NOSA Restaurant and Inn

NOSA Restaurant and Inn Set in the scenic Ojo Caliente River Valley overlooking the majestic Jemez Mountains sits the secluded and serene NOSA restaurant & inn.

NOSA is an acronym for “NOrth of SAnta Fe” and also an old Spanish word for “ours”.

Good morning!We still have a few spots available for tonight and Sunday.Reserve via OpenTable or email me.email: hello@n...
06/13/2026

Good morning!
We still have a few spots available for tonight and Sunday.
Reserve via OpenTable or email me.
email: [email protected]

Friday & Saturday
For Friday and Saturday nights, I am starting it off with my chicken liver mousse with toasted brioche, red onion marmalade, and endive. Asparagus bisque is next, with crème fraîche and crispy black lentils. One of my favorite salads follows- Dinosaur kale Caesar with lots of parmesan and sauteed maitake mushrooms. Charcoal-grilled prime wagyu bavette steak is the entree with fennel-gruyere gratin, red wine gastrique, and bearnaise sauce. Raspberry chiffon cake is for dessert, and whipped mascarpone is for dessert.

Sunday
For lunch on Sunday, I’m making deviled duck eggs for the first course with Spanish chorizo and walnut mustard. Watercress soup is second with toasted brioche and farro. Some amazing buttercrunch lettuce is next with ramp top and tarragon buttermilk dressing, salad turnips, radish, and shaved carrots. Pork belly is for the entree with spectacular Santa Rosa plums, asahimaru rice, hanayaka furikake, snap peas, and sprouting broccoli. NY-style cheesecake is for dessert with cherry compote and graham cracker crust!

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Good afternoon!Friday & SaturdayFor Friday and Saturday nights, I am starting it off with my chicken liver mousse with t...
06/10/2026

Good afternoon!

Friday & Saturday
For Friday and Saturday nights, I am starting it off with my chicken liver mousse with toasted brioche, red onion marmalade, and endive. Asparagus bisque is next, with crème fraîche and crispy black lentils. One of my favorite salads follows- Dinosaur kale Caesar with lots of parmesan and sauteed maitake mushrooms. Charcoal-grilled prime wagyu bavette steak is the entree with fennel-gruyere gratin, red wine gastrique, and bearnaise sauce. Raspberry chiffon cake is for dessert, and whipped mascarpone is for dessert.

Sunday
For lunch on Sunday, I’m making deviled duck eggs for the first course with Spanish chorizo and walnut mustard. Watercress soup is second with toasted brioche and farro. Some amazing buttercrunch lettuce is next with ramp top and tarragon buttermilk dressing, salad turnips, radish, and shaved carrots. Pork belly is for the entree with spectacular Santa Rosa plums, asahimaru rice, hanayaka furikake, snap peas, and sprouting broccoli. NY-style cheesecake is for dessert with cherry compote and graham cracker crust!

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Good afternoon!I’m closing off Sunday lunch this weekend for a quick jaunt out of town, so just have the dinner menu thi...
06/05/2026

Good afternoon!

I’m closing off Sunday lunch this weekend for a quick jaunt out of town, so just have the dinner menu this weekend!

Friday & Saturday Night
For Friday and Saturday nights, I am starting it off with amazing cherries from my favorite orchard. I’m stuffing the Rainier cherries with foie gras torchon and the Bing cherries with chevre and garnishing them with a little endive and buttered radishes. For the second course, I’m making English pea bisque with white miso, creme fraiche, and ramp tops. “Leeks vinaigrette” is next, a classic French bistro dish with tarragon, Dijon, duck confit, and duck egg gribiche. Slow-cooked lamb shoulder is for the entree with crushed celery root, snow peas, and horseradish-mint jus. Creme caramel is for dessert with roasted rhubarb, cara cara oranges, and palet breton cookies.

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

The Prime Black Angus porterhouses at our Dalla Terra wine dinner last week were amazing!
06/03/2026

The Prime Black Angus porterhouses at our Dalla Terra wine dinner last week were amazing!

