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Farm-fresh, locally inspired

Ojo Santa Fe Dining

Dine waterside with sweeping views while savoring seasonally inspired cuisine featuring traditional New Mexico flavors. We are proud to be awarded the 2022 OpenTable Diners’ Choice Award

Blue Heron Restaurant

At Ojo Santa Fe, our Chef crafts inspired dishes infused with local flavor and tradition. Blue Heron Restaurant’s seasonal menus feature crave-worthy cuisine incorporating the freshest ingredients from the Ojo Caliente Farm and local Southwest region.

Offering indoor dining in a warm, inviting atmosphere, as well as outdoor waterside seating during warmer months (weather permitting). The patio is closed during winter. Our starters, mains, desserts and beverages are available for take-out for your enjoyment in-room or al fresco, excluding pool areas.

Bowl of shrimp cocktail with side of chips and burger in background
Colorful fruit and lettuce salad

Hours & Location

Breakfast: 7:30am–11am Mon.-Sat.

Lunch: 12pm–3pm Mon.-Sat.

Dinner: 5pm–9pm

Sunday Brunch: 8am–2:30pm

We are closed daily between 11am and noon and between 3pm–5pm (excluding Sundays).

Takeout: 505-690-0628

Blue Heron Restaurant
242 Los Pinos Road, Santa Fe, NM 87507
See Google Map

OpenTable Diners Choice Award 2022

Blue Heron Restaurant Menu

Breakfast

Tacos de Ojo (Gf) (V) – 16
two white corn tortillas filled with scrambled egg, avocado, and choice of pork, chorizo, applewood smoked bacon, sausage, smoked brisket tips, seasoned jack fruit, guajillo mushrooms topped with pico de gallo served with fresh seasonal fruit

El Camino Breakfast Burro (V) – 17
large flour tortilla filled with trail papas,scrambled egg or tofu and choice pork chorizo, applewood smoked bacon, sausage, smoked brisket tips, seasoned jack fruit or guajillo mushrooms smothered with red or green chile and cheese served with seasonal fresh fruit

Blue Huevos Rancheros (Gf) (V) – 16
blue corn tortillas topped with queso fresco and eggs to your way, smothered with red or green chile served with seasonal fresh fruit, trail papas and refried beans 16

Bison Chicken Fried Steak and Eggs – 24
tenderized new york steak dredged in seasoned flour served with two eggs your way, trail papas, seasonal fresh fruit and toast or tortilla smothered with smoked duck country gravy

Pack Your own Omelet (Gf) – 18
three egg omelet packed with your choice of spinach, tri color bell pepper, onion, mushroom, tomato, applewood smoked bacon, sausage, smoked brisket tips, seasoned jack fruit, avocado, cheddar, swiss, queso fresco, red or green chile served with trail papas, seasonal fresh fruit and toast or tortilla

Royal Road Breakfast – 14
two eggs your way, trail papas, seasonal fresh fruit, choice of applewood smoke bacon, sausage, vegetarian sausage and toast or tortillas

Heron Avocado Toast – 18
toasted french baguette, griddled tomato, sliced avocado, tajin seasoning topped with two eggs your way with Ojo farms greens salad and a touch truffle oil

Pan de Muertos French Toast – 16
traditional day of the dead bread dipped in tres leches egg batter, topped with macerated strawberries and vanilla whipped cream

Blue Maize Pinon Pancakes (Gf) – 15
three blue corn and toasted pinon pancakes served with seasonal fresh fruit, pomegranate, prickly pear maple syrup and warm butter

Capirotada Waffle – 16
white cheddar cheese, red chile, ginger, nutmeg and cinnamon malted buttermilk waffle served with seasonal fresh fruit and currant, coconut and apple compote

Lox and a Bagel – 17
Choice of toasted, plain or everything or gluten free bagel with smoked Scottish Salmon, pickled red onion, fried capers, sliced heirloom tomato and cream cheese. Gluten Free- available

La Corona Oatmeal (Gf) (V) – 12
oatmeal crowned with raw pistachio, pecans, pinon and fresh seasonal berries served with agave syrup and choice of almond, coconut, soy milk or moo juice

Pan y Mermelada – 12
Artesian baked pastries & sweet breads, served with housemade fig jam

Sides
Applewood smoked Bacon  8
Sausage Patty 4oz  6
Toast 2pc  2
Vegetarian sausage 2/2oz 8
Tortillas – Flour  2, Corn  4
Biscuit and Duck Gravy  9
Avocado  4
Egg  3
Vegan Cheese  3
Seasonal Fruit  9
Trail Papas  5
Yogurt & Berries  4
Smoothie of the day  10

(V) Vegan option available (Gf) Gluten Free

For takeout or reservations, call 505-500-2429.

Select dishes may be customized to accommodate vegetarian and gluten-free requests. Please ask your server for details.

We proudly serve locally harvested, organic produce and grass-fed, hormone-free meats from Ojo Farm and Beck & Bulow, a local butcher. 

