315 Restaurant & Wine Bar Menu (Update 2025)
315 Restaurant & Wine Bar, nestled in Santa Fe, NM, offers a delightful blend of French cuisine, wine bar selections, and fresh seafood. With a charming ambiance, this restaurant welcomes guests for dinner, providing a menu packed with appetizing options. From the Seared Foie Gras to the House Smoked Trout Rillettes, each dish is meticulously prepared to please the palate. The French Onion Soup Gratinee and Baby Arugula Salad showcase the culinary artistry at 315. The Chilled Seafood selection, including Fresh Oyster on the 1/2 Shell and Jonah Crab Claw, adds a refreshing touch to the dining experience. Customers praise the elegant yet intimate atmosphere and the attentive service, making it a must-visit spot for a memorable dining experience.
Appetizers
Seared Foie Gras
Served with grilled brioche and poached huckleberries
House Smoked Trout Rillettes
Served with grilled flat bread, pickled red onions and caper berries.
Asparagus Flan with Fresh Morel Mushrooms, Fiddlehead Ferns, & Wild Ramps
Gluten-free.
Morel Mushroom and Camembert Bread Pudding
Served with local summer vegetable and poached garlic herb pesto.
Oyster Stew with Baby Potato Coins
Pea Shoots, Oyster Mushrooms, & Crispy Sunchokes. Gluten-free
Squash Blossom Beignets
Served with goat cheese and tomato basil fondue.
Grilled Asparagus (GF)
Served with a leek vinaigrette and a soft-boiled egg
Sherry Wild Mushroom Ragu
Served with fresh pappardelle and Grana Padana cheese
French Onion Soup Gratinee
Served with comte cheese and sourdough croutons
Caesar Salad
Served with a classic dressing, croutons, and freshly grated parmesan cheese
Caesar Salad and Calamari
Served with a classic dressing, croutons, and freshly grated parmesan cheese
Baby Arugula Salad
Poached Cherries, Goat Cheese, Crispy Polenta Croutons, & Chive Pesto. Gluten-free.
Early Spring Spinach & Green Garlic Soup
With Puffed Grains & Lemon Ginger Creme Fraiche. Gluten-free.
Green Grape and Marcona Almond Gazpacho
Served with green olive tapenade and rosemary plank.
Mr G's Organic Greens Salad
Served with shaved seasonal vegetables and a champagne tarragon vinaigrette. Gluten free.
Tossed Garden Salad
Served with shaved vegetables and champagne tarragon vinaigrette. Gluten free.
White Shrimp, Avocado, & Blood Orange Salad (GF)
Served with fresh herb vinaigrette and radish sprouts
Roasted Beet & Frisee Salad (GF)
Served with arugula, goat cheese and macadamia nuts
Soups and Salads
Chilled Seafood
Fresh Oyster on the 1/2 Shell
Wild Shrimp
Jonah Crab Claw
Grilled Branzino Sea Bass (GF)
Served with fingerling potatoes, spinach, herb salad, and lemon caper butter
Steak Frites (GF)
10 oz. New York strip served with choice of au poivre, bearnaise or herb butter sauce
Salt Spring Mussels and Club Fries (GF)
Served with white wine, garlic, shallot, lemon, herbs, and tomato broth
Fresh House Made Fettucine and Exotic Mushrooms
Served with artichokes, favas and a tomato basil fondue.
Grilled Tuna and Sauce Vert
Served with crispy polenta, grilled head lettuce and cherry tomatoes. Gluten free.
Alaskan Halibut with Artichoke Stew
Carrots, Mushrooms, & Spring Onion Tempura
Fresh Fettuccine with Morel Mushrooms
Peas, Spinach, & Green Garlic Parmesan Cream
Roasted 1/2 Organic Baby Chicken
Camembert Morel Mushrooms Bread Pudding & Grilled Asparagus
Venison Scaloppini with Sweet Potato Puree
Baby Spring Vegetables & Huckleberry Sauce. Gluten-free.
Seared Duck Breast & Green Peppercorn Sauce (GF)
Served with mashed potatoes and roasted root vegetables
Cassoulet Toulousian
Served with duck confit, chef-made garlic sausage, lamb, flageolet beans and herb crust
Fresh Black Truffle Risotto (GF)
Served with English peas, asparagus and marscapone cheese
Steamed Black Truffle Scallop & Parsnip Dumplings with Lemon Aioli
One dozen ready to cook Dumplings w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Spring Fava & Carrot Agnolotti with Madras Curry Sauce
One dozen ready to cook Agnolottis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Duck with Foie Gras & Dried Cherry Potstickers with a Dry Cherry Emulsion
One dozen ready to cook potstickers w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Lamb Merguez Ravioli with Harissa
One dozen ready to cook raviolis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Butternut Squash & Goat Cheese Mezza-Luna with Walnut Chive Pesto
One dozen ready to cook raviolis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Cheese Plate
315s classic french cheese plate featuring Roquefort, Raclette, Goat Cheese, Delice de Bourgogne, and Comt. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar
Charcuterie Board
Our classic Charcuterie. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Salami, Pat, Prosciutto, Bresaola, and Smoked Trout with Pickles & Mustard.
Beef Short Rib Empanadas with Irish Cheddar & Horseradish Creme Fraise
Three (3) ready to cook Empanadas w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Shrimp & Ginger Potstickers with Classic Dipping Sauce
Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Shrimp & Ginger Potsticker with Classic Dipping Sauce (Soy, Rice Vinegar, Ginger, Garlic, Scallions, Sesame Oil)Frozen, Ready to Cook.STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
Pork with Five Spice Powder & Scallions Potstickers Classic Dipping Sauce
Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Pork with Five Spice Powder & Scallions with a Classic Dipping Sauce.Frozen. Ready to Cook.One dozen ready to cook potstickers w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.
