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Corned Beef and Cabbage

Posted by on Mar 10, 2018

Corned Beef and Cabbage as a special once in a while but always available for St Patrick’s Day . slow cooked corned brisket served with a wedge of Cabbage and boiled potatoes, side of horseraddish     On Tap —Guinness –Bosque Amber –Santa Fe Brewing Co’s  7K IPA –Rio Grande Brewery’s Route...

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Farmers Market Salad 151023

Posted by on Oct 26, 2015

Farmers Market Salad 151023   This salad changes constantly, it reflects what ‘s available at the market this week. today we have Arugula from Monte Vista Organics Beets from Synergia Ranch Corn from Schwebach Radish Sprouts from Sungreen Raspberry from Heidi’s Pear from Eve’s Ranch Sunchokes from Synergia Musque de Province Pumpkin from Monte Vista Organics  

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Sauerbraten with Speatzle

Posted by on Oct 17, 2015

Sauerbraten with Speatzle and Vegetable Eye of Round cured for 3 days in a red wine vinegar marinade, than braised with carrots, celeriac, onions and apples. When the meat is tender we reduce the braising liquid and puree it, a touch of red wine, raisins and butter is finishing this delicate sweet and sour sauce.

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Pizza Margherita 2015

Posted by on Aug 1, 2015

Pizza Margherita 2015 2015 season started August 1st and will last hopefully until mid October Yes, a lonely tomato on a plate of Summer squash at Monte Vista Organics table on Saturday 8/1.  A slow start but it will happen now very fast.  And YES the Caprese Salad and the Margherita Pizza are available now as long as supplies last.       You already know we are into the most exciting food season in Northern New Mexico and even more exciting, the annual return of Joe’s famous Margherita Pizza.  OMG, I...

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Giant Kobe Wagyu Beef Hot Dog

Posted by on Jun 20, 2015

Giant Kobe Wagyu Beef Hot Dog   served on a Stadium size Bun, with chopped Tomato, chopped Onion, Relish and Cole Slaw   Made with 100% premium Wagyu beef, our giant Kobe beef hot dogs are a third of a pound each. This gourmet novelty snaps when you bite it and bursts with tender juicy flavor. made by JodyMaroni’s, Venice Beach,CA

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Braised Beef Short Ribs

Posted by on May 21, 2015

Braised Beef Short Ribs   Grass finished Beef Short Ribs braised slowly in red wine, served with Yukon Gold Puree and side salad. garnished with rice flour dusted fried onions.   This is gluten free

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Lemon Meringue Pie

Posted by on Apr 25, 2015

Lemon Meringue Pie   Flaky crust filled with Lemon Filling and topped mile-high with Italian Meringue   We squeeze the lemons just before we cook the filling, a touch of real vanilla, butter and the zest of the lemons give this pie the unforgettable fresh, fruity and luscious flavor. We use an Italian meringue, that is boiling hot sugar beaten into the soft peaked egg whites for its rich texture. ...

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Calzone with Orange, Jicama & Hemp Seed Salad

Posted by on Dec 12, 2014

Meat Hand Pie or also known as Pasty Calzone filled with slowly roasted Pork, locally grown Pumpkin & Cranberries served w/ Orange Jicama & Hemp Seed Salad.

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Seared Ahi Tuna

Posted by on Oct 21, 2014

Seared Ahi Tuna with Red-Chile Hollandaise on organic Quinoa Primavera and Roasted Beets. Tuna will be seared to your liking however we recommend med-rare as not to dry out the Tuna Steak

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Octoberfest Beer and Brats

Posted by on Sep 26, 2014

Octoberfest Beer and Brats   Brats, smoked pork loin, sauerkraut and mashed Yukon gold with coarse horseradish mustard and of course a pint of Santa Fe brewery’s October fest Beer from the tap Autumn just does’t get any better   Octoberfest beer Though it is not necessary to drink this beer out of a mug that is larger than your head while dancing to polka music and wearing your lederhosen, you will find this lager’s unbridled festivity difficult to resist. This ode to Germany’s...

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Heirloom Tomatoes

Posted by on Aug 2, 2014

  Heirloom Tomatoes (2017) season started August 12, this is very late and we all hope for a late frost. . You already know we are into the most exciting food season in Northern New Mexico and even more exciting, the annual return of Joe’s famous Margherita Pizza.  OMG, I can taste it now as I write!  For the 22 years we have been making this pizza it has gathered a serious following.  Why?  What could be more simple than a cheese and tomato pizza?  Well . . .  here’s the secret – we don’t do...

