“Un repas sans vin c’est un jour sans soleil.”A meal without wine is a day without sunshine.

-Hervé-

The namesakes for some of our featured salads are family members of Florent—St. Clair’s winemaker. Wine making has been a Lescombes

family tradition for six generations. This tradition may be carried on by Julien and Isabelle, two of Florent’s six children.

Cheese Nosh 12.5Pair with one of our wine flights

cheese + chocolate + crackers + salami + fruit

Bistro Crab Cakes 10Pair with St. Clair Riesling

hatch green chile + lemon + lemon-basil aioli

Calamari 11Pair with St. Clair Chardonnay

salt & pepper breaded + fresh lemon juice + grated parmesan + lemon-basil

aioli + sriracha sweet chile mayo

Caprese 9Pair with D.H. Lescombes Chenin Blanc

fresh mozzarella + roma tomatoes + basil + olive oil

Edamame 6Pair with St. Clair Pinot Grigio

organic edamame in the shell + dark soy glaze + grilled lemon half

French Onion Soup 6Pair with D.H. Lescombes Syrah

cabernet + croutons + swiss

Jalapeño Bacon-Wrapped Shrimp 11Pair with St. Clair Malvasia Bianca

jalapeño bacon + jumbo shrimp + spicy mandarin sauce

Mac & Cheese Bites 6Pair with D.H. Lescombes Chenin Blanccreamy 4-cheese blend + lightly fried +

panko breaded + tillamook® cheddar sauce

Spinach & Artichoke Dip 8Pair with D.H. Lescombes Renaissance

southwest style + tortilla chips + crostinis

Potstickers 7Pair with St. Clair Gewürztraminerpork & veggie-stuffed dumplings +

dark soy glaze + sriracha sweet chile mayo

Sta r t e r s

Soup of the Daycup 4 / bowl 6

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Vegetarian Gluten-Free*Raw or undercooked meat may increase your risk of foodborne illness. If you have any food allergies, please consult your server.

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MediterraneanPair with St. Clair Malvasia Bianca

kalamata olives + artichoke hearts + red onions+ goat cheese + red peppers + tru� e oil

Chicken ClubPair with St. Clair Pinot Grigio

cage-free natural chicken + bacon + swiss + cheddar +tomato + spinach + avocado + pesto cream sauce

Santa FePair with St. Clair Gewürztraminerchorizo + green chile + provolone

+ mushrooms + sriracha mayo

Turkey PestoPair with D.H. Lescombes Chenin Blanc

turkey + red peppers + mushrooms+ mozzarella + cashew pesto + fresh basil

PhillyPair with St. Clair Cabernet Sauvignon

shaved prime rib + creamed spinach + caramelized onions+ mushrooms + swiss + provolone

S T. C L A I R F L AT B R E A D S

We proudly serve 100% Natural, fresh, never frozen, cage-free

poultry. It meets the strictest nutritional standards and has no added hormones, additives, or marinades.

Your Choice 8add: house/caesar salad 3

Prior to meeting Danielle, Hervé experiemented with raising pigs at his farm in Burgundy, France. At one

time, he had as many as a few dozen. Early one morning, the pigs escaped their pen, fl eeing into the countryside, only to return later the same evening. � is inadvertent “cage-free” pig farming went on daily for over two months until Hervé decided to try his hand at raising guinea fowl (poultry similar to turkeys and partridges). � e following year, they had 5,000 guinea fowl happily frolicking around the farm.

During World War II, the Lescombes family was still living on the Algerian farm that

their ancestors founded upon immigrating to the area in 1846. Hervé’s mother, Odette, went into town one day to visit the post office. It was there that she met and shook hands with none other than General Dwight D. Eisenhower! Eisenhower spent some time during World War II directing troops in Northern Africa. Here Odette is pictured with her husband Georges.

Cobb Salad 11.5Pair with St. Clair Pinot Grigio

avocado + bacon + cage-free natural chicken + tomato + egg + danish blue cheese

Grilled Romaine Salad 10Pair with D.H. Lescombes Chenin Blanc

charred romaine + tomatoes + parmesan + bacon + champagne blue cheese vinaigrette

add: grilled sirloin steak 6

Caesar Salad 9Pair with D.H. Lescombes Brut

croutons + parmesanadd: chicken 4 + shrimp skewer 6 + grilled salmon 6

Isabelle’s Chicken Salad 9.5Pair with St. Clair Malvasia Bianca

chicken salad + avocado + toasted almonds + cranberries

Julien’s Spinach Salad 10Pair with D.H. Lescombes Chardonnay

bacon + sweet roasted cashews + red onions + cranberries + goat cheese

add: chicken 4 + shrimp skewer 6 + grilled salmon 6

Kale-Brussels Sprout 10Pair with St. Clair Chardonnay

cranberries + almonds + parmesan + agave-dijon vinaigrette

add: chicken 4 + shrimp skewer 6 + grilled salmon 6

Sa l a d sitalian + ranch + balsamic vinaigrette + mimosa + pecan vinaigrette +

blue cheese + honey mustard + agave-dijon vinaigrette

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Vegetarian Gluten-Free*Raw or undercooked meat may increase your risk of foodborne illness. If you have any food allergies, please consult your server.

