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
Read MoreVichyssoise
Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added….
Read MoreDark-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)
Read MoreSavor the flavor
Delicious New Mexico has joined with the Museum of International Folk Art to celebrate New Mexico food and culture with the first annual Savor the Flavor Event! The event will take place Sunday, June 2, 2013 on Museum Hill from 10-5 and will feature fantastic New Mexico food vendors, cooking demonstrations by the Santa Fe Culinary Institute, New Mexico beer and wine tastings, and food offerings from the Museum Hill Cafe. Admission is FREE and attendees will also be able to explore the recently...
Read MoreLaMont Buffalo
Monte with his White Buffalo and some of his herd on the range Buffalo 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 fulfilling! Research by Dr. M. Marchello at North Dakota State University has shown that the meat from buffalo is a highly nutrient dense food because of the proportion of protein, fat minerals, and fatty acids to its caloric value. Comparisons to other meat sources have also...
Read MoreShepherd’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.
Read MoreMother’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 MorePanko crusted filled chicken breast
Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera
Read MoreAhi Tuna Mango Jicama Salad
Grilled Ahi Tuna on Minted Jicama Mango slaw and Purple Potato with Orange Vinaigrette
Read MoreLamb 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 MoreTilapia filled with Crabmeat
Tilapia filet filled with crabmeat, white wine beurre blanc on risotto and asparagus
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 MoreHerb 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
Read MoreAtlantic 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
Read MoreTwice Baked Potato Wedges
Twice baked potato wedges with bacon and scallions, topped with grated cheddar cheese and served with sour cream and guacamole.
Read MoreLiver 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.
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