Dinner Menu

Create a Dining Experience Uniquely Your Own!

The “Tapa” size is a satisfying taster—try several!
Choose the “Mezze” size as lighter fare—or as a taster for two to share.
And the “Entrée” portion will please larger appetites—or share it among several.

Vegetables & Salads

we buy as much locally-grown as is available and supplement with commercial organic

Artichoke Hearts

dressed with a fresh lemon juice, extra virgin olive oil and fresh spearmint dressing. Served over local organic greens. entrée 34. mezze 17. tapa 8.5.

•Lost Vineyards Vinho de Mesa Branco
•Gruet Chardonnay
•Pilsner Urquell (Pilsner)

Fattoush

a light Lebanese salad of organic, local tomatoes, cucumber, scallions and toasted whole wheat pita finished with a fresh herb & lemon dressing. Served on a bed of local organic greens. entrée 32. mezze 16. tapa 8.

•E. Guigal Côtes du Rhône Blanc (viognier/roussanne/marsanne/bourboulene/clairette/grenache blanc)
•Girasole Vineyards Pinot Blanc
•Warsteiner Premium Verum (Pilsner)

Apple Honey Vinaigrette Salad

locally grown organic greens with apple slices, pecans & imported Greek goat- and sheep-milk feta cheese finished with an apple cider & honey vinaigrette. entrée 34. mezze 17. tapa 8.5.

•Segura Viudas Brut Reserva (macabeo/parellada/xarello)
•Paul Jaboulet Rosé “Parallèle 45” (syrah/cabernet sauvignon)
•JK’s Scrumpy Orchard Gate Gold Organic Hard Cider (Cider)

Soups

Soup du Jour

our chef has won accolades for his scratch soups over the years. Ask your waitperson about today’s offering. 24-oz 18. 12-oz 9. 6-oz 4.5.

• Ask your waitperson for a beverage recommendation to complement today’s featured offering

Seafood Bisque or Chowder du Jour

we offer either a scratch-made seafood bisque or seafood chowder each day. All the seafood is from sustainable sources. 24-oz 28. 12-oz 14. 6-oz 7.

• Ask your waitperson for a beverage recommendation to complement today’s featured offering

Cheeses & Eggs

all of our eggs are from a New Mexico collective and follow the same strict guidelines as our poultry. Our cheeses are sourced strictly from the country of origin

Cheese & Fruit Tray

savor some of the world’s best cheeses. Served with appropriate nuts, fresh fruit in season & our scratch stone-ground whole-wheat crostini. entrée 40. mezze 20. tapa 10.

•Château Ducasse Blanc (semillion/sauvignon blanc)
•J.J. Vincent Pouilly Fuissé
•Chimay Pères Trappistes Première (Dubbel)

Fresh Mozzarella Cabrese

layers of buffalo mozzarella, organic local tomato, fresh basil and a balsamic marinade. Served with our scratch stone-ground whole-wheat crostini. entrée 34. mezze 17. tapa 8.5.

•Mercatto Pinot Grigio
•Zaca Mesa Viognier
•Greene King Brewery “Ruddles County” English Pub Ale (Bitter)

Frittata du Jour

a traditional Italian egg and potato dish. We bake ours to order, so it will take a few minutes. Ask your waitperson about today’s selection of vegetables or meats. entrée 34. mezze 17. tapa 8.5.

•Ask your waitperson for a beverage recommendation to compliment today’s featured offering

Crêpes & Savory Pastries

Bay Scallop Crêpe

bay scallops lightly poached in white wine, herbs & garlic butter are wrapped in our scratch crêpes and finished with fresh lemon crème fraîche. Served on a bed of vegetables. entrée 34. mezze 17. tapa 8.5.

•Pieropan Soave Classico
•Paul Jaboulet Rosé “Parallèle 45” (syrah/cabernet sauvignon)
•Abbey Monk’s Ale (Pale Ale)

Vegetable Vol-au-Vent

a light French-inspired vegetable stew is served in a puff pastry shell and finished with Fontina cheese & fresh basil. entrée 30. mezze 15. tapa 7.5.

•Henry Fessy Morgon
•Foppiano Petite Sirah
•Gavroche French Red Ale (Red Ale)

Anginavopitta

artichoke hearts, roasted tomatoes, Greek goat- and sheep-milk feta cheese and savory spices wrapped in phyllo and baked to golden brown. Served with tzatziki, a Greek cucumber-yogurt sauce. entrée 34. mezze 17. tapa 8.5.

•Domaine Pichot
•Alange Pardina
•Kasteel Triple (Tripel)

Pasta

gluten-free brown rice pasta available upon request

Seven Vegetable Cous Cous

our chef’s twist on a traditional Moroccan dish of seasoned roasted vegetables, spices, a hint of honey and tricolor Israeli cous cous and quinoa. entrée 28. mezze 14. tapa 7.

