to Nov 23

Thanksgiving Dinner at Joseph's

  Joseph’s CulinaryPub







Chicken Liver Mousse 12

 Fresh Shucked Oysters   6/18 -12/36

 Crispy Chile & Cheese Tamale   16

Corn Pickle, Tomatillo Salsa, Duck Green Chile Broth & Cotija Cheese

 Polenta Fries     12

Grilled Radicchio & Gorgonzola Dolce

 Pork Belly & Collard Greens  

Preserved Sweet Tomatoes

Traditional Chile Cheese Relleno    14

Red Chile

Grill Lamb Lollipop  12

Apple & Sage Jelly

Tuna Carpaccio   22

Frisse Salad, Beet Horseradish & Wasabi Roe

 Crab Soup

 Apple, Squash & Poblano

Warm Charred Ratatouille   18

Swiss Chard, Eggplant, Smoked Cherry Tomatoes & Zucchini

Goat’s Milk Ricotta Gnudi & Warm Tomato Vinaigrette

 Raw Salad    10

Butter Lettuce, Jicama, Apple, Poblano & Bell Pepper Julienne

Pomegranate & Truffle Vinaigrette


Smoked Trout & Pear Salad    14

Arugula, Sun Sprouts & Frisee

Dried Cranberries & Cherries, Spiced Walnuts & Dill Vinaigrette






    Turkey Roulade   32

Mash Potatoes, Pan Gravy, Green Chile Corn Bread Stuffing, Sweet Potato Gratin,

Cranberry Dressing & Green Bean Succotash


Prime Rib   38

                                 Truffle Fried Brussel Sprouts, Braised Tomato Green Beans & Potato Cheese Gratin



Vegetable Napoleon   24

Roasted Root Vegetable, Brussels Sprout Leaves, Carrot Custard

Goat Cheese, Honey, Cardamom & Espresso Dusted Phyllo

Sherry Wine Beurre Blanc


Vegetable Enchilada     22

Acorn Squash, Corn Sautee, Local Mushrooms, Red Chile, Cotija Cheese Crumble

East Indian Spinach Puree & Green Rice


Long Braised Beef Short Rib     30

Red Chile Demi, Carrot Salsa

Mango Pico de Gallo & Warm Tortilla Chips


Crispy Lamb Neck Confit    28

Sun Choke Puree, Pickled Fennel & Onion Salad

Yogurt Dressing


Fish Du Jour


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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


Altemasi Brut Trento DOC NV


Course Two

Grilled Squid

Aged Balsamic, Fennel & Orange


Bertani Sereole Soave 2014


Course Three

Pasta alla Melone


Planeta Dorilli 2012

Course Four

Grilled Lamb Chops & Grilled Eggplant

Chopped Tomato Salad

Spinach & Extra Virgin Olive Oil


Fontanafredda Barolo Serralunga D’Alba 2011


An Older Vintage of Barolo TBD


Course Five


Shortbread Cookies

Brown Sugar Tart Cream

Chocolate Marquis Cake



Bertani Amarone Villa Arveda 2012

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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



Justin Sauvignon Blanc 2016



Course Two

Collard Greens & Pork Belly



Justin Vineyards Cabernet Sauvignon 2015



Course Three

Braised Beef Ribs

Carrot Bueno Green Chile Salsa

Bueno Ancho Chile Beef Demi



Justin Isosceles 2014



Course Four

Elk Medallions

White Mole

Bueno Red Chile Popcorn



Justin Savant 2012



Course Five

Vanilla Bean Pudding

Chocolate Cookies



Justin Obtuse 2012


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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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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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6:30 PM18:30

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:

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4:30 PM16:30

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!


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


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



(Menu is subject to change upon availability)


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6:00 PM18:00

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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6:00 PM18:00

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
6:00 PM18:00

Jazz Night at Joseph's



Antoine Roney, tenor and soprano saxophonist

Rashaan Carter, bassist

Kojo Roney, drummer





With limited dinner & bar menu






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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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

See you there.  

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to Feb 15

Valentine's Weekend Special Features Menu



February 13 & 14 2016




Broiled Oysters on the Half Shell

Creamed Spinach, garlic, Parmigiano Reggian0 & Herbed Breadcrumbs


Suggested Wine pairing: Landmark Overlook chrdonnay 13



Scallop Carpaccio

Scallop Ceviche on Cured Green Tomatoes & Red Chile Oil


Suggested Wine Pairing: Sasetti Pertimali Prosecco 14



Coriander and Cumin Crusted Lamb Ribs

Mint Pesto & Tomato Puree


Suggested Wine Pairing: Guidobono Langhe Nebbiolo 12



Miso Roasted Broccoli & Sprouted Lentils

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


Suggested Wine pairing: Evening Land Pinot Noir 16



Lamb Neck Confit

Rutabaga Veal Demi Glace Puree

Frisee Salad with Black berries & Mint Yogurt


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




Executive Chef/Proprietor

Joseph Wrede


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to Feb 7

Whole Life Challenge Menu Week 3


Winter Local Cherry Tomato Salad

Bibb lettuce, Parsley, Mint & Fresh Thyme

Extra Virgin Olive Oil, Sea Salt & Fresh Lemon



Grilled Swordfish

Roasted Root Vegetable Brunoise

Baby Spinach, Beef Demi Glace, & Bone Marrow Butter



Bowl of Fresh Pomegranate Seeds


Prixe Fixe





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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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