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315 Restaurant & Wine Bar Menu

$Modern French, Cocktail bar, Fine dining
315 Old Santa Fe Trail, Santa Fe, NM 87501
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  • Appetizers

    • French Onion Soup Gratinée

      French comté cheese & sourdough crouton
      $14.00

    • Crispy Calamari Caesar

      classic dressing with croutons & parmesan cheese
      $17.00

    • Fresh Fettuccini With Exotic Mushrooms

      beurre fondue & parmesan cheese
      $14.00

    • Baby Head Lettuce Salad With Champagne Tarragon Vinaigrette

      shaved house pickled vegetables
      $14.00

    • Basil Wrapped Shrimp With Apricot Chutney

      madras curry sauce
      $14.00

    • House-Made Charcuterie With Pickles & Mustard

      duck rillettes, country paté, cacciatore salume, bresaola & mortadella
      $17.00

    • House-Smoked Trout Rillettes With Grilled Flat Bread

      pickled red onion, caper berries, spicy greens & local radish
      $17.00

  • Entrées

    • Chicken Cordon Bleu With Mashed Potatoes

      stuffed with house smoked ham and fontina cheese
      $24.00

    • Bouillabaisse With Scallops, Shrimp, Mussels & Sea Bass

      potatoes, fennel, saffron & rouille
      $30.00

    • Steak Frites

      10oz. New York strip served with au poivre, béarnaise or herb butter
      $35.00

    • Salt Spring Mussels With Club Fries

      white wine, garlic, lemon & herbs
      $15.00

    • Cassoulet – Local Lamb Shoulder, House-Made Sausage & Duck Confit

      beans, tomatoes, garlic, herbs de provence & white wine
      $28.00

    • Grilled Scottish Salmon With Beurre Rouge

      winter squash puree, sautéed spinach & crispy sun chokes
      $28.00

    • Vegetable Pirogies With Braised Red Cabbage

      crème fraîche
      $24.00

  • First Course

    • Lump Crab Cake

      with Hawaiian Papaya Salad

    • Organic Local Green Salad

      with Radish Croutons, Roasted Stone Fruits & Truffle Vinaigrette

  • Second Course

    • Slow Roasted Prime Beef Ribeye

      Potatoes, Peas, Baby Carrots & Horseradish, Parsley Cream

    • Marinated Swordfish

      with Local Spinach Puree, Roasted Baby Beets, Turnips & Cherry Tomatoes

  • Dessert

    • Cornbread Pudding

      with Red Cherry Sauce

    • Rhubarb Galette

      with Vanilla Ice Cream

  • Appetizers

    • Wilted Local Spinach Salad

      with Hazelnuts, Poached Cherries, Bleu D'Auvergne, & Warm Sherry Vinaigrette

    • Shrimp & Scallop Ceviche

      with Orange, Mint, Radish, Avocado, Mousse & Tomato Cracker

  • Entrees

    • Olive Oil Poached Sea Bass

      with braised Spring Onions, Fingerling Potatoes, Baby Beets, & Green Herb & Mustard Emulsion

    • Black Pepper Crusted Beef Strip Loin

      with Sweet Potato Puree, Wild Mushrooms, Baby Turnips & Au Poivre Sauce

  • Desserts

    • Tiramisu

    • Black Cherry Strudel

      with Vanilla Bourbon Ice Cream

  • Appetizer

    • Shrimp Cocktail

      with House Pickled Vegetables

    • Grilled Corn & Watermelon Salad

      Head Lettuce & Green Goddess

  • Entree

    • Beef Tenderloin

      with Vidalia Onion Rings, Tomato Hollandaise

    • Grilled Sea Scallop Skewer

      with Zucchini & Saffron Rice, Lemon Aioli

  • Dessert

    • Apricot Turnover

      with Almond Ice Cream

    • Molten Chocolate Cake

      with Blackberry Whipped Cream

  • Appetizer

    • Mussels Frites

      with White Wine, Herbs & Garlic

    • Roasted Summer Vegetables

      with Flageolet Beans & Basil Pesto

  • Entree

    • Entrecote

      with Haricots Verts, Potato Au Gratin & Mustard Demi-Glace

    • Salmon Pave

      with Roasted Summer Squash Puree, Blossom Beignets, Baby Carrots & Sauce Soubise

  • Dessert

    • Raspberry Ice Cream Profiteroles

      with White Chocolate Sauce

    • Poached Peach Semifreddo

      with Vanilla-Almond Sauce

  • Drinks

    • 2016 Sauvignon Blanc, Sonoma County

      Ratatouille, Braised Head Lettuce with Blue Potato & Olive Oil Mousseline

    • 2015 Chardonnay, Estate, Carneros

      Shellfish Stew with Pea Sprouts, Jasmine Rice & Aromatic Green Herb Coconut Milk

    • 2014 Pinot Noir, Estate, Carneros

      Sliced Five Spice Duck with Brussel Sprouts & Acorn Squash Souffle Pancake

    • 2013 Cabernet Sauvignon, Heritage Reserve, Sonoma County

      Steak Au Poivre, with Root Vegetable Hash & Sauteed Spinach

    • 2013 Late Harvest Riesling, Lake County

      Apple Caramel Tart with Cinnamon Ice Cream

  • Drinks

    • 2014 Domaine Vacheron Sancerre, Loire Valley

      Zucchini Blinis with Roasted Beets, Carrots, Onions & Goat Cheese Fondue

    • 2013 Michel Sarrazin, Maranges, Red Burgundy

      Duck & Foie Gras Pasta Pinwheel with Favas & Exotic Mushroom Broth

    • 2014 Remoissenet Pere & Fils, Chablis, 1er Cru, Fourchaume

      Pan Roasted Grouper with Autumn Vegetable Falafel, Swiss Chard & Lobster Sauce

    • 2012 Le Clos Du Caillou, Les Safres, Chateauneuf-Du-Pape

      Assorted French Cheeses with Grilled Flatbread

  • Main

    • Salmon Gravlax

      with Potato Horseradish Cake, Apple, Pea Shoot Salad & Plankton Crème Fraise. Wine Pairing: 2014 Schramsberg Blanc de Blanc

    • Grilled Mediterranean Sea Bass

      with Asparagus Flan, Fresh Morels & Saffron Sauce. Wine Pairing: 2015 Kumeu River Coddington ChardonnaY

    • Braised Lamb Pappardelle

      with Spring Onion Confit & Sundried Tomatoes. Wine Pairing: 2013 Castello di Volpaia, Chianti Classico

    • Imported Hard Italian Cheese

      with Dried Fruit and Pistachio Beggars Purse. Wine Pairing: 2010 Dal Forno Romano, Superiore Valpolicella

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

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