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.
Seared Ahi Tuna
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
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...
Grilled Caesar Salad
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...
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.
Cold Poached Salmon on Quinoa
Atlantic Salmon poached in a reduction of Chablis, onion and herbs....
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....
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
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
Grilled Shrimp and Sea Scallop on Watermelon Gazpacho
Grilled Shrimp and Sea Scallop on Chilled Watermelon Gazpacho
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.....
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....
Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added....
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....
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....
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....
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
Sausage, Porkloin and Sauerkraut
A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and....
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....
Atlantic Salmon chopped and seasoned, grilled on a flattop and served on a Toasted Bun. Garnished with lettuce....
Lamb Chops Tomato Mint Jam
Mesquite grilled Lamb Chops garnished with a compote of red and yellow cherry.....
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.....
Coconut Crusted Alaskan Cod
Rice flour dusted, dipped in egg-wash and rolled in Coconut flakes, than panfried and oven....
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....
Grilled Pacific Snapper
Tender and flaky Pacific Snapper grilled and served with a compote....
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
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.