Snakedance Condos

Restaurant


Taos Winter Wine Festival Dinners

at 

Snakedance Condo's Hondo Restaurant

 

 

Wednesday, January 30, 2019

Marietta Cellars

Winemaker Scot Bilbro

Reception 

Passed Hors d’oeuvres Chef’s Choice

Old Vine Red Lot 67

 

First Course

King Crab Tempura

Cellophane Noodles, Trio of Sauces

2018 Old Vine Rose

 

Second Course

Pheasant Breast

Roasted Shallots, Danish Currant - Demi Glace

2015 Christo, Rhone Style Blend

 

Intermezzo

Sorbet

 

Main Course

New Mexico Buffalo Tenderloin

Wild Mushroom and Potato Pave, Red Wine Reduction

2015 Game Trail, Cabernet Sauvignon

 

Cheese Course 

Societe Bee

Roquefort – French Sheep Milk 

Cacio de Roma

Italian Cow Milk

Pecorino Toscano

Italian Sheep Milk

 2016 Angeli, Zinfandel

 

Dessert

Parnassienne of Chocolate Mousse

2015 Gibson Block, Syrah  

 

 $135 plus Tax & Gratuity                 Chef Nite Marquez                  Sous Chef Steve Morris

 

 

 

 

Friday, February 1, 2019

Ridge Vineyards

With Winemaker Eric Baugher

Reception

Passed Hors d’oeuvres Chef’s Choice

2016 Chardonnay, Estate Monte Bello

 

First Course

Seared Grouper

Wilted Spinach, Saffron Infused Mussel Emulsion,

 Red Pepper Mayo

2007 Chardonnay, Monte Bello

 

Second Course

Muscovy Duck Breast

Szechuan Crusted, Brandy Cherry Sauce, Apple Haricot Vert Salad

2005 Anniversary Geyserville

 

Intermezzo

Sorbet

 

Main Course

New Zealand Cervena Venison

Grilled, Rutabaga Mash, Roasted Carrots, Red Wine Molé Sauce

1995 Cabernet Sauvignon, Monte Bello

2015 Cabernet Sauvignon, Monte Bello

 

Cheese Course

St. Angel Double Cream Brie

French CowMilk 

Alisios Canary Islands

70% Cow/30% Goat Milk – Hand Rubbed with Paprika

Garrotxa

Goat Cheese - Spain

 2002 Petite Syrah, Lytton Springs

 

Dessert

Torte Sorano

Layers of Almond Meringue, Puff Pastry,

Chocolate Butter Cream and Amaretti

 

2007 Essence

 

$135 plus Tax & Gratuity                        Chef Nite Marquez                      Sous Chef Steve Morris

 

 

 

 

 

Saturday, February 2, 2019

Beaux Fréres

Winemaker Mike Etezl

 

 

Reception 

Passed Hors d’oeuvres Chef’s Choice

Henriot Brut Champagne

 

First Course

Vegetarian Terrine

Potato and Eggplant, Chévre Cream, Tomato Fondant, Curry Oil

2015 Chardonnay

 

Second Course

Slow Roasted Dover Sole Roulades

Foie Gras Mousseline, Red Wine Risotto, Fresh Thyme

2016 Willamette Valley, Pinot Noir

 

Intermezzo

Sorbet

 

Main Course

Herb Crusted Australian Lamb Rack

Roasted, Ragout of Napa Cabbage, Celeriac and Pancetta,

Porcini Mushroom Sauce

2016 The Beaux Fréres Vineyard, Pinot Noir

 

Cheese Course 

Gotes Catalanes

Spain Goat Milk

Petite Basque

French Sheep Milk

Barely BuzzedAged Cheddar

Utah – Handed Rubbedwith Espresso/Lavender

 2015 Zena Crown, Pinot Noir

 

Dessert

Crepes

with Orange Sauce

Quady Essensia

 

 $135 plus Tax & Gratuity                 Chef Nite Marquez                  Sous Chef Steve Morris

 

 

 

 

 

Winter Hours

Open Tuesday - Sunday!

11am - close

Lunch ~ Apres Ski ~ Dinner

Chef Nite Marquez

 

 

 

2018 New Mexico Restaurant Association 

Chef of the Year Nominee

 

Congratulations Chef Nite !

 

 

 

 

Summer 2018 - CURRENTLY CLOSED FOR THE SEASON.

OPEN THURSDAY, FRIDAY & SATURDAY

10am - 2pm

PATIO SERVICE on the Main Plaza !

 

 

 

 ">Summer 2018 Menu

 

THE HISTORIC HONDO RESTAURANT*

Serving Lunch, Apres Ski & Dinner

Tuesday - Sunday, OPEN 11:00 am

Daily Apres Ski Specials, 3-6 pm

Chef Nite Marquez

*winter hours

 

 

 

 

 

 

Taos Winter Wine Festival 

January 31 - February 4, 2018

Wine Dinners at the Hondo!

 

Taos Winter Wine Festival info, click here!