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Please notify your server if you have any food allergies.

Lunch

Appetizer

Pablano Fries (GF) (V) – 16
roasted pablanos, potato starch, agave sweet chile gastric
Suggested Pairing – August Kessler Riesling

Coctel de Camaron (GF) – 17
shrimp, avacado, onioin, jalapeño, cilantro, tomato cocktail, corn tortilla chips
Suggested Pairing – Pazo das Bruxas Albariño

The Butcher The Baker & The Farmer – 28
cured meats, cheeses, roasted veggies, baguette, crackers, black garlic grain mustard, fig jam
Suggested Pairing – Louis Jadot ‘Pouilly-Fuisse’ or Faustino Reserva Tempranillo

Crispy Calamari Tagarashi (GF) – 18
calamari, tagarashi, sesame seeds, seasoned potato flour, sesame chile aioli, savory tomato sauce
Suggested Pairing – Pierre Sparr ‘Reserve’

Los Ojitos Ceviche– 19
shrimp, bay scallops, white fish, onion, jalapeno, tomato, cilantro, lime juice, tri-color corn tortilla chips

2 for the Road (V) – 19
house made hummus, whipped herbed cotija cheese, vegetables baton, pita bread
Suggested Pairing – Whitehaven Sauvignon Blanc

 

Salad

Ojo Farm Salad – 14 | salmon – 16 | shrimp – 14 | chicken – 12 | tofu – 10 | beef – 14
Ojo Farm fresh greens, carrot, cucumber, tomato, balsamic lime vinaigrette
Suggested Pairing – Bollini Pinot Grigio

Caesar Salad – 14 | salmon – 16 | shrimp – 14 | chicken – 12 | tofu – 10 | beef – 14
chopped romaine, parmesan cheese, croutons, anchovies, caesar dressing
Suggested Pairing – Pazo das Bruxas Albariño

Cobb Salad – 17 | salmon – 16 | shrimp – 14 |
tofu – 10 | beef – 14
lettuce, bacon, corn, bleu cheese, diced egg, chicken, avacado, tomato, black beans, tortilla hay, pablano dressing
Suggested Pairing – Louis Jadot ‘Pouilly-Fuisse’

Entrée

Route 66 Dip – 22
shaved rib eye, vegetable escabeche, au jus dip
choice of fries, sweet potato fries, house made potato chips, side salad, or truffle fries add 3
Suggested Pairing – La Nerthe Grenache

Bocadillo Cochon et Figue – 18
applewood smoked ham, brie cheese, lettuce, tomato, red onion, fig spread
choice of fries, sweet potato fries, house made potato chips, side salad, or truffle fries add 3
Suggested Pairing – Ken Wright Pinot Noir

Green Chile Cheeseburger – 23
8oz wagyu beef or bison patty or impossible patty, lettuce, tomato, pickles, onion, cheddar, green chile
choice of fries, sweet potato fries, house made potato chips, side salad, or truffle fries add 3
Suggested Pairing – Alamos Malbec

Fiesta Chicken Sandwich – 12
grilled chicken breast, refried beans, lettuce, tomato, roasted salsa, avacado, cholula lime aioli
choice of fries, sweet potato fries, house made potato chips, side salad, or truffle fries add 3
Suggested Pairing – Ken Wright Pinot Noir

Ojo Fish Tacos (GF) – 22
blackened cod, cabbage jicama slaw, cilantro aioli, mango salsa, chipotle honey drizzle
Suggested Pairing – Outerbound Chardonnay

Carne Asada (GF) – 26
grilled wagyu flank steak, salsa quemada, crema, guacamole, arroz, frijoles, calabacitas, corn or flour tortillas
Suggested Pairing – Alexander Valley Cabernet Sauv. 

Salmon Pipian (GF) – 29
Scottish salmon, pipian sauce, arroz espanola, calabacitas
Suggested Pairing – Miraval Rosé

Stacked Queso Enchiladas (GF) (V) – 18
salmon – 16 | shrimp – 14 | chicken – 12 | tofu – 10
beef – 14
corn tortillas, asadero & cheddar cheese, arroz española, frijoles red or green
Suggest Pairing – La Nerthe Grenache

Quinoa Chile Relleno (GF) (V) – 28
roasted pablano pepper, quinoa pilaf, cashew queso, black beans, savory tomato sauce
Suggested Pairing – Whitehaven Sauvigon Blanc

(V) Vegan option available (Gf) Gluten Free

For takeout or reservations, call 505-500-2429.

Select dishes may be customized to accommodate vegetarian and gluten-free requests. Please ask your server for details.

We proudly serve locally harvested, organic produce and grass-fed, hormone-free meats from Ojo Farm and Beck & Bulow, a local butcher. 

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Please notify your server if you have any food allergies.

