Join us for an electrifying evening of jazz as two of New Mexico’s premier brass players—trumpeter Robby Beasley and trombonist Dr. Chris Buckholz—take the stage for a high-energy performance featuring classics from Art Blakey, Horace Silver, and Woody Shaw, alongside fresh, original works by pianist and composer John Rangel.

They’ll be joined by John Rangel, celebrated pianist, music producer, and Dave’s Jazz Bistro’s Jazz Curator, whose collaborations include Nat Adderley and Billy Higgins—and bassist Terry Burns, a jazz veteran with a rich history performing alongside Freddie Hubbard and Marlena Shaw.

This dynamite night of straight-to-the-top music is matched Chef Michelle Chavez's creative menu that goes straight to the appetite.

* First Course: Heirloom Beet Carpaccio (V), thinly sliced golden and red beets, whipped goat cheese, micro basil, toasted hazelnuts, and citrus vinaigrette.

Choice of Entree:
* Filet Mignon with Black Truffle Jus: Prime beef tenderloin, pomme purée, charred broccolini, and rich black truffle jus.
* Fire-Roasted Bell Pepper (V): Stuffed with herb-scented farro and market vegetables, finished with a smoked tomato essence.
* Pan-Seared Chicken Supreme: Served with cauliflower purée and wild mushroom ragout.

Dessert: Lemon Verbena Panna Cotta infused with lemon verbena, served with macerated berries and pecan crumble.