Not Your Average Joe's - Menu completo

Joe's take on pot stickers, bursting with flavor, in a citrus soy sauce.

Pan-seared chicken over fettuccini in a lemony cream sauce with capers, diced tomatoes, and sauteed green beans.

Crispy fried with Provolone and American, caramelized onions, and spicy Chinese mustard.

Pulled chicken with PepperJack, caramelized onions, and fresh corn, wrapped in handmade tortillas, sprinkled with Cotija cheese and pepita seeds and served with yellow rice with black beans.

Arugula pesto with pappardelle, kale, asparagus, grated Romano cheese, and grilled chicken.

With roasted corn, grilled red onions and mozzarella, drizzled with tabasco aioli.

A traditional version, rich with quahogs, bacon, and potatoes. Choice of: Cup or Bowl.

A traditional version, rich with clams, bacon and potatoes. Choice of cup or bowl. Choice of cup or bowl.

Joe's famous creamy tomato soup.

Brushed with carolina mustard, crusted with chopped pecans, pan-seared and served with house-made barbeque slaw and sweet potato steak fries.

Grilled hanger steak with country bacon, Bleu cheese, tomatoes, and red onion over a wedge of iceberg lettuce with a tangy horseradish dressing.

Granny smith apples, sun-dried cranberries, red grapes, caramelized pecans, smoked mozzarella and romaine, with creamy sherry vinaigrette.

Iceberg lettuce, red onions, cucumbers, tomatoes, carrots and shredded mozzarella, choice of dressing.

Country bacon, Bleu cheese, tomatoes, and red onion over a wedge of iceberg lettuce with a tangy horseradish dressing. Add chicken, shrimp, or salmon for an additional charge.

Served warm over olivia's organic baby greens with raspberries, caramelized pecans, raspberry vinaigrette. Add meat for an additional charge.

Lightly fried in tempura batter, with harissa aioli, teriyaki glaze, and pickled ginger.

Pulled chicken, mozzarella, pepper jack, caramelized onions, roasted peppers, and chipotle sour cream, with pineapple-jalapeno salsa.

Applewood smoked bacon, melted leeks, and Bleu cheese, finished with Romano cheese and marinated tomatoes.

Bleu cheese, country bacon, arugula, caramelized onions, and balsamic reduction.

With basil pesto, micro arugula, and Mozzarella.

Hand-breaded and tossed with our addictive mango-buffalo barbeque sauce, served with pineapple-jalapeno salsa.

With smoky whipped Feta and pickled veggies on sweet brioche rolls.

Topped with crispy spiced chickpeas and a fun assortment of seasonal vegetables.

With basil pesto, shredded and fresh mozzarella, asiago and romano cheeses.

The devil is in the sriracha chili spice, topped with togarashi spice and crushed potato crisps.

Sweet-chili poached shrimp, mango, cucumber, mint, cilantro, and rice noodles, with tangy peanut dipping sauce.

Sage-pecan pesto, roasted butternut squash, shaved brussels sprouts, caramelized onions, smoked Mozzarella, and balsamic reduction.

Red wine poached pears, great hill blue cheese, candied pecans and craisins.

Red wine braised short ribs over pretzel bread with spicy mustard and a sprinkling of crispy onion strings.

Rhode Island clams, mello's spicy linguica, roasted onions, and grilled corn, drizzled with tabasco aioli.

With goat cheese, basil pesto, sliced tomatoes, grilled summer squash and zucchini. Available as a regular or large.

Cripsy fried and tossed with sicy pickled peppers, garlic butter, and lemon.

Crispy corn tortillas layered with chipotle-braised chicken and melted Pepper Jack cheese, with cumin sour cream and avocado salsa.

Marinated and grilled flank steak with chimichurri, Mexican street corn, and crispy sweet potato wedges.

Captains cut cod, pan-seared with a chourico crust in a tomato-clam broth with fava beans and kale.

New bedford scallops with basil pesto and an adamame, corn, red onion, and tomato succotash.

Pan-seared and served with lemon vinaigrette dressed watercress, roasted corn and radish salad.

Lemon and basil marinated grilled chicken, with a salad of arugula, tomatoes, fresh Mozzarella, and shaved Romano cheese in a light lemon vinaigrette.

Hoisin-glazed crisped pork belly and over-easy egg, with a granny smith apple, and red onion relish.

With lime-infused chili broth, crunchy veggies, and crushed peanuts.

Griddled corn tortillas, crispy fried or sauteed shrimp, black bean mango salsa, shredded lettuce, and sriracha aioli.

Grilled certified angus beef, served with sauteed green beans and garlic mashed potatoes.

Choose from Japanese chili-spiced crispy wontons or Chilled cucumbers topped with rare-seared sesame crusted tuna, pickled ginger, and wasabi aioli.

Andouille sausage, tasso ham, mello's spicy linguica, pulled chicken, shrimp, veggies, and rice, simmered in a Cajun-spiced tomato broth.

Spice rubbed and grilled, with a lime-infused chili broth, rice noodles, crunchy veggies, and crushed peanuts.

