Events

Aug
30
to Sep 29

Friday September 29th Justin Vineyards Wine Dinner with Special Guest Master Sommelier Joseph Spellman

Join "Joe & Joe" Executive Chef Joseph Wrede and Master Sommelier Joseph Spellman for a 5 course Justin Vineyards dinner starting at 6:30

 

 

 

Course One

Fried Quail & Sage Jam

Wine

 

Justin Sauvignon Blanc 2016

 

 

Course Two

Collard Greens & Pork Belly

Wine

 

Justin Vineyards Cabernet Sauvignon 2015

 

 

Course Three

Braised Beef Ribs

Carrot Bueno Green Chile Salsa

Bueno Ancho Chile Beef Demi

Wine

 

Justin Isosceles 2014

 

 

Course Four

Elk Medallions

White Mole

Bueno Red Chile Popcorn

Wine

 

Justin Savant 2012

 

 

Course Five

Vanilla Bean Pudding

Chocolate Cookies

Wine

 

Justin Obtuse 2012



 

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Aug
30
to Sep 27

Wednesday September 27th A tour of Italy Wine Dinner with Italian Wines of Palm Bay Imports, Guest Chef Stephane Beaucamp & Master Sommelier Brian Cronin

Join us on Wednesday September 27th at 6:30 PM for this fun and delicious Italian Wine Dinner. 

5 Courses and 6 Wines with special guest Master Sommelier Brian Cronin

 

 

Course One by Stéphane Beaucamp

 

Chef Wrede will have a special guest Chef visiting us from Lake Austin Spa

Wine

Altemasi Brut Trento DOC NV

 

Course Two

Grilled Squid

Aged Balsamic, Fennel & Orange

Wine

Bertani Sereole Soave 2014

 

Course Three

Pasta alla Melone

Wine

Planeta Dorilli 2012


Course Four

Grilled Lamb Chops & Grilled Eggplant

Chopped Tomato Salad

Spinach & Extra Virgin Olive Oil

Wine

Fontanafredda Barolo Serralunga D’Alba 2011

&

An Older Vintage of Barolo TBD

 

Course Five

Strawberries

Shortbread Cookies

Brown Sugar Tart Cream

Chocolate Marquis Cake

 

Wine

Bertani Amarone Villa Arveda 2012

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Sep
14
to Nov 23

Thanksgiving Dinner at Joseph's

 

Joseph’s

Starters

 

Charcuterie Platter   24

Housemade Head Cheese, Chicken Liver Mousse, Duck Rillette , Beet Cured Salmon Gravlax

Peruvian Potato Terrine, Three Milk Manchego

Olive Tapenade, Toasted Baguette

 

Chama Lamb Tartare    18

Parsley Emulsion & Warm Tortilla Chips

 

Marlin Sashimi & Kale Chips    18

Orange & Grapefruit Supreme, Tamari, Wasabi & Ginger Vinaigrette

 

    Polenta Fries    12

Grilled Radicchio & Gorgonzola Dolce

 

Local Lamb Lollipop    14

   Pinot Noir Grape Jam & Mince Mint

                                              

N.M. Farm Pork & Pineapple Tamale    16

            Sweet & Spicy Raw Corn Pickle, Tomatillo Crudo, Pork Green Chile Broth & Fried Cotija Cheese

 

Salads & Stews

 

Romaine Wedge Salad    12

Anchovy, Parmigiano Reggiano & Lemon

Sun-Dried Tomato Pesto Crostini

 

Simple Salad     10

Butter Lettuce, Raw Fennel, Zucchini & Squash

Pomegranate & Truffle Vinaigrette

 

Acorn Squash & Apple Stew    14

White Wine Farro Grain

 

Entrees

 

Vegetable Napoleon    24

Roasted Root Vegetable, Brussels Sprout Leaves, Carrot Custard,

Honey, Cardamon & Espresso Dusted Phyllo

Sherry Wine Beurre Blanc

 

Natural Turkey Roulade     34

Pan Gravy, Kale Stuffing, Maple Green Chile Cornbread, Yam Mash,

Potato Gratin, Almond Brown Butter Green Beans & Cranberry Relish

 

Sous Vide Maple Butter Pork Chop    32

Potato Puree, Green Chile Pork Gravy & Almond Brown Butter Green Beans

 

     Prime Rib    36

Horseradish Crème, Roasted Fingerling Potatoes

& Garlic Ginger Preserved Lemon Brussels Sprouts

 

  Chilean Sea Bass & Mole Rojo   38

Rice Pilaf & Pomegranate Citrus Supreme Salad


 

