Nobody does it like Joe!
Where local farming and great food come together
- - - Soup - – -
Roasted Winter Squash & Fennel 5.29/7.29
- – - Appetizer - – -
- – - Salad - – -
“Quinoa Power Salad”
Fresh Vegetables, Chopped Citrus, Herbs & Quinoa on a bed of Bibb Lettuce and topped w/ Hemp Seeds16.
- – - Entree - – -
Slow Roast Prime Rib of Beef with Baked Potato and Vegetables 24.
Panko crusted Chicken Milanese with Roasted Yams and Vegetables 19.
Baked Lemon Almond Crusted Salmon with Hollandaise Sauce. Served with Rice Pilaf & Vegetables 19.
at ” grocery store prices”
Marietta Arme Lot number 1
Bourdeaux blend from
Mendocino and Sonoma County 34. btl
Laurel Glen Estate 2010
100% cabernet Sauvignon 59. btl
Sustainable farmed in Napa Valley
29. half btl 44. btl
Hess Select Pinot Noir 9. gl 27.00 Btl
McManis Merlot 8.00 gl 24.00 Btl
We are proud to introduce
Benziger Family Winery
Sonoma County Chardonnay 8.50 gl 26.00 Btl
Sauvignon Blanc 8.00 gl 24.00 Btl
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
Open everyday, 7:30 am – 9:00 pm, except some holidays.
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!
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 chicken livers, chile, eggs, NM grown organic flour, feta, house made mozzarella, fruits, veggies, sprouts, wines, beers and breads and homemade desserts.