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 afternoon!We had a record-setting weekend for Mother’s Day weekend! Thanks to everyone who came out. It was really ...
05/13/2026

Good afternoon!

We had a record-setting weekend for Mother’s Day weekend! Thanks to everyone who came out. It was really great to see you all!

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!

Friday & Saturday
For Friday and Saturday night dinners this weekend, I am making courgette carpaccio with shaved spring porcinis and a mascarpone stuffed squash blossom with lemon, pine nuts, and sorrel from the garden. Carrot-date soup is next with toasted pistachios and wagyu bresaola. Roasted beet caprese salad is next with pesto, red onion marmalade, aged balsamic, and fresh mozzarella. Tagliata di manzo is for the entrée with giardiniera, arugula, roasted purple potatoes, and Campari tomatoes. Rhubarb crostata is for dessert with cara cara orange-ginger zabaglione! Really excited for this menu!

Sunday
For Sunday lunches, I’m starting it off with duck rillettes with huckleberries, a toasted baguette, and pickled vegetables. Watercress soup is next with creme fraiche and ramps. Salade Parisienne is third with local butter lettuce, p’tit basque cheese, ham, hard-boiled local eggs, fingerling potatoes, and tarragon vinaigrette. Grilled lamb loin is the entree with mashed English peas, roasted carrots, carrot top persillade, and fennel soubise. Profiteroles are for dessert with pistachio ice cream and chocolate ganache! Yum!

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

Good morning!We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla Terra on Thurs...
05/13/2026

Good morning!

We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla Terra 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!

Email: [email protected]
www.nosanm.com
____________________

Dalla Terra (“of the earth” in Italian) is a national importer of a carefully curated portfolio of some of Italy’s finest wines and spirits, built on an innovative “winery direct” model that allows U.S. distributors to purchase directly from producers—helping deliver exceptional quality at more accessible prices.

Founded in 1990 by Brian Larky, a UC Davis–trained winemaker who refined his craft in Napa Valley and Italy’s Franciacorta region, the company was created to streamline the traditional import system and remove unnecessary markups.

Over time, Dalla Terra expanded to include authentic Italian spirits. As of 2026, it continues to evolve as Dalla Terra Italian Wines & Spirits, committed to bringing genuine, high-quality Italian products to the American market.

Good afternoon!We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla Terra on Thu...
05/06/2026

Good afternoon!

We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla Terra 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!

Email: [email protected]
www.nosanm.com
____________________

Dalla Terra (“of the earth” in Italian) is a national importer of a carefully curated portfolio of some of Italy’s finest wines and spirits, built on an innovative “winery direct” model that allows U.S. distributors to purchase directly from producers—helping deliver exceptional quality at more accessible prices.

Founded in 1990 by Brian Larky, a UC Davis–trained winemaker who refined his craft in Napa Valley and Italy’s Franciacorta region, the company was created to streamline the traditional import system and remove unnecessary markups.

Over time, Dalla Terra expanded its focus to include authentic Italian spirits and, as of 2026, continues to evolve as Dalla Terra Italian Wines & Spirits, remaining committed to bringing genuine, high-quality Italian products to the American market.
https://www.dallaterra.com/

Good afternoon! We still have some room for Saturday and Sunday.Saturday MenuFor Friday and Saturday night dinners this ...
05/02/2026

Good afternoon! We still have some room for Saturday and Sunday.

Saturday Menu
For Friday and Saturday night dinners this weekend, I am making bacalao fritters with rouille sauce, watercress, and ramps. So excited for the first ramps of the season! These wild leeks are very sought after by chefs and always feel like such a prize when they first come out in the spring! Asparagus bisque follows with white miso, lovage, and crispy farro. The lovage comes from a friend with a thriving garden in Santa Fe; it’s so nice to have that back in my ingredient repertoire! Dinosaur kale from Khalsa Farms is next as a Caesar salad with lots of Parmesan and sauteed maitake mushrooms. Prime wagyu bavette steak is the entree grilled over charcoal with white beans, local carrots, and herb-caper sauce. Buttermilk panna cotta is for dessert with roasted rhubarb and amaretti cookies. I made these cookies a few weeks ago, and they came out so great that I had to do a repeat!

Sunday Lunch Menu
We are only doing the first seating of lunch on Sunday at 11:30am, as we have a private dinner Sunday night that has an early start. We have a few spots left, so please let me know soon if you can come. I am starting the lunch menu off with my chicken liver mousse with red onion marmalade, toasted brioche, and pickled vegetables- a classic! Artichoke and carrot bisque is for the second course with saffron, shaved Spanish chorizo, and pistachios. Snap pea and snow pea salad is next, with truly incredible peas from Khalsa farms- they do so well with the peas, and I always try to buy all of them they have! I’m serving the salad with poached shrimp, radish, tarragon, and cara cara oranges. Confit pork belly is the entree with quince butter, Brussels sprout leaves, and marble potatoes. Amarena cherry frangipane is for dessert with creme fraiche chantilly.

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

Good afternoon!Wine Dinner We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla ...
04/29/2026

Good afternoon!

Wine Dinner
We are hosting a very interesting and exciting wine dinner with the fine wine importer Dalla Terra on Thursday, May 28th, at 6pm. Reservations are on OpenTable or email, 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!

Afternoon Tea
We are also doing our next afternoon tea on Saturday, May 9th, at 2pm.

Mother's Day
We are almost full for tea and Mother’s Day, so please get your reservations in if you’d like to come! The menu for those is below.

