LOCAL, BOLD, AND IMAGINATIVE!
Vintage 423 takes pride in sourcing the highest quality ingredients by using simple, pure, local, and regional flavors in our made from scratch menu in Albuquerque. Our steaks include USDA Prime cuts and are aged for maximum tenderness and flavor. Imagine a place where you are greeted by name and partner with us in adventures of great food, wine, and libation.
FARMED FRESH
New Mexico has a rich tradition of providing world class ingredients unique to our home state. Vintage 423 prides itself on daily sourcing the highest quality ingredients supporting our cultural roots so your senses may indulge in a dining experience that will be a journey of contemporary and local flavors. Our team is constantly innovating so there is always something new to seasonally experience.
HOURS OF OPERATION
Daily - 11:00am to 9:00pm
As of December 15th, 2020, Vintage 423 will no longer be accepting Synergy Gift Cards
TAKEOUT AND PATIO MENU
Soup
HATCH GREEN CHILI CHICKEN STEW
FLOUR TORTILLA | TORTILLA STRIPS
CUP – 6
BOWL – 11
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Salads
CAESAR SALAD - 13
BABY ROMAINE HEART | BROKEN CROUTONS | CRISPY PROSCIUTTO | SHAVED PADANO CHEESE | WHITE ANCHOVIES | HOUSE-MADE CAESAR DRESSING
CAPRESE - 14
TOMATO ROMA | FRESH MOZZARELLA | CRISPY PANCHETTA | MICRO BASIL | BALSAMIC REDUCTION
STEAK SALAD - 23
HOUSE MIXED GREENS | ENGLISH CUCUMBER | TOMATO | RED ONION | BLUE CHEESE CRUMBLES | BLUE CHEESE DRESSING | 5oz BEEF TENDERLOIN
-- ADD TO ANY SALAD --
ORGANIC CHICKEN BREAST – 7
5oz SALMON – 10
5oz PRIME TENDERLOIN – 12
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Appetizers
BONE-IN CHICKEN WINGS - 15
CHAMUCOS HOT SAUCE | RANCH AND BLUE CHEESE DRESSING
SPINACH AND ARTICHOKE HEART DIP - 14
FRIED PITA BREAD
CARNE ASADA NACHOS - 16
SOUR CREAM | GUACAMOLE | QUESO | CHEDDAR AND JACK | PICO-DE-GALLO
GREEN CHILI QUESADILLA - 16
CHOICE OF CHICKEN OR PRIME FILET TIPS | GUACAMOLE | SALSA | SOUR CREAM
STEAMED MUSSELS - 19
LINGUICA SAUSAGE | GARLIC | SHALLOTS | RED PEPPER FLAKES | BEER BROTH
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Lunch
VINTAGE BURGER - 18
8oz ANGUS BEEF | LETTUCE | TOMATO | ONION | POTATO BUN
CHOICE OF TWO TOPPINGS: MAYTAG BLUE CHEESE | PROVOLONE | PEPPER JACK | HATCH GREEN CHILI | APPLEWOOD SMOKED BACON | GRILLED ONION | SAUTÉED MUSHROOMS | GREEN CHILI
ROASTED SANTA FE PRIME RIB SANDWICH - 17
SLICED PRIME RIB | HATCH GREEN CHILI | PEPPER JACK CHEESE | AU JUS | CIABATTA BREAD
GRILLED REUBEN - 15
SLICED PASTRAMI | SWISS CHEESE | SAUERKRAUT | THOUSAND ISLAND DRESSING | RYE BREAD
SHORT RIB BBQ SANDWICH - 16
HOAGIE | SHREDDED SHORT RIB | HOUSE-MADE BBQ SAUCE | HATCH GREEN CHILI | ARUGULA
FISH AND CHIPS - 15
FRESH COD | FRENCH FRIES | TRADITIONAL | TARTAR SAUCE
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Entrées
GREEN CHILI CHICKEN FETTUCCINE ALFREDO - 32
HATCH GREEN CHILI | SLOW ROASTED ORGANIC CHICKEN BREAST | WILD MUSHROOMS |
PARMESAN ROMANO ALFREDO SAUCE
SHORT RIBS - 32
