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.
Yellowtail on Couscous with braised Greens
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.
Organic Lamb Meatballs, Quinoa and Braised Greens
Oven-roasted, in roasted Red Bell Pepper wrapped Organic Lamb Meatballs on Quinoa and Ratatouille with Farmers Market Braised Greens. Garnished with Tucumcari Feta Cheese and Radish sprouts
Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added for body and perfumed with just a touch of nutmeg and white pepper, cooked in chicken stock until tender. Than pureed and cooled. Just before serving enhanced with heavy cream and a touch of lemon juice. Garnished with finely cut chives.
Campari and freshly squeezed Pink Grapefruite Juice turned into a refreshing Granita. Served in a chocolate lined Sugar cone cup
Natural Chicken Breast Arroyo Coyote
Natural Chicken Breast sauteed and sliced, served with Apricot Couscous and Asparagus and “Arroyo Coyote” Mole This mole is made with toasted ancho chile and chicken broth, the flavor profile is derived from the bounty grown on Arroyo Coyote Rd. there is Apricots, Almonds, Pinones, Empire-Apples, Thyme and Juniper Berries
Gluten free Dark chocolate tart, sour cherry compote and whipped cream. Inspired by the german Black Forrest Cake (Schwarzwaelder Kirschtorte)
Appetizer or small plate. Lamb chop grilled on our mesquite grill, served on a Apricot Couscous and Green Tractor Farm’s braising greens
Grilled Pork Trio
Pork Trio of grilled spicy Italian sausage, slow braised and grilled Hog-Wing and two BBQ-Baby Back Ribs served on braising greens and potato/ yam gratin, garnished with fried onions and Scallion oil
Mussels on Fettucine Provencale
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
We make a birthday cake to order. Just call ahead 48hr please and we will customize one for just you. (505) 471-3800
Yellowtail Roll appetizer
Yellow tail roll filled with cucumber and peppers slightly seared and served on balsamic glace, complemented with Wasabi aioli and crispy carrot treads
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 it. There is no such thing on this continent as a cow that is NOT grass-fed. Cattle are raised in areas where grasslands are vast – the US West, Argentina, etc. All cattle are grass fed for at least a portion of their lives. So “grass fed” as a label is hardly a distinction, and almost misleading. Furthermore, conventionally raised cattle then spend months in a CAFO (concentrated animal feeding operation) where they are stressed, grain-fed, bedded in manure, breathing toxic ammoniated air, lacking exercise, injected with hormones and antibiotics …and all the rest you probably know. In contrast, cattle that are grass finished to the very day of their demise assure the consumer of meat that is high in Omega 3’s (the excellent fats), CLA’s (claimed in some research to...
Roast Leg of Lamb
Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley
Panko crusted filled chicken breast
Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera
Smoked Salmon on Couscous
In-house smoked Atlantic salmon on curried apricot couscous and baby greens
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
Easter Sunday March 31st 2013 Prix Fixe Menu is available in addition to our regular and Sunday brunch menu . Reservations recommended (505) 471-3800 . - – - Appetizer – - - Cream of Asparagus Soup or Mélange of Camino De Paz Farms Greens and Fresh Herbs or Caprese – Joe’s Signature House Made Fresh Mozzarella (fiore di latte) with Roasted Red Bell Peppers and Basil * * * - – - Entree – - - Ranchline All-Natural Roast Leg of Lamb infused with Thyme and Roasted Garlic Potato Gratin and Vegetable or Chablis poached Alaskan Cod with Hollandaise on Asparagus tips and Rice Pilaf or Panko crusted Natural Chicken Breast filled with Tucumcari Feta Cheese and Spinach on Orecchiette Pasta Primavera * * * - – - Dessert – - - Gluten Free Lemon Brulée Tarte or TiramiSu or Pair of French Chocolate Truffles 24.95. Per Person these items will also be available a la...
Sausage, Porkloin and Sauerkraut
A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and mashed potato with our own blend of horseraddish mustard. Don’t forget to order one of our local beers on tap
Ahi Tuna Mango Jicama Salad
Grilled Ahi Tuna on Minted Jicama Mango slaw and Purple Potato with Orange Vinaigrette
Crabcake on Arrugula
Crabcake lighly crusted with panko and oven-sauteed. smothered with Herb hollandaise and served on a bed of cucumbers and Baby Arugula
Fish & Chips
Two pieces of thick and moist Alaskan Cod lightly beer-battered and deep-fried. Served with coleslaw and French fries. Garnished with lemon, Tartar sauce and Malt-vinegar This is served every Friday as a Blue-Plate Special, come early because it usually sells out by 2pm.
