Appetizers & Salads
served from 11:00am until 8:00pm
Soups
Chicken, Vegetable and Ginger
Made with Mary’s organic Chicken
Soup du Jour
changes daily and reflects the season
Appetizers or Small Plates
Calamari
Crisp calamari with chipotle aioli and
citrus dipping sauces
Chips & Salsa
Freshly made corn chips w/ salsa
Guacamole & Chips
Freshly made corn chips
with house made guacamole and salsa
Onion Rings
Beer battered and deep fried
Smoked Salmon
Thinly sliced house smoked Scottish Salmon
garnished with Capers, Onions and Horseraddish cream
Fried Oysters
Lightly battered, flash fried and served with
a tangy Cajun Remoulade
Buffalo Wings
Spicy chicken wings with carrots and celery with hot sauce & blue cheese dressing for dipping
1/2 lb 1 lb
Salads
Dressings made in house with olive oil: Italian, Roasted Tomato Balsamic Vinaigrette & Caesar.
Made with Mayonnaise:
Bleu Cheese, Ranch & Thousand Islands.
Garden Salad
Mixed organic greens, romaine, carrots, onions, tomato and Susan’s sunflower sprouts with choice of dressing
Caesar Salad
Crisp Romaine tossed with our zesty Caesar dressing, topped with croutons and freshly grated Reggiano
Avocado filled with Shrimp & Blue Crab
With greens with roasted tomato vinaigrette
Greek Salad
Tucumcari feta, calamata olives, tomato, onion, garlic & cucumber on baby greens with Italian dressing
▶ Add Grilled Scottish Salmon to any salad
▶Add Grilled Natural Chicken Breast to any salad
▶ Add Grass-finished Beef pattie to any salad
▶ Add Organic Lamb pattie to any salad
▶ Add Flat Iron Steak to any salad
▶ Add 3-Meatballs to any salad
(all prices are subject to change without notice)
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 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...
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
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
Soup du Jour
Changes daily, chosen from an endless repertoire of fresh ingredients. Available in cup or bowl or for Take Out
New England Clam Chowder
Joe’s award-winning cream style, made with potatoes and bacon.
Caesar
Romaine hearts tossed with our creamy rich and zesty Caesar dressing, topped with house made croutons and Parmesan cheese. Add Salmon to any salad Add Chicken to any salad
Fiore di Latté
Fresh mozzarella made right here at Joe’s daily with marinated artichoke hearts and roasted sweet red peppers.
Smoked Salmon Appetizer
Joe’s own delicately cured smoked Atlantic salmon, hand-sliced and garnished with capers, red onion and horseradish cream.
Guacamole
A basket of freshly made corn chips served with house made guacamole and salsa
Quiche du Jour
A classic European style quiche made with farm fresh eggs, cream, Swiss and Parmesan cheeses. Each day our pastry chef makes one or two different quiches choosing from a multitude of different ingredients. For breakfast – served with Joe’s savory home fries and for lunch – served with mixed salad greens.
