i
1 2 3 4 5 6

Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

Monday Dinner 

March 18th, 2019

We serve daily
breakfast – lunch – dinner

7:30 am until 8:30 pm

Lunch Specials 11 am – 2 pm and
Dinner Specials 5 pm – 8:30 pm

505-471-3800

Joe’s Newsletter #149, winter 2019 Food Spending Around The World

***
 

– Soup –

Beef & Green Chile 6/8


– Appetizer –

Two Panko-Encrusted Fresh Mozzarella Croquettes

with Tomato Marinara
Dipping Sauce 8.

– Salad –

Joe’s Ranchers Salad: Roasted Turkey on Greens, with Onions, Tomatoes, Jalapenos, Roasted Garlic, Cucumber,

Avocado and Cheddar Cheese with Chipotle Ranch Dressing 16.

– Entree –

Grilled Spicy Sausage,
Brat and Smoked Pork Loin on Mashed Potatoes & Sauerkraut 15.


Chicken Piccata
on Fettuccine Pasta with Garlic, Onion, Tomatoes, and Capers 17.


Poached Alaskan Cod
over Rice Pilaf Primavera and Red Chile
Hollandaise Sauce 22.

***

– Dessert – 
Black Forrest Cake ( Sugar Free ) * Ask for Availability
Schwarzwaelder Kirsch Torte
we’re using XYLITOL instead of sugar.

Unsweetened Cherries are cooked in Xylitol syrup, Chocolate cake is made with Xylitol and the whipped cream is sweetened with Xylitol as well.

***

– Local Food Partners –
Monte Vista Organics, Romero Farms, Green Tractor, Susan’s Sprouts, Camino dePaz School, Shepherds Lamb, Berry Beef, Beck & Buelow Buffalo, Eve’s Farm, Gemini Farm,Tucumcari Feta, SF Culinaria, Valencia Flour, Ohori’s Coffee

– Upcoming Events –

St Patrick’s Day
Our Famous Corned Beef and Cabbage
will be on the menu starting March 11th

Burger Week
April 8-15

Angels Breakfast Out
April 25th fundraiser, 25 % of your Food & Beverage purchase goes to Kitchen Angels

-Now Featuring-

Cerveza Modelo Especial
btl 5.

– Wine Specials –

End of Bin Special
Robert Mondavi Maestro 2014
Highly inspired by the response to our limited-release 50th Anniversary Maestro, we once again let artistic direction in the vineyard lead us to a unique blend in this second rendition of Maestro, where a crescendo of dark, juicy plum and cassis fruit, violet, cinnamon, and unsweetened cocoa linger on sumptuous sips full of vibrant flavor and plush tannins.
Blend: 73% Cabernet Sauvignon, 23% Cabernet Franc, 2% Merlot, 2% Petit Verdot
Critical Acclaim: 94 Tasting Panel $49. btl

Sangria
House Made with Chianti. Light and Refreshing. Available by the Half Liter of Full Liter 12/21.

Ramey Chardonnay
2015 Russian River Valley. Coming from special vineyard sites this Chardonnay shows great depth of flavor, aromatic complexity and balance between richness and delicacy. Bottle 48.

 

Decoy Cabernet Sauvignon
2016 – Sonoma County
this inviting wine features layers of blackberry and black cherry, refined tannins carry the wine to a satisfying finish glass 12. Bottle 39.

Silver Oak Cabernet Sauvignon
2013 – Sonoma County Bottle 84.
(no discount on SilverOak) WW 93    —  Wilfred Wong of Wine.com The Silver Oak Alexander Valley Cabernet Sauvignon has always been a story of elegance. With the 2013 vintage, the winery has produced one of their best wines to date from this AVA. This wine explodes with alluring and beautiful ripe berries, dried herbs, with an accent of coconut (from the winery’s use of American oak). With past vintages, I have found it to be delicious and approachable upon release; this one promises to be one of their longest-lived, and very cellar-worthy. This blend is 95% Cabernet Sauvignon, 2% Merlot, 2% Cabernet Franc, and 1% Malbec. (Tasted: July 21, 2017, San Francisco, CA)

 

– Beer on Tap –
glass 5. pint 6.

Route 66 Pilsner
Second Street Brewery’s 2920 IPA
Second Street Brewery’s Amber
Guiness

Black & Tan (pint)

 

    • ***
    • click to see full menu, 2MB .pdf

    •  
    • ***
    •  
    • Mayor's Sustainability Award

      Mayor’s Sustainability Award

    • – – – From local Farms – – –
    • Monte Vista Organics, Romero Farms, Synergia, Jacona Farms, Camino de Paz, Shepherds Lamb, La Mont’s Buffalo, Estancia Beef, Schwaybach, Sungreen Living,
    • Yukon Gold Potato, Hubbard Squash, Raddish Sprouts, Prime Rib, Ground Beef, -lamb and -buffalo
    • ***
    • Consumer Advisory
      Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions
    • we use real food, stone fruit or especially olives sometimes have pits, seafood and chicken may sometimes have fine bones/shells.
    • We do offer gluten free products however we do use flour in many other recipes
    • ***
    • JoesDining a LocavoreBistro and SantaFeRestaurant
    • Best Brunch in Santa Fe and FilmFriendly

Welcome to Joe’s Santa Fe

Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering

Locally sourced
European influenced
and utterly delicious 
American comfort food

We serve locally sustainable food
to
 strengthen our health,
to protect our land
and to grow our local economy

Open everyday, 7:30 am – 8:30 pm, except some holidays.
Free Wi-Fi – Free parking

Who is Joe?
Joe is everyman.  He is you, he is me, he is the guy next door, 
the gal next door.  He is José, Giuseppe, Joseph and all female renditions of the name. Joe is the common thread among us and yet he is one of a kind.  He is friendly, unpretentious, straightforward with quietly discriminating tastes. Joe has a robust sense of humor – he loves to laugh, even at himself. He loves good food, good drink and good company.

Welcome to Joe’s!

Local Sustainable Foods

What really distinguishes Joe’s is our passion for a sustainable, local food supply.  Roland and Sheila established Joe’s in 2002 as a diner – our intent being to offer an unpretentious comfortable atmosphere for locals who demand high quality local food and uncompromising quality of ingredients offered at a fair price.

We are indeed the biggest restaurant buyer of Farmers Market goods in Santa Fe. The farmers say this and our expenditures prove it.  We now spend well over $100,000 a year on locally produced foods.  From 2008 to 2012 Joe’s increased these purchases 340% (from $30,000 to over $100,000.)

What our guests demand is clearly in line with our passion for a local healthy sustainable food supply.  This is what drives us to continue in this direction.

Here is a partial list of local ingredients we use: grass finished NM lamb, bison and Sweetgrass Co-op ground beef; also  chile, NM grown organic flour, feta, house made mozzarella, fruits, veggies, sprouts, wines, beers and breads and homemade desserts.

 

what’s so great about organic food?

Top 10 things you should never put in your mouth again

 

Click Here To Browse The Menu