Restaurant

Delightful dining with a Santa Fe flair. Breakfast, lunch and dinner served in the Main Dining Room. Room Service 7:30 AM - 9:00 PM. Light afternoon and evening fare in El Rincon patio bar.
Summertime pool and patio service (83K jpeg). Holiday meals and Sunday Brunch a must ("Best Brunch in Santa Fe" say readers of Santa Fean Magazine). Box lunches may be ordered the evening prior for your outings.

The Bishop's Lodge Restaurant features "New American Cuisine" amid classic Santa Fe decor: beamed ceilings, Navaho rugs, Mexican chandeliers, and four life sized W.E. Rollins murals (66K jpeg) commissioned in the '20's. A recent dinner sampling included an appetizer of crab cakes with avocado-corn relish, followed by a field green salad with an entree of tender ranch-raised elk with polenta, and an almond tuille lace basket with fresh berries for dessert.

The menu features a considerable variety of entrees including daily seafood specials.

Morning breakfast buffets are a special treat.

Dress is quite casual by day; less casual, though certainly not formal, for dinner (reservations requested).

Cocktails are enjoyed on the firelight terrace with its spectacular views of sunsets and stars. In winter, the lobby (99K jpeg) fireplace is a good spot to try "The Bishop's Brandy & Cider."

Almond Tuille Basket
A Recipe for the Patient and Persistent

Basket Ingredients:

1 cup soft butter,

2 cups cake flour,

1/2 cup corn syrup,

2 TBS granulated sugar,

2 cups sliced almonds.

In a mixing bowl combine butter and flour and blend with an electric mixer until smooth; add corn syrup and sugar and continue mixing to a creamy texture. Stir in almonds and blend by hand.

Heat standard oven to 350 degrees F (300 degrees for convection ovens). Prepare a cookie sheet lightly with pan coating. With a round template, spread Tuille dough about 1/16" thick. Bake until light brown all over. Remove from oven and let cool for 2-3 minutes. Slide a cake spatula under each cookie and drape over an inverted soup or cereal bowl (one per cookie), pushing sides down to form a "basket". Let cool for 5 minutes before removal for storage. If cookies harden and are not pliable return to oven for 1-2 minutes to soften before draping over the bowls.

We fill our baskets with a mixture of fresh fruits and berries and set them on a rippled pool of Creme Anglais. Homemade ice cream or sorbet goes nicely too!

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