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.
Ask the Chef to Pick Your CoursesAfter a brief consultation with you, Chef Shevek will create a distinctive experience for each person at your table. |
Zaalouk
Moroccan baked eggplant and tomato relative of babaganoush. Served with pita bread.
entrée 24.
mezze 12.
tapa 6.
Warm Green Bean Salad
green beans marinated in a red wine vinegar and olive oil dressing. Finished with hard boiled egg & pimento.
entrée 26.
mezze 13.
tapa 6.5.
Zucchini à la Grecque
chilled sauteed zucchini salad with hints of thyme, tarragon, garlic and lemon. Served on a bed of spinach.
entrée 24.
mezze 12.
tapa 6.
Grilled Stuffed Portabello Mushroom
with roasted red pepper pesto on a bed of spinach.
entrée 28.
mezze 14.
tapa 7.
Spicy Chickpea & Eggplant Stew
spiced with garlic, red pepper flakes and cooked in a sauce of roasted tomatoes and fresh herbs. Served over Israeli cous cous.
entrée 26.
mezze 13.
tapa 6.5.
Caesar Salad
entrée 30.
mezze 15.
tapa 7.5.
Soup du Jour
ask your waitperson about today’s offering. 24 oz 14. 12 oz 7. 6 oz 3.5.
Seafood Bisque or Chowder du Jour
we offer either a seafood bisque or a seafood chowder each day. 24 oz 22. 12 oz 11. 6 oz 5.5.
Tortilla de Papas
traditional Spanish egg and potato dish topped with chef’s choