Pueblo Harvest: New Look, New Menu, New Chef @ Pueblo Harvest Cafe, Albuquerque [from 16 to 20 April]

Pueblo Harvest: New Look, New Menu, New Chef


47
16 - 20
April
07:00 - 21:00

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Pueblo Harvest Cafe
2401 12th St NW, Albuquerque, New Mexico 87104
What do people want most in a restaurant? Freshness! Pueblo Harvest, the full-service restaurant inside the Indian Pueblo Cultural Center is jumping into spring with a renewal of its own. Pueblo Harvest is dropping the “Café” from its name, and will unveil a new aesthetic in the dining room along with a new spring menu. A new logo and new tag line, “Native Sourced, Pueblo Inspired,” better describe the culinary mission of the restaurant. Rounding out the refreshing changes is Pueblo Harvest’s new executive chef, Brent Moore.

Menu staples like Mutton Stew, the Tewa Taco, and Blue Corn Chicken and Waffles will remain for their devoted followers, and new and seasonal items are making an appearance. Debuting on the lunch menu are two new pre-European contact dishes: Elk with White Corn Porridge, featuring juniper and sage-braised elk atop a bed of white corn porridge and accompanied by wild spinach; and Salmon and Three Sisters, featuring a roasted salmon steak served atop a sweet corn purée, and accompanied by grilled cedar-smoked asparagus, and a three-sisters succotash.

Lunch and dinner menus also present exciting new gourmet burgers. The Sovereign Burger boasts a house-made patty of bison blended with smoked wild mushrooms and Pueblo corn, presented on a house-made blue corn bun and topped with chokecherry jam, pickled red Fresno peppers, white cheddar cheese, and a blue corn onion ring. The Obsidian Burger features a house-made black-bean patty served on a house-crafted charcoal bun, and topped with black-garlic mayo, black kale, and pickled poblano chiles.

The pre-European-contact section of the dinner menu has expanded to six entrées, two appetizers, and two desserts. Bison Short Ribs and Tribal Trout remain, and four fresh new dishes have been added, including Squab, with maple-glazed roasted squab stuffed with manoomin, puffed amaranth, and sage resting on a bed of corn purée; and Goose, featuring a pan-roasted goose breast, amaranth salad, and Acomita heirloom corn pudding.
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