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.
Farmers Market Salad 151023
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
Sauerbraten with Speatzle
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.
Pizza Margherita 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 can taste it now as I write! For the 20 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...
Giant Kobe Wagyu Beef Hot Dog
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.
Braised Beef Short Ribs
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
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.
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....
Calamari marinated in buttermilk, dusted with rice flour and briefly deep fried to a succulent crisp. served with citrus dipping and chipotle aioli
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....
Autumn Butternut and Beet
Bisque of Beet and Tomato contrasted with Butternut and Coconut milk, Garnished with crumbled Goat cheese and Parsley.
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.
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
Grilled Shrimp and Sea Scallop on Watermelon Gazpacho
Grilled Shrimp and Sea Scallop on Chilled Watermelon Gazpacho
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....
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.
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
Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added....
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....
Roast Pork tenderloin with a creamy green peppercorn sauce served with grilled, Roasted Red Pepper Polenta and Vegetable medley
Appetizer or small plate. Lamb chop grilled on our mesquite grill, served on a Apricot Couscous and Green Tractor Farm’s braising greens
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
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
Herb crusted Alaskan Cod
Herb and Panco crusted Alaskan Cod served with Orange Beurre Blanc on Whipped Yukon Gold and Braised Greens
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
Poached Alaskan cod
Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf
Roast Leg of Lamb
Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley
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
Smoked Salmon on Couscous
In-house smoked Atlantic salmon on curried apricot couscous and baby greens
Easter Sunday -March 2013
Prix Fixe Menu is available in addition to our regular and Sunday brunch menu...
Sausage, Porkloin and Sauerkraut
A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and....
Grilled Yellowtail Sicilliana
Yellowtail ( or Amberjack) grilled on our open fired Mesquite grill to a moist perfection and...
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
Gorgonzola Nut & Berry Salad
Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed....
Atlantic Salmon chopped and seasoned, grilled on a flattop and served on a Toasted Bun. Garnished with lettuce....
Tilapia filled with Crabmeat
Tilapia filet filled with crabmeat, white wine beurre blanc on risotto and asparagus
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.....
Braised Lamb Shank (local, organic)
Lamb Shank (local, organic from Shepherd Lamb in Chimayo) braised slowly in red wine and vegetables
Grilled Alaskan Cod in Roasted Red Pepper Couli
Grilled Alaskan Cod in Roasted Red Pepper Couli on Squash Ribbon and Pesto, Rice Pilaf
Alaskan Cod topped with Dill Beurre Blanc
Poached Alaskan Cod topped with Dill- Beurre Blanc on Confetti Rice Pilaf and Roasted Beets
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 Duck, Spätzle, Red Cabbage
Succulent and crispy, roasted duck served with Bavarian braised red cabbage and home made Spaetzle. A three day process....
Grilled Pacific Snapper
Tender and flaky Pacific Snapper grilled and served with a compote....
Twice Baked Potato Wedges
Twice baked potato wedges with bacon and scallions, topped with grated cheddar cheese and served with sour cream and guacamole.
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.
Calamari marinated in buttermilk then lightly battered and ﬂash-fried with sweet peppers and jalapenos, served with marinara sauce.
2 Crab Cakes topped with 2 poached eggs, a light mousseleine sauce; served with home fries. Gluten free.