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Nobody does it like Joe!

Where local farming and great food come together

Today’s Specials

Wednesday Dinner

June 29, 2016

– – –

It’s all flooding in now – the summer bounty from our farmers

It’s all flooding in now –
the summer bounty from our farmers News Letter June 2016

 

 

HotDog-Wagyu

Memorial Day Weekend starts the Hot Dog season with a Giant Wagyu- Kobe Beef Hot Dog, Relish & Cole Slaw

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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

Soup

Green Lentils w/ Ham & Vegetables

5.50/7.50

Appetizer

Grilled Ceasar & Watermelon 10.

Salad

Rancher’s Salad – Roasted Turkey on Mixed Greens, with Onions, Tomatoes, Garlic, Cucumbers, Jalapenos, Avocado, Cheddar Cheese, & Chipotle Ranch Dressing 16.

Entree

Joe’s Meatloaf w/ Mashed Potatoes & Today’s Vegetables 14.

Giant Kobe, Wagyu Beef Hot Dog on a Stadium Bun with Chopped Tomato, Onion, Relish & Cole Slaw 8.00

BBQ Baby Back Ribs with French Fries, Cole Slaw, & Green Chile Corn Bread 17.

Blue Corn Pinion Crusted Tilapia with a Cherry Tomato Garlic Butter Sauce on Rice Primavera 17.

Wine Specials

featuring:

Natura Organic Rose

Vibrant acidity with hints of strawberry jam and black currants. 6.50 gl. 31. btl

The Crossings Sauvignon Blanc

 

Marlbourough New Zealand 7.50 gl. 29. btl

Black Mesa Velarde Riesling

Reflects green apples and melon with a crisp acidity of a hint of sweetness. 27. btl

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 Cabernet Sauvignon

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.

Colome Malbec Estates 2012

Sustainable farmed in Argentina 32. btl

Beer on Tap

glass 3.75 pint 4.95

SFBC-FreestylePilsner
Santa Fe Brewing’s Co.Freestyle Pilsner

Route 66 Pils

Monk’s Ale

Guiness Stout

Black & Tan (pint only)

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– – – From local Farms – – –

Monte Vista Organics, Romero Farms, Synergia, Tellus Farm, 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

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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

#JoesDining

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 – 9:00 pm, except some holidays.
Free Wi-Fi – Free parking

[mappress mapid=”3″]

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.

 

what’s do great about organic food?

Top 10 things you should never put in your mouth again

 

Click Here To Browse The Menu