt

      8

    • Quinoa Oatmeal

      9

      Old fashioned oats with honey drizzle & fresh berries

    • Healthy Choice Breakfast

      11

      2 Eggs | Sweet Potato-Quinoa Hash | Kale | Roasted Red Peppers | Lemon Essence

    • MAS Smoothie

      6

      Changes daily, ask your server

    • Andaluz Continental

      10

      Choice of Juice | Seasonal Fruits & Berries | Yogurt | House-Made Granola | Fresh Bagel | Cream Cheese | Heidi’s Raspberry Jam | Coffee or Tea

    • In-Room Dining Breakfast Beverages

    • Red Rock Roasters - Signature Andaluz Blend Coffee

      8 small carafe | $12 large carafe

    • Red Rock Roasters Espresso Strata

      4

    • Cappuccino or Latte

      5

    • Fresh Brewed Red Rock Roasters Pekoe Iced Tea

      3

    • Organic Hot Teas

      3

    • Voss Still or Sparkling Water

      4 small | $6 large

    • Fountain Beverages

      3

      Coke | Diet Coke | Dr. Pepper | Sprite

Dining

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The Green Chile Honey Bomb Burger

15

Tucumcari New Mexico Cheddar | Hatch Green Chile BBQ | House Made Honey Bacon | Chef Lilly’s Milk Bun

Patatas Bravas

8

Crunchy Potato | Smoked Paprika Aioli | Chili Flake | Garlic | Little Herbs

Crispy Brussels Sprouts

11

Romesco | Sherry

View Full Menu
a plate of ribs and vegetables from MAS tapas y vino available to those who wish to dine in their rooms

Sunday-Thursday 11:00 a.m. – 10:00 p.m. Friday-Saturday 11:00 a.m. – 11:00 p.m.
All orders are subject to a $2.00 delivery fee & 20% service charge.

    • All Day Dining

    • Charcuterie

      18/22

      Spanish Cured Meats | Vegetable Escabeche Crostini | Mostarda

    • Honey Bacon Wrapped Dates

      10

      Marcona Almond | Melted Goat Cheese Dip

    • Ensalada De España

      13

      Heirloom Tomato | Cucumber | Red Bell Pepper Pickled Onion| Jamon Serrano | Idiazabel Cheese Green Olive | Sherry Vinaigrette

    • The Green Chile Honey Bomb Burger

      15

      Tucumcari New Mexico Cheddar | Hatch Green Chile BBQ | House Made Honey Bacon | Chef Lilly’s Milk Bun

    • Patatas Bravas

      8

      Crunchy Potato | Smoked Paprika Aioli | Chili Flake | Garlic | Little Herbs

    • Crispy Brussels Sprouts

      11

      Romesco | Sherry

    • Iberico Ribs

      18

      Potato Salad | Avocado Vinaigrette | Barbecued Corn | Iberian Pork Jus

    • Newport Bone-In Ribeye Steak

      38

      Arzua Ulloa Potato Puree | Crispy Onion | Red Chile Demi-Glace

    • Mezze

      14

      White Hummus | Grilled Feta | Aji Amarillo Spread | Roasted Eggplant
      Za‘atar Rubbed Pita

    • Dessert

      Pastry Chef | Liliana Quiroz-Puga — * Vegan — † Gluten-Free

    • Chocolate Bundt Cake

      10

      Whipped Chocolate Mousse | Dark Chocolate Anglaise | Mixed Berry Coulis | Tableside presentation

    • Strawberry “Shortcake” Cheesecake

      10

      Sugar Cookie Crumb | Strawberry Gel | Pulled Sugar

    • Lavender Panna Cotta †

      10

      White Chocolate & Lavender Crème | Clustered Oats

    • Key Lime & Coconut Pudding *

      10

      Fresh Figs | Agua Fava Meringue

    • Sea Salt Caramel & Mascarpone Carrot Cake †

      10

      Organic Carrot Compote | Candied Walnut

a glass of red wine being poured in front of several dishes in MAS tapas y vino

Wine

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Willamette Valley Vineyards

16 | 64

2017 "founders reserve" pinot noir (willamette valley, oregon)

Black Mesa

16 | 56

“Velarde” Merlot

Gruet

42

“Blanc de Noirs” | Sparkling White

View Full Menu

Wine Menu

    • Half Bottles (Reds)

    • Schug - bin 300

      36

      2015 pinot noir
      (carneros, california)

    • Robert Sinskey - bin 301

      60

      2014 pinot noir (carneros, california)

    • Amalaya - bin 302

      25

      2016 malbec blend (salta, argentina)

    • Dashe - bin 303

      39

      2015 zinfandel
      (dry creek valley, california)

    • Pio Cesare - bin 304

      98

      2007 barolo
      (piedmont, italy)

    • Roger Perrin - bin 305

      53

      2015 châteauneuf-du-pape (rhône valley, france)

    • Merryvale - bin 306

      42

      2016 "starmont" cabernet sauvignon (napa valley, california)

    • Honig - bin 307

      63

      2015 cabernet sauvignon (napa valley, california)

    • Half Bottles (Whites/Sparkling)

    • Gruet - bin 101

      30

      nv brut rose (new mexico)

    • Veuve Clicquot - bin 107

      72

      nv "yellow label" brut (champagne, france)

    • Adami - bin 100

      26

      nv prosecco (veneto, italy)

    • Kim Crawford - bin 102

      23

      2017 sauvignon blanc (marlborough, nz)

    • La Crema - bin 104

      30

      2016 chardonnay (sonoma, california)

    • Michele Chiarlo - bin 105

      33

      2016 "nivole" moscato d' asti (piedmont, italy)

    • Chateau Haut Mayne - bin 106

      54

      2014 sauternes (france)

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