Items in this category are from our daily Specials menu. Most of them are very seasonal, some will appear on a regular basis. Please ask for them and we will do our best to put them on our daily specials list.
Lemon Meringue Pie
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. ...
Calzone with Orange, Jicama & Hemp Seed Salad
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.
Octoberfest Beer and Brats
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 classic fall lagers is as clean, clear, and quaffable as any that has ever weighed down the table of a German Beer garden. The crisp maltiness of classic Munich malt compounded with the delicious notes of Bavarian hops gives this clean-finishing beer just the right flavor for the end of the summer. SPECS: Availability: September – November Starting Gravity: 15 degrees Plato Ending Gravity: 3 degrees Plato Malts: Pilsen, Munich Hops: Hersbrucker,...
Heirloom Tomatoes 2014 season started August 2nd and will last hopefully until mid October 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 19 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 it all year round. I don’t care what kind of tomatoes you bring us in off-season, nothing comes close to creating the necessary flavor that makes it worth Roland’s effort to make this pizza until he gets Dave Fresques’ (and many other great NM farmers) sweet, luscious, earth-grown, sun-ripened, organic, heirloom tomatoes. Of course the other unique ingredient is our fresh mozzarella which is made in house 2,3,4,5 times a day, as needed. Roland is known by some as the mozzarella king...
Hot Dog on 4th July
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...
Berry and Nut Salad with Quinoa and Fior di Latte
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.
black mussels steamed with celery, onions, carrots and roasted garlic in white wine, served with grilled garlic bread Available as appetizer or main course
Calamari marinated in buttermilk, dusted with rice flour and briefly deep fried to a succulent crisp. served with citrus dipping and chipotle aioli
Hot Turkey Sandwich and Dressing
In house roasted Turkey sliced onto toasted Sourdough bread and covered with Gravy, Dressing of course and fresh Cranberry sauce. served with Salad
Autumn Butternut and Beet
Bisque of Beet and Tomato contrasted with Butternut and Coconut milk, Garnished with crumbled Goat cheese and Parsley.
Scallop Bok-Choi Eggplant
Grilled Sea Scallop on sauteed Bok Choi and grilled Eggplant with cherry tomato relish and fresh Basil
BBQ Baby Back Ribs
Baby Back Ribs cured in our Dry rub and than slowly roasted and smoked, served with Potato salad, Coleslaw and Blue Corn Bread
Father’s Day Menu Special Prix Fixe
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.....
Farmers Market Greens
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....
Organic Lamb Meatballs, Quinoa and Braised Greens
Oven-roasted, in roasted Red Bell Pepper wrapped Organic Lamb Meatballs on Quinoa and....
Salad with Roasted Tomato Balsamic vinaigrette
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
Campari and freshly squeezed Pink Grapefruite Juice turned into a refreshing Granita. Served in a chocolate lined Sugar cone cup
Fresh Strawberries are sliced and sugared to release juice and aroma ( macerated), layered with whipped cream and Angel food cake
Gluten free Dark chocolate tart, sour cherry compote and whipped cream. Inspired by the german Black Forrest Cake (Schwarzwaelder Kirschtorte)
Roast Pork tenderloin with a creamy green peppercorn sauce served with grilled, Roasted Red Pepper Polenta and Vegetable medley
Grilled Pork Trio
Pork Trio of grilled spicy Italian sausage, slow braised and grilled Hog-Wing and two BBQ-Baby Back Ribs served....
Hot Smoked Salmon Tartare
Hot Smoked Salmon Tartare blended with capers and roasted red pepper served on Cucumber slices. Herbed croutons and Honey Wasabi Aioli
We make a birthday cake to order. Just call ahead 48hr please and we will customize one for just you. (505) 471-3800
Herb crusted Alaskan Cod
Herb and Panco crusted Alaskan Cod served with Orange Beurre Blanc on Whipped Yukon Gold and Braised Greens
Bourbon Chutney Burger
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....
Poached Alaskan cod
Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf
Panko crusted filled chicken breast
Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera
New Mexico grass-finished beef grilled on a open fired mesquite grill to your liking, topped with hand sliced aged cheddar, terriaki glazed pineapple slice and ham
Beef and Chicken Kebab
Marinated and Mesquite grilled beef and chicken Kebab with artichoke, mushroom and purple potato on zucchini Ribbon and Potato Gratin
Easter Sunday -March 2013
Prix Fixe Menu is available in addition to our regular and Sunday brunch menu...
Ahi Tuna Mango Jicama Salad
Grilled Ahi Tuna on Minted Jicama Mango slaw and Purple Potato with Orange Vinaigrette
Grilled Yellowtail Sicilliana
Yellowtail ( or Amberjack) grilled on our open fired Mesquite grill to a moist perfection and...
Fish & Chips
Two pieces of thick and moist Alaskan Cod lightly beer-battered and deep-fried. Served with coleslaw and French....
Gorgonzola Nut & Berry Salad
Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed....
Lamb Chops Tomato Mint Jam
Mesquite grilled Lamb Chops garnished with a compote of red and yellow cherry.....
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
Panko and herb crusted chicken breast filled with mushroom Spinach and Feta Cheese. Served on Curried Rice and Roasted Red Pepper Couli
Coconut Crusted Alaskan Cod
Rice flour dusted, dipped in egg-wash and rolled in Coconut flakes, than panfried and oven....
Braised Lamb Shank (local, organic)
Lamb Shank (local, organic from Shepherd Lamb in Chimayo) braised slowly in red wine and vegetables
Chicken Breast with Mushroom & Rosemary cream
Pan-seared Chicken Breast with Mushroom & Rosemary cream on Mashed Potato and Spaghetti Squash, garnished with Raddish Sprouts
Alaskan Cod topped with Dill Beurre Blanc
Poached Alaskan Cod topped with Dill- Beurre Blanc on Confetti Rice Pilaf and Roasted Beets
Roast Prime Rib Spinach Wrap
Slow Roasted Rime Rib cut into Julienne and rolled wit Avocado , Lettuce, Tomato, Roasted Red Pepper and Radish....
Roast Duck, Spätzle, Red Cabbage
Succulent and crispy, roasted duck served with Bavarian braised red cabbage and home made Spaetzle. A three day process....
Corn Fritters and Peach Salsa
Yellow and Blue Corn Fritters with Peach Salsa ( Fresh Yellow Corn from Schwebach and Fresh Peaches from the Farmers Market) Available August and September
Twice Baked Potato Wedges
Twice baked potato wedges with bacon and scallions, topped with grated cheddar cheese and served with sour cream and guacamole.
Pulled Pork and Mole
Pulled Pork and Arroyo Coyote Mole on Corn meal dusted Brioche Bun
Calamari marinated in buttermilk then lightly battered and ﬂash-fried with sweet peppers and jalapenos, served with marinara sauce.
2 Gluten free Blue crab cakes, topped with roasted red pepper aioli and served with salad greens.