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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:
6:00AM – 11:00AM
Lunch:
11:00AM – 3:00PM
Dinner:
5:00PM – 10:00PM

Orders subject to $2.50 delivery fee & 20% service charge

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

    • Sweet Potato-Quinoa Hash

      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

    • Brewed Local Coffee

      8 small carafe | $12 large carafe

    • Milk

      4

    • Assorted Fresh Juices

      4

    • Organic Hot Teas

      3

    • Voss Still or Sparkling Water

      4 small | $6 large

    • Fountain Beverages

      3

      Coke | Diet Coke | Dr. Pepper | Sprite

Lunch

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The Copycat Burger

15

Short Rib/Brisket Blend | Tucumcari New Mexico Cheddar | Hatch Green Chile BBQ | House Cured Honey Bacon | Mojo Mustard/House-made Ketchup | 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 Copycat Burger

      15

      Short Rib/Brisket Blend | Tucumcari New Mexico Cheddar | Hatch Green Chile BBQ | House Cured Honey Bacon | Mojo Mustard/House-made Ketchup | 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 dinner dish at MAS tapas y vino. Braised meat, crispy onions, mashed potatoes and green garnish

Dinner

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Gambas Al Ajillo Con Chorizo

14

Garlic Shrimp | Spanish Chorizo | Pimenton Broth | Sourdough

Bone Marrow

12

Padron Pepper BBQ | Pickled Red Onion | Toast | Parsley “Salad”

Iberico Ribs

18

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

View Full Menu

    • Signature Tapas

    • Salt & Pepper Octopus*

      14

      Chinese Long Beans | Fried Chickpeas | Ginger-ScallionTasty Paste | Moroccan Soy

    • Bruschetta

      10

      Manchego-Mushroom Crema | Fried Egg | Shaved Truffle | Toast

    • Gambas Al Ajillo Con Chorizo

      14

      Garlic Shrimp | Spanish Chorizo | Pimenton Broth | Sourdough

    • Bone Marrow

      12

      Padron Pepper BBQ | Pickled Red Onion | Toast | Parsley “Salad”

    • Assorted Spanish Cheeses

      14 / 18

      Spiced Almond | Figs | Membrillo | Crostini

    • Iberian Black Pig “Secreto”*

      13

      Hidden in the Shoulder | Caramelized Onion | Thyme | Oregano Oil

    • Charcuterie

      18/22

      Spanish Cured Meats | Vegetable Escabeche Crostini | Mostarda

    • Snake River Farms “Pepper Steak”

      18

      Zubuton | Cipollini Onion | Peppadew Peppers | Rice Cakes | Savory Beef Jus

    • Hudson Valley Foie Gras & Pineapple Toast*

      16

      Caramelized Pineapple | Spiced Wheat | Orange-Fennel Gremolata | Root Beer Sherry

    • Honey Bacon Wrapped Dates

      10

      Marcona Almond | Melted Goat Cheese Dip

    • Berkshire Pork Belly

      14

      Anasazi Bean Ragout | Yellow Corn | Harissa | Sherry

    • Colorado Lamb T-Bones

      24

      Vadouvan | Morel Mushroom | Anson Mills Grits | Lamb Fat Demi | Watercress

    • King Oyster Mushrooms

      13

      Honey Habanero Lacquer | Crispy Yucca Chips | Lemony Pea Puree

    • Grilled Cauliflower

      12

      Fermented Red Pepper | Roasted Tomato & Olive Condiment | Our Pita

    • Roast Pork Empanadas

      12

      Peach-Buttermilk | Aleppo Pepper | Onion Jam | Crisp Greens

    • Orecchiette Pasta & Fennel Sausage

      13

      Pecorino | Kale | Heirloom Tomato | Fortified Chicken Broth

    • Patatas Bravas

      8

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

    • Iberico Ribs

      18

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

    • Dinner - Soup & Salad

    • French Onion Soup

      7

      Gruyere | Sourdough

    • Ensalada De España

      13

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

    • Arugula & Sourdough Panzanella

      9

      Florida Oranges | Asparagus | Scallion | Red Radish | Shallot |
      Lemon-Lime Vinaigrette | Peanut Crumb | Roquefort Blue Cheese

