Photo by ©Gabriella Marks

the COMPOUND MENU

Photo by ©Gabriela Marks. 

Menus on our website are updated seasonally, four times a year, and are subject to change without prior notice due to sourcing, seasonality, and product availability.

LUNCH

 

Featured Wine

2022 Domaines Ott
BY. OTT Rosé
Côtes de Provence, FR

 

Carrot and Ginger Soup

Served Hot
Greek Yogurt, Gremolata, Gingersnap Crumble

Organic Iceberg Lettuce

Baby Carrots, Snap Peas, English Peas, Radish
Soft Herbs, Green Goddess Dressing

Grilled Asparagus and Brioche

63˚ Egg, Jambon de Paris, Frisee Lettuces
Honey Mustard Vinaigrette

Lobster Salad

Tangerine, Red Onion & Butter Lettuce with Tangerine Vinaigrette

Compound Pastrami Sandwich

Our Own Cured, Roasted, and Smoked Pastrami
Corn Rye Bread & Beer-Braised Sweet Onions
Horseradish-Mustard Mayonnaise & Cabbage Slaw & Chips

The Compound Burger

8 oz. Prime Angus Beef
Lettuce, Tomato, Grilled Red Onions & Aioli with French Fries
Available with Roasted Poblanos and Cheddar Cheese
Substitute Onion Rings

Chicken Schnitzel

Capers, Parsley, Lemon & Sautéed Spinach

Tuna Poke Salad

Raw Yellowfin Tuna tossed in Ponzu and Scallion
Brown Rice, Spinach, Arugula, Edamame, Cucumber & Avocado
Sesame – Sriracha Mayonnaise

Roasted Tranch of Scottish Salmon

Spring Sauté of Peas, Cous Cous, Asparagus, Fava Beans
Green Garlic Puree, Lemon Beurre Blanc

Full Circle Farms Mushrooms and Organic Stone Ground Polenta

Shaved Parmesan & Watercress

 

Sides

Roasted Shiitake Mushrooms
Herbed Beurre Blanc

French Fries

Crispy Onion Rings

 

Desserts

Silk Pie

Satilia Chocolate, Chantilly Cream, Caramel

Old Fashioned Rhubarb Hot Pocket

Rhubarb Jam, Flakey Pastry, Black Pepper Ice

Profiteroles

Dark Cherry Ice Cream, Chocolate Sauce

DINNER

 

FIRST COURSE

Roasted Asparagus Soup

Served Warm
Crème Fraiche, Gremolata, Puff Pastry

Organic Iceberg Lettuce

Baby Carrots, Snap Peas, English Peas, Radish
Soft Herbs, Green Goddess Dressing

Tuna Tartare

Avocado Mousse & Preserved Lemon Aioli
Black Caviar & Walnut Toast

Citrus and Endive Salad

Pistachios, Italian Salsa Verde
White Anchovy, Pedro Ximinez Vinegar

English Pea Tortellini

Lobster Bisque, Butter Poached Main Lobster
English Peas, Sunrise Hill Farms Pea Tendrils

Roasted Diver Scallops

Watercress, Apples, Cauliflower
Brown Butter – Lemon Vinaigrette

Maine Lobster and Bay Scallop

Avocado, Squid Ink Brioche, Fines Herbs
Mustard-Chive Beurre Blanc

Grilled Asparagus and Brioche

63˚ Egg, Frisee Lettuces
Honey Mustard Vinaigrette

 

MAIN COURSE

Grilled Natural Reserve Black Angus Beef Tenderloin

Grilled Broccolini, Red Onion Marmalade, Fried Scallion, Toasted Brioche
Sauce Verte, Beurre Rouge

Full Circle Farms Shiitake Mushrooms and Organic Stone Ground Polenta

Black Truffle Relish & Shaved Parmesan
Organic Watercress

Roasted Wild Alaskan Halibut

Long Line Caught
Anson Mills White Grits, Asparagus, Full Circle Farms Chestnut Mushrooms
Caramelized Poultry Jus

Roasted Chicken Breast

Stuffed with Black Truffle Mousse
Bacon Lardons, English Peas, Pearl Onions, Braised Lettuces
Truffled Chicken Jus

Roasted Rack of Lamb

Fregola Sarda, Asparagus, Fava Beans, Spring Onion
Cherry Conserva, Lamb Sauce

Duck Breast a la Plancha

Sunchokes, Grilled Apples, Baby Bok Choy
Spiced Duck Jus

Roasted Heritage Pork Tenderloin

Leeks in Vinaigrette, Crispy Potatoes, Green Garlic Puree

 

SIDE DISHES

Roasted Shiitake Mushrooms

Herbed Beurre Blanc

Buttered Asparagus
Crispy Onion Rings
Minted English Peas
Potatoes au Gratin
Grilled Broccolini

 

Executive Chef – Weston Ludeke

 

A MARK KIFFIN RESTAURANT

 COMPOUND DESSERTS

Compound Opera Cake

Chocolate Mousse, Caramel, Pistachios, Espresso Chantilly
1999 Bodegas Toro Albala ‘Don PX’, SP

Earl Grey Panna Cotta

Rhubarb Jam, Streusel Crumb, Rhubarb Granita

2012 Badia a Coltibuono, Vin Santo del Chianti Classico, IT 

Hazelnut “Butterfinger”

Feuillitine Crust, Toasted Marshmallow Ice Cream 

2019 Chateau Haut – Mayne, Sauternes, FR

Strawberry Napolean

Feuille De Bric Pastry, Strawberry Cream, Toasted Meringue

2018 Donnafugata ‘Ben Rye’, Passito de Pantelleria, Sicily, IT

Pineapple Sorbet

Coconut Rice Pudding, Macadamia Nuts
Toasted Coconut

HOUSE MADE ICE CREAMS AND SORBETS

Daily Selection
By the Scoop

Taylor 20 Years Tawny

2009 Niepoort, Colheita 

Kopke 10 Years Tawny 

Please See Wine List for Additional After Dinner Sélections

A MARK KIFFIN RESTAURANT

the compound

653 Canyon Rd Santa Fe, NM 87501
505-982-4353

Tuesday - Saturday
Lunch 12 pm - 2 pm, Walk-ins Welcome
Dinner 5 pm - 8:00 pm, Walk-ins Welcome
Closed Sunday and Monday

James Beard Award
James Beard Award
trip experts choice award the compound
James Beard Award
James Beard Award
James Beard Award
James Beard Award

the compound

653 Canyon Rd Santa Fe, NM 87501
505-982-4353
Tuesday - Saturday
Lunch 12 pm - 2 pm
Dinner 5 pm - 8:30 pm
Closed Sunday and Monday until further Notice

Would you like to place an order to go?

Please call to order: 505-982-4353
Lunch - order before 1:30
Dinner - order before 7:30

James Beard Award