Posts Tagged "vegetarian"

Recipe – Black Bean Soup

Vegetarian Blackbean Soup by Chef Roland 2 oz            Vegetable oil 1 oz            Chopped garlic 1 cup            Carrots diced 1 cup            Celery diced 2 cup            Onions diced Sautee garlic in oil until lightly browned, ad rest of vegetables and gently sautee until onions are translucent. 1 Tbs            Red Chimayo chili ( freshly toasted & ground) 1.5 tesp            Cumin 1.5 tesp            Corriander 2 tesp            Ground black pepperad spices to vegetables, sautee 2 min 1...

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

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)

Savor 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...

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...

Santa 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...

Valentine’s Day prix fixe menu

Valentine’s Day Menu

prix fixe three course dinner…..

Synergia 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...

Root Beer or Ginger Ale

Root Beer or Ginger Ale.

Build Your Own Pizza

extra cheese mushrooms roasted red peppers* Italian sausage anchovies sun dried tomatoes* black olives green olives Tucumcari feta cheese* green peppers pineapple artichoke hearts* pepperoni fresh roasted garlic calamata olives* jalapenos ham green chile blue cheese* smoked salmon** onions pesto* truffle oil** spinach pine nuts* goat cheese** fresh tomatoes bacon* regular topping premium topping* extraordinary topping**

Cheese Pizza

Simple and delicious made with our own fresh mozzarella and tomato sauce. Gluten free crust available +3.00.

Trifolati

A trio of mushrooms (portabello, oyster and shiitake) sautéed in olive oil with garlic cloves. Gluten free crust available +3.00.

Greek

New Mexico feta cheese, Kalamata olives, sun-dried tomatoes, garlic, cucumbers & oregano. Gluten free crust available +3.00.

Mashed Potatoes

Mashed Potatoes, made from scratch, of course, with roasted garlic.  The ultimate comfort food!

Sauteed Spinach

Baby spinach (often locally grown) sauteed with olive oil and ghee and roasted garlic.

Onion Rings

Beer battered and deep fried

Vegetable du jour

Daily changing melange of vegetables, blanched and sauteed in ghee (clarified butter). Locally grown are always our first choice. With the exception of the dead of winter we are blessed with a more consistent supply of  farmers market veggies, often organic.

French Fries

We choose to serve French fries that are free of the flavor coatings so popular in the restaurant industry now.

Side Salad

Fresh local (when available) greens, tomato wedges, red onion, grated carrot. Dressings: roasted tomato vinaigrette, ranch, bleu cheese, Italian, Caesar.

Giovanni

Montrachet goat cheese, roasted red peppers, roasted garlic cloves. A customer favorite since 1995! Gluten free in 10″ size. Please allow a little extra cooking time if you choose the gluten free crust.