BROCCOLINI | CHIVE MASHED POTATOES | WHOLE HATCH GREEN CHILI | RED CHILI DEMI-GLACE
SCOTTISH SALMON - 34
CREAMY RISOTTO | BROCCOLINI | LEMON BUTTER COMPOUND
PRIME 9oz FILET MIGNON - 52
BROCCOLINI | CHIVE MASHED POTATOES | PORT DEMI-GLACE | GRILLED JALAPEÑO
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Desserts
TRIPLE CHOCOLATE CAKE – 10
BLUEBERRY CHEESECAKE – 10
TRES LECHES CAKE – 10
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HATCH GREEN CHILI CHICKEN STEW
FLOUR TORTILLA | TORTILLA STRIPS
CUP – 6
BOWL – 11
______________________________________________________________________________
Salads
CAESAR SALAD - 13
BABY ROMAINE HEART | BROKEN CROUTONS | CRISPY PROSCIUTTO | SHAVED PADANO CHEESE | WHITE ANCHOVIES | HOUSE-MADE CAESAR DRESSING
CAPRESE - 14
TOMATO ROMA | FRESH MOZZARELLA | CRISPY PANCHETTA | MICRO BASIL | BALSAMIC REDUCTION
STEAK SALAD - 23
HOUSE MIXED GREENS | ENGLISH CUCUMBER | TOMATO | RED ONION | BLUE CHEESE CRUMBLES | BLUE CHEESE DRESSING | 5oz BEEF TENDERLOIN
-- ADD TO ANY SALAD --
ORGANIC CHICKEN BREAST – 7
5oz SALMON – 10
5oz PRIME TENDERLOIN – 12
______________________________________________________________________________
Appetizers
BONE-IN CHICKEN WINGS - 15
CHAMUCOS HOT SAUCE | RANCH AND BLUE CHEESE DRESSING
SPINACH AND ARTICHOKE HEART DIP - 14
FRIED PITA BREAD
CARNE ASADA NACHOS - 16
SOUR CREAM | GUACAMOLE | QUESO | CHEDDAR AND JACK | PICO-DE-GALLO
GREEN CHILI QUESADILLA - 16
CHOICE OF CHICKEN OR PRIME FILET TIPS | GUACAMOLE | SALSA | SOUR CREAM
STEAMED MUSSELS - 19
LINGUICA SAUSAGE | GARLIC | SHALLOTS | RED PEPPER FLAKES | BEER BROTH
______________________________________________________________________________
Lunch
VINTAGE BURGER - 18
8oz ANGUS BEEF | LETTUCE | TOMATO | ONION | POTATO BUN
CHOICE OF TWO TOPPINGS: MAYTAG BLUE CHEESE | PROVOLONE | PEPPER JACK | HATCH GREEN CHILI | APPLEWOOD SMOKED BACON | GRILLED ONION | SAUTÉED MUSHROOMS | GREEN CHILI
ROASTED SANTA FE PRIME RIB SANDWICH - 17
SLICED PRIME RIB | HATCH GREEN CHILI | PEPPER JACK CHEESE | AU JUS | CIABATTA BREAD
GRILLED REUBEN - 15
SLICED PASTRAMI | SWISS CHEESE | SAUERKRAUT | THOUSAND ISLAND DRESSING | RYE BREAD
SHORT RIB BBQ SANDWICH - 16
HOAGIE | SHREDDED SHORT RIB | HOUSE-MADE BBQ SAUCE | HATCH GREEN CHILI | ARUGULA
FISH AND CHIPS - 15
FRESH COD | FRENCH FRIES | TRADITIONAL | TARTAR SAUCE
______________________________________________________________________________
Entrées
GREEN CHILI CHICKEN FETTUCCINE ALFREDO - 32
HATCH GREEN CHILI | SLOW ROASTED ORGANIC CHICKEN BREAST | WILD MUSHROOMS |
PARMESAN ROMANO ALFREDO SAUCE
SHORT RIBS - 32
BROCCOLINI | CHIVE MASHED POTATOES | WHOLE HATCH GREEN CHILI | RED CHILI DEMI-GLACE
SCOTTISH SALMON - 34
CREAMY RISOTTO | BROCCOLINI | LEMON BUTTER COMPOUND
PRIME 9oz FILET MIGNON - 52
BROCCOLINI | CHIVE MASHED POTATOES | PORT DEMI-GLACE | GRILLED JALAPEÑO
______________________________________________________________________________
Desserts
TRIPLE CHOCOLATE CAKE – 10
BLUEBERRY CHEESECAKE – 10
TRES LECHES CAKE – 10
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