Joseph’s Table’s Steak au Poivre & Potato Puree    42

Natural Colorado Grass-Fed Beef Tenderloin

Madeira Wine & Local Oyster Mushroom Sauce

 

PLEASE NOTE THIS IS A SAMPLE MENU OF LAST YEARS OFFERINGS

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Jul
20
to Jul 26

A French Affair Winer Dinner on Wednesday July 26th

Course One Amuse

Domaine. Rosier Sparkling Brut Cremant de Limoux  

Smoked Trout, Lemon & Caper Crostini

 

'16 La Noë Muscadet, Loire

Oysters & Raspberry Granita

 

Course Two

'16 Domaine. A Deux Sauvignon Blanc, Torraine, Loire Valley  

Beet Cured Gravlax

 

Course Three

'15 Campet Ste. Marie Pinot Noir, Pays D'OC

Polenta Cake, Chicken Liver Mousse & Crispy Prociutto

 

Course Four

'14 Moron Lafitte Bordeaux Superior

Grilled Beef Tenderloin, Rutabaga Puree, Veal Demi Glace

 

Course Five

Butterscotch Pudding and Assortment of Cookies

Americano, Espresso, Cappuccino or Tea




 

Executive Chef Joseph Wrede

 

 

Greg Schlagdenhauffen is an Alsace Native who came to America as a Junior in HighSchool as a foreign exchange student.

After excelling in a public school he was recruited to play basketball for a Prep school in east Tennessee, and later moved on to an international business degree from Berry College in Rome Georgia.

After working in Atlanta under practical training before moving back to Alsace France and getting into the wine business.

These adventures sent him to New York where started to build a distribution network, and first had the idea to become a wine importer.

Since then, Greg has been knighted by the Confrerie des Sacavins in the Loire, and is known as a promoter of terroir driven wines.

Most recently, he has been involved with the promotion of La Galope which was build from 0 cases to the fastest growing French brand in the united states.

Furthermore, as of Last November, he became co founder of Highland Imports USA, a national importer which currently is distributed in 15+ states around the country.

Highland Imports is widely regarded as an expert in wines that over deliver on the value for the price, and a fine introduction to the classic terroir driven French wines.

 

 

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May
4
to May 14

Mother's day Brunch 2017

Lighter Fare

Honey Grilled ½ Grapefruit   $5

Bowl of Mixed Fresh Berries  $10

 Chantilly Crème

Chile & Cheese Relleno    $16

 

Salads & Starters

 

             Raw Salad             $10

Butter Lettuce, Fennel, Zucchini & Squash Pomegranate & Truffle Vinaigrette

 

Romaine Wedge Salad & Grilled Organic Salmon     $24

Tuna Tartare    $22

Mango, Avocado & Sesame  

 

Charcuterie    $24

 

Head Cheese, Chicken Liver Mousse, Eggplant Rillette, Beet Cured Salmon Gravlax,Peruvian Potato Terrine, Three Milk Manchego, Olive Tapenade

Duck Fat Fries   $9

The Longmire   $10

3 Duck Fat Fried Jalapeño Poppers

Cotija, Asadero & Cilantro

 

 

Brunch Entrees

Two Poached Eggs & Asparagus, Three Flying Roe & Mirin Beurre Blanc  $21

Bacon, Squash, & Tomato Sharp Cheddar Omelet   $12

   Squash, Corn & Green Chile Cotija & Asadero Omelet   $12

       Soft Shell Crab & Lettuce & Herb Wrap, Vietnamese Style Dipping Sauce  $14

New Mexico Lamb Burger   16

House Made English Muffin

Sheep’s Feta, Green Chile & Salad

Grilled Lamb Chops, Black Beans, Succotash,   $28

 

Serrano Ham, Egg, Avocado & Fresh Baguette   $16

Smoked Trout Hash & Tomatillo Salsa   $16

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Dec
9
6:30pm 6:30pm

Chef Joseph Wrede at The James Beard House

Join Chef Joseph Wrede and his team at the prestigious James Beard House in New York City on Friday December 9th.  Chef Wrede will be preparing a 5 course dinner paired with wines to showcase his unique take on local New Mexican fare.

 

If you're in the New York area, please join us for this amazing event.  For more information please visit:

www.jamesbeard.org/events

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Nov
24
4:30pm 4:30pm

Thanksgiving Dinner at Joseph's

Join Chef Joseph Wrede and his crew and family as we serve Thanksgiving Dinner for your family for the first time since opening in Santa Fe!

