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 are 15 minutes south of Ojo Caliente. For the menus this weekend, I am starting out the dinners with slo...
08/12/2026

Good morning!
We are 15 minutes south of Ojo Caliente.

For the menus this weekend, I am starting out the dinners with slow-cooked lamb ribs with sherry-brown sugar glaze + watercress. Broccolini-cheddar soup is second, with crispy lentils and flowers and herbs from the garden. Celery root Waldorf is next with apples, pine nuts, roasted black grapes, and Dijon. Paella is for the entree with chicken confit, rabbit sausage, shrimp, heirloom tomatoes, pattypan squash, and Spanish chorizo. Pistachio frangipane is for dessert with fresh figs and chantilly.

For the lunches on Sunday, I’ve got a great triple cream brie to start with stone fruit and toasted baguette. Curlesi endive is next with pork belly, duck eggs and pistachios. Fennel vichyssoise is next with creme fraiche and fingerling potato chips. Roasted quail is for the entree with ratatouille, ricotta salata, and aged balsamic. Pot de creme is for dessert with huckleberries and whipped mascarpone.

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

Good morning!We are 15 minutes south of Ojo CalienteFor the menus this weekend, I am starting out the dinners with local...
08/07/2026

Good morning!
We are 15 minutes south of Ojo Caliente

For the menus this weekend, I am starting out the dinners with local shish*to peppers, corn, and bearnaise. Black diamond watermelon is next with ricotta salata, escarole, pine nuts, and lime. My favorite soup of all time is next—Papa's Al Pomodoro with heirloom black krim tomatoes, basil from the NOSA garden, and toasted ciabatta. Pan-roasted branzino is for the entree with Parisienne potatoes, leeks, white miso, and some gorgeous patty-pan squash from Khalsa farms. Eton mess is for dessert with stone fruit, rhubarb chantilly, meringue, and pistachios.

For the lunches on Sunday, I’m stuffing Medjool dates with n’duja and piquillo pepper puree; I love this combination so much! Sautéed asparagus is next, with quail egg gribiche, roasted garden tomatoes, little gem lettuce, and aged balsamic. Sweet corn bisque is third, with smoked trout, crème fraîche, and dill pollen. Roasted duck breast is for the entrée with fennel gratin, broccolini, and red wine gastrique. Swiss roll is for dessert with raspberry preserves, peaches, and huckleberry chantilly!

Hope to see everyone soon!

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

08/05/2026

NOSA is a secluded culinary destination in Northern New Mexico, led by James Beard–nominated Chef Graham Dodds, where seasonal ingredients, thoughtful cooking, and warm hospitality come together.

Come and discover one of the true culinary gems of New Mexico.

Good evening!We are 15 minutes south of Ojo CalienteFor the menus this weekend, I am starting out the dinners with local...
08/05/2026

Good evening!
We are 15 minutes south of Ojo Caliente

For the menus this weekend, I am starting out the dinners with local shish*to peppers, corn, and bearnaise. Black diamond watermelon is next with ricotta salata, escarole, pine nuts, and lime. My favorite soup of all time is next—Papa's Al Pomodoro with heirloom black krim tomatoes, basil from the NOSA garden, and toasted ciabatta. Pan-roasted branzino is for the entree with Parisienne potatoes, leeks, white miso, and some gorgeous patty-pan squash from Khalsa farms. Eton mess is for dessert with stone fruit, rhubarb chantilly, meringue, and pistachios.

For the lunches on Sunday, I’m stuffing Medjool dates with n’duja and piquillo pepper puree; I love this combination so much! Sautéed asparagus is next, with quail egg gribiche, roasted garden tomatoes, little gem lettuce, and aged balsamic. Sweet corn bisque is third, with smoked trout, crème fraîche, and dill pollen. Roasted duck breast is for the entrée with fennel gratin, broccolini, and red wine gastrique. Swiss roll is for dessert with raspberry preserves, peaches, and huckleberry chantilly!

Hope to see everyone soon!

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

Good afternoon!We still have seating for this weekend. We are 15 minutes south of Ojo Caliente Mineral Springs.SaturdayF...
08/01/2026

Good afternoon!
We still have seating for this weekend.
We are 15 minutes south of Ojo Caliente Mineral Springs.

Saturday
For the menus this weekend, I am starting out the dinners with my chicken liver mousse with toasted brioche, pickled vegetables, and preserved black cherries. Nicoise salad is next with haricots vert, purple fingerling potatoes, slow-roasted tomatoes, duck eggs, and tuna confit. English pea bisque is third with white miso and lobster mushroom-eggplant caponata. For the entree, I’m making my Toulouse sausage with crispy pork belly, black lentils, creme fraiche, local carrots, and fennel pistou. Ile Flottante is for dessert with custard and the most amazing stone fruit.