    • Dinner - The Lighter Side

    • Olives | Grapes & Garlic

      4

    • New Mexico Spiced Duck Fat Fried Oysters*

      14

      Hatch Green Chile & Chorizo BBQ Spread | Preserved Lemon | Arugula | New Mexico “Blackened” Toast
      (Award Winning GASCO 18)

    • Diver Sea Scallops*

      18

      Israeli Cous Cous | Meyer Lemon Aioli Crispy Ham

    • Grilled Artichokes

      12

      Pickled Watermelon Rind | Spanish Goat Cheese Mint

    • Crunchy “Pizza” Squash Blossoms

      12

      Tomato-Basil Sauce | Whipped Goat Cheese | Herbed Tempura

    • Petaluma Farms Organic Fried Chicken Pinchos

      13

      House Pickles | Chimichurri | Yucca Chips

    • Lobster Bao Buns

      15

      Champagne Cream | Tarragon Salad | Caramel Popcorn

    • Yellowfin Tuna & Shishito Pepper “Pan con Tomate”*

      15

      Orange Curried Rum | Tomato Bread

    • Crispy Brussels Sprouts

      11

      Romesco | Sherry

    • Mezze

      14

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

    • Large Format Plates

    • Beeler’s Ranch Tomahawk Pork Chop

      28

      Egg Fried Rice | Crispy Asparagus | Smoked Mushroom Pork Glace

    • Durham Ranch Wagyu Brisket

      34

      Garlic Fries | Arugula | Mediterranean Kimchi | Cheesy Bread | Hatch Green Chile BBQ

    • Chilean Sea Bass

      38

      Risotto Cacio e Pepe | Ginger Spinach | Lemongrass Beurre Blanc

      Sommelier Recommendation:
      Mira Chardonnay | Napa | CA | 2016 BTG/BTB
      Laroche | Chablis “St. Martin” | Burgundy | France | 2015 BTB

    • Classic Paella*

      29

      Shrimp | Chicken | Fresh Mussels | Chorizo | Saffron Rice

      Sommelier Recommendation:
      Kaiken “Ultra” | Malbec | Mendoza | Argentina | 2015 BTG / BTB Bodegas Ontanon | Gran Reserva | Rioja | Spain | 2005 BTB

    • Vegetable Paella

      26

      Sommelier Recommendation:
      Martin Codax | Albariño | Rias Baixas | Spain | 2016 BTG / BTB

    • Newport Bone-In Ribeye Steak

      38

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

    • 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

Full Bar, Lunch Beverages and Wine List Available for Dinner

Good evening and welcome to Mas, Tapas y Vino at The Beautiful Hotel Andaluz. At the age of three I had a palate that craved things such as Hungarian Goulash so it’s no surprise to my family that I left the Bronx to pursue a culinary education and career.  Having traveled and cooked in many different regions, your meal this evening will be diverse, colorful and full of flavor. I enjoy incorporating modern culinary techniques with items fresh from the Farmer’s Market to give you a unique Spanish dining experience. This menu has been crafted with clear vision, artistry and most importantly – love.

I invite you to share in my approach, love for food and passion. Enjoy!

Marc Quinones | About our Executive Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions.

Water served at MÁS Tapas y Vino is purified by reverse osmosis.

In Room Dining Wines

    • Half Bottles (Reds)

    • Schug - bin 300

      36

      2017 pinot noir
      (carneros, california)

    • Robert Sinskey - bin 301

      60

      2014 pinot noir (carneros, california)

    • Amalaya - bin 302

      25

      2017 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

      2017 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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