Amaya at Hotel Santa Fe

A GuestLife New Mexico Great Restaurant

Seen Right: Executive Chef Patrick Kline and Chef de Cuisine Walter Dominguez
Photography by Lois Ellen Frank

Amaya sets the scene for memorable dining with Native American themed paintings and Pueblo pottery. This theme reflects the hotel’s partnership with Picuris Pueblo, which supplies bison for some of the restaurant’s entrées. On weekends, diners are serenaded with Native American flute music and classical guitar played by Ronald Roybal.

Working with Executive Chef Patrick Kline, rising star Chef de Cuisine Walter Dominguez, a protégé of well-known chef Martin Rios, creates his menus by blending indigenous and non-indigenous ingredients with respect, integrity, and a long-standing passion for food. Amaya’s global cuisine features Asian, Western, Native American, and Mexican elements, highlighting the best of each.

Dining at Amaya often begins with Guajillo Glazed “King” Prawns, served with Pepper Jack Cheese Polenta and citrus slices, or Chile Ancho Glazed Semi-Boneless Quail, creatively combined with Peach Infused Risotto, Cucumbers and Shitake Mushrooms. The Apple-Butternut Squash Lobster Bisque is rich, yet light — the taste is essence of lobster.

Amaya’s signature dish, Picuris Mixed Grill, is an intriguing blend of crusty and savory lamb chop, elk tenderloin, and rabbit sausage. It is complemented with butternut squash flan, caramelized pearl onions, asparagus, carrots, and spinach with thyme reduction. Apricot-Chipotle Glazed Rack of Colorado Lamb is a tender blend of subtle flavors — sweet and hot. The house made Vegetarian Ravioli is another specialty.

Amaya’s wine list is constantly evolving to provide perfect pairings with entrees. Be sure to ask your server for recommendations.

Wild Berry Bread Pudding and Espresso Pot de Crème with Vanilla Crème Brûlée are wonderful, satisfying desserts; Ghirardelli Chocolate Decadence is sublime and not to be missed.

Amaya hums with creative energy — don’t miss it!

MENU HIGHLIGHTS

APPETIZERS

Apple-Butternut Squash Lobster Bisque
With Green Chile Lobster Sauce

Guajillo Glazed “King” Prawns
Served with Pepper Jack Cheese Polenta and Orange and Lime Segments

ENTRÉES

Cinnamon Sherry Marinated Duck Breast
With a confit of Duck Leg, Spaghetti Squash, Applewood Smoked Bacon, Sauteed Bok Choy, Seasonal Vegetables, and Truffle Reduction

Apricot-Chipotle Glazed Rack of Colorado Lamb
Accompanied by Goat Cheese Potato Puree, Seasonal Vegetables, Olive Tapanade, and Thyme Lamb Jus

Honey Garlic Marinated Natural Wild Boar Tenderloin
Served with Vanilla Butternut Squash Puree, Succotash, and Apple Bourbon Red Chile Reduction

Elk Tenderloin
Marinated in Coffee Citrus, served with Grilled Blue Corn Polenta Cake, Native American Succotash, and Sun-Dried Blueberry Port Wine Sauce

Picuris Mixed Grill
Lamb chop, Elk Tenderloin and Rabbit Sausage served with Butternut Squash Flan, Caramelized Pearl Onions, Asparagus, Carrots, and Spinach, with Thyme Reduction

Amaya
at Hotel Santa Fe
1501 Paseo de Peralta, Santa Fe, NM 87501
(505) 982-1200

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