Nobody does it like Joe!
Where local farming and great food come together
August 30, 2016
– – –
– Heirloom Tomatoes –
– Soup –
Manhattan Seafood Chowder6 / 8
– Appetizer –
Grilled Lamb Chop w/ Roasted Beets and Balsamic Reduction 10.
Corn Fritters w/ Goat Cheese and Raspberry Red Chile Ginger Jam 7.
– Heirloom Tomatoes –
Sun-ripened, soil-grown & organic
Caprese Salad: appetizer 10. main 16.
small (10″) 17. large (16″) 34.
– Entree –
For 2 – Spaghetti Bolognese (made with local, grass-finished beef), Caesar Salad and 1/2 liter of Chianti 29.95
BBQ Baby Back Ribs w/ FF & Cole Slaw, Green Chile Cornbread 18.
Country Fried Roast Prime Rib of Beef with Mashed Potatoes and Vegetables 19.
Blackened Tilapia Filet with Avocado and Pico de Gallo over Rice Primavera 18.
The Crossings Sauvignon Blanc
Marlbourough New Zealand 9. gl 27. 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
Colome Malbec Estates 2012
Sustainable farmed in Argentina 32. btl
Beer on Tap
glass 4. pint 5.
Santa Fe Brewing’s Co. Oktoberfest
Route 66 Pils
Black & Tan (pint only)
– – – 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
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
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
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
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.