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Cherie Montoya

Cherie Montoya

Tuesday, 04 April 2017 16:09


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April 12 | 6pm | $70 

Five-course wine-paired dinner featuring LIOCO Winery


We are offering a limited opportunity to explore wine from LIOCO, a highly acclaimed winery from Santa Rosa California.  Creating beautifully balanced wines with a focus on Chardonnay, Pinot Noir, and Carignan, LIOCO is a small husband and wife operation that purchases grapes from family-owned vineyards in Santa Cruz, Sonoma, and Mendocino, creating award-winning wines which have received numerous national accolades.

Visit their website to learn more about their wine-making philosophy and process. 


This is a limited space dining opportunity. If you'd like a place at the table, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. 


Here is a sneak peek of the developing menu:




grilled artichokes




fried oyster mushrooms












cheese course 

Wednesday, 15 February 2017 13:56

5th Birthday Dinner

Menu Gift

5th Birthday Dinner

featuring Guest Chef Sean Staggs

March 27 | 6pm | $75


Please join us for our very special birthday dinner featuring chef Sean Staggs from La Merienda of Los Poblanos. We welcome Chef Staggs back to Farm & Table to work along-side Chef Carrie Eagle as they create a memorable and celebratory dinner. 




Quinoa Fritters, Pork Belly and Seasonal Crudite


Seared Fois Gras
pecan butter | heidi’s raspberry “caviar” | brioche | micro greens


Butterhead & Frisee
arugula pesto | pickled onions | carrot | sunchoke


Duck Breast & Seared Scallop
crispy lentils | spinach glass | oyster mushrooms | atole | farm flowers


Dark Chocolate Coconut Birthday Cake
toasted almond ice cream


For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Thursday, 02 February 2017 15:10

Chef Carrie WINS Food Network's Chopped Episode

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Farm & Table's Executive Chef, Carrie Eagle was featured in Food Network's Chopped on January 31!


In the end, Carrie Eagle was the lone chef left standing.

The Duke City resident, who is the executive chef at Farm & Table, won $10,000 after beating out the competition on the Food Network’s “Chopped,” which aired Tuesday night.

The series pits four chefs against one another as they compete for a chance to win $10,000. The chefs have to create an appetizer, an entree and a dessert. The episode’s theme was “game day party.”

 Eagle competed against Jon Rosa from Harlem, N.Y., Dean Dupuis, from Washington, D.C., and Pete Santero from Passaic County, N.J.

The four chefs competed by reinventing mac and cheese for the appetizer round, artichokes in the entree round and a stadium starch in the dessert basket.

“I like the energy,” she says of the show. “I wouldn’t make a career of cooking on TV. But in the competition setting, I like the opportunity to have a set of challenges and come through.”

Eagle has been at Farm & Table for close to two years and has had to cook to get a few jobs in her life.

“Having been in those high-pressure situations, I felt that it prepared me (for the show),” she says. “I opened my basket and I counted the four ingredients and began to work. It was intense.”

“Chopped,” hosted by Ted Allen, is in its eighth season on Food Network.


Written by: Adrian Gomez for the Albuquerque Journal


Sunday, 15 January 2017 17:20

Farm & Table's 5th Birthday Bash!

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Birthday Bash: Featuring 5 Chefs

April 24 | 6pm | $50

We are very excited to share our birthday with YOU - our Farm & Table family! Come out and enjoy a fun celebration on our patio with live music by Le Chat Lunatique, cash bar, games, and tasty bites from our team and wonderful guest chefs. Ticket prices include tax & gratuity.

Guest chefs include: 

James Campbell Caruso, La Boca

Chef David Ruiz, Pueblo Harvest Cafe 

Shawn Cronin, M'tucci's Deli

Laura Mayaneli Brown, The Shop


Get your tickets HERE

chocolate dessert

Oysters & Chocolate: A Prelude to Valentine’s Day

February 13 | by reservation | $75


Your love deserves a special night… avoid the crowds on Valentine’s Day and join us for an intimate evening at Farm &Table. Make your reservation early for this special three-course dinner featuring oysters, filet of beef with seared scallops, and a decadent chocolate dessert – each paired with wine.