Sunday
For the lunches on Sunday, I’m making Roman-style fried long-stem artichokes with San Marzano tomato sauce to start. My asparagus panzanella salad follows with iced red onions, toasted ciabatta, fresh mozzarella and lots of herbs from the garden. Golden honeydew soup is third with dill pollen, basil, borage flowers and pistachios. Duck confit is for the entree with ratatouille, maitake mushrooms, ricotta salata, and aged balsamic. Buttermilk panna cotta is for dessert with poppy seeds, linden honey, and amaretti cookies!

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

Good evening!We still have seating for this weekend. We are 15 minutes south of Ojo Caliente Mineral Springs.Friday & Sa...
07/29/2026

Good evening!
We still have seating for this weekend.
We are 15 minutes south of Ojo Caliente Mineral Springs.

Friday & Saturday
For the menus this weekend, I am starting out the dinners with my chicken liver mousse with toasted brioche, pickled vegetables, and preserved black cherries. Nicoise salad is next with haricots vert, purple fingerling potatoes, slow-roasted tomatoes, duck eggs, and tuna confit. English pea bisque is third with white miso and lobster mushroom-eggplant caponata. For the entree, I’m making my Toulouse sausage with crispy pork belly, black lentils, creme fraiche, local carrots, and fennel pistou. Ile Flottante is for dessert with custard and the most amazing stone fruit.

Sunday
For the lunches on Sunday, I’m making Roman-style fried long-stem artichokes with San Marzano tomato sauce to start. My asparagus panzanella salad follows with iced red onions, toasted ciabatta, fresh mozzarella and lots of herbs from the garden. Golden honeydew soup is third with dill pollen, basil, borage flowers and pistachios. Duck confit is for the entree with ratatouille, maitake mushrooms, ricotta salata, and aged balsamic. Buttermilk panna cotta is for dessert with poppy seeds, linden honey, and amaretti cookies!

Hope to see everyone soon!

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

Good morning! Sending out a warm welcome to everyone visiting our beautiful state for the Spanish Market in Santa Fe thi...
07/25/2026

Good morning! Sending out a warm welcome to everyone visiting our beautiful state for the Spanish Market in Santa Fe this weekend! We still have some seating for Saturday and Sunday.

We are located 15 minutes south of the historic Ojo Caliente mineral springs.

Friday & Saturday Menus
For the Friday and Saturday dinners, I am making pork rillettes and pate de campagne with grain mustard, pickled vegetables, and red onion marmalade. Fennel vichyssoise is next with creme fraiche and tarragon. Curlesi endive is third with the most incredible stone fruit, warm chevre, and pink peppercorn vinaigrette. Roasted duck breast is for the entree with ratatouille vol au vent, chanterelle mushrooms, and red wine gastrique. Crème caramel is for dessert with palet breton cookies.

Sunday
For the lunches on Sunday, I’m starting it out with shaved wagyu bresaola with arugula pesto, giardiniera, and ciabatta. Mascarpone polenta is next with braised romano beans, morel mushrooms, and dill pollen. Snow leopard melons are next with pistachios, quince paste, and aged balsamic. Duck ragu is for the entree with trompetti pasta, parmesan and slow-roasted tomatoes. I made this duck ragu a couple of months ago for a wine dinner, and it was a huge hit! Almond cake is for dessert with apricot jam and fresh stone fruit.

Hope to see everyone soon!

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

Good morning! Sending out a warm welcome to everyone visiting our beautiful state for the Spanish Market in Santa Fe thi...
07/24/2026

Good morning! Sending out a warm welcome to everyone visiting our beautiful state for the Spanish Market in Santa Fe this weekend!

We are located 15 minutes south of the historic Ojo Caliente mineral springs.

Friday & Saturday Menus
For the Friday and Saturday dinners, I am making pork rillettes and pate de campagne with grain mustard, pickled vegetables, and red onion marmalade. Fennel vichyssoise is next with creme fraiche and tarragon. Curlesi endive is third with the most incredible stone fruit, warm chevre, and pink peppercorn vinaigrette. Roasted duck breast is for the entree with ratatouille vol au vent, chanterelle mushrooms, and red wine gastrique. Crème caramel is for dessert with palet breton cookies.

Sunday
For the lunches on Sunday, I’m starting it out with shaved wagyu bresaola with arugula pesto, giardiniera, and ciabatta. Mascarpone polenta is next with braised romano beans, morel mushrooms, and dill pollen. Snow leopard melons are next with pistachios, quince paste, and aged balsamic. Duck ragu is for the entree with trompetti pasta, parmesan and slow-roasted tomatoes. I made this duck ragu a couple of months ago for a wine dinner, and it was a huge hit! Almond cake is for dessert with apricot jam and fresh stone fruit.

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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