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Desserts are inventive as well, ranging from decadent to refreshing—or a mixture of both, such as apple galette with apple sorbet and Granny Smith–fennel salad, or crème brûlée tart with mulled wine–poached pears. Outside the elegant dining room are a flowerfilled patio and a smaller garden patio for private parties. All private dining rooms can be reserved for groups of 10 to 200 people, with special tasting menus available. Last year The Compound celebrated 50 years in Santa Fe, and the tradition continues. Open daily from 12 to 2 p.m. and 6 to 8 p.m. (except Sunday, which offers dinner only).
Slow-cooked seared polenta triangles with wild mushrooms sauteed with shallots, white wine, herbs, and butter and accompanied by black truffle relish, shaved Parmesan, and watercress. Opposite: The interior of the Compound. Chef Mark Kiffin.