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Grilled Caesar Salad

Posted by on Jun 29, 2014

Grilled Caesar Salad   Romaine Spear & Watermelon grilled over mesquite wood tan topped with  shaved Parmesan, Green Chile-Corn Croutons andZesty Caesar Dressing  9. Make this a complete light lunch or dinner and add 2 of our jumbo Shrimp ( U10) for just...

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Hot Dog on 4th July

Posted by on Jun 25, 2014

Hot Dog on 4th July – Independence Day Special – Hebrew National All Beef Hot Dog with Sweet Relish, Coleslaw and French Fries $4.99 Have a bowl of New Mexico grown Bing Cherries   Strawberry and Blueberry Short Cake Cool off and refresh with a Iced Latte   Micah posing as Lady Liberty Of course we do have our regular menu and the Lunch and Dinner specials as...

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Berry and Nut Salad with Quinoa and Fior di Latte

Posted by on Jun 4, 2014

Berry and Nut Salad with Quinoa and Fior di Latte   Seasonal Berries, Soaked Almonds and Pecans over Organic Quinoa (steamed with Tumeric), Freshly made Fior di Latte ( Fresh Mozzarella), Cherry tomatoes and baby mixed greens and Radish sprouts. Dressed with Citrus vinaigrette. ...

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Cold Poached Salmon on Quinoa

Posted by on Apr 18, 2014

Atlantic Salmon poached in a reduction of Chablis, onion and herbs....

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Mussels Provencale

Posted by on Feb 22, 2014

black mussels steamed with celery, onions, carrots and roasted garlic in white wine, served with grilled garlic bread Available as appetizer or main course

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Crisp Calamari

Posted by on Feb 12, 2014

Calamari marinated in buttermilk, dusted with rice flour and briefly deep fried to a succulent crisp. served with citrus dipping and chipotle aioli

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Musquee de Province Pumpkin

Posted by on Dec 10, 2013

Dave Fresquez from Monte Vista Organic Farm is growing these beautiful Pumpkins they are about 40lb a piece and we where lucky enough to snag two of them....

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Hot Turkey Sandwich and Dressing

Posted by on Nov 29, 2013

In house roasted Turkey sliced onto toasted Sourdough bread and covered with Gravy, Dressing of course and fresh Cranberry sauce.  served with Salad

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Autumn Butternut and Beet

Posted by on Nov 16, 2013

Bisque of Beet and Tomato contrasted with Butternut and Coconut milk, Garnished with crumbled Goat cheese and Parsley.  

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Trout Almondine

Posted by on Jun 8, 2013

Ruby red trout dusted in rice flour, dipped in egg-wash and rolled in almond slices. Panfried in Butter and served on rice pilaf mixed with vegetables.  Just before serving lemon is squeezed into the butter and poured over the trout.

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Scallop Bok-Choi Eggplant

Posted by on Jun 8, 2013

Grilled Sea Scallop on sauteed Bok Choi and grilled Eggplant with cherry tomato relish and fresh Basil

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BBQ Baby Back Ribs

Posted by on Jun 8, 2013

Baby Back Ribs cured in our Dry rub and than slowly roasted and smoked, served with Potato salad, Coleslaw and Blue Corn Bread  

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Grilled Shrimp and Sea Scallop on Watermelon Gazpacho

Posted by on Jun 7, 2013

Grilled Shrimp and Sea Scallop on Chilled Watermelon Gazpacho

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Father’s Day Menu Special Prix Fixe

Posted by on Jun 2, 2013

starting at 11am until 9pm please call for reservations our regular Brunch menu will be served from 9am until 2pm, the Main menu from 11am until 9pm.....

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Farmers Market Greens

Posted by on Jun 1, 2013

Every Year Dave Fresquez from Monte Vista Organics gives us a few tomato plants. They are planted on the patio at Joe's and show us when Margherita....

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Yellowtail on Couscous with braised Greens

Posted by on May 24, 2013

Seared Yellowtail stacked on Cranberry and Cherry tomato Couscous, Braised Farmers Market Greens and Acorn squash Couli. Garnished with Radish sprouts, Julienne of Carrots and Pepper.

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Organic Lamb Meatballs, Quinoa and Braised Greens

Posted by on May 18, 2013

Oven-roasted, in roasted Red Bell Pepper wrapped Organic Lamb Meatballs on Quinoa and....

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Salad with Roasted Tomato Balsamic vinaigrette

Posted by on May 12, 2013

Side salad of mixed baby greens garnished with Sprouts, Cherry tomato, carrots and onions and lightly dressed with a roasted tomato and Balsamic vinegar dressing

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Vichyssoise

Posted by on May 12, 2013

Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added....

