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Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

Friday Dinner
September 4, 2015

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We serve from
7:30 am until 9:00 pm

Lunch Specials 11 am – 2 pm and
Dinner Specials 5 pm – 9 pm

505-471-3800 

 

Caprese-Main-Course2
YES we have our Caprese Salad & Margherita Pizza

 

Tomato-single
August Newsletter is posted

 

 

– – – Soup – – –

Cream of Chicken Vegetable

Gazpacho with Corn & Crab Salsa (chilled)

5.29/7.29

 

– – – Appetizer – – –

Fried-Chanterells-2
Flash-fried Chanterelle Mushrooms with Basil Aioli 7.

Crisp-Calamari-2
Crisp Calamari with Chipotle Aioli and Orange Dipping Sauce 9.00

Jumbo-Tiger-Shrimp-Cocktail
Jumbo Black Tiger Shrimp Cocktail 11.00

Chicken-Liver-Pate
Organic Chicken Liver Pate, Bagel Chips, Onion Marmalade & Cornichons 7.00

Grilled-Caesar-Salad
Grilled Caesar with Watermelon, Shaved Parmesan, Green Chile-Corn Croutons served with a Zesty Caesar Dressing 8.99

~ Add A Giant Tiger Shrimp ~
Only $4.99 Per Shrimp

 

– – – Heirloom Tomatoes – – –

Sun-ripened, soil-grown & organic

Caprese Salad:
appetizer 8.        main 15.

Pizza Margherita:
small (10″) 16.  large (16″) 32.

 

– – – Entree – – –

Roast Prime Rib of Beef with Baked Potato and Vegetables 24.

Giant Kobe, Wagyu Beef Hot Dog on a Stadium Bun with Chopped Tomato, Onion, Relish & Cole Slaw 8.

Grilled Heritage Pork Skewers on Roasted Yams with braised Greens 18.

Almond & Chanterelle crusted Tilapia with Avocado Butter, Red Pepper Rice and today’s Vegetables 17.

 

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– – – Wine  Specials – – –

featuring:

Domaine de pellahaut

Domaine De Pellehaut 5.50 glass 22. btl
Medium pink in color, this rose from Gascogny is bone dry. The flavors resemble pink grapefruit and peach with a little bit of an herbal touch, even Strawberry

 

Cabernet Sauvignon
from Sonoma and Napa Valley, California

Laurel Glen Estate 2010
100% cabernet Sauvignon     59. btl
Deep ruby. Ripe cherry and blackcurrant aromas are lifted by peppery spice and floral notes, with a hint of spicecake

Honig 2012
Sustainable farmed          29. half btl       44. btl
one of the best kept secrets in Napa Valley.  Wine Spectrum Rated 93+: Plenty of ripe, wild berry and plum aromas and flavors, framed by vanilla, spice, and toasty oak. Lush mid-palate tannins flow into a lengthy finish accented by bright fruit. Aged for 18 months in 35% new American oak. Drink now through 2024. 89% Cabernet Sauvignon,

7% Petit Verdot, 4% Cabernet Franc.Cabernet Sauvignon from Sonoma and Napa Valley, California

– – –  Beer on Tap  – – –

glass 3.75        pint 4.95

OctoberFest-Beer-and-Brats
Santa Fe Brewery’s October Fest is back on Draft
Monk’s Ale
Rio Grande Brewery’s Route 66 Lager
Guiness Stout
Black and Tan  (pint only)

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JoesDining a LocavoreBistro and SantaFeRestaurant

Welcome to Joe’s Santa Fe

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

Open everyday, 7:30 am – 9:00 pm, except some holidays.

Free Wi-Fi

 

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 chicken livers, chile, eggs, NM grown organic flour, feta, house made mozzarella, fruits, veggies, sprouts, wines, beers and breads and homemade desserts.

Click Here To Browse The Menu