Updated 7-15-06
The Compound Restaurant
Private Dining Information and Pricing

The Compound Restaurant offers a variety of venues including intimate parties for 12 to 26 guests in one of our private dining rooms, larger private parties for 50 to 70 in The Sun and Moon Rooms, cocktail receptions in one of our patios or a buyout for 200 or more guests. The Compound is the largest free-standing, fine dining restaurant establishment in Santa Fe and is available for wedding celebrations, corporate events, anniversary dinners or business meetings of every kind.

General Private Dining Room Information:

The Garden Room and The Exhibition Kitchen are available for one party per evening; therefore there are no penalties or hassles for arriving behind schedule or for remaining longer than originally anticipated. A collaborative effort will be made in order to select each group’s menu on an individual basis with as many or few courses as preferred. We will pre-determine the alcoholic beverages that will be made available for your guests and also suggest pre-selecting a red and white wine for your party, or as an alternative, pair an individual wine with each course. Pairing wines will compliment the flavor of your food and enhance your overall dining experience. Our Sommelier will make every effort to locate and order a specific wine or wines, upon request.

Private Dining Rooms:

The Garden Room, an intimate private dining room with custom painted murals, opalized sconces and a kiva fireplace overlooks two of our patios, a luscious private garden as well as a private art gallery through sheer, billowy drapes. Tables can be arranged in a variety of ways to accommodate up to 20 guests. Please consult with our Events Planner as to your seating preference.

Garden Room Pricing

A full service staff from The Compound will be provided for each party, in order to accommodate each of your guest’s requests and exceed all expectations. There is a $1,500.00 food and beverage minimum required to book The Garden Room, New Mexico sales tax of 7.625% and 20% gratuity are both additional.

The Exhibition Kitchen, also features custom painted murals, opalized sconces and a kiva fireplace with sheer billowy drapes over the windows. A dining experience overlooking our exhibition kitchen can be specialized for your group to be as interactive or unobtrusive as you like. If preferred, the facility is available for private dinner meetings or specialty luncheons without distraction. Guests can see activity, as their food is prepared, without unwanted noise or interruptions. Tables can be arranged in a variety of ways to best suit your needs with round, square or rectangular tables in a room that comfortably seats up to 27 guests.

Exhibition Kitchen Room Pricing

A full kitchen and service staff from The Compound will be provided for each party, in order to accommodate each of your guest’s requests and exceed all expectations. There is a $2,500.00 food and beverage minimum required in order to book The Exhibition Kitchen room with the chef cooking and $1,500.00 minimum without the chef, New Mexico sales tax of 7.625% and 20% gratuity are both additional.

With smaller groups we can offer more courses and specialty wines or liqueurs in order to fulfill the required minimum amount.

Garden Patio
The Garden Room
Contact Us:
(505) 982-4353

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Private Dining Information

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Maria Creighton - Events
Mark Kiffin- Chef, Owner
The Garden Room
The Exhibition Kitchen

Group Pricing

Large Groups, Cocktail Parties and Patio Pricing

Each group is priced on an individual basis, dependent on the season, guest’s requests, expectations of menu, wine selections and budget. Weighing these influential factors, large group parties begin at $30.00 per person for lunch and $62.00 per person for dinner.

Buyouts of the entire restaurant for wedding celebrations, corporate events, rehearsal dinners, etc., which include parties of 100 - 200 or more guests, vary greatly depending on the day of the week and the time of year. Kindly contact Maria Creighton, our Events Planner, for additional information and specific food and beverage minimums to reserve the entire restaurant.

Contact Us

Please contact our Events Planner, Maria Creighton at 505-982-4353, visit our web site at www.compoundrestaurant.com or e-mail us at miacompound@cs.com

Outside Patio Dining

The Garden Patio, just beyond the back dining room, features a provincial style garden, an Italian Marble fountain, a European style awning, which filters the sunlight; as well as a host of white roses, petunias and ivy that drape the private garden’s walls. A gem of a garden, incomparable in the Southwest, available for cocktail parties, rehearsal dinners, weddings or private dinners, from April to mid-October, weather dependent. The Garden Patio can accommodate a cocktail party for 100 guests, a presentation for 75 guests or a full service dinner for 45 guests.

The Side Patio opens from our step down bar, featuring a smaller garden with equal charm, which is optimal for cocktail parties or private full service dinners under the vibrant and often awe-inspiring New Mexico sky. The side patio can accommodate up to 35 guests for a sit-down luncheon or dinner and can be easily tented to avoid inclement weather or to book events in the late fall or winter.


