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.
Cold Poached Salmon on Quinoa
Cold Poached Salmon on Quinoa Atlantic Salmon poached in a reduction of Chablis, onion and herbs served on top of Organic Quinoa Salad with vegetables of the season. Garnished with Belgium Endive leaves filled with Tadziki and Cherry tomatoes, Radish sprouts.
Mussels Provencale
black mussels steamed with celery, onions, carrots and roasted garlic in white wine, served with grilled garlic bread Available as appetizer or main course
Musquee de Province Pumpkin
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 - Musquee de Provence - Cucurbita moschata Tender Annual Heirloom. This French heirloom is possibly the ultimate pumpkin. Delicious flavor (some even serve raw, thin wedges), deeply ribbed form, and sumptuous buff color on 20 lb. fruits. Firm flesh is a rich shade of orange, and the pumpkin is named for its musky perfume. Hails from Provence in the South of France. Soil and Water: Pumpkins prefer loam or sandy soil high in organic matter to hold large amounts of moisture. The plants require heavy and even water for best development. Preferred soil pH is between 6.0-7.0. Planting and Growing: Start seeds indoors 3-4 weeks before the last frost or sow seed directly when soil temperature reaches 70°F. To begin growing earlier, use mulching plastics and row covers to warm the soil. Harvesting and Storage: For...
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
Trout Almondine
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.
Scallop Bok-Choi Eggplant
Grilled Sea Scallop on sauteed Bok Choi and grilled Eggplant with cherry tomato relish and fresh Basil
Father’s Day Menu Special Prix Fixe
Father’s Day Prix Fixe Menu Sunday June 16th 2013 . $ 24.95 for 3 courses . when you come in on Sunday tell your waiter you have prepaid meals, he/she will take your order as usual and at the end will present you with a copy of your prepaid ticket and a separate ticket for the rest of your order. . 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 - – - First Course – - - Grilled and Chilled Shrimp and Bayscallops in Watermelon Gazpacho or . Mesquite Grilled Lambchop on apricot couscous with balsamic glaze . - – - Main Course – - - BBQ Baby-Back Ribs with potato salad, cole slaw and blue corn bread or . Ruby Red Trout Almondine almond crusted trout filet pan seared in lemon butter on rice pilaf Primavera or . Chicken Breast Mushroom Balantine panko crusted chicken breast, mushroom stuffed and served on callabacitas and yam...
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 season starts. That is when soil-grown, sun-ripened Heirloom Tomatoes whose color spectrum reaches from deep purple , bright yellow, green striped to ruby red and sizes ranging from pea to small melon are ready to be harvested . . When these Tomatoes are married with Basil and fresh, on premise made Mozzarella, tastebud memories are made. I’m happy to say that the greens at the Farmers Market are available since early May . Every Week there is more in quantity and selection. We receive deliveries or I pick up on Saturdays from Camino de Paz, Monte Vista Organics and Green Tractor Farms. You will see these greens in Salads, mixed Vegetables du Jour, in Quiches, as side dishes, in pastas and any combinations the kitchen can think of. The flavor and texture profile of the different leaves adds variety and...
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
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
Vichyssoise
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-Grapefruite-Granita
Campari and freshly squeezed Pink Grapefruite Juice turned into a refreshing Granita. Served in a chocolate lined Sugar cone cup
Strawberry-Ambrosia
Fresh Strawberries are sliced and sugared to release juice and aroma ( macerated), layered with whipped cream and Angel food cake
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
Dark-Chocolate-Tart-with-Sour-cherry-compote
Gluten free Dark chocolate tart, sour cherry compote and whipped cream. Inspired by the german Black Forrest Cake (Schwarzwaelder Kirschtorte)
Porktenderloin-au-Poivre
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 on braising greens and potato/ yam gratin, garnished with fried onions and Scallion oil
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
Birthday Cake
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 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...
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
Hawaiian Burger
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
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...
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 served on top of a melange of Potatoes, red-yellow and green peppers, green olives, capers and roasted garlic. Drizzled with extra virgin olive oil
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.
Gorgonzola Nut & Berry Salad
Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed of greens, raddish sprouts and Belgium Endive, served with a Citrus-Honey Dressing
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
Beef-Tenderloin-Rossini
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
Panko and herb crusted chicken breast filled with mushroom Spinach and Feta Cheese. Served on Curried Rice and Roasted Red Pepper Couli
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
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 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.
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
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
Frito Misto
Calamari marinated in buttermilk then lightly battered and flash-fried with sweet peppers and jalapenos, served with marinara sauce.
Crab Cakes
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...
