103 South Lincoln Ave. (Corner of Hwy 48 & Hwy 380)

505.354.0373

 

Hours: Dinner – Wednesday thru Saturday 5 PM to 9 PM
Brunch – Sunday 10 AM to 2 PM
Closed – Monday and Tuesday

 

Greenhouse Cafe is located in Capitan, a beautiful18-mile drive from Ruidoso. The restaurant is at the intersection of Highway 48 and Highway 380 (Smokey Bear Blvd.), in the old adobe Hotel Chango building at103 S. Lincoln Ave.

 

 

     The entrance gate leads you into a lovely courtyard before entering the restaurant. The restaurant is open year-round, serving Dinner Wednesday thru Saturday, 5 p.m. to 9 p.m., and Sunday Brunch from 10 a.m. to 2 p.m. Lunch service is during the summer months only, usually mid June to Mid October, 11 a.m. to 2 p.m., Wednesday thru Saturday. The restaurant is closed on Monday and Tuesday. 

 

 

     The owners, Tom and Gail Histen, operate their privately owned, controlled environment greenhouse, which offers year-round availability of the produce served at the restaurant; thus the reason the restaurant is called Greenhouse Cafe. There are approximately 1,500 plants and 25 different varieties of lettuces and herbs. Their "just picked" Specialty Salad Greens, depending upon what is ready for harvest, include Red Oak Leaf, Simpson Black Seeded, Simpson Elite, Tatsoi Rosette Greens, Emerald Oak Leaf, Red Sails, Oaky Red Splash, Bronze Arow, Merlot, Sunset, Slobolt, Green Deer Tongue, Pom Pom, Celery Lettuce and Garden and Blood Veined Sorrel, just to mention a few. The herbs grown, which Tom uses for cooking and garnishes, include Basil, Garden Chives, different varieties of Parsley, and Dill. Mint is used to garnish iced tea and desserts. 

 

 

     The dining areas are in three different small rooms. Hanging on the wall in the main dining area is an oil painting of the greenhouse by Penny Dillon. 

 

 

     The enclosed back porch, which faces a beautiful enclosed courtyard, is the most requested dining area in winter and summer.

 

     Seating is limited, so calling ahead to hold a table is requested. Phone: 505-354-0373. The ambience is casual and relaxed.

 

     Chef Tom changes the dinner menu approximately every two months in order to offer variety. There is always a steak, chicken, pork, and fresh fish entree; they are simply prepared in different manners. We are Vegan friendly, and there is always a Vegan Platter on the menu. Presently, one of the appetizers, which is also frequently requested as an entree, are huge Sea Scallops, lightly breaded and sautéed, and served on abed of fresh tomatoes, roasted garlic cloves, basil and extra virgin olive oil. The entrees presently being served include a chicken breast marinated in orange essence milk, then breaded in Japanese breadcrumbs, sautéed and layered with a Smoked Gouda Cheese sauce and an avocado fan. The farm raised Tilapia is sautéed with Wild Mushrooms; the center cut Sterling Silver Steak is encrusted with pecans, grilled on an open flame, then topped with a spicy, local Green Chili sauce. Also on the menu is a roasted Rack of Lamb that is marinated in fresh mint leaves and served with a Dijon Mustard Veloute. Everything served is made in-house, from salad dressings to yummy desserts. Whenever you are looking for an exceptional dining experience, please join us at Greenhouse Cafe.

Tom and Gail Histen