Updated 07/16/2008
The Compound Restaurant
Private Dining Information and Pricing

The Compound Restaurant offers a variety of venues including intimate parties for 12 to 26 guests in one of our private dining rooms, larger private parties for 50 to 70 in The Sun and Moon Rooms, cocktail receptions in one of our patios or a buyout for 200 or more guests. The Compound is the largest free-standing, fine dining restaurant establishment in Santa Fe and is available for wedding celebrations, corporate events, anniversary dinners or business meetings of every kind.

General Private Dining Room Information:

The Garden Room and The Exhibition Kitchen are available for one party per evening; therefore there are no penalties or hassles for arriving behind schedule or for remaining longer than originally anticipated. A collaborative effort will be made in order to select each group’s menu on an individual basis with as many or few courses as preferred. We will pre-determine the alcoholic beverages that will be made available for your guests and also suggest pre-selecting a red and white wine for your party, or as an alternative, pair an individual wine with each course. Pairing wines will compliment the flavor of your food and enhance your overall dining experience. Our Sommelier will make every effort to locate and order a specific wine or wines, upon request.

Private Dining Rooms:

The Garden Room, an intimate private dining room with custom painted murals, opalized sconces and a kiva fireplace overlooks two of our patios, a luscious private garden as well as a private art gallery through sheer, billowy drapes. Tables can be arranged in a variety of ways to accommodate up to 20 guests. Please consult with our Events Planner as to your seating preference.

Garden Room Pricing

A full service staff from The Compound will be provided for each party, in order to accommodate each of your guest’s requests and exceed all expectations. There is a $1,500.00 food and beverage minimum required to book The Garden Room, New Mexico sales tax of 7.9375% and 20% gratuity are both additional.

The Exhibition Kitchen, also features custom painted murals, opalized sconces and a kiva fireplace with sheer billowy drapes over the windows. A dining experience overlooking our exhibition kitchen can be specialized for your group to be as interactive or unobtrusive as you like. If preferred, the facility is available for private dinner meetings or specialty luncheons without distraction. Guests can see activity, as their food is prepared, without unwanted noise or interruptions. Tables can be arranged in a variety of ways to best suit your needs with round, square or rectangular tables in a room that comfortably seats up to 27 guests.

Exhibition Kitchen Room Pricing

A full kitchen and service staff from The Compound will be provided for each party, in order to accommodate each of your guest’s requests and exceed all expectations. There is a $2,500.00 food and beverage minimum required in order to book The Exhibition Kitchen room with the chef cooking and $1,500.00 minimum without the chef, New Mexico sales tax of 7.9375% and 20% gratuity are both additional.

With smaller groups we can offer more courses and specialty wines or liqueurs in order to fulfill the required minimum amount.

Garden Patio
The Garden Room
Contact Us:
(505) 982-4353

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Private Dining Information

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Maria Creighton - Events
Mark Kiffin- Chef, Owner
The Garden Room
The Exhibition Kitchen

Group Pricing

Large Groups, Cocktail Parties and Patio Pricing

Each group is priced on an individual basis, dependent on the season, guest’s requests, expectations of menu, wine selections and budget. Weighing these influential factors, large group parties begin at $30.00 per person for lunch and $62.00 per person for dinner.

Buyouts of the entire restaurant for wedding celebrations, corporate events, rehearsal dinners, etc., which include parties of 100 - 200 or more guests, vary greatly depending on the day of the week and the time of year. Kindly contact Maria Creighton, our Events Planner, for additional information and specific food and beverage minimums to reserve the entire restaurant.

Contact Us

Please contact our Events Planner, Maria Creighton at 505-982-4353, visit our web site at www.compoundrestaurant.com or e-mail us at
maria@compoundrestaurant.com

Outside Patio Dining

The Garden Patio, just beyond the back dining room, features a provincial style garden, an Italian Marble fountain, a European style awning, which filters the sunlight; as well as a host of white roses, petunias and ivy that drape the private garden’s walls. A gem of a garden, incomparable in the Southwest, available for cocktail parties, rehearsal dinners, weddings or private dinners, from April to mid-October, weather dependent. The Garden Patio can accommodate a cocktail party for 100 guests, a presentation for 75 guests or a full service dinner for 45 guests.

The Side Patio opens from our step down bar, featuring a smaller garden with equal charm, which is optimal for cocktail parties or private full service dinners under the vibrant and often awe-inspiring New Mexico sky. The side patio can accommodate up to 35 guests for a sit-down luncheon or dinner and can be easily tented to avoid inclement weather or to book events in the late fall or winter.


