Thank you for considering D.H. Lescombes Winery & Bistro Albuquerque for your private dining event. D.H. Lescombes Winery & Bistro serves over 30 varieties of the best New Mexican wines produced locally in Deming, New Mexico since 1986. Our kitchen offers a wide array of dishes such as appetizers, salads, steaks, pasta, and desserts, all with a wine-inspired flair.

 Private Dining Policies:

SPACE RESERVATION: The event space will be held for you upon receipt of both the signed agreement and credit card information. Until such time, we, unfortunately, cannot guarantee the date/space for your event. Meetings can be arranged Mon.-Thurs.1:30-4:00 by appointment only. Friday, Saturday and Sunday’s are not available.

Room Minimums: Rio Grande room has a $400 minimum with a 32 guest capacity. The East Patio has an $800 minimum with a 70 guest capacity. The minimum rental fee includes the use of the room for the events specific scheduled time of 2-1/2 hours, set up/clean up and house linen if needed.

Service Charge: A 20% gratuity will be added to your total bill or guests separate bills for the servers and bartenders who work the event. If any of your guests are unaware or refuses to pay the gratuity the host of the event is responsible and will pay any unpaid gratuity. All events will be charged New Mexico sales tax. Arrangements for tax-exempt billing need to be made in advance before the event.

Cancellation: All private parties must be canceled 48 hours prior to the scheduled event. If not given proper notice of cancellation the venue minimum will be charged on the credit card used to secure the room.

Outside food and Beverage: ALCOHOLIC BEVERAGES MAY NOT BE BROUGHT INTO D.H. LESCOMBES WINERY & BISTRO FROM AN OUTSIDE SOURCE. Wine and beer purchased as retail is considered illegal for the consumption on D.H. Lescombes Winery & Bistro premises. The sale, service, and consumption of alcoholic beverages are regulated by the state of New Mexico. Cake may be brought in from an outside source at patrons’ expense and liability. D.H. Lescombes Winery & Bistro will not be responsible for cakes, flowers, centerpieces or any decorations allowed to be dropped off or stored in our facility. D.H. Lescombes Winery & Bistro is not allowed to sign or accept delivery for any items this is the sole responsibility of the guest hosting the event. There will be a $30 cake cutting fee for parties of 30 or more. If multiple desserts are brought in there is a $50 additional fee for the setup, linen, utensils, and plates. No other outside food or drinks will be stored or allowed.

Conduct of Event: Patron agrees to conduct the Event in an orderly manner and in full compliance with applicable laws, regulations and D.H. Lescombes Winery & Bistro’s rules and standards. Patron assumes full responsibility for the conduct of all persons in attendance at the Patron’s Event and for any damage done to any part of the premises during the time of Patron’s Event. Only one person will be allowed to make any decisions/requests for your event.

Decorations / Patron’s Property: Any decorations will be subject to approval from D.H. Lescombes Winery and Bistro. No confetti, glitter, beads or small loose decorations are allowed. There will be a $100 clean-up charge if these items are used or brought in by guests. Decorations may not cause damage or deface the property or guests of D.H. Lescombes Winery & Bistro.  We are not responsible for loss or damages to Patron’s property brought onto the premises of D.H. Lescombes Winery & Bistro prior to, during or following the event. It will be the sole risk of Patron and Patron’s guests.

Menu and Menu Requirements: All menu selections must be made three weeks prior to the event this will allow D.H. Lescombes Winery & Bistro to properly schedule employees and place any necessary food orders. Failure to comply may result in cancellation of the event or can result in a limited menu selected by D.H. Lescombes Winery & Bistro at D.H. Lescombes Winery & Bistro’s discretion.

1-25 Guests our full and custom menu is available. Unfortunately, Lunch Combos, Sandwiches, and Burgers will not be available for large groups. These menu Items reduce the efficiency of the kitchen and overall Guest Experience.

26 Guests and over will need to order from our Large Party Catering buffet menu. Bread service is not included on buffets.

Note: Parties of 20 and over will be on one collective bill and separate checks will not be allowed unless approved by management.  Any changes to the menu or guest count need to be made no later than 72 hours before the event and the Host must contact the Event Planner through email and phone with any changes to ensure the event is successful. All changes must remain within the rooms’ capacity to ensure the guest’s safety.

Cash Bar:  If a separate bartender/server is needed for a cash bar event there will be an additional $75 dollar charge.

Payment: D.H. Lescombes Winery & Bistro accepts cash, major credit cards and gift cards for payment. Company checks must have prior approval. Personal checks are not accepted.

PRIVATE PARTY ROOM CHARGES

Private parties are based on a 2 ½ hour reservation. There is an additional $50.00 room charge per each additional ½ hour.

Rio Grande Room Minimum $400 with a $200 deposit

East Patio Minimum $800 with a $400 deposit

Off-Site Events are subject to delivery and equipment fees.

The annual St. Clair Winefest was held the first weekend in October, with proceeds benefiting Deming & Luna County Cancer Support for the seventh year in a row. The local non-profit provides a variety of support to cancer patients in the community. They also provide outreach services for general education, early detection, screening programs, transportation assistance, and general cancer awareness.

This year’s Winefest donation was $9,300.04, almost $4,000 more than last year’s donation of $5,433. Major growth is attributed to the community support that has grown every year since its inception.

“It’s awesome to see how giving the Deming community is,” noted Ray Trejo, Board President of Cancer Support of Deming and Luna County, “We appreciate St. Clair putting this great event together.”