Atlantic Salmon chopped and seasoned, grilled on a flattop and served on a Toasted Bun. Garnished with lettuce and tomato, remoulade sauce on the side. Your choice of home made chips or coleslaw or upgrade to a side salad or french fries
Lamb Chops Tomato Mint Jam
Mesquite grilled Lamb Chops garnished with a compote of red and yellow cherry tomatoes and mint. Served on Mushroom risotto that has been infused with rosemary and Zucchini Ribbons
St Patrick’s Day -March
St Patrick’s Day Corned Beef and Cabbage All Draft Beer by the pint 50% off with a meal Guinness Monk’s Ale Marble’s Pilsener Sierra Nevada’s Ruthless Rye Lunch 11.99 Dinner 14.00 We highly recommend to make reservations for Sunday March 17th . available March Tuesday 12th – Monday March 18th Due to Brunch on Sunday( 3/17) we start with Corned Beef at 3:00pm sorry, No Green Beer
Tilapia filled with Crabmeat
Tilapia filet filled with crabmeat, white wine beurre blanc on risotto and asparagus
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
Valentine’s Day prix fixe menu
Valentine’s Day Menu prix fixe three course dinner 24.95 . reservations recommended starting at 4pm choose one item from each course and pair it with chef’s selected wine . . appetizer Antipasto roast duck in Belgium endive with onion marmelade, caprese skewer and salame Sea scallop pan seared on fennel slaw Award winning Thai shrimp bisque split of sparkling Mumm Napa Brut Prestige 12. . maincourse 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 . glass of Girard Artistry 2009 Napa valley red wine (CA) 14. 5 Mushroom Fettuccine in a sauce of white wine and cream with shiitake, portabello, porcine and oyster mushrooms, topped with reggiano parmesan and truffle oil glass of Murphy-Goode Sauvignon Blanc (CA) 8.5 Tilapia Oscar crabmeat filled tilapia filet nappe herb-hollandaise on roasted red pepper risotto and...
Coconut Crusted Alaskan Cod
Rice flour dusted, dipped in egg-wash and rolled in Coconut flakes, than panfried and oven baked until crispy and succulent and flaky. Topped with Papaya Salsa on Rice Pilaf and served with Caramelized Musquee de Provence Pumpkin. This is a Gluten free meal. Musquee de Provence Pumpkin, this example was 45lb and came from Monte Vista Organic’s Farm
Grilled Alaskan Cod in Roasted Red Pepper Couli
Grilled Alaskan Cod in Roasted Red Pepper Couli on Squash Ribbon and Pesto, Rice Pilaf
Chicken Breast with Mushroom & Rosemary cream
Pan-seared Chicken Breast with Mushroom & Rosemary cream on Mashed Potato and Spaghetti Squash, garnished with Raddish Sprouts
Chicken Breast with Musquee de Province Pumpkin & Tarragon Couli
Pan-seared Chicken Breast with Musquee de Province Pumpkin & Tarragon Couli, Grilled Vegetables and Purple Potato topped with Fried Onion Nest
Roast Prime Rib Spinach Wrap
Slow Roasted Rime Rib cut into Julienne and rolled wit Avocado , Lettuce, Tomato, Roasted Red Pepper and Radish Sprouts into a Spinach Wrap, Chipotle-Ranch Dipping Sauce and Onion Rings
Roast Duck, Spätzle, Red Cabbage
Succulent and crispy, roasted duck served with Bavarian braised red cabbage and home made Spaetzle. A three day process of salt-curing, blanching in honey water and roasting at high temperature insures a beautiful color, crispy skin and moist tender and flavorful meat. The sweet and sour braised red Cabbage balanced perfectly with the home made fresh pasta from the Schwaben-Land.
Grilled Pacific Snapper
Tender and flaky Pacific Snapper grilled and served with a compote of olive oil sauteed Heirloom tomatoes, Spanish Olives and Capers. as side dish Orecchiette doused in Pesto and fresh Basil.
Corn Fritters and Peach Salsa
Yellow and Blue Corn Fritters with Peach Salsa ( Fresh Yellow Corn from Schwebach and Fresh Peaches from Synergia Ranch) Available August and September
Liver and Onions
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.
Pulled Pork and Mole
Pulled Pork and Arroyo Coyote Mole on Corn meal dusted Brioche Bun
2 Crab Cakes topped with 2 poached eggs, a light mousseleine sauce; served with home fries. Gluten free.
2 Gluten free Blue crab cakes, topped with roasted red pepper aioli and served with salad greens.
Mothers Day 2011 Prix Fixe Menu
(starting at Noon. Also available our regular menu and our brunch menu) First Course Chilled Peach Soup or Baby Greens and Fresh Herbs Main Course Beef Tenderloin Roast rubbed with Chimayo red chile Grilled Citrus Polenta and Vegetable Medley or Lobster Ravioli with Diver Sea Scallops in a Saffron Cream Sauce or Natural Chicken Breast Saltimbocca Chateau Potatoes and Asparagus Spears Dessert Fresh Strawberry Cream Puff or Lemon Crème Brûlée Tarte (gluten free) or Pair of Joe’s French Chocolate Truffles Try Sandeman Founders Reserve Ruby Port with dessert – 7. glass Mimosas, wine and beer from noon onward 24.95 per person. All items available à la carte. Reservations recommended...