Nobody does it like Joe!
Where local farming and great food come together
October 8, 2015
– – –
– – –
– – – Soup – – –
Seafood Tomato Basil
– – – Appetizer – – –
Corn Fritters w/ whipped Goat Cheese 7.
– – – Heirloom Tomatoes – – –
Sun-ripened, soil-grown & organic
appetizer 8. main 15.
small (10″) 16. large (16″) 32.
– – – Salad – – –
Joe’s Italian Chopped Salad: Salami, Potatoes, Egg, Olives, Fresh Mozzarella on Greens 15.
– – – Entree – – –
Roasted Duck with Home Made Spaetzle and Braised Red Cabbage 19.
BBQ Beef Brisket with Mashed Potatoes and Today’s Vegetable 14.
Grilled Alaskan Cod Fillet with Lemon Caper Butter Sauce, Roasted Yams and Sauteed Bok Choy 17.
– – – Wine Specials – – –
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
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
– – – From the Farm – – –
Monte Vista Organics, Romero Farms, Synergia, Tellus Farm, Jacona Farms Camino de Paz, Shepherds Lamb, La Mont’s Buffalo, Estancia Beef, Schwaybach, Sungreen Living
Tomatoes, Kale, Goat-cheese, Buffalo, Ground Grass-finished Beef, Beef Liver, Beets, Eggplant, Peppers, Greens, Chanterelles, Porcine, Cucumbers, Dino-Kale, Zuchini, Corn, Basil, Shishito pepper, Raddish Sprouts
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.