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The Compound Restaurant
Welcomes …………………..
(please advise of customized greeting)
Day/ Date

 

HORS D’OEUVRES

(Please select three of the following to be served upon arrival and continue throughout the cocktail reception)

 

Crispy Polenta with Pesto and Parmesan

 

Gougeres with Serrano Ham

 

Alsatian Bacon and Onion Tartlettes

 

*  Sweet Corn Madeleines with Caviar and Crème Fraîche

 

Wild Mushroom Crostini on Parmesan Shortbread

 

*  Fried Oyster Spoons with Sauce Gribiche

 

Gazpacho Shooters

 

Halibut Brochettes with Chipotle, Orange and Lime  (Seasonal)

 

Potato Rosemary Focaccine

 

Zucchini Blini with Salmon Roe and Crème Fraîche

 

*  Brie Soup in Demitasse with Truffle and Toasted Almonds

 

Tomato and Basil Focaccine

 

Artichoke and Basil Bruschetta

 

* Cocktail Blini with Caviar and Crème Fraîche

 

Sliced Beef Tenderloin with Horseradish Cream and Toast Points

 

Crispy Picadillo Chicken Empanadas

 

* Tuna Tartare with Black Caviar

 

* Lobster Eclairs

 

Harissa Chicken Skewers

 

* Jumbo Prawns with Traditional Cocktail Sauce

 

Crab Remoulade on House Black Pepper Crackers

 

 

 

(Hors d’Oeuvres may be hand passed,
served on a table or a combination of both)

*These menu items are available at an additional cost of $2- $4.00 per person

 

 

SOUP OR SALAD

(Please select one of the following)

 Made to Order Spring Pea Soup
Polenta Croutons
Smoked Ham Hock 

Summer Tomato Salad
French Feta Cheese
Extra Virgin Olive Oil, Chives and Black Pepper                   

Salad of Endives and Tart Apples
Tossed with Bleu Cheese and Walnut Oil

 

“Simple” Salad

Organic Butter Lettuce with Compound Caesar Vinaigrette

Parmesan Cheese Twist

 Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette

 

APPETIZER

(Please select one of the following)

 

*  Sweetbreads & Foie Gras

Cèpes, Cayenne and Spanish Sherry

 

Tuna Tartare topped with Osetra Caviar

and Preserved Lemon

 
House Cured Salmon
Horseradish Fingerling Potato Salad
Dijon Mustard and Dill Drizzle

 *  Seared Breast of Squab
White Beans, Hon-Shimeji Mushrooms and Parsley
Clarified Squab Jus

 Warm Flan of Summer Sweet Corn
Lobster Succotash
Radish Sprouts

 Barbeque Seared Frog Legs
Organic Stone Ground Carolina Grits
Chanterelles and Smoked Bacon Butter

 

*These menu items are available at an additional cost of $5.00 per person

 

 

MAIN COURSE

(Please select three of the following which your guests will select from as dinner begins)

 

 Buttermilk Roast Chicken

Creamed Spinach with Foie Gras Pan Gravy

 

 

*  Grilled Beef Tenderloin

Cèpe O’Brian Potatoes
Foie Gras Hollandaise

 
Seared Atlantic Salmon
Chanterelles, Lemon-Scented Yukon Potato Puree
Chicory and Black Olive Relish

 *  Alaskan Halibut
Orange Lentils with Summer Squash and Piquillo Pepper
Smoked Ham Hock Broth

 Kurobuta Pork Loin
Orange-Cumin Roasted Carrots
Moroccan Spiced Golden Raisin and Almond Sauce

 *  Lamb Sirloin
Eggplant, Tomato and White Beans
Madeira Roasted Fig Jus

 Breast of Duck
Roasted Sweet Potato, Endive, Red Onions and Smoked Duck Breast
Spiced Plum Sauce

 Wild Mushrooms and Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Tesuque Arugula

 *  These menu items are available at an additional cost of $5- $8.00 per person

* * This menu item is available at an additional cost per person based on market price

 

 

 

DESSERT

(Please select one of the following)

 
Bittersweet Chocolate Torte
Crème Fraîche and Chocolate Tuile

 

 Black Plum Crisp
Hazelnut Oat Streusel
Vanilla Bean Ice Cream

 Peach Shortcake
Honey Poached Peaches, Fresh Mint
Cornmeal Biscuit, Crème Fraîche

Blueberry Lattice Tart
Lemon Curd Ice Cream
Citrus Caramel Sauce

Layered Dark Chocolate Cake
Brandied Cherry Sabayon
Chocolate Sauce

 Green Apple Sorbet
Apple-Lime Mousse, Crisp Meringue
Watermelon Ginger Limeade

 Cookie Plate
Raspberry Linzers, Chocolate Crackles,
Meringue Cookies

*  Bittersweet Chocolate Torte
Pistachio Ice Cream
White Balsamic Strawberries

  

*   This menu item is available at an additional cost of $2.00 per person

 

  

 

This is the complete dinner menu from which your specialized menu can be created.  The actual price per person is determined by the number of selections made for each course as well as the number of courses selected.  Below is a general breakdown of prices; please note this can fluctuate based on the specific items you have selected.  Please feel free to contact Maria Creighton directly for the price per person for the customized menu you desire.

 

 

PRICING GUIDELINE

 

Menu 1:  Hors d’oeuvres, salad, appetizer, entrée and dessert $107.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

Menu 2:  Hors d’oeuvres, salad, entrée and dessert $85.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

Menu 3:  Salad, appetizer, entrée and dessert $87.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

Menu 4:  Soup, salad, entrée and dessert $80.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

Menu 5:  Appetizer, entrée and dessert $72.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

Menu 6:  Salad, entrée and dessert $65.00 per person, includes coffee, tea and sodas.  7.9375% tax and 20% gratuity additional.

 

 

*  Menu items marked are available at an additional cost of $2.00 - $8.00 per person


 

Menu Created by Chef/Owner Mark Kiffin, James Beard Foundation’s “Best Chef of the Southwest”

 

 

11/30/2007