Food Gallery

Betty’s Chocolate Pudding Cream Pie

Betty’s Chocolate pudding cream pie rich, velvety, creamy and unforgettably delicious

Spaghetti Bolognese

Spaghetti Bolognese for 2 includes Caesar Salad and 1/2 Ltr Chianti Slow cooked ( 6 hours+)  Beef with onions, carrots, celery, tomatoes and garlic in white wine and milk

Pancakes

Stack of Buttermilk Pancakes made with organic Buttermilk & organic Eggs

Caprese Salad

Local Heirloom Tomatoes, soil grown &  sun-ripened paired with freshly made Mozzarella and Basil

Cobbler

Fresh Fruit Cobbler Changes with the season

Quesadilla

A large 12″ Flour-tortilla filled with daily changing fillings, garnished with Salsa, Guacamole and Sour cream

Chanterelles and Garlic Bread

Chanterelles sauteed in butter and fresh basil with Grilled Garlic Bread

Peach and Prosciutto

Palisade Peaches from Colorado grilled, drizzled with Balsamic glaze and served with Prosciutto.

Enchanted Margarita Cocktail

Enchanted Margarita Cocktail The perfect combination for a refreshing Summer cocktail Lime, Agave spirit and a hint of Juniper and Basil Check out this enchanted summer delight on the Santa Fe Margarita Trail      Recipe of your Enchanted Margarita Cocktail Prep glass (12oz ) with salt rim and lemon wedge fill shaker ½ with ice  ( about 7 oz) Add 2 big fresh Basil Leaves smash 2 juniper berries with back of spoon add to ice add 1 oz Silver Duck Agave Spirit add ½ oz Orange Liqueur ( cointreau) add 3 oz of...

Asparagus Soup with Ginger and Creme Fraiche

Asparagus Soup with Ginger and Creme Fraiche . . . . . . . click to watch the Video of Chef Roland making the soup on 2 KASA Style Ingredients: 2 lb asparagus 2 pint chicken stock 2 oz butter 1/2 small onion 2 oz fresh ginger 1/2 lemon 2 floz de-stemmed parsley (about 1/2 bunch) 4 oz cream fraiche pepper and salt Method: sautee onions (until tender, no color) add ginger (peeled, cut 4 thin slices and keep aside, cut rest longwise in 4 pieces) add asparagus (cut into 1/4″ pieces, retain 4pc of tips about...

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  

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...

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.  

Eggplant Parmesan

Eggplant Parmesan Thin slices of eggplant dusted with rice flour and fried, than layered with fresh home made mozzarella and marinara sauce, baked and served on a bed of Spaghetti pasta. Gluten free pasta is an option

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...

Heirloom Tomatoes

  Heirloom Tomatoes (2017) season started August 12, this is very late and we all hope for a late frost. . 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 22 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...

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 3.50each  

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….

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

Crisp Calamari

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

Mexican Hot Chocolate

Dark Rich Chocolate enriched with cinnamon and just a hint of Chimayo red chile and steamed milk

Recipe – Black Bean Soup

Recipe Vegetarian Blackbean Soup by Chef Roland 2 oz            Vegetable oil 1 oz            Chopped garlic 1 cup            Carrots diced 1 cup            Celery diced 2 cup            Onions diced Sautee garlic in oil until lightly browned, ad rest of vegetables and gently sautee until onions are translucent. 1 Tbs            Red Chimayo chili ( freshly toasted & ground) 1.5 tesp            Cumin 1.5 tesp            Corriander 2 tesp            Ground black pepperad spices to vegetables, sautee 2 min 1...

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

BBQ Baby Back Ribs

Baby Back Ribs cured in our Dry rub and than slowly roasted and smoked, served with Potato salad, Coleslaw and Corn Bread  

Grilled Shrimp and Sea Scallop on Watermelon Gazpacho

Grilled Shrimp and Sea Scallop on Chilled Watermelon Gazpacho

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….

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….

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….

Grilled-Chicken-Breast-Mole

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, Cherries, Apples, 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

Lamb-chop-with-Cabernet-reduction

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….