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Campari-Grapefruite-Granita

Posted by on May 11, 2013

Campari and freshly squeezed Pink Grapefruite Juice turned into a refreshing Granita.  Served in a chocolate lined Sugar cone cup

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Strawberry-Ambrosia

Posted by on May 11, 2013

  Fresh Strawberries are sliced and sugared to release juice and aroma ( macerated), layered with whipped cream and Angel food cake

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Natural Chicken Breast Arroyo Coyote

Posted by on May 11, 2013

Natural Chicken Breast sauteed and sliced, served with Apricot Couscous and Asparagus and....

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Dark-Chocolate-Tart-with-Sour-cherry-compote

Posted by on May 10, 2013

Gluten free Dark chocolate tart, sour cherry compote and whipped cream.  Inspired by the german Black Forrest Cake  (Schwarzwaelder Kirschtorte)

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Porktenderloin-au-Poivre

Posted by on May 10, 2013

Roast Pork tenderloin with a creamy green peppercorn sauce served with grilled, Roasted Red Pepper Polenta and Vegetable medley

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Lamb-chop-with-Cabernet-reduction

Posted by on May 10, 2013

Appetizer or small plate.  Lamb chop grilled on our mesquite grill, served on a Apricot Couscous and Green Tractor Farm’s braising greens

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Grilled Pork Trio

Posted by on May 3, 2013

Pork Trio of grilled spicy Italian sausage, slow braised and grilled Hog-Wing and two BBQ-Baby Back Ribs served....

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Hot Smoked Salmon Tartare

Posted by on May 3, 2013

Hot Smoked Salmon Tartare blended with capers and roasted red pepper served on Cucumber slices.  Herbed croutons and Honey Wasabi Aioli

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Mussels on Fettucine Provencale

Posted by on Apr 27, 2013

Roasted garlic, tomatoes and onions sauteed in olive oil, mussels steamed in white wine than marrried with fettuccine and just a touch of butter, garnished with grilled Yellow tail steaks and fresh Basil

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Birthday Cake

Posted by on Apr 26, 2013

We make a birthday cake to order. Just call ahead 48hr please and we will customize one for just you.   (505) 471-3800  

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Herb crusted Alaskan Cod

Posted by on Apr 26, 2013

Herb and Panco crusted Alaskan Cod served with Orange Beurre Blanc on Whipped Yukon Gold and Braised Greens

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Yellowtail Roll appetizer

Posted by on Apr 26, 2013

Yellow tail roll filled with cucumber and peppers slightly seared and served on balsamic glace, complemented with Wasabi aioli and crispy carrot treads

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Bourbon Chutney Burger

Posted by on Apr 10, 2013

Mesquite grilled ground beef from Sweet-CoOp doused with just a touch of bourbon, topped with a mango -bourbon chutney Grass finished and grass fed - what is the difference? Think about....

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Poached Alaskan cod

Posted by on Apr 7, 2013

Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf

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Roast Leg of Lamb

Posted by on Apr 7, 2013

Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley

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Panko crusted filled chicken breast

Posted by on Apr 7, 2013

Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera

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Hawaiian Burger

Posted by on Apr 7, 2013

New Mexico grass-finished beef grilled to your liking, topped with hand sliced aged cheddar, terriaki glazed pineapple slice and smoked porkloin

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Smoked Salmon on Couscous

Posted by on Apr 7, 2013

In-house smoked Atlantic salmon on curried apricot couscous and baby greens

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Beef and Chicken Kebab

Posted by on Apr 7, 2013

Marinated and Mesquite grilled beef and chicken Kebab with artichoke, mushroom and purple potato on zucchini Ribbon and Potato Gratin

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Easter Sunday -March 2013

Posted by on Mar 31, 2013

Prix Fixe Menu is available in addition to our regular and Sunday brunch menu...

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Sausage, Porkloin and Sauerkraut

Posted by on Mar 29, 2013

A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and....

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Ahi Tuna Mango Jicama Salad

Posted by on Mar 29, 2013

Grilled Ahi Tuna on Minted Jicama  Mango slaw and Purple Potato with Orange Vinaigrette

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Grilled Yellowtail Sicilliana

Posted by on Mar 29, 2013

Yellowtail ( or Amberjack) grilled on our open fired Mesquite grill to a moist perfection and...

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Crabcake on Arrugula

Posted by on Mar 29, 2013

Crabcake lighly crusted with panko and oven-sauteed.  smothered with Herb hollandaise and served on a bed of cucumbers and Baby Arugula

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Fish & Chips

Posted by on Mar 29, 2013

Two pieces of thick and moist Alaskan Cod lightly beer-battered and deep-fried. Served with coleslaw and French....

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Gorgonzola Nut & Berry Salad

Posted by on Mar 29, 2013

Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed....

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Salmon Burger

Posted by on Mar 29, 2013

Atlantic Salmon chopped and seasoned, grilled on a flattop and served on a Toasted Bun. Garnished with lettuce....

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Lamb Chops Tomato Mint Jam

Posted by on Mar 29, 2013

Mesquite grilled Lamb Chops garnished with a compote of red and yellow cherry.....

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St Patrick’s Day -March

Posted by on Mar 17, 2013

St Patrick's Day Corned Beef and Cabbage....

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Tilapia filled with Crabmeat

Posted by on Feb 10, 2013

Tilapia filet filled with crabmeat, white wine beurre blanc on risotto and asparagus

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Beef-Tenderloin-Rossini

Posted by on Feb 10, 2013

Tenderloin “Rossini” grilled bacon wrapped beef tenderloin, duck liver pate and merlot reduction, served with sundried tomato whipped Yukon gold potatoes and fine green beans

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Panko-and-herb-crusted-chicken-breast

Posted by on Feb 9, 2013

Panko and herb crusted chicken breast filled with mushroom Spinach and Feta Cheese.  Served on Curried Rice and Roasted Red Pepper Couli

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Valentine’s Day prix fixe menu

Posted by on Feb 8, 2013

Valentine's Day Menu prix fixe three course dinner.....

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Coconut Crusted Alaskan Cod

Posted by on Jan 28, 2013

Rice flour dusted, dipped in egg-wash and rolled in Coconut flakes, than panfried and oven....

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Braised Lamb Shank (local, organic)

Posted by on Jan 27, 2013

Lamb Shank (local, organic from Shepherd Lamb in Chimayo) braised slowly in red wine and vegetables

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Grilled Alaskan Cod in Roasted Red Pepper Couli

Posted by on Jan 26, 2013

Grilled Alaskan Cod in Roasted Red Pepper Couli on Squash Ribbon and Pesto, Rice Pilaf

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Chicken Breast with Mushroom & Rosemary cream

Posted by on Jan 26, 2013

Pan-seared Chicken Breast with Mushroom & Rosemary cream on Mashed Potato and Spaghetti Squash, garnished with Raddish Sprouts

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Alaskan Cod topped with Dill Beurre Blanc

Posted by on Jan 26, 2013

Poached Alaskan Cod topped with Dill- Beurre Blanc on Confetti Rice Pilaf and Roasted Beets

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Chicken Breast with Musquee de Province Pumpkin & Tarragon Couli

Posted by on Jan 26, 2013

Pan-seared Chicken Breast with Musquee de Province Pumpkin & Tarragon Couli, Grilled Vegetables and Purple Potato topped with Fried Onion Nest

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Roast Prime Rib Spinach Wrap

Posted by on Dec 11, 2012

Slow Roasted Rime Rib cut into Julienne and rolled wit Avocado , Lettuce, Tomato, Roasted Red Pepper and Radish....

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Roast Duck, Spätzle, Red Cabbage

Posted by on Nov 1, 2012

Succulent and crispy, roasted duck served with Bavarian braised red cabbage and home made Spaetzle. A three day process....

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Grilled Pacific Snapper

Posted by on Sep 15, 2012

Tender and flaky Pacific Snapper grilled and served with a compote....

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Corn Fritters and Peach Salsa

Posted by on Sep 15, 2012

Yellow and Blue Corn Fritters with Peach Salsa ( Fresh Yellow Corn from Schwebach and Fresh Peaches from the Farmers Market) Available August and September

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Twice Baked Potato Wedges

Posted by on Jun 18, 2012

Twice baked potato wedges with bacon and scallions, topped with grated cheddar cheese and served with sour cream and guacamole.

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Liver and Onions

Posted by on Jun 17, 2012

Naturally raised Beef Liver from Sweet Grass Co Op, grilled to your liking and topped with sauteed onions.  Served with your choice of two sides.

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Pulled Pork and Mole

Posted by on Jun 17, 2012

Pulled Pork and Arroyo Coyote Mole on Corn meal dusted Brioche Bun

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Frito Misto

Posted by on Jul 8, 2011

Calamari marinated in buttermilk then lightly battered and flash-fried with sweet peppers and jalapenos, served with marinara sauce.

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Eggs Imperial

Posted by on Jul 8, 2011

2 Crab Cakes topped with 2 poached eggs, a light mousseleine sauce; served with home fries.  Gluten free. 

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Crab Cakes

Posted by on Jul 8, 2011

2 Gluten free Blue crab cakes, topped with roasted red pepper aioli and served  with salad greens.

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Mothers Day 2011 Prix Fixe Menu

Posted by on Jun 28, 2011

Mothers Day 2011 Prix Fixe Menu (starting at Noon. Also available our regular menu and our brunch menu)....

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