Dinner

Starter

The Butcher The Baker & The Farmer – 28
cured meats, cheeses, roasted veggies, bagguette, crackers, black garlic grain mustard, fig jam

Coctel de Camaron – 17
shrimp, avacado, onion, jalapeno, cilantro, tomato cocktail, corn tortilla chips

Los Ojitos Ceviche – 19
shrimp, bay scallops, white fish, onion, jalapeno, tomato, cilantro, lime juice, tri-color corn tortilla chips

Calamari Flechas Frias – 18
calamari strips, tagarashi, sesame seeds, seasoned potato flour, sesame chile aioli, savory, tomato sauce

Pablano Fries (V)(GF) – 16
roasted pablanos, potato starch, agave sweet chile gastric

The Double Dipper (V) – 19
house made hummus, whipped herbed cotija cheese, vegetables baton, local honey, toasted pepita, pita bread

Salad

Ojo Farm Salad – 12
Ojo farm fresh greens, carrot, cucumber, tomato, balsamic lime vinaigrette
salmon 16 | shrimp 12 | chicken 10 | seared tofu 8 | wagyyu flank steak 16

Caesar Salad – 14
chopped romaine, parmesan cheese, croutons, anchovies, caesar dressing
salmon 16 | shrimp 12 | chicken 10 | seared tofu 8 | wagyu flank steak 16

Hacienda Salad – 15
baby spinach, goat cheese, candy stripe beets, sugar coated pecans, cucumber, carrots, blood orange vinaigrette
salmon 16 | shrimp 12 | chicken 10 | seared tofu 8 | wagyu flank steak 16

Entrée

Wagyu Flank & Frites – 36
grilled Wagyu flank steak, grilled asparagus, manchego cheese truffle fries, black garlic compound butter

Petite Filet of Beef – 44
6 oz petite filet, white cheddar mashed potatoes, seasonal vegetables, vino tinto demi glaze

Chimayo Chile Sumac Bison New York Strip – 48
8 oz red chile & sumac crust, roasted fingerling potato, baby carrots and asparagus, wild cherry red wine reduction

Duroc Pork Tomahawk Chop – 46
16 oz tomahawk chop, green chile cheddar grits, baby carrots and asparagus, caramalized peach sauce

Chilean Seabass Aqua Santa – 48
pan seared Chilean seabass, grilled asparagus, baby carrots, mushroom risotto, truffle saffron butter sauce

Pan Seared Salmon en Mole Verde – 34
salmon, roasted pepita tomatillo sauce, jasmine rice, 3 hermanas (roasted corn, squash & beans)

Quinoa Chile Relleno (V) – 23
roasted pablano pepper, quinoa pilaf, cashew queso, black beans, calabacitas, savory tomato sauce

Stacked Enchiladas – 16
corn tortillas, asadero & cheddar cheese, arroz verde, frijoles, calabacitas, red or green chile

Ojo Fish Tacos (GF) – 18
blackened wild caught sable fish, jicama cabbage slaw, cilantro aioli, mango salsa, chipotle honey glaze

Green Chile Cheeseburger – 19
8 oz Wagyu beef, bison, or impossible patty w/ lettuce, tomato, pickles, griddled onion, cheddar, green chile, choice of fries, sweet potato fries, sweet potato fries, hacienda chimayo chile potato chips, side salad or truffle fries add 3

For todays selection of desserts, please speak to your server.

Select dishes may be customized to accommodate vegetarian and gluten-free requests. Please ask your server for details.

We proudly serve locally harvested, organic produce and grass-fed, hormone-free meats from Ojo Farm and Beck & Bulow, a local butcher. 

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Please notify your server if you have any food allergies.

Menu items and rates are subject to change without notice.

OpenTable Diners Choice Award 2022

OpenTable
Diners’ Choice Award

We are proud to receive the 2022 OpenTable Diner’s Choice Award for Best Santa Fe Restaurants. 

Ojo Farm & Our Local Food Partners

Whenever possible, our restaurants use the seasonal greens, veggies and herbs we grow ourselves on the Ojo Farm at Ojo Caliente. It’s important to us to source ingredients from our community and support our neighbors, so our head chef often personally visits farmers markets to select the freshest produce. 

You’ll see quite a few northern New Mexico names around the resort. Our meat comes from Santa Fe butcher Beck & Bulow, which sources ethically pasture-raised meat and poultry from local farmers. The hand-blended, hand-packed tea served in our guest rooms and restaurants comes from Taos-based tea.o.graphy, and our organic, Oaxacan coffee is roasted just for us by Iconik in Santa Fe. And for sweet treats, we’ve partnered with Tia Coco to share organic, vegan and gluten-free chocolates with our overnight guests. 

Private Dining
& Custom Catering

For an exclusive dining experience, book one of our unique private indoor or al fresco dining spaces. Our chef offers custom catering and personalized service for your most important special occasions, whether it be an intimate dinner, meeting, or celebration.

Please call 505-500-2429 or email us to discuss your private Ojo Santa Fe dining event.