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

Shepherd’s Lamb

  . . Welcome to Shepherd’s Lamb, home to the best certified organic grass-fed lamb, yarns, and wool products from the mountains of northern New Mexico. We work hard every day to ensure that our lambs grow up happy, healthy, and organically, so you can be assured that the products we pass along to you are a healthy, natural choice.

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

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 to your liking, topped with hand sliced aged cheddar, terriaki glazed pineapple slice and smoked porkloin

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

Lemon Cream Brulee

Gluten free Almond Crust egg, lemon and cream  

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

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….

Salmon Burger

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

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

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

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

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 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….

Herb Grilled Chicken

Boneless ORGANIC, half chicken marinated in olive oil, five-color peppercorns and herbs.  Grilled on our open fire Grill until juicy with a crispy skin. Served with your choice of two sides.  Mary’s Organic Air chilled Chicken

Atlantic Salmon Filet

Scottish Salmon ( 6oz) grilled to your liking on our open fire mesquite grill and topped with  Joe’s compound herb butter. Served with your choice of two sides

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

Chicken Liver Pate

Organic Chicken Livers sauteed with onions, seasoned and enriched with butter and than chopped. Garnished with Onion-marmelade and cornichons, served with Bagel chips

Eggplant Parmesan

Tender rice flour-dusted & fried eggplant layered with our own fresh mozzarella, served over spaghetti and topped with marinara sauce Served with basket of home made bread. Add a Side Salad. Gluten free pasta available on request — allow an additional 15-20 minutes prep time.

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 C4 Farms, 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

Greek Burger

Organic lamb from Shepherd’s Lamb in Chama grilled to your liking, topped with Tucumcari feta cheese and Kalamata olives.  Served on a toasted cornmeal dusted brioche bun,  garnished with home made sweet potato and Russet chips and side of tadziki.

Joe Burger

Fresh ground locally raised grass-fed-and-finished beef grilled to your liking, served with choice of house made potato chips or cole slaw. For gluten free, please specify GF toast. Add: avocado, Tucumcari feta, blue cheese, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

Lamb Burger

Shepherd’s organic Lamb is raised on the sweet mountain grasses near Chama. By maintaining control of their herds, from raising the lambs to marketing them, they are able to offer lamb our customers say is the best they’ve ever tasted. Grilled to your liking.    Add:  blue cheese, avocado, fresh mozzarella, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone  

Green-Chile-Cheese-Buffalo Burger

Bison meat is similar to beef, yet higher in protein and nutrients, and lower in fat, cholesterol, and calories. The sweet delicious flavor is outstanding and satisfying! LaMont’s locally raised & grass-fed bison.  This one is topped with Bueno brand “Autumn Roast Green Chile” (Real New Mexico fire-roasted chile) and aged Cheddar cheese. Grilled to your liking.  

Triple-B-Burger

NM grass-fed-and-finished beef, open fire Mesquite grilled and topped with Blue Cheese, bacon and BBQ sauce, grilled to your liking,  Add: avocado blue cheese, hickory smoked bacon, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

Corned Beef and Cabbage

Available as a special and always in the week of St. Patrick’s Day. At Santa Fe’s altitude of 7000 feet cooking brisket and corned beef is a challenge.  It takes almost 10 hours of slow cooking to dissolve the connective tissue and marbeling to reach the perfect state of flavor and tenderness.  This plate served with cabbage and boiled potatoes is worth it every minute! Don’t forget to order your draft Guinness

Mushroom Burger (Vegetarian)

A trio of gourmet mushrooms (Portabello, Shiitake and Oyster ) sautéed with garlic and olive oil topped with melted parmesan, Add:  blue cheese, fresh mozzarella, avocado, green chile, grilled onions, sautéed mushrooms, aged cheddar, Swiss cheese, provolone

BLT

Crisp strips of hickory smoked bacon, lettuce, tomato with mayonnaise on toasted sourdough    8.79 and served with choice of housemade potato chips or cole slaw. Substitute French fries or salad greens +1.50

Breakfast Burrito, Hand Held Wrapped To Go

3/4 pounder, 12″ Flour Tortilla filled with organic Eggs, freshly cooked potatoes, real Cheddar cheese and  red or green chile. Optional Bacon, old Fashion Cured Ham or home made Sausage Order with OnLine Order and get a FREE cup of Ohori’s organic Coffee Available Tuesday – Saturday  8am – 11am