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Reservations
505.923.9080
125 Second Street NW,
Albuquerque, NM 87102

Hours

Breakfast: 6:00am – 11am
Lunch: 11:30am – 3:00pm
Dinner:
Sun – Thu: 5:00pm – 9:30pm
Fri – Sat 5:00pm – 10:00pm

MÁS – TAPAS Y VINO

Located in the stylish Hotel Andaluz, MÁS is a full-service restaurant and tapas bar inspired by the bold flavors, rich history and exuberance of Spanish cooking. MÁS offers fresh reinventions of traditional Spanish cuisine with an emphasis on organic, fresh and locally-sourced foods and high quality ingredients.

special Easter brunch

Join us April 16th for a special Easter brunch created by Chef Marc Quiñones, sure to delight your senses. Add on a mimosa or bloody mary, custom created tableside just for you to make the day even more refreshing. Click here for a peek at the menu!

11:00am - 3:00pm
$50 Adults
1/2 price for children under 12
Call: 505 923 9080 for reservations

Easter Eggs

Easter Sunday Brunch

Brunch

Amuse Bounce
Compressed Pineapple | Watermelon | Grapes | Marcona Almond
Appetizer (choice of)
Green Garlic Latke
Salmon Gravlax | Grapefruit | Lemongrass Yogurt
Moroccan Chicken Pastilla
Tabasco | Sweet Chile | Lime | Greens
Entrée (choice of)
Lamb Chuletas
Crispy Yucca | Mint Mojo | Fresh Peas
Fried Cauliflower
Our Garlic Pita | Fermented Red Pepper Labneh | Purple Ninja Radish
Mediterranean Branzino
Candied Walnut Tarator | Black Barley | Sweet Corn | Fennel
Iberico Pork Schnitzel
Tucumcari Cheddar | Potato Puree | Arugula Salad | Cracked Black Pepper Cream
Dessert (choice of)
White Angel Food Cake
Peach | Godiva White Chocolate | Pine Nut Brittle
Chocolate Pot de Crème
Fudge Cracker | Whipped Ricotta | Raspberry

Executive Chef | Marc Quinones

chef

Executive Chef
Marc Quinones

Executive Chef Marc Quinones started his career in New York City right out of high school and has since worked in New Orleans, LA, Scottsdale AZ, Los Angeles CA, and Kona Hawaii. A two time Best Chef in the City winner, Quinones has served as Chef de Cuisine of The Sandia Resort & Casino where he headed the properties fine dining restaurant Bien Shur and as Executive Chef of The Inn & Spa at Loretto in downtown Santa. In 2016 Chef Marc appeared twice on Food Network competing on Chopped and Cutthroat Kitchen. His Puerto Rican heritage and passion for flair & flavor translates into a world class culinary experience at any meal period.

MÁS MENUS

Breakfast

Signature

breakfast bowl* | 9
2 eggs, potatoes, bacon or house-made sausage,
cheddar cheese and red or green chile
classic breakfast* | 9
2 eggs, potatoes and choice of bacon or
house-made sausage
breakfast burrito* | 11
scrambled eggs, cheddar & jack cheeses, potatoes,
bacon or sausage and red or green chile
dulce de leche french toast | 12
served with sliced strawberries, salted almonds
and orange honey
huevos rancheros* | 12
2 eggs, corn tortillas, potatoes, red or green chile,
cheddar & jack cheeses and pinto beans
breakfast sandwich* | 10
1 egg, sharp cheddar cheese, bacon or
house-made sausage with focaccia or bagel
lemon ricotta pancakes | 13
blueberry compote with warm maple syrup
andaluz omelet* | 11
choose 2 fillings and toast: 1/ea.
mushrooms, red peppers, baby spinach, bacon,
avocado, tomatoes, onions, cheddar, feta
deluxe fillings: 2/ea.
manchego cheese, spanish chorizo, local goat
cheese, jamon serrano, smoked salmon

Additions

toast | 2
whole grain or sourdough with local raspberry jam
english muffin | 3
bacon* | 4
bagel | 4
cream cheese or local raspberry jam
house made sausage* | 4
pork or turkey with green chile
spanish chorizo* | 5

The Lighter side

house-made granola | 7
served with milk or yogurt
fresh fruit + greek yogurt | 7
quinoa oatmeal | 8
local honey & fresh berries
healthy choice breakfast* | 9
2 eggs, quinoa, kale, roasted red peppers and
sweet potato hash

Beverage

brewed local coffee | 3
organic tea | 3
hot or iced
milk | 3
whole, 2%, soy
fountain | 3
coke, diet coke, dr. pepper, sprite
juices | 4
orange, grapefruit, cranberry, pomegranate
specialty coffees | 5
espresso, latte, cappuccino
voss | 4
still or sparkling
pellegrino | 6

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions

Lunch
Dessert
Dinner
Brunch