NOSA Restaurant and Inn

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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 are located 15 minutes south of Ojo Caliente.For the dinners this weekend, I am starting with wagyu pe...
10/20/2026

Good afternoon!
We are located 15 minutes south of Ojo Caliente.

For the dinners this weekend, I am starting with wagyu petit tender carpaccio with a Dijon-and-herb crust, pickled chioggia beets, toasted brioche, and horseradish cream. Carrot-ginger soup is next with white miso, lemon verbena from the NOSA garden, crispy black lentils, and butter-braised tiny purple carrots from Ojo Farms! Third course is shaved kohlrabi also from Ojo Farms, apples, watercress and a lime-pink peppercorn dressing. Roasted duck breast and confit leg is for the entree with fennel-manchego cheese gratin, marcona almonds and membrillo. Dark chocolate tart is for dessert with huckleberry preserves and whipped creme fraiche.

For lunch on Sunday, I’ve got a really great triple cream cow’s milk brie-style cheese with quince butter, roasted grapes, honeycomb and toasted baguette. Fall squash bisque is next with coconut milk, maitake and sage-maple brown butter. Roasted candy stripe beets are third with almond crema, cara cara oranges and candied quinoa. Cast iron seared quail is for the entree with last of the season huckleberry potatoes from Khalsa Farm, sautéed spinach, and bordelaise sauce. English trifle is for dessert with my mother’s raspberry preserves, sherry-soaked sponge cake, custard, and rhubarb chantilly! Yum!

Hope to see everyone soon!
Graham

email: [email protected]
www.nosanm.com

Good afternoon!We are located 15 minutes south of Ojo Caliente Hot Springs.For dinner this weekend, I am starting with w...
10/13/2026

Good afternoon!
We are located 15 minutes south of Ojo Caliente Hot Springs.

For dinner this weekend, I am starting with warm Medjool dates with n’duja and aged balsamic, such a great combination! Maitake mushroom bisque is next, with chicken of the woods duxelles, tarragon, white miso, and sherry. 3 kinds of squash are next: red kuri with walnuts and Italian salsa verde, acorn with pepitas and maple, and butternut with sage brown butter and Meyer lemon. Braised osso bucco is for the entree with risotto milanese and gremolata. Red pear crostata is for dessert with sea salt caramel.

For lunch on Sunday, I’m doing my Roman-style long-stem artichoke with bagna cauda and watercress. Hakurei turnip bisque is next with saffron and benton’s bacon. Local spinach is third with almond dressing, shaved radish, and heirloom carrots. Wagyu beef bolognese is for the entree with cascatelli pasta, parmesan, and pesto. Vanilla bean rice pudding is for dessert with apple cider-soaked currants and quince butter.

Hope to see everyone soon!

Graham
email: [email protected]
www.nosanm.com

10/13/2026

Just 15 minutes south of Ojo Caliente Hot Springs, nestled in the hills of Northern New Mexico, you'll find NOSA Restaurant & Inn, a secluded culinary destination led by James Beard–recognized Chef Graham Dodds.

Here, seasonal ingredients, thoughtful cooking, and warm hospitality come together in a beautiful, peaceful setting.

NOSA is more than a restaurant. It's a destination worth discovering.

Good afternoon!We are located 15 minutes south of Ojo Caliente Hot Springs.We still have some spots for Sunday.For lunch...
10/10/2026

Good afternoon!
We are located 15 minutes south of Ojo Caliente Hot Springs.

We still have some spots for Sunday.

For lunch on Sunday, the first course is white bean hummus with heirloom cucumbers, local carrots, and lavosh. Butternut squash bisque is next with fennel caponata. Watercress salad is third with warm chèvre, apples, walnuts, and aged balsamic. Duck confit is for the entree with crushed celeriac and parsley root, marinated chioggia beets, and cara cara oranges. Mincemeat bread pudding is for dessert with brioche and creme anglaise.

Hope to see everyone soon!

Website and contact info in my profile description.
Graham

Good afternoon!We are located 15 minutes south of Ojo Caliente Hot Springs.We are sold out for Thanksgiving! It happened...
10/09/2026

Good afternoon!

We are located 15 minutes south of Ojo Caliente Hot Springs.
We are sold out for Thanksgiving! It happened super fast this year! Thank you, everyone, for all the support!

For the dinners this weekend, I am starting it out with shaved duck prosciutto with quince butter, pickled globe carrots, and toasted baguette. Ajo blanco, also known as white gazpacho, is for the second course with 9-year-old sherry vinegar and roasted black grapes. Arrowhead spinach salad is third, with sautéed maitake mushrooms, yellow cherry tomatoes, radish, grated bresaola, and buttermilk blue cheese dressing. Paella is for the entree with quail, pork belly, shrimp, rabbit sausage, and black krim tomato piperade sauce. Dark chocolate tart is for dessert with whipped creme fraiche and huckleberries.

For lunch on Sunday, the first course is white bean hummus with heirloom cucumbers, local carrots, and lavosh. Butternut squash bisque is next with fennel caponata. Watercress salad is third with warm chèvre, apples, walnuts, and aged balsamic. Duck confit is for the entree with crushed celeriac and parsley root, marinated chioggia beets and cara cara oranges. Mincemeat bread pudding is for dessert with brioche and creme anglaise.

