Events


Dec
9
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:

www.jamesbeard.org/events

Nov
24
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!

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)

 

Sep
22
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.

 

May
22
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

 

Jazz Night at Joseph's
May
2
6:00 pm18:00

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.

Feb
22
6:00 pm18:00

SFéJAZZ Featuring Lawrence Clark Quartet

SFéJAZZ presents the Lawrence Clark Quartet on Monday February 22.

Reservations can be made by calling 505-670-6482

Please note that this event is not thrown by Joseph's but by SFéJAZZ

Joseph's will provide the warm venue & delicious eats and Lawrence Clark Quartet will provide the smooth sounds.

Feb
21
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.  

Feb
13
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

 

Feb
2
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

 

 

 

 

Jan
19
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