Starters

Marlin Sashimi & Kale Chips    18

Orange & Grapefruit Supreme, Soy Wasabi Vinaigrette

Chama Lamb Tartare    18

Parsley Emulsion and Warm Tortilla Chips

N.M. Farm Pork & Pineapple Tamale    16

Sweet & Spicy Raw Corn Pickle, Tomatillo Crudo, Pork Green Chile Broth & Fried Cotija Cheese

       Charcuterie   24

House made Head Cheese, Chicken Liver Mousse, Duck Rillette , Beet Cured Salmon Gravlax

Peruvian Potato Terrine, Three Milk Manchego

 Olive Tapenade, Toasted Baguette

     Polenta Fries    12

Grilled Radicchio & Gorgonzola Dolce

Local Lamb Ribs    14

Cumin & Coriander Crusted, Warm Tomato Sauce & Mint Pesto

Salads & Soups

Romaine Wedge Salad    12

Anchovy, Parmigiano Reggiano & Lemon

Sun-Dried Tomato Pesto Crostini

Simple Salad     10

Butter Lettuce, Raw Fennel, Zucchini & Squash

Pomegranates & Truffle Vinaigrette

Soup of the Moment

Entrees

Sweet & Spicy Glazed ½ Duck Confit     34

Orange, Star Anise & Red Wine Reduction

Thai Style Cabbage

Mint, Yogurt & Grape Crudo

     Grilled Pork Chop        32

Sautéed Green Beans & Toasted Almonds

Mashed Sweet Potatoes, Pecans & Maple Butter

   Prime Rib Au Jus    36

 Horseradish Cream

Chimayo Roasted Fingerling Potatoes

Natural Turkey Roulade   34

Green Chile Cornbread Stuffing

Sweet Potato Mash

Cranberry Dressing & Almond Green Beans

Potato Gratin & Cast Iron Skillet Gravy 

Fish Du Jour

MP

 

(Menu is subject to change upon availability)

 

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Sep
22
6:00pm 6:00pm

Santa Fe Wine and Chile Fiesta Wine Dinner with Seghesio Family Vineyards

  • Thursday, September 22, 2016
  • 6:00pm  10:00pm

Join Joseph Wrede and Ted Seghesio on Thursday September 22nd for a 5 course wine dinner with Seghesio Family Vineyards.  

$125 per person

Starts at 6 PM with one seating

 

First Course:

Melon Salad, Basil Yogurt, Three Crispy Hams, Bitter Greens, Flower Petals & Cherry Vinaigrette

Seghesio Vermentino 2015

 

Second Course:

Lamb Tartare, Fermented Duck Yolk & Fine American Caviar

   warm corn chips

Seghesio Cortina Zinfandel 2012

 

Third Course:

Sous Vide Elk Tenderloin, Apple Mole & Ancho Chile Popcorn

Seghesio Old Vine Zinfandel 2013

 

Fourth Course:

Veal Marrow Mousse & Bone, Chicharron, Spicy Micro Greens & Fennel Onion Pickle

Seghesio Home Ranch Zinfandel 2012

&

Seghesio Rockpile Zinfandel 2013

 

Fifth Course

    Mezcal Chocolate Truffle, Chocolate Biscotto, Green Cardamon Ice Cream, Mango and Ginger Stilton

Seghesio Barbera 2011

 

 

Seghesio Family Vineyards was established in 1895 when Italian immigrant and winemaker Edoardo Seghesio planted his first Zinfandel vineyard in what is now Seghesio’s Home Ranch Vineyard in Sonoma County’s Alexander Valley.

Edoardo and his wife Angela continued to tend their vineyards through Prohibition and were one of approximately 100 wineries to survive that era. Post-prohibition, Seghesio was a key supplier of grapes and bulk wine to large California wineries.

The modern era saw fourth generation family member Ted Seghesio make the first wines under the Seghesio label. Under the leadership and guidance of Ted and his cousin Pete, Seghesio Family Vineyards has become renowned for exceptional Zinfandels and Italian varietals.

In 2011 Seghesio Family Vineyards joined Crimson Wine Group. Today, in addition to Ted as winemaker and Pete as Ambassador, several members of the Seghesio family hold positions, both in the vineyards and winery, including fifth generation family member Ned Neumiller who serves as Seghesio’s Grower Relations & Viticulture Manager.