Grilled and topped with a sage pecan pesto, chipotle mashed sweet potatoes, and roasted brussels sprouts.

Captain?s cut cod, pan seared with an almond-red pepper Romesco sauce, hand formed chic pea fritters, black olives, and arugula.

Pan-seared chicken inb a three-mustard and panko crumbs served with green beans, garlic mashed potatoes, and lemon aioli.

Pan-seared and served with hand-cut fries, tangy slaw, and house made tartar sauce.

Grilled hanger steak with country bacon, Bleu cheese, tomatoes, and red onion over a wedge of iceberg lettuce with a tangy horseradish dressing.

Fresh Mozzarella stuffed meatloaf, with sauteed veggies, mashed potatoes, and barbeque gravy.

Peanut sauce glazed chicken over chilled lo mein noodles, with cucumbers, mangos, tomatoes, red onions and peanuts, tossed in sesame-ginger vinaigrette.

New Bedford, all natural scallops pan-seared and served over a succotash of Israeli couscous, grilled corn, bacon, and tomatoes, with an orange-chipotle glaze.

Romaine tossed with lemon-garlic dressing, with pizza crisps and shaved romano cheese.

Rice wrappers filled with asparagus, basil, mint, cucumbers, carrots, rice noodles, and cilantro pesto, chilled and served with peanut dipping sauce.

Grilled hanger steak with hand-cut bistro fries and lemony dressed arugula salad.

Smoky paprika rubbed and grilled, served with summer vegetable ratatouille and preserved lemon-mint couscous.

Rolled in shredded coconut, then fried to a golden crunch, served with our tangy mango dipping sauce.

Mint-basil pesto, roasted tomatoes, and artichoke hearts, tossed with lily?s strozzapreti pasta.

Pan-roasted chicken breast, house-made butternut squash ricotta cannelloni with sauteed spinach.

House-made butternut squash ricotta cannelloni with sauteed spinach.

Arugula pesto with pappardelle, kale, asparagus, and grated Romano cheese.

The veggie version of an Italian classic made with a zesty mushroom bolognese, sauteed zucchini, and summer squash, topped with grated Romano cheese.

Citrus marinated on a skewer with red peppers, grilled and glazed with an orange-chipotle barbeque sauce, served with almond jasmine rice pilaf.

House-made butternut squash cannelloni with a cranberry-teriyaki glaze and sauteed spinach.

Grilled and glazed with carlson orchard cider, served over a warm farro golden raisin salad, roasted spaghetti squash, and toasted pumpkin seeds.

House-made cannelloni filled with Goat cheese, artichoke, potato, kale, and pinenuts with tomato basil coulis, and chopped zucchini, squash, and asparagus.

Italy meets Mexico with sauteed shrimp, grilled corn, cilantro, and arugula with tomatillo chipotle sauce, Cotija cheese, and crispy zucchini frites.

House-made cannelloni filled with Goat cheese, artichoke, potato, kale, and pinenuts with grilled chicken breast, tomato basil coulis, and chopped zucchini, squash, and asparagus.

Slow-cooked to fork tender, served over smoked Gouda white-corn polenta with a tart apple relish.

with Feta, Mozzarella, Romano, and roasted red peppers, topped with a scribble of lemon basil aioli.

Marinated grilled chicken with oranges, sugar snap peas, carrots, and chopped peanuts, served chilled with a tangy sesame-ginger vinaigrette.

Organic greens, cukes, tomatoes, and shredded carrots, tossed in a balsamic vinaigrette with toasted sunflower seeds. Add chicken, shrimp, or salmon for an additional charge.

Romaine tossed with lemon-garlic dressing, with pizza crisps and shaved romano cheese. Add chicken, shrimp, or salmon for an additional charge.

Iceberg lettuce, red onions, cucumbers, tomatoes, carrots, and shredded mozzarella, choice of dressing. Add chicken, shrimp, or salmon for an additional charge.

Organic greens, roasted tomatoes, and Bleu cheese, with lemon vinaigrette. Add chicken, shrimp, or salmon for an additional charge.

Granny Smith apples, dried cranberries, grapes, candied pecans, smoked Mozzarella, and Romaine, with creamy sherry vinaigrette. Add chicken, shrimp, or salmon for an additional charge.

Organic baby greens, sun-dried tomatoes and blue cheese, tossed with lemon vinaigrette.

Country bacon, Bleu cheese, tomatoes, and red onion over a wedge iceberg lettuce with tangy horseradish dressing. Add chicken, shrimp, or salmon for an additional charge.

Red wine poached pears, Bleu cheese, candied pecans, dried cranberries, baby spinach, and crispy onion strings, with warm maple vinaigrette.

Warmed Goat cheese over organic greens with raspberries, candied pecans, and raspberry vinaigrette and crushed peanuts. Add chicken, shrimp, or salmon for an additional charge.

The veggie version of an Italian classic made with a zesty mushroom bolognese, roasted spaghetti squash, sauteed spinach, and grated Romano cheese.

Grilled Gulf of maine salmon with shaved fennel slaw, thyme-roasted red bliss potatoes, and grilled asparagus.