Each year since 2010, we at St. Clair have paired with the organization to donate the proceeds from the annual Winefest, which has become a destination for those looking to have a great time while supporting a great cause. The largest portion of the fundraising stemmed from the Silent Auction, which is full of donated items from local businesses. We also donated admission fees, pink ribbon sales, and vendor fees for the good of the cause.

“It’s amazing to see the support from all the local businesses that donate to the silent auction,” said Joanna Costilla, Patient Advocate from Deming & Luna County Cancer Support. “We’re extremely grateful to St. Clair for hosting this event and the generous amount of work they put into donating to help those in need. We’re also grateful to the community who continually supports the organization and our local cancer warriors.”

“This year we were determined to make this event bigger and better than ever,” said Naomi Morales, St. Clair Event Coordinator. “The community came out in support and had a great time.”  

Reach out to Deming & Luna County Cancer Support at (575) 546-4780 for donations or support. They are located inside the renovated train depot at 217 N Country Club Rd.

Donation coincides with “Hunger Action Month”

Las Cruces, NM – A yearlong effort that started as a desire to help a local cause has paid-off in a big way for a
local New Mexico food bank—and in turn, many New Mexicans in need. St. Clair Winery announced a donation
of $8,328 for the local non-profit, Roadrunner Food Bank, though a unique partnership. The announcement
comes just in time for “Hunger Action Month,” which is a time for Americans to stand together and take action
to fight hunger by donating or volunteering.
Through the partnership, formed in early 2016, St. Clair Winery pledged to donate $1 per bottle sold of their
new release wine, ‘Bistro Red.’ The Roadrunner Food Bank logo is prominently placed on the wine label to help
raise awareness around the issue of ‘food insecurity’ in New Mexico, and show the monetary support provided
for the cause.
“We distribute five meals for every dollar,” said Wally Verdooren, Roadrunner Food Bank’s Chief Development
Officer, “this means over forty thousand meals are made possible through this gift, and we thank St. Clair
Winery for it.”
In Dona Ana County alone, Roadrunner Food Bank supplies many known food pantries such as Casa de
Peregrinos, El Caldito Soup Kitchen, Salvation Army and many others who contribute toward the initiative to
solve hunger in New Mexico. And it doesn’t stop there.
“We have soup kitchens, shelters, churches and other affiliated distribution partners in every county in New
Mexico,” explained Verdooren. “In addition, we do an average of 150 mobile food pantries per month, where
we bring a traveling food pantry to areas in-need, both big cities and rural areas alike.”
Roadrunner Food Bank’s mission complements the deeply embedded family-values and community mindset of
St. Clair Winery and its founders.
“Our goal was to find a way to make an impact locally,” said St. Clair Winery Vice-President, Florent Lescombes.
“We chose to partner with the food bank specifically because they impact those in-need across the entire state.”
Melody Wattenbarger, president and CEO of Roadrunner Food Bank said, “Partnerships like this one help us
extend our ability to reach more of our hungry neighbors. As one of the hungriest states in the country, every
dollar we raise helps in our mission to end hunger.”
Each of the St. Clair Winery locations in Deming, Albuquerque, Farmington and Las Cruces have the Bistro Red
wine available for purchase. Many New Mexico grocers—who are also Roadrunner Food Bank contributors, such
as Albertson’s, Fiesta Foods, Toucan Market, and others—are also retailing the uniquely labeled wine.
For details about volunteering or supporting the Food Bank, visit  http://www.rrfb.org/ or call 505.247.2052
For more information on this partnership visit www.stclairwinery.com/feednm

Hosted by Hervé Lescombes in Las Cruces

Amuse-Bouche

paired with D.H. Lescombes Danielle “D” Brut 25th Anniversary Commemorative

 Appetizer
Torchon of Foie Gras
balsamic wine reduction + toast points
paired with St. Clair Winery 2016 Sulfite-Free Malvasia Bianca

Salad
Belgian Endive Salad
mustard vinaigrette + fines herbes
paired with D.H. Lescombes Chenin Blanc

Soup
Cream of Chanterelle Soup
chanterelle mushrooms + cream + cognac
paired with Blue Teal 1999 Cabernet Sauvignon

Main Course Selections
Steak au Poivre
filet mignon + green peppercorn cognac sauce
paired with D.H. Lescombes Herve “H” 25th Anniversary Commemorative
-or-
Coq au Vin
bone-in chicken + pancetta + pinot noir
paired with D.H. Lescombes Limited Release 2008 Merlot

both served with Haricots Verts and Roasted Fingerling Potatoes

Cheese Course
Assortment of European Cheeses
featuring cheeses from Burgundy, Normandy & the Netherlands
paired with D.H. Lescombes 2008 “Danielle” Cabernet Sauvignon

Dessert
Poached Pear
red wine reduction + häagen-dazs ice cream + caramel lattice
paired with D.H. Lescombes Port

Purchase tickets here

New Mexico Magazine
A Grand Tour of New Mexico Wineries
September 2015 Issue

Deming-based Southwest Wines and St. Clair Winery, another successful French-vintner transplant story, made the global wine industry sit up and take notice in 2009 when its 2007 Lescombes Cabernet Franc won the San Francisco Chronicle Wine Competition’s prestigious Red Sweepstake triple-gold award.  Read More Here 

Ingredients

Nonstick cooking spray
2  cups red pasta sauce, such as portobello mushroom or garden vegetable
6  no-boil lasagna noodles
1/2  15 ounce container ricotta cheese
6 ounces goat cheese or shredded mozarella cheese (1-1/2 cups)
1 tablespoon Chianti or other red wine (optional)
¼ cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strip

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat chesses, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

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January 11, 2011