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French-Cut Pork Chop 18Pair with D.H. Lescombes Pinot Noir

12-ounces + slow braised + mango-chipotle glaze +creamy risotto with truffl e oil + vegetable medley

Chicken Marsala 14Pair with St. Clair Chardonnay

cage-free natural chicken breast + mushrooms +marsala wine sauce + garlic

mashed redskin potatoes+ vegetable medley

Chicken Picado 14Pair with D.H. Lescombes Sauvignon Blanc

cage-free natural grilled chicken medallions + cream sauce + hatch green chile + provolone + garlic mashed redskin

potatoes + vegetable medley

Country Pot Roast 14Pair with St. Clair Merlot

roasted vegetables + braised in merlot + garlic mashed redskin potatoes

Pasta New Mexico 13Pair with D.H. Lescombes Chardonnay

sautéed chicken breast + hatch green chile + cream sauce + sun-dried tomatoes + provolone

Pasta Danielle 10.5Pair with D.H. Lescombes Cabernet Sauvignon

penne pasta + southwest cream sauceadd: chicken 4 + shrimp 6

Pesto Pasta with Sauteed Shrimp 15Pair with D.H. Lescombes Pinot Noir

penne pasta + cashew pesto + sauteed shrimp + parmesan

Bistro Burger 10Pair with St. Clair Cab-Zin

half pound + local grass-fed beef + brioche bun + thin-cut fries

sub: sweet potato waffl e fries 1each topping 1: danish blue + cheddar + provolone + jalapeño bacon + hatch green chile + avocado + sautéed

mushrooms + sautéed onions + sautéed jalapeños

S i G n at u r e sadd: house/caesar salad 3

Hervé met his late wife, Danielle, at a dance hall in Auxerre, France. Th ey enjoyed 41

years of marriage until her passing in 2008. Her favorite wine was the D.H. Lescombes Brut. Here she is pictured with Hervé and their son, Emmanuel, while in France.

Macaroni & Cheese 9Pair with St. Clair Nativo

creamy 4-cheese blend + hatch green chileadd: chicken 4 + jalapeño bacon 2

Southwest Meatloaf 15Pair with St. Clair Gewürztraminerlocal grass-fed beef + hatch green

chile + mango chipotle glaze + garlic mashed potatoes + vegetable medley

Vegetarian Gluten-Free*Raw or undercooked meat may increase your risk of foodborne illness. If you have any food allergies, please consult your server.

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Pépère Jean (Hervé’s grandpa) loved fishing, and dreamed of catching the “fish of the century”, so he rigged his line appropriately and, for that same reason,

never caught anything. But one night, after a long struggle, Pépère Jean finally pulled his trophy ashore: it was a giant octopus clinging to a 45 pound rock…this was Pépère Jean’s last fishing endeavor.

Cheesecake 6.5Pair with D.H. Lescombes Port

new york style + seasonal fresh fruit topping

Triple Chocolate Mousse 6.5Pair with St. Clair Port

white chocolate + milk chocolate + dark chocolate

Häagen-Dazs® Ice Cream 5.5Pair with St. Clair Bellissimo

vanilla bean + ghirardelli® chocolate + ghirardelli® caramel

Ghirardelli® Port Brownie 6.5Pair with St. Clair Port

warm brownie + port wine + häagen-dazs® vanilla ice cream + ghirardelli® chocolate sauce

Jackson Square Bread Pudding 6.5Pair with St. Clair Gewürztraminer

raisins + chocolate + butter rum sauce +häagen-dazs® vanilla ice cream

Fish and Chips 13Pair with D.H. Lescombes Chenin Blanc

panko-breaded + lemon-basil aioli + thin-cut fries

Grilled Salmon 17Pair with St. Clair Pinot Grigio

lobster cream sauce + potato cake + vegetable medley

Hand-Cut Ribeye 20Pair with D.H. Lescombes Petit Verdot

12-ounces + local grass-fed beef + garlic mashedredskin potatoes + vegetable medley

add: shrimp scampi 6

Hand-Cut Sirloin 15Pair with D.H. Lescombes Cabernet Franc

8-ounces + garlic mashed redskin potatoes + vegetable medleyadd: shrimp scampi 6 + sautéed mushrooms & onions 1 +

hatch green chile 1 + danish blue cheese 1

Chef ’s Catch (Market Value)Pair with D.H. Lescombes Sauvignon Blanc

creamy risotto with truffle oil + vegetable medley +grilled lemon (ask your server for today’s selection)

Salmon Rockefeller 19Pair with St. Clair Merlot

sautéed spinach + sherry onions + bacon + parmesan

Su r f & tu r fadd: house/caesar salad 3

S i n f u l

Meme Suzanne (Hervé’s grandmother) was very old-fashioned. When her daughters decided to renovate the house with a new, modern kitchen complete with a

sink with running water, a refrigerator, and a pantry, she refused to use it, instead preferring to cook in a dark room at the other end of the courtyard.

Vegetarian Gluten-Free*Raw or undercooked meat may increase your risk of foodborne illness. If you have any food allergies, please consult your server.

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Ou r StO rY

Hervé is the fi � h-generation winemaker of the

Lescombes family. His grandparents, originally

from Prussia (Poland), immigrated to Algeria, Africa

in 1846 and made a living by operating vineyards

and making wine to sell to France. Hervé and his

brother followed the family tradition and became

grape farmers in Burgundy, France in 1962. It was

there that he met his wife, Danielle, had three

children, and built a successful vineyard and winery

business. Hervé saw great opportuni� in southwest

New Mexico, and made the area his family’s home.

� e climate and terroir is similar to that of his

native Algeria. In 1981, Hervé began his venture

with a small vineyard that produced the harvest

that would eventually be cra� ed into his fi rst New

Mexico vintage in 1984. Hervé’s small operation

soon expanded and grew to become the largest

winery in New Mexico; St. Clair Winery. Winemaking

accolades have since been turned over to Hervé’s

son, Florent Lescombes, who oversees the winery

operations, while Hervé’s eldest son, Emmanuel,

manages the vineyard.

Pictured above from left to right: Florent, Hervé & Emmanuel Lescombes