•Vignarco Orvieto Classico (procanico/grechetto/verdello/malvasia/rupeccio)
•La Yunta Torrontés
•Gavroche French Red Ale (Red Ale)

Linguini in White Clam Sauce

Shevek’s version of a classic. A light, spicy sauce of clams, white wine and herbs and spices. Served over linguine pasta. entrée 32. mezze 16. tapa 8.

•Gruet Brut
•Simi Chardonnay
•Anchor Steam Beer (Steam Beer)

Shrimp Farfalle

baby shrimp in a light lemon herbed garlic butter and chardonnay sauce with artichoke hearts and fresh locally grown tomato over bow-tie pasta. entrée 34. mezze 17. tapa 8.5.

• E. Guigal Côtes du Rhône Blanc (viognier/roussanne/marsanne/bourboulene/clairette/grenache blanc)
• Pascal Jolivet Sancerre
• Wychwood Scarecrow Organic (Pale Ale)

Poultry

all our poultry products are cage-free, sustainably and humanely raised without the use of antibiotics or growth hormones. Our chicken is from Shelton

Duck à la Rose

grilled slices of muscovy duck breast finished with a glaze of rose petal preserves, lavender and fresh mint served on a bed of vegetables. entrée 48. mezze 24. tapa 12.

•E. Guigal Côtes du Rhône Blanc (viognier/roussanne/marsanne/bourboulene/clairette/grenache blanc)
•Root: 1 Carmenère
•Schneider Aventinus Doppelbock (Doppelbock)

Circassian Chicken with Walnut Sauce

a favorite of the Ottoman Empire, this is a dish of cold shredded chicken with fresh herbs. Topped with a traditional walnut sauce & served on local organic greens. entrée 38. mezze 19. tapa 9.5.

•Mönchof Estate Riesling
•Luna Rossa Tempranillo
•Samuel Smith’s Oatmeal Stout (Oatmeal Stout)

Pollo al Ajillon

this is a must for garlic lovers. Chicken breast in a demiglaze of garlic, brandy and sherry. Served on a bed of vegetables. entrée 38. mezze 19. tapa 9.5.

•Château Ducasse Blanc (semillion/sauvignon blanc)
•Château Vrai Caillou Bordeaux Supérieur (merlot/cabernet franc/cabernet sauvignon)
•Samuel Smith’s Nut Brown Ale (Brown Ale)

Tunisian Chicken Salad

a chilled salad of chcken, bell peppers, grapes & celery in a mildly spicy Tunisian-French sauce of crème fraîche and scratch mayonnaise and a touch of honey. Served over local organic greens. entrée 36. mezze 18. tapa 9.

•Fâmega Vinho Verde (alvarinho/loureira/treixadura)
•Zaca Mesa Viognier
•Urthel Saisonnière (Saison/Farmhouse Ale)

Beans & Grains

Hummus

Shevek learned how to make hummus while living in the Middle East. A spread of chickpeas, tahini, garlic, extra-virgin olive oil & spices. Served with a side of spicy extra-virgin olive oil and warmed pita bread. entrée 30. mezze 15. tapa 7.5.

•Alange Pardina
•Montes “Cherub” Rosé of Syrah
•Smithwick’s Irish Ale (Red Ale)

Tabbouleh

another Middle Eastern favorite, this is a cold salad of bulgur wheat, organic local tomatoes, cucumbers, fresh parsley & mint, fresh lemon juice, spices and extra-virgin olive oil. Served on local organic greens. entrée 30. mezze 15. tapa 7.5.

•Segura Viudas Brut Reserva
•Pieropan Soave Classico
•Harp Lager (Pale Lager)

Seafood

all our seafood is from sustainable sources. We use the Monterey Bay seafood watch list as our guide

Calamari with Chile Remoulade

lightly sauteed calamari, roasted sweet bell peppers, roasted garlic & green chile topped with a scratch red chile Provençal mayonnaise made with hard-boiled eggs. Served on a bed of local organic greens. entrée 36. mezze 18. tapa 9.

•Mohua Sauvignon Blanc
•Montes “Cherub” Rosé of Syrah
•Wychwood Brewing Co. Hobgoblin (Brown Ale)

Clams Fisherman Style

this version of a traditional Portuguese dish is Quahog medium neck clams poached in a broth of white wine, red pepper flakes, garlic and fresh herbs. Served with our stone-ground whole-wheat baguette. entrée 38. mezze 19. tapa 9.5.

