Santa Fe Restaurant Week

Opuntia Cafe

Hidden away in the Baca Railyard area, Opuntia café is serving up colorful, globally minded dishes in an industrial-zen like glass-paneled space that feels like a garden on the outside and a greenhouse within. The menu is thoughtful, light, fresh, locally sourced and carefully crafted.

Opuntia is also known for its collection of botanical curiosities, (all of which are for sale) from cacti and succulents, to tropicals and orchids, uniquely curated for their beauty and uniqueness. Opuntia also sells handcrafted items for use in your home, too, including pottery, tea sets, wooden spoons and other kitchenware.

The SF Reporter has selected Opuntia as one of 2018’s top 3 new restaurants, as well as featured in the Wall Street Journal, Pasatiempo, The Santa Fe New Mexican, New Mexico Magazine, The Santa Fean Magazine, Local Flavor, and others.

During restaurant week we are offering wines by the bottle at 20% off :)

We look forward to meeting you!

Opuntia accepts reservations for dinner only, lunch is first come first serve
Call us at 505-780-5796 for reservations, or any questions

Enjoy!

Date_add This restaurant accepts reservations during Restaurant Week.

Dinner Menu

$25 per person

Appetizer

Sautéed Medjool Dates — plump, moist, and luscious dates sautéed in olive oil topped with sea salt

Burnt Sugar Snap Peas — blackened sugar snap peas, chili oil, mint, salt

Merguez Lamb Meat Balls — organic ground lamb, garlic, cumin, coriander, cilantro, balsamic, harissa

Mushroom Crostini — crimini/shiitake/oyster mushrooms, tuscan kale, roasted garlic, fontal, reggiano, lemon aioli, togarashi, baguette

Dinner

Japanese Bowl — kukuho rice, kale, carrots, edamame, roasted yam, shiitake mushroom, miso - mushroom broth, toasted sesame seeds, togarashi

Add On: — tofu 2. sautéed chicken 4. roasted pork 4. atlantic salmon 6. avocado 3.

Tagine Of Lamb — organic lamb shoulder, with baby spinach, lemon preserves, olives, red onion, ginger, white pepper, turmeric, cinnamon, nutmeg, cumin, cilantro and parsley, served over couscous with naan

Singapore Noodle Bowl — rice noodles tossed in sambas sauce with broccoli, cauliflower, red bell pepper, bean sprouts and cilantro

Add On: — tofu 2. sautéed chicken 4. roasted pork 4. roasted ham 4. atlantic salmon 6. avocado 3.

Tagine Of Yam, Shallots & Dates — organic yams, shallots, carrots, medjool dates, slow-cooked with olive oil, cinnamon, honey, topped with cilantro and mint, served with yoghurt and nann

Add On: — merguez lamb meatballs 6

Ramen Noodle Bowl — sweet potato noodles, atlantic salmon, baby bok choy, napa cabbage, mushrooms in savory miso broth

Polenta Bowl — creamy tamaya polenta, mushrooms, spinach, roasted garlic, fontal, reggiano

Add On: — merguez lamb meatballs 6. sauteed chicken 4. roasted pork 4. roasted ham 4

Wines By The Bottle At 20% Off