Hope to see everyone soon!

Website and contact info in my profile description.
Graham

Good afternoon!We are located 15 minutes south of Ojo Caliente Hot Springs.We are sold out for Thanksgiving! It happened...
10/07/2026

Good afternoon!
We are located 15 minutes south of Ojo Caliente Hot Springs.

We are sold out for Thanksgiving! It happened super fast this year! Thank you, everyone, for all the support!

For the dinners this weekend, I am starting it out with shaved duck prosciutto with quince butter, pickled globe carrots, and toasted baguette. Ajo blanco, also known as white gazpacho, is for the second course with 9-year-old sherry vinegar and roasted black grapes. Arrowhead spinach salad is third, with sautéed maitake mushrooms, yellow cherry tomatoes, radish, grated bresaola, and buttermilk blue cheese dressing. Paella is for the entree with quail, pork belly, shrimp, rabbit sausage, and black krim tomato piperade sauce. Dark chocolate tart is for dessert with whipped creme fraiche and huckleberries.

For lunch on Sunday, the first course is white bean hummus with heirloom cucumbers, local carrots, and lavosh. Butternut squash bisque is next with fennel caponata. Watercress salad is third with warm chèvre, apples, walnuts, and aged balsamic. Duck confit is for the entree with crushed celeriac and parsley root, marinated chioggia beets and cara cara oranges. Mincemeat bread pudding is for dessert with brioche and creme anglaise.

Hope to see everyone soon!
Website and contact info in my profile description.

Graham

Good afternoon,We are 15 minutes south of Ojo CalienteThanksgiving is sold out.Saturday & SundayFor the dinners this wee...
10/03/2026

Good afternoon,
We are 15 minutes south of Ojo Caliente

Thanksgiving is sold out.

Saturday & Sunday
For the dinners this weekend, I am getting in some large sea scallops and serving them grenobloise style with parsley root puree and watercress. Little gems are next with roasted beets, almond crema, oven-roasted yellow cherry tomatoes, and aged balsamic. Turnip and celery root chowder is next with white miso, applewood smoked bacon, turnip greens, and crispy lentils. Black Angus bavette steak is for the entree with huckleberry potato boulangère, lemon and garlic sautéed spinach, and bearnaise. Quince tarte tatin is for dessert with quince butter, dulce de leche, and La Lecheria’s ice cream.

For lunch on Sunday, the first course is saffron arancini with chèvre and piperade sauce. White bean soup is next with roasted cauliflower and toasted pumpkin seeds. Baby green romaine follows with apples, warm dates, pistachios and blue cheese. Braised pork cheeks and Toulouse sausage are for the entrée with local kohlrabi, carrots and leeks, Yukon Gold potato purée and pink peppercorn gremolata. Torrijos are for dessert with brioche, cara cara orange, cinnamon and linden honey!

Hope to see everyone soon!
Graham

Good afternoon,We are 15 minutes south of Ojo CalienteThanksgiving is sold out.Friday & SaturdayFor the dinners this wee...
09/29/2026

Good afternoon,
We are 15 minutes south of Ojo Caliente
Thanksgiving is sold out.

Friday & Saturday
For the dinners this weekend, I am getting in some large sea scallops and serving them grenobloise style with parsley root puree and watercress. Little gems are next with roasted beets, almond crema, oven-roasted yellow cherry tomatoes, and aged balsamic. Turnip and celery root chowder is next with white miso, applewood smoked bacon, turnip greens, and crispy lentils. Black Angus bavette steak is for the entree with huckleberry potato boulangère, lemon and garlic sautéed spinach, and bearnaise. Quince tarte tatin is for dessert with quince butter, dulce de leche, and La Lecheria’s ice cream.

For lunch on Sunday, the first course is saffron arancini with chèvre and piperade sauce. White bean soup is next with roasted cauliflower and toasted pumpkin seeds. Baby green romaine follows with apples, warm dates, pistachios and blue cheese. Braised pork cheeks and Toulouse sausage are for the entrée with local kohlrabi, carrots and leeks, Yukon Gold potato purée and pink peppercorn gremolata. Torrijos are for dessert with brioche, cara cara orange, cinnamon and linden honey!

Hope to see everyone soon!
Graham

Good morning!We are 15 minutes south of Ojo Caliente. We still have spots available for our 11:30 am lunch.For lunch on ...
09/26/2026

Good morning!
We are 15 minutes south of Ojo Caliente.
We still have spots available for our 11:30 am lunch.

For lunch on Sunday, the first course is pâté de campagne with grain mustard, pepper jelly, and toasted baguette. Mushroom consommé is next with braised leeks, celery root, tarragon and maitakes. Belgian endive is next with apples, walnuts, iced red onions and yuzu vinaigrette. Cast-iron roasted quail is for the entree with sweet potato purée, braised turnip greens, and stone fruit gastrique. Mille-Feuille is for dessert with raspberry preserves and pastry cream!

Contact us and we will put you in.

Graham
email: [email protected]
www.nosanm.com

Open Table
https://www.opentable.com/r/nosa-restaurant-and-inn-ojo-caliente

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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