Friday & Saturday
For Friday and Saturday night dinners this weekend, I am making bacalao fritters with rouille sauce, watercress, and ramps. So excited for the first ramps of the season! These wild leeks are very sought after by chefs and always feel like such a prize when they first come out in the spring! Asparagus bisque follows with white miso, lovage, and crispy farro. The lovage comes from a friend with a thriving garden in Santa Fe; it’s so nice to have that back in my ingredient repertoire! Dinosaur kale from Khalsa Farms is next as a Caesar salad with lots of Parmesan and sauteed maitake mushrooms. Prime wagyu bavette steak is the entree grilled over charcoal with white beans, local carrots, and herb-caper sauce. Buttermilk panna cotta is for dessert with roasted rhubarb and amaretti cookies. I made these cookies a few weeks ago, and they came out so great that I had to do a repeat!

Sunday
We are only doing the first seating of lunch on Sunday at 11:30am, as we have a private dinner Sunday night that has an early start. We have a few spots left, so please let me know soon if you can come. I am starting the lunch menu off with my chicken liver mousse with red onion marmalade, toasted brioche, and pickled vegetables- a classic! Artichoke and carrot bisque is for the second course with saffron, shaved Spanish chorizo, and pistachios. Snap pea and snow pea salad is next, with truly incredible peas from Khalsa farms- they do so well with the peas, and I always try to buy all of them they have! I’m serving the salad with poached shrimp, radish, tarragon, and cara cara oranges. Confit pork belly is the entree with quince butter, Brussels sprout leaves, and marble potatoes. Amarena cherry frangipane is for dessert with creme fraiche chantilly.

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

Good morning! - Mother's Day MenuWe are getting reservations for Mother’s Day, and I’ve added the menu below. Reservatio...
04/26/2026

Good morning! - Mother's Day Menu

We are getting reservations for Mother’s Day, and I’ve added the menu below. Reservations are available on OpenTable or by emailing us, and we will put you in.

Hope to see you there!
Graham
email: [email protected]
www.nosanm.com

Good afternoon!We are doing our next afternoon tea on Saturday, May 9th at 2pm. Reserve via OpenTable or email me. Hope ...
04/23/2026

Good afternoon!

We are doing our next afternoon tea on Saturday, May 9th at 2pm. Reserve via OpenTable or email me. Hope to see you there!

Graham
[email protected]
www.nosanm.com

Good afternoon!I have added the Mother’s Day menu below.For Friday and Saturday night dinners this weekend, I am doing a...
04/22/2026

Good afternoon!

I have added the Mother’s Day menu below.

For Friday and Saturday night dinners this weekend, I am doing a very French-inspired menu. I’m starting it off with vol-au-vent with wild shrimp, fava bean puree, and fine herbs. Next is consommé with hen-of-the-woods mushrooms, bok choy, snow peas, and horseradish. Sauteed asparagus is third with duck egg gribiche, pine nuts, radish, and watercress. Roasted duck breast is the entree with fennel-gruyere gratin, Parisienne potatoes, and gastrique. Creme caramel is for dessert with palet breton cookies!

For lunch on Sunday, I am making English pea bruschetta with pecorino romano, mint, and pea shoots. White bean soup is next with piquillo peppers and almond crema. Nicoise salad is third with haricot vert, local bantam chicken eggs, confit tuna, baby Yukon Golds, and Campari tomatoes. Braised lamb cheeks are for the entrée with parsley root puree, roasted beets, and blistered muscat grapes. Tiramisu is a dessert with ladyfingers, mascarpone, and cocoa powder!

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

Good evening!Mother's DayWe are getting reservations for Mother’s Day, and I’ve added the menu below. Reservations are a...
04/18/2026

Good evening!

Mother's Day
We are getting reservations for Mother’s Day, and I’ve added the menu below. Reservations are available on OpenTable or by emailing us, and we will put you in.

Sunday lunch
For lunch on Sunday, I am making my Toulouse-style sausage with p’tit basque cheese, grain mustard, and pickled vegetables. Cauliflower-leek soup is next with farro and chives. Nicoise salad follows with marble potatoes, Campari tomatoes, confit tuna, haricot verts, and bantam chicken eggs from Rocking Petaca Ranch. Braised lamb cheeks are for the entree with sauteed Brussels sprout leaves, white bean puree, and horseradish jus. Strawberry-brioche bread pudding is for dessert with apricot chantilly.

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

Good evening!Mother's DayWe are getting reservations for Mother’s Day, and I’ve added the menu below. Reservations are a...
04/17/2026

Good evening!

Mother's Day
We are getting reservations for Mother’s Day, and I’ve added the menu below. Reservations are available on OpenTable or by emailing us, and we will put you in.

Friday & Saturday
For Friday and Saturday night dinners this weekend, I am starting it off with bison carpaccio with arugula pesto, pecorino cheese, and radishes. Asparagus and parsley root bisque is next, with crispy lentils and creme fraiche. Roasted fennel salad is third with cosmic crisp apples, watercress, pistachios, and orange-date vinaigrette. Pan-roasted branzino is for the entrée with artichoke barigoule, saffron, carrots, and persillade. Buttermilk panna cotta is for dessert with amarena cherries and amaretti cookies.

Sunday lunch
For lunch on Sunday, I am making my Toulouse-style sausage with p’tit basque cheese, grain mustard, and pickled vegetables. Cauliflower-leek soup is next with farro and chives. Nicoise salad follows with marble potatoes, Campari tomatoes, confit tuna, haricot verts, and bantam chicken eggs from Rocking Petaca Ranch. Braised lamb cheeks are for the entree with sauteed Brussels sprout leaves, white bean puree, and horseradish jus. Strawberry-brioche bread pudding is for dessert with apricot chantilly.

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

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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