•Nora Albariño
•King Estates Pinot Gris
•Wychwood Scarecrow Organic (Pale Ale)

Shrimp Verde

a Portuguese favorite of shrimp in a savory sauce of garlic, fresh parsley, spices and sweet butter. Served with our stone-ground whole-wheat baguette. entrée 42. mezze 21. tapa 10.5.

•Terredora diPaolo Greco di Tufo
•Pascal Jolivet Sancerre
•Weihenstephaner Hefeweissbier (Hefeweizen)

Tuna Pernod

a Shevek original of sashimi-grade ahi (tuna) steak thinly sliced and grilled with fresh fennel and finished with Pernod. Served over braised mirepoix of celeriac, carrots and fennel. entrée 48. mezze 24. tapa 12.

•Château Bonnet Entre-Deux-Mers (sauvignon blanc/semillion/muscadet)
•Domaine Saint-Peyre Picpoul de Pinet
•Duvel Belgian Golden Ale (Golden Ale)

Filet of Sole with Serrano Ham

sole poached in a mildly spicy sauce of Serrano ham, fresh parsley, marjoram and preserved lemon. Finished with flambéed brandy and served on a bed of vegetables. entrée 36. mezze 18. tapa 9.

•Pieropan Soave Classico
•Our Daily Red (carignan/syrah/cabernet sauvignon)
•Abbey Monk’s Ale (Pale Ale)

Meats

all our meat products are sustainably and humanely raised without the use of antibiotics or growth hormones

Pâté du Jour

since we opened our doors, we’ve become known for the variety of pâtés our chef creates. All are served with our scratch stone-ground whole-wheat crostini. entrée 28. mezze 14. tapa 7.

• Château Mont-Redon Côtes du Rhône (grenache/cinsault/syrah)
• Château Mont-Redon Châteauneuf-du-Pape (grenache/syrah/cinsault)
• North Coast Brewing Co. Old Stock Ale (Old Ale)

Filet Mignon

grilled to perfection, with our chef’s twist on an 1800’s wild mushrooms & red wine glaze. Served with Greek lemon-mint potatoes. entrée 42. mezze 21. tapa 10.5.

• Château Mont-Redon Châteauneuf-du-Pape (grenache/syrah/cinsault)
• Château Mont-Redon Côtes du Rhône (grenache/cinsault/syrah)
• Wychwood Brewing Co. King Goblin (Strong Ale)

Beef Adana

beef tenderloin tips coated with a spicy Turkish rub, grilled with red onions and preserved lemons. Served on a bed of vegetables. entrée 42. mezze 21. tapa 10.5.

•Luna Rossa Montepuciano
•Sonoma Coast Vineyard Pinot Noir
•Gulden Draak Dark Triple (Dark Triple)

Kurabuto Pork & Wild Mushrooms

pan-fried Berkshire heritage pork tenderloin and wild mushrooms in a glaze of wine, roasted garlic and juniper berries. Served on a bed of vegetables. entrée 46. mezze 23. tapa 11.5.

•Louis Latour Marsannay Rouge
•Villa Pozzi Nero d’Avola
•Weihenstephaner “Vitus” Bock Wheat Beer (Weizenbock)

Grilled Veal

certified milk-fed veal cutlet is lightly grilled, then finished with a basil-blackberry sauce and garnished with fresh basil. Layered with fresh strawberries. entrée 52. mezze 26. tapa 13.

•Michael David Petite-Petit (petite syrah/petit verdot)
•Pio Cesare Dolcetto d’Alba
•Weihenstephaner “Korbinian” Doppelbock (Doppelbock)

Kibbe

this is the national dish of Lebanon, though we’re serving a cooked version. Ground New Mexican Talus Wind Ranch heritage lamb is combined with sauteed onions and spices, then rolled in bulgur wheat. Served with a tahini/yogurt sauce over local organic greens. entrée 38. mezze 19. tapa 9.5.

•Nora Albariño
•Bonny Doon Vineyard Vin Gris de Cigare (grenache/mourvèdre/roussanne/grenache
•Wychwood Scarecrow Organic (Pale Ale)

Grilled Linguiça Sausage

savory traditional Portuguese sausage is topped with our hearty Dijon dill sauce. Served over apples spiced with Provençal herbs. entrée 38. mezze 19. tapa 9.5.

•E. Guigal Côtes du Rhône Blanc (viognier/roussanne/marsanne/bourboulene/clairette/grenache blanc)
•Villa Pozzi Nero d’Avola
•Ächt Schlenkerla Rauchbier Märzen (Rauchbier/Smoke Beer)

means that the dish is mildly spicy means moderately spicy means medium to hot means very hot and spicy!

• Scratch gluten-free bread available upon request • All substitutions are at the chef’s discretion. • No separate checks during our busiest hours.