For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it. or make your reservation online.


Sunday, 15 January 2017 16:01

Chef Carrie on Food Network's Chopped

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Farm & Table's Executive Chef, Carrie Eagle will be featured in Food Network's Chopped


Tune into January 31st episode at 8:00pm MST

Join for the Farm & Table viewing party at Boxing Bear Brewery at 10200 Corrales Rd. NW 87114


Thursday, 12 January 2017 19:12

Feast of the Five Fishes

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Feast of the Five Fishes

January 23 | 6:00 pm | $75

We are bringing the sea to the farm for this special dinner! Please join us as Chef Carrie Eagle composes a five-course fish feast featuring scallops, halibut, salmon, yellow fin, and ono each prepared with the freshest local winter vegetables , and a refreshing blood orange sorbet for dessert. Each course will be paired with wine by wine curator, James Krajewski

For reservations, email us at This email address is being protected from spambots. You need JavaScript enabled to view it. or call 505-503-7124.

Thursday, 22 December 2016 16:07

New Years Day Brunch

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New Years Day Brunch

Special Hours: 10am to 3pm



Prime Rib…Black Eyed Peas...Shrimp Cocktail


NEW Farm & Table Artisan Cocktails

Prickly Pear Mimosas and Bosque Lager Micheladas

brunch menu will also be available


Make your RESERVATION here!

Monday, 14 November 2016 15:09

Gratitude Dinner



Gratitude Dinner

November 22 | 6:00pm | $65

Let's be grateful for family, friends, good food and wine!

Please be our guest for a special Chef's dinner! Each course will be paired with wine.



Fireplace Mingle

Mulled Cider & House Roasted Nuts and Olives


Course One

Fried Brussels Sprouts & Toasted Cauliflower

horseradish root | black pepper | mustard | gouda | bacon


Course Two

Butternut Squash Risotto

oyster mushrooms | poblano peppers | grana padano | house ciabatta


Course Three

Pheasant Saltimbocca with Fig Stuffing

prosciutto sage | sol harvest greens | prickly pear gastrique


Course Four

Sweet Potato Pie

brûléedmarshmallow cream | cinnamon toasted pepitas

red chile salted caramel 


For reservations, email This email address is being protected from spambots. You need JavaScript enabled to view it.

 Price does not include tax & gratuity.

Reservations will be held with a credit card. 

Wednesday, 19 October 2016 17:31

A Celebration of Local Food

 Ric Murphy in front of his operation

 Photo: Ric Murphy in front of his operation, Sol Harvest Farm taken by Danny Lopez


We work with a network of over sixty-five local farmers, ranchers and food artisans. These important connections allow us to bring to you fresh seasonal food throughout the year. Despite the fact that New Mexico is considered a ‘food desert’ we are fortunate to have an ever-growing number of restaurants that are committed to sourcing as much local food as possible. This is not easy nor cheap but it is very important to us.


The October 9 issue of the New York Times Magazine was dedicated to food and reminds us of the influence that Big Food (agriculture and meat) has on our country and the struggle that our federal government has in trying to regulate these industries. It’s a very complicated issue, but suffice it to say, that we are many years away from needed and important reforms in these industries. Through an abundance of research, increased education and more and more documentary films, we have been given a glimpse of the darker sides of these industries which include the use of pesticides and other harmful chemicals, the poor treatment of animals, the inequality that exists between farmers and ranchers and the large food companies, and the incredible power of the big industries’ lobbying arms.


These issues may seem daunting but they do give us cause to rejoice and celebrate our local food producers. At Farm & Table we have seen more people join the ranks of the local food movement and we now have more opportunities throughout the year to enjoy fresh and healthy food. During the spring and fall growing and harvesting seasons there seem to be food festivals, special dinners and events, and farmer’s markets almost every week. According to the Times the local food industry now accounts for about $50 billion per year. As we can see, there are a myriad of opportunities to remain informed, educated and inspired by our efforts to support and enjoy our local food economies. Now, in this abundant harvest season let’s not forget to give thanks to all of those farmers, ranchers and food artisans who work so hard to bring us wonderful food and improved health! 

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