 

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May
22
6:00pm 6:00pm

New Mexico Bike n' Brew Ballast Point Dinner

 

 

                                               Joseph’s Culinary Pub

                                               Ballast Point Bike N’ Brew

 

Course One

 

 

Pressed pork belly, crispy sunchokes, poached egg, orange coriander gastrique

Paired with Wahoo White

 

 

Course Two

 

 

Pickled roast beets, sheep chevre mousse, crispy prosciutto, arugula tossed in a green chile vinaigrette

Paired with California Kölsch

 

 

Course Three

 

 

Chile pickled avocado, blackberry pureé, orange supreme, frisee tossed in a burnt honey vinaigrette

Paired With Blackberry Sour wench

 

 

Course Four

 

 

Tuna sashimi, mango kimchi, sake soy glaze, korean chili oil

Paired with Mango Even Keel Session Ale

 

 

Course Five

 

 

Coffee encrusted sous vide tenderloin, macerated raspberries, onion jam.

Paired with the Commodore American Stout

 

 

Course Six

 

 

Braised short rib, fig purée, molasses demi.

Paired with Tongue Buckler Imperial Hoppy Red

 

 

Course Seven

 

 

Coffee pot de creme, vanilla tuile, sour anglaise

Paired with Calm Before the Storm Coffee & Vanilla Cream Ale

 

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Jazz Night at Joseph's
May
2
6:00pm 6:00pm

Jazz Night at Joseph's

SANTA FE JAZZ

ANTOINE RONEY TRIO NYC

Antoine Roney, tenor and soprano saxophonist

Rashaan Carter, bassist

Kojo Roney, drummer

 

MONDAY, MAY 2

6PM

JOSEPH'S CULINARY PUB

With limited dinner & bar menu

 

FOR RESERVATIONS AND TICKET PRICING

 

CALL PAUL BOILEAU 670-6482

 

ANTOINE RONEY has performed with Donald Byrd, Jackie McLean, Clifford Jordan, 

Louis Hayes, Rashied Ali, Arthur Taylor, Ravi Coltrane, Chick Corea and Elvin Jones.

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Feb
21
to Feb 28

Santa Fe New Mexico Restaurant Week!

Restaurant Week in Santa Fe

 

Join us in celebration of Santa Fe's Restaurant Week.  Chef Joseph Wrede will create and fun and affordable Three Course Prixe Fixe Menu at $30 per person.  Reservations can be made online or by calling the restaurant directly.  Menu is listed at www.newmexicorestaurantweek.com

See you there.  

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Feb
13
to Feb 15

Valentine's Weekend Special Features Menu

VALENTINE’S WEEKEND

SPECIALS

February 13 & 14 2016

 

 

 

Broiled Oysters on the Half Shell

Creamed Spinach, garlic, Parmigiano Reggian0 & Herbed Breadcrumbs

16

Suggested Wine pairing: Landmark Overlook chrdonnay 13

 

 

Scallop Carpaccio

Scallop Ceviche on Cured Green Tomatoes & Red Chile Oil

20

Suggested Wine Pairing: Sasetti Pertimali Prosecco 14

 

 

Coriander and Cumin Crusted Lamb Ribs

Mint Pesto & Tomato Puree

14

Suggested Wine Pairing: Guidobono Langhe Nebbiolo 12

 

 

Miso Roasted Broccoli & Sprouted Lentils

Cauliflower Puree, Pork Chicharron, Frisee salad & Candied Ginger Vinaigrette

18

Suggested Wine pairing: Evening Land Pinot Noir 16

 

 

Lamb Neck Confit

Rutabaga Veal Demi Glace Puree

Frisee Salad with Black berries & Mint Yogurt

24

Suggested Wine pairing: Sella & Mosca Cannonau di Sardegna Riserva 11

 

 

 

Executive Chef/Proprietor

Joseph Wrede

 

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Feb
2
to Feb 7

Whole Life Challenge Menu Week 3

COURSE ONE

Winter Local Cherry Tomato Salad

Bibb lettuce, Parsley, Mint & Fresh Thyme

Extra Virgin Olive Oil, Sea Salt & Fresh Lemon

 

COURSE TWO

Grilled Swordfish

Roasted Root Vegetable Brunoise

Baby Spinach, Beef Demi Glace, & Bone Marrow Butter

 

COURSE THREE

Bowl of Fresh Pomegranate Seeds

$30

Prixe Fixe

 

 

 

 

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Jan
19
to Jan 24

Whole Life Challenge Compliant Menu

Whole Life Challenge Compliant Menu Week 1

January 19-24

$30 Prixe Fixe

 

Course One

Carrots, Sesame Seeds & Apricots with a Saffron Beurre Minute

 

Course Two

Petite Beef Tenderloin, Grilled Sweet Potato Medallions, Horseradish Root & Melted Butter

Course Three

Melon, Prosciutto and Fresh Lime

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