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Après Ski Menu

Alpine Comfort Food

Happy Hour

Every day from 3:00 pm to 5:00 pm

Select Draft Beer 5

Well Drinks 5

House Wine – Red or White 6

Blonde Bear Classic Margarita 6

Warm Beverages

Pura Vida Café Kilimanjaro

Made from premium Fair Trade organic Arabica beans handpicked in the mountains of the world’s premier coffee growing regions; slow roasted in small batches.
House-Blend Coffee – Regular or Decaffeinated 3

Danesi Caffè

From Rome, a classic blend composed of selected Brazilian and African Arabica beans as well as the finest West and East African Robusta beans cultivated at high altitudes
Espresso 3
Caffè Macchiato 3.25
Cappuccino 4.25
Caffè Latte 4.25
Caffè Mocha 4.75

Pot of Tea from New Mexico Tea Company 4

Passion for bulk loose leaf tea from around the world. Some are proprietary blends, and some are imported directly by this Albuquerque-based company
Irish Breakfast – India, China (organic)
Orange pekoe made from a blend of Indian and Chinese teas. Sweet aroma with a brisk aftertaste shines with milk and sugar
Rosie Earl Grey – New Mexico Tea Company Blend
A twist to traditional Earl Grey. Rose petals make a striking visual display adding a delicious floral note to the rich black tea
Masala Chai – Sri Lanka (organic)
Black tea, ginger root, cinnamon, cardamom, clove, and black pepper
Temple of Heaven Gunpowder - China
Green tea leaves are specially selected for quality, size and style. They are rolled into very small tight nuggets
Yerba Mate – Argentina (organic)
While still a relatively novel commodity in North America, Mate’s popularity in parts of Latin America is massive
Pondi Cherry – India
This tisane boasts a medley of cherries, elderberries, rosehips, hibiscus, cranberries, blackberries, and raspberries
Ginger & Cinnnamon – China, United States, Indonesia (organic)
Two powerhouse spices in one delightful herbal tisane blend. Ginger root, Cinnamon bark, Orange peel
Provence Rooibos – South Africa, Canada
Rooibos with rosehip shells, rose petals, lavender, raisins, dried red currants, dried black currants, and dried blueberries
Lavender Chamomile – New Mexico Tea Company Blend
Calming lavender, chamomile, cornflower, mallow blossom, lemongrass, and a hint of mango and lemon flavor

Hot Cocoa 3.75

Hot Apple Cider 4


Soup du Jour 7/9

Ask your Server

Caesar Salad 12

Hearts of Romaine, Parmesan, Turkish Anchovy
Add 5.00 for Grilled Chicken
Add 6.00 for Grilled Shrimp

Kale Salad 13

Kale, Brussels Sprouts, Napa Cabbage, Radicchio, Cheddar, and Almonds with Lemon Tahini Dressinge


Bratwurst in a Roll with Ingeborg’s Bavarian-style Sauerkraut 13

Served with House-made Sweet or Spicy Bavarian Mustard and French Fries
(Bratwurst in einem Laugenbrötchen mit Sauerkraut – Bavaria, Germany

The Stauffen Burger, ½ pound Black Angus Beef with French Fries 15

Add 1.00 each for Cheddar, Bleu, Bacon, Caramelized Onions, Green Chile, or Sweet Potato Fries

Cheese Plate 15/20
Prosciutto di Parma Plate 13/17
Combo Plate 13/17

Classic Chicken Pot Pie 16

Topped with Puff Pastry

Mussels Sautéed with White Wine, Tomatoes, and Saffron 17

(Moules Marinières – Île-de-France, France)


French Fries 5/8

Sweet Potato Fries 6/9

Filet Mignon Slider 6

Caramelized Onions, Horseradish Cream

Buffalo-Style Chicken Wings 7/13

Served with Bleu Cheese Sauce and Celery Sticks

Duck Wings 7/13

Served with Spicy Orange Sauce and Celery Sticks

Colossal Bavarian-style Pretzel 7

Served with Bavarian-style Sweet or Spicy Mustard

Fried Little Meatballs 8

Kat’s Red Chile-Dusted Onion Rings 8

Served with your choice of Chipotle Cilantro or Smoked Habanero Rémoulade

Fire-Roasted Green Chile Filets Sautéed with Organic Cornmeal 8

Served with your choice of Chipotle Cilantro or Smoked Habanero Rémoulade

Mission Figs wrapped in Pancetta 9

Drizzled with Aged Balsamic

Hummus 9

Black Bean or Roasted Red Bell Pepper. Served with House-made Tortilla Chips

Baked Spinach and Artichoke Dip 10

Served with House-made Tortilla Chips

Marshall’s Fried Calamari a la Mama 10

Dusted with Organic Cornmeal and Tossed in Garlic White Wine Butter

Steak Tartare 15

Beef Tenderloin, Shallot, Capers, Cornichons, Chives, Egg Yolk Baguette


Fondue has been a tradition in Taos Ski Valley since its founding in the 1950s. Several restaurants here made variations of the dish in the style of Swiss, French, or Italian Alps in the 1960s and 1970s. T
he word fondue derives from the French word fonder – meaning “to melt”. The French-speaking canton of Neuchâtel in Switzerland is often credited with creating the original cheese and wine fondue in the sixteenth century.
One legend suggests that the dish was fashioned during fighting between Protestants and Catholics, who reached common ground after the two created a communal dish together, one side providing the bread and the other the cheese. However, mentions of fondue have been found in court records from 1,000 years ago. A prototype of fondue using wine, goat cheese, and barley can be found in Homer’s Iliad.
Tradition calls for stirring the cheese in a figure-eight motion across the bottom of the pot to both coat the dipper thoroughly and stir the cheese mixture. The cheese-coated morsel is then transferred to a plate, slipped free of the fondue fork and eaten with a table fork.
Another tradition says that if a man loses his bread in the pot, he buys drinks all around, and if a woman does, she must kiss her neighbors.

Irish Breakfast

orange pekoe made from a blend of Indian & Chinese teas — sweet aroma with a brisk aftertaste — shines with milk & sugar

Rosie Earl Grey

a twist to traditional Earl Grey, rose petals make a striking visual display, adding a delicious floral note to the rich black tea

Masala Chai

black tea, ginger root, cinnamon, cardamom, clove & black pepper