The Dalla Terra Wine Dinner was a huge success! It sold out, and it was a true pleasure pairing such fabulous Italian wi...
06/02/2026

The Dalla Terra Wine Dinner was a huge success! It sold out, and it was a true pleasure pairing such fabulous Italian wines with each of the dishes.

I was so busy throughout the evening that I didn't manage to take any photos myself, but Jessie Simmons was kind enough to share these with me.

Thank you to everyone who joined us and made the evening so special. Stay tuned for this weekend's menus—we have more delicious things on the way!

Feel free to sign up for our newsletter for weekly menu updates.
email: [email protected]

Good afternoon!Saturday For Saturday night dinner this weekend, I am starting it out with shaved wagyu bresaola with pes...
05/30/2026

Good afternoon!

Saturday
For Saturday night dinner this weekend, I am starting it out with shaved wagyu bresaola with pesto, pickled vegetables, and radishes. Roasted baby beets are next with aged balsamic, pistachios, bronze fennel from the garden, and whipped mascarpone. Porcini mushroom consommé is next with braised baby leeks, horseradish, and chervil. Pan-roasted branzino is for the entrée with asparagus, Parisienne potatoes, parsley root cream, and crispy black lentils. Rhubarb crostata is for dessert with La Lecheria’s ice cream.

Sunday
For Sunday lunch, I’m making n’duja-stuffed medjool dates with piquillo pepper puree. Asparagus bisque is next with creme fraiche and confit ramps. Roasted local carrots are third with mashed English peas, carrot top chimichurri, and to***co onions. Wagyu beef bolognese is the entree with trompetti pasta, ricotta, parmesan, and sauteed spinach. Buttermilk panna cotta is for dessert with sour cherries and amaretti cookies!
You can make reservations via OpenTable or email me.

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Good evening!Friday and Saturday For Friday and Saturday night dinners this weekend, I am starting it out with shaved wa...
05/27/2026

Good evening!

Friday and Saturday
For Friday and Saturday night dinners this weekend, I am starting it out with shaved wagyu bresaola with pesto, pickled vegetables, and radishes. Roasted baby beets are next with aged balsamic, pistachios, bronze fennel from the garden, and whipped mascarpone. Porcini mushroom consommé is next with braised baby leeks, horseradish, and chervil. Pan-roasted branzino is for the entrée with asparagus, Parisienne potatoes, parsley root cream, and crispy black lentils. Rhubarb crostata is for dessert with La Lecheria’s ice cream.

Sunday
For Sunday lunch, I’m making n’duja-stuffed medjool dates with piquillo pepper puree. Asparagus bisque is next with creme fraiche and confit ramps. Roasted local carrots are third with mashed English peas, carrot top chimichurri, and to***co onions. Wagyu beef bolognese is the entree with trompetti pasta, ricotta, parmesan, and sauteed spinach. Buttermilk panna cotta is for dessert with sour cherries and amaretti cookies!

You can make reservations via OpenTable or email me.

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

Good evening!Dalla Terra Wine DinnerWe have some spots left for our Dalla Terra wine dinner on Thursday, May 28th, at 6p...
05/27/2026

Good evening!

Dalla Terra Wine Dinner
We have some spots left for our Dalla Terra wine dinner on Thursday, May 28th, at 6pm. Reservations are on OpenTable or email us, and we will put you in. These are some truly phenomenal wines from regions throughout Italy, paired with some quintessential classical Italian dishes. I’m so excited for this one- and it’ll be super fun cooking Bistecca alla Florentina for everyone that night! The menu and wine selections are below!

Hope to see everyone soon!
Graham
email: [email protected]
www.nosanm.com

05/25/2026

Lunch at NOSA yesterday

Lunch at NOSA yesterday.
05/25/2026

Lunch at NOSA yesterday.

Address

49 Rancho De San Juan
Ojo Caliente, NM
87549

Opening Hours

Saturday 11:30am - 5pm
Sunday 11:30am - 5pm

Telephone

+15057530881

Website

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