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The Compound Restaurant
Welcomes …………………..
(please advise of customized greeting)
Day/ Date


HORS D’OEUVRES
(Please select three of the following to be served upon arrival and continue throughout the cocktail reception)

Saffron Cured Salmon on Brioche with Dill Cream

Fried Oyster Spoons with Sauce Gribiche

Artichoke and Basil Bruschetta

Housemade Duck Prosciutto with White Bean Tapenade

* Cocktail Blini with Caviar and Crème Frâiche

Smoked Trout and Cream Cheese on Endive Spears

Sliced Beef Tenderloin with Horseradish Cream and Toast Points

Crispy Picadillo Chicken Empanadas

* Tuna Tartare with Black Caviar

Slow Roasted Shiitake Mushroom and Caramelized Shallot Tartlet

Housemade Meatballs with Piquillo Aioli

* Lobster Eclairs

Tomato, Basil and Feta Cheese Bruschetta

Harissa Chicken Skewers

Focaccia Pizza with Crispy Artichokes and Pecorino

* Jumbo Prawns with Traditional Cocktail Sauce

Crab Remoulade

(Hors d’Oeuvres may be hand passed, served on a table or a combination of both)
*These menu items are available at an additional cost of $1-2/person

SOUP OR SALAD
(Please select one of the following)

Made to Order Summer Sweet Corn Soup
Foie Gras Panna Cotta and Watercress

Treviso & Endive Salad
Spanish Onion, Cabrales Cheese and Walnut Oil

“Simple” Salad
Organic Butter Lettuce with Lemon Anchovy Vinaigrette
Parmesan Cheese Twist

Organic Butter Lettuce and Tomato Salad
Champagne Vinaigrette

APPETIZER
(Please select one of the following)

* Sweetbreads & Foie Gras
Cèpes, Cayenne and Spanish Sherry

Tuna Tartare topped with Osetra Caviar
and Preserved Lemon

* Crab Remoulade Éclair
Butter Lettuce, Tomato and Spicy Mustard-Caper Dressing

* Diver Sea Scallops
Corn, Baby Tomato and Shell Pea Succotash

* Chilled Foie Gras Terrine
Spiced Plums and Brioche

Vine Ripened Tomato Salad
Haricots Verts, Blue Cheese and Shaved Fennel

*These menu items are available at an additional cost of $3.00 -$4.00 per person

MAIN COURSE
(Please select two of the following which your guests will select from
as dinner begins)

Buttermilk Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy

* Grilled Beef Tenderloin
Natural Harris Ranch Black Angus
Cèpe O’Brian Potatoes
Foie Gras Hollandaise

Wild Columbia River Salmon Paillard
Merguez Sausage, Tomato, Mint and Rioja Pan Roast
Butter Baked Farm Bread

Alaskan Halibut
Tomato Confit with Lemon-Fennel Broth
Herb Roasted Finn Potatoes

* Crispy Soft Shelled Crabs
Farmers Market Summer Squash, Eggplant and Pepper Ratatouille
Fresh Corn Coulis

* Veal Short Loin Scaloppini
Chanterelles and Baked Oregon Cheddar Orzo
Buttered Veal Reduction

Niman Ranch Pork Rack Chop
Corn Pudding and Fried Okra
Mountain Wildflower Honey and Roasted Peach Glaze

Hudson Valley Duck Breast
Shallot-Ginger Glazed French Beans
Plum Sauce and Hot Mustard Drizzle

Housemade Herb Gnocchi
Chanterelles, Corn and Haricots Verts
Fresh Parmesan and Brown Butter
(This vegetarian dish will be offered as the third option for your guests)

* These menu items are available at an additional cost of $5.00- $8.00 per person

DESSERT
(Please select one of the following)

Bittersweet Chocolate Torte
Crème Fraîche and Chocolate Tuile

Strawberry Shortcake
Cream Biscuit, Red Wine Strawberry Sauce
Crème Fraîche

Plum-Blueberry Tart
Orange Cream Cheese Filling
Local Wildflower Honey
Plum Coulis

Peach Spice Cake
Peach Ice Cream
Peach Caramel, Gingersnap

Lemon Budino
Ladyfinger Cake, Lemon Mousse
Strawberry Sauce, Sugared Almonds

Malted Chocolate Ice Cream Sandwich
Roasted Marshmallow, Peanut Brittle
Bittersweet Chocolate Sauce

Sour Cherry Sorbet
Apricot Muscat Soup
Poppyseed Meringue, Fresh Bing Cherries

* Bittersweet Chocolate Torte
Pan-Fried Black Mission Fig
Vanilla Bean Ice Cream, Walnut Shortbread Wafer
Port-Fig Caramel

Cookie Plate
Chocolate Chunk Cookies, Lemon Poppyseed Meringues,
Chocolate Brownie Cookie, Walnut Shortbread

* This menu item is available at an additional cost of $3.00 per person


Menu Created by Chef/Owner Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”

This is the complete dinner menu from which your specialized menu can be created. Price per person is determined by selections made in each course and number of courses selected. Below is a general breakdown of prices; please consider this can fluctuate based on the specific items selected in each course.


PRICING GUIDELINE

Menu 1: Hors d’oeuvres, salad, appetizer, entrée and dessert $107.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

Menu 2: Hors d’oeuvres, salad, entrée and dessert $85.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

Menu 3: Salad, appetizer, entrée and dessert $87.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

Menu 4: Soup, salad, entrée and dessert $80.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

Menu 5: Appetizer, entrée and dessert $72.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

Menu 6: Salad, entrée and dessert $65.00 per person, includes coffee, tea and sodas. 7.625% tax and 20% gratuity additional.

* Menu items marked are available at an additional cost of $3.00 - $8.00 per person

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