Specials

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.

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. made by JodyMaroni’s, Venice Beach,CA

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...

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  

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 well  

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

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

Autumn Butternut and Beet

Bisque of Beet and Tomato contrasted with Butternut and Coconut milk, Garnished with crumbled Goat cheese and Parsley.  

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

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…..

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.

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….

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

Birthday Cake

We make a birthday cake to order. Just call ahead 48hr please and we will customize one for just you.   (505) 471-3800  

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

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

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….

Ahi Tuna Mango Jicama Salad

Grilled Ahi Tuna on Minted Jicama  Mango slaw and Purple Potato with Orange Vinaigrette

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…..

St Patrick’s Day -March

St Patrick’s Day Corned Beef and Cabbage….

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

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….

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….

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

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

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

Frito Misto

Calamari marinated in buttermilk then lightly battered and flash-fried with sweet peppers and jalapenos, served with marinara sauce.

Eggs Imperial

2 Crab Cakes topped with 2 poached eggs, a light mousseleine sauce; served with home fries.  Gluten free. 

Crab Cakes

2 Gluten free Blue crab cakes, topped with roasted red pepper aioli and served  with salad greens.

Mothers Day 2011 Prix Fixe Menu

Mothers Day 2011 Prix Fixe Menu
(starting at Noon. Also available our regular menu and our brunch menu)….