Main Courses
Bar Menu
Macaroni and Cheese
Served with Irish cheddar, bacon, and pea sprouts
Duck Fat Brussels Sprouts (GF)
Served with duck leg confit and dried cherries
Petite New York Strip Steak (GF)
Served with pomme frites and peppercorn sauce
Crispy Calamari
Served with a fresh lemon aioli
Truffle Fries (GF)
Indescribably delicious
Grilled Asparagus
With Bernaise Sauce.
Profiteroles and Vanilla Ice Cream
Served with single-origin equateur 77% hot chocolate sauce
Chef's Cheese Selection
Served with seasonal garnishes
Ice Creams Of The Day
$3 per scoop
Sorbets Of The Day
$3 per scoop
Seasonal Fruit Tart
Served with whipped sweet ricotta
Flourless Chocolate Cake
Served with honied whipped cream
Desserts
To Go Menu - Featuring Next Level Dumplings
Spring Fava and Carrot Agnolotti with Madras Curry Sauce
Twelve (12) Agnolotti. Delivered fresh-frozen with cooking instructions.
Shrimp and Ginger Potstickers with a Classic Dipping Sauce
Twelve (12) Potstickers. Delivered fresh-frozen with cooking instructions.
Duck, Foie Gras, and Dried Cherry Potstickers with a Dried Cherry Emulsion
Served 12 to an order. Delivered fresh-frozen with cooking instructions.
Pork with 5 Spices and Scallion Potstickers with Classic Dipping Sauce
Twelve (12) Potstickers. Delivered fresh-frozen with cooking instructions.
Steamed Black Truffle Scallop and Parsnip Dumpling with Lemon Aioli
Twelve (12) Dumplings. Delivered fresh-frozen with cooking instructions.
Braised Beef Short Rib Empanadas with Irish Cheddar and Horseradish Crme Fraise
Three (3) to an order. Delivered fresh-frozen with cooking instructions.
French Onion Soup
Served as 2 portions with a Giant French Comte Cheese Dumpling.
Brussels Sprouts & Bacon Strudel with Dried Fruit Compote
Four (4) Brussels Sprouts & Bacon Strudel with Dried Fruit Compote, Frozen. Ready to Cook.
Strawberry Rhubarb Dumplings with Cardamom Creme Anglaise
Three (3) Strawberry Rhubarb Dumplings with Cardamom Creme AnglaiseFrozen. Ready to Cook.
Green Chile Empanadas with Braised Tender Local Pork and Jack Cheese
Six (6) Green Chile Empanadas with Braised Tender Local Pork and Jack CheeseFrozen. Ready to cook.
GLUTEN FREE Pork with Five Spices Powder & Scallions Potstickers with Classic Dipping Sauce
Ten (10) GLUTEN FREE Pork with Five Spices Powder & Scallions Potstickers with Classic Dipping SauceFrozen. Ready to Cook.
GLUTEN FREE Shrimp and Ginger Potstickers with Classic Dipping Sauce
Ten (10) GLUTEN FREE Shrimp and Ginger Potstickers with Classic Dipping Sauce (Soy, Rice Vinegar, Ginger, Garlic, Scallions, Sesame Oil)Frozen. Ready to Cook.
GLUTEN FREE Duck with Foie Gras & Dried Cherry Potstickers with a Dry Cherry Emulsion
Ten (10) GLUTEN FREE Duck with Foie Gras & Dried Cherry Potstickers with a Dry Cherry EmulsionFrozen. Ready to Cook.
Fingerling Potato & Leek Perogies with Creme Fraiche
Six (6) Fingerling Potato & Leek Perogies with Creme Fraiche Frozen. Ready to Cook.
Organic Chicken Pot Pie Empanada with Sauce Supreme
Three (3) Organic Chicken Pot Pie Empanadas with Sauce Supreme, Spring Vegetable in a Flaky Pastry.Frozen. Ready to Cook.
Spinach & Cremini Mushroom Turnover with Goat Cheese Fondue
Six (6) Spinach & Cremini Mushroom Turnovers with Goat Cheese Fondue. Sauteed Baby Spring Spinach and Roasted Garlic Puree folded into Fillo Dough.Frozen. Ready to Cook.
Lobster Bisque with Potato Gnocci (1 Pint)
Velvety smooth Lobster Veloute with a touch of cream and potato gnocci.(One (1) Pint per Order)Just heat and serve!
Lobster & Corn Agnolotti with Chive Butter
Ten (10) Lobster Mousse with Fresh Corn Agnolottis and Garden Chive Butter.Frozen, Ready to Cook.
Wild Morel & Chicken Mezza-Luna with Mushroom, Sherry Broth
One Dozen (12) Wild Morel & Chicken Mezza-Lunas with Mushroom, Sherry BrothFrozen, Ready to Cook.
Salmon, Pea Shoot & ginger Potstickers with Lemon Aioli
One Dozen (12) Salmon Mousse with spring herbs, pea shoots, Ginger & Lemon Aioli PotstickersFrozen. Ready to Cook.
Raspberry, Cherry Strudel with Lady Fingers & Cardamom Anglaise
Three (3) Fillo dough with Lady fingers, raspberry, cherry filling & Cardamon Creme Anglaise Frozen. Ready to Cook.