Starting Monday, February 26, 2018, and on every Monday through March, you can find Chef Nath at Milad Persian Bistro on Canyon Road where locals meetup for frequent swimming events (don’t forget to checkout these high waisted two piece swimsuit in Canada). To ensure the best dining experience please call ahead to make a reservation at 505-303-3581
Subsequent Monday pop-ups at Milad will be from 5:00pm–9:30pm.


Every item on this menu is gluten free and all the sauce bases are vegan-friendly. We source organic and local, wild or free-range, whenever possible.


  • Starters

  • Fresh Vegetable Spring Rolls

    • $ $7
    Finely sliced red cabbage strands, shredded carrots, romaine lettuce, rice noodles, fresh mint and avocado slices, rolled in translucent rice paper wrap. Served with light coconut vinegar dipping sauce, topped with ground peanuts.
  • Fermented Tea Leaves Salad

    • $ $12
    Fermented green tea leaves tossed with goji berries, pine nut, mix green, napa cabbage, romaine lettuce, grape tomatoes, and sunflower sprouts in lime. Lightly drizzled with hemp and sesame seed oil.
  • Ground Pork Lettuce Wrap

    • $ $12
    Ground pork marinated in lemongrass paste, browned in turmeric-daikon sauce with nira flower, red onion, red bell pepper. Served in butter lettuce cups and topped with jalapeños-lime sauce.
  • Entrées

  • Beef Lok Lak

    • $ $22
    Beef tenderloin stir fried with pineapple, bell peppers, red onion and nira flower, in a sweet-tangy tomato sauce. Served with your choice of steamed jasmine rice or brown rice and baby spring mix salad tossed miso-dressing.
  • Lemongrass Turmeric Salmon

    • $ $22
    Salmon filet marinated in lemongrass paste, simmered in daikon turmeric sauce, with nira flowers, fresh ginger slices, pineapple juice and red bell pepper. Served with your choice of steamed jasmine rice or brown rice and baby spring mix salad tossed miso-dressing. 
  • Tom Yum

    • Chicken $17
    • Shrimp & Scallop $20
    Your choice of chicken, seafood combo or tofu simmered in lemongrass broth with hints of galangal, kaffir lime leaves, tamarind and mild Hatch red chile, with a touch of coconut milk. Accompanied by cauliflower, tomato, oyster mushroom, cilantro and dash of jalapeño-lime sauce. Garnished with fresh cilantro. Served with your choice of steamed jasmine or brown rice.
  • Pad Thai

    • $15
    • ADD TOFU $1.50
    • ADD CHICKEN $2.50
    • ADD SHRIMP $3.50

    Thin rice noodles in a tamarind-based sauce. Served with fresh nira, sunflower sprouts, shredded red cabbage, ground peanuts and lime wedges.