Herb Grilled Chicken

Boneless ORGANIC, half chicken marinated in olive oil, ﬁve-color peppercorns and herbs. Grilled on our open fire Grill until juicy with a crispy skin. Served with your choice of two sides. Mary’s Organic Air chilled Chicken

Atlantic Salmon Filet

Atlantic Salmon ( 6oz) grilled to your liking on our open fire mesquite grill and topped with Joe’s compound herb butter. Served with your choice of two sides

Eggplant Parmesan

Tender rice ﬂour-dusted & fried eggplant layered with our own fresh mozzarella, served over spaghetti and topped with marinara sauce Served with basket of home made bread. Add a Side Salad. Gluten free pasta available on request — allow an additional 15-20 minutes prep time.

Rack of Lamb

Grass-fed fresh New Zealand Lamb roasted gently over our open ﬁre mesquite grill. Full Rack or Half Rack Served with your choice of two sides

Guess Who’s coming to Dinner – Sat. June 23, 2012

Roland will be cooking at one of the 20 private homes for this fundraising event. Check it out at Guess who’s coming to dinner?

Business after Hours – Thu. May 17, 2012

The Chamber of Commerce has its monthly “Business after Hours” networking event at Santa Fe Soul, Joe’s will provide Belgium Endive Leaves stuffed with Roast Duck and Onion marmalade, Bocconcine Skewers, Empanaditas filled with Sausage and green Chile, Pulled Pork with Arroyo Coyote Mole, BBQ Brisket, Yukon Gold Mashed Potato and Greens from the Farmers Market.

Welcome to our new site

We are still polishing, proofing, and correcting things. Please feel free to browse, the pictures are taken right here at Joe’s and are the actual plates that we serve.

Business after Hours – Thu. May 17, 2012

The Chamber of Commerce has it’s monthly “Business after Hours” networking event at Santa Fe Soul, Joe’s will provide Belgium Endive Leaves stuffed with Roast Duck and Onion marmelade, Bocconcine Skewers, Empanaditas filled with Sausage and green Chile, Pulled Pork with Arroyo Coyote Mole, BBQ Brisket, Yukon Gold Mashed Potato and Greens from the Farmers Market.

Joe Burger

Fresh ground locally raised grass-fed-and-finished beef grilled to your liking, served with choice of house made potato chips or cole slaw. For gluten free, please specify GF toast. Add: avocado, Tucumcari feta, blue cheese, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

ToGo-Menu

JoesDining – ToGo

Did you know…

here at Joe’s many, many items are prepared from scratch on premises: fiore di latte (fresh mozzarella) is made daily, smoked meats, brisket, smoked salmon, all desserts and pastries, sauces, soups, pizza dough, dressings, some breads. that since 1995 (starting at our first location – Pizza Etc.), we have led the Santa Fe food industry, in supporting the Farmers Market. By all the farmers’ consensus, we buy more local, regional grass-fed beef, bison, lamb, poultry, eggs, produce, flour, veggies...

Lamb Burger

Shepherd’s organic Lamb is raised on the sweet mountain grasses near Chama. By maintaining control of their herds, from raising the lambs to marketing them, they are able to offer lamb our customers say is the best they’ve ever tasted. Grilled to your liking. Add: blue cheese, avocado, fresh mozzarella, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

Green-Chile-Cheese-Buffalo Burger

Bison meat is similar to beef, yet higher in protein and nutrients, and lower in fat, cholesterol, and calories. The sweet delicious ﬂavor is outstanding and satisfying! LaMont’s locally raised & grass-fed bison. This one is topped with Bueno brand “Autumn Roast Green Chile” (Real New Mexico fire-roasted chile) and aged Cheddar cheese. Grilled to your liking.

Triple-B-Burger

NM grass-fed-and-finished beef, open fire Mesquite grilled and topped with Blue Cheese, bacon and BBQ sauce, grilled to your liking, Add: avocado blue cheese, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

Mushroom Burger (Vegetarian)

A trio of gourmet mushrooms (Portabello, Shiitake and Oyster ) sautéed with garlic and olive oil topped with melted parmesan, Add: blue cheese, fresh mozzarella, avocado, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

Dija Know… Joe’s Restaurant Newsletter -66 Feb 2012

Mary Olivea’s beautiful and wildly creative quilted art pieces enhance Joe’s walls for a return engagement. Everyone is invited to her Reception and Opening on Sunday Feb 26 from 3:30 – 5:00PM. Refreshments will be served. Mary will make prints of her works available for purchase and her small pieces are also available – see the basket on the wine cabinet. YES IT’S TRUE – Joe’s is now open on Mondays! That makes it so much easier to remember – 7 days a week 7:30AM...

Joe’s Restaurant Newsletter #66 February 2012

YES IT’S TRUE – Joe’s is now open on Mondays! That makes it 7 days a week 7:30AM straight through to 9:00PM. Pretty much 363 days a year. You are invited to the Santa Fe Restaurant Association’s Annual Fundraiser – The Culinary Arts Ball Wed March 28. Enjoy a sumptuous 5 course feast prepared by five of Santa Fe’s most exciting chefs – each course paired with an exceptional wine. (A side note, Roland and Sheila have tasted some of these wines – indeed, they are...

Dija Know… Joe’s Restaurant Newsletter -61 NOV 2011

Here it comes again, Thanksgiving – our opportunity, as a nation, to give thanks for all things great and small. And Joe’s opportunity to make Thanksgiving Day festivities simpler for you to enjoy. “Let Joe do it”, and you can take credit! We are again offering our Thanksgiving take home menu. The dishes are par-cooked in oven-ready containers. Just heat and serve. Ask for the order form and choose à la carte items or the entire meal from soup to dessert. If you are considering it, we urge you not to delay. The last three years we have sold out and it is heart breaking to have nothing left for “last minute” customers. And while on the subject, Roland and Sheila wish to express our deep gratitude for you our guests, especially our regulars who stand by us through good days (and the other days!) who give us the chance to do what we do, and to each of our dear staff members who work cheerfully often under stress day after day; and to God/Spirit/Divine Intelligence guiding and protecting all.

BLT

Crisp strips of hickory smoked bacon, lettuce, tomato with mayonnaise on toasted sourdough 8.79 and served with choice of housemade potato chips or cole slaw. Substitute French fries or salad greens +1.50

Hot Chocolate

Rich dark Cocoa and steamed Milk and topped with real (of course!) whipped cream.

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