Mother’s Day Menu Special Prix Fixe
Mother’s Day Prix Fixe Menu Sunday May 12th 2013 . $ 19.99 for 3 courses . 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 First Course Vichyssoise chilled, pureed spring leeks and potato soup with cream or Spring Salad Melange of baby greens and spring herbs balsamico Main Course Pork Tenderloin au Poivre Roast pork tenderloin on green peppercorn cream served with grilled, roasted red pepper...
Read MoreBio Diesel
Joe’s is happy to announce that Reunity Resources is picking up used deep-fry oil from Joe’s Dining. Even better I can now buy locally made Bio Diesel from recycled vegetable oil. My GMC 1992 with a 6.5L Turbo Diesel engine has 185000 miles, was feed with Bio Diesel-blend from the Bacca Station for the last few years and now runs smoothly on the B99.9. Why Biodiesel? 100% biodegradable. Lowest emissions: provides a life cycle emissions reduction of 78% compared to petroleum diesel....
Read MoreRoast Leg of Lamb
Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley
Read MoreFish & Chips
Two pieces of thick and moist Alaskan Cod lightly beer-battered and deep-fried. Served with coleslaw and French….
Read MoreGorgonzola Nut & Berry Salad
Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed….
Read MoreSalmon 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…..
Read MoreSanta Fe Restaurant Week
Santa Fe Restaurant Week 2013 February 24 – March 3 Mo – Sat Lunch and Dinner Sunday starts at 4:30pm . – – Three Course Prix Fixe – – $25 per couple ($15 per single) 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...
Read MoreCarbon Economy Series November 9-11, 2012
LOCAL FOOD SYSTEMS Joel Salatin & Tom Delehanty November 9-11, 2012 Building a Local Food System with Joel Salatin (Food Inc.) of Polyface Farms and Tom Delehanty of Pollo Real, Socorro & Santa Fe Farmer’s Market. http://carboneconomyseries.com/
Read MoreAtlantic Salmon Filet
Atlantic 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
Read MoreEggplant 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.
Read MoreSynergia Ranch
“An Oasis in the Desert” Dear restaurant, bakery owners, chefs, and produce managers; Try our great tasting, certified organic fruits and vegetables! This year we will have early peaches and vegetables starting in July, and from the end of August through September late peaches, pears and apples and a bounty of vegetables from the garden. We are proud to supply our local community supported agriculture organizations, Beneficial Farms and the Farm to Restaurant program. You can also find our produce at the La...
Read MoreLiver 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.
Read MoreMaking-a-difference-Local-Flavor-May-2012
article in Local Flavor Magazine click on it to open a larger view
Read MoreLocal Organic Meals on a budget – Wed. July 11, 2012
See Roland demonstrate how to prepare a meal inspired by the bounty and variety of the farmers market. Kitchen Angels, the Santa Fe Farmers Market Institute and Home Grown New Mexico are presenting a series of cooking classes to help you create healthy, filling meals on a budget. Our passionate guest chefs demonstrate how to prepare simple, fast and easy meals made with local and organic foods. Packed with tips, ways to save money and easy to follow recipes and ideas, these classes are meant to educate and...
Read MoreGreek 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.
Read MoreJoe 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
Read MoreLamb 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
Read MoreGreen-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.
Read MoreMushroom 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
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