February 23 – March 2 2014
Mo – Sat Lunch and Dinner
Sunday starts at 4:30pm
.
$18. per person
dine in only
.
All Week long – All Wine by the Bottle 25% off
reservations strongly recommended call (505) 471-3800
– – – Appetizer – – –
Caprese
Joe’s signature house made fresh mozzarella (fiore di latte) with roasted red bell peppers and basil
.
Organic Chicken Liver Paté
Bagel chips, onion marmelade and cornichons
.
Caesar
Romaine hearts tossed with rich and zesty Caesar dressing, topped with house made croutons and Parmesan
.
– – – MAIN – – –
House Smoked BBQ Brisket
We rub and cure a whole brisket with our secret spice rub, smoke & cook it slowly overnight. Served with mashed Yukon Golds and fresh vegetable medley
.
Joe’s Famous Grass-finished Burger
Local grass-fed-and-finished beef, grilled open fire mesquite; house made yam & potato chips. Choose 2 toppings: Swiss, cheddar, bacon, green chile, or mushrooms
.
Ruby Red Trout “Almondine” ( fish course changes daily)
Almond crusted Trout fillet sauteed in lemon butter on Rice Pilaf and Rapini
.
5-Mushroom Fettucine
Mushrooms (shiitake, portabello, porcine & oyster) sauteed with garlic and parsley in a cream sauce and topped with shaved Reggiano parmesan and truffle oil
.
– – – Dessert – – –
French Chocolate Truffles
pair of in house made hazelnut and mocha Truffles
.
Tiramisu
Espresso soaked lady fingers layered with a sumptuous mascarpone and marsala zabaione
.
All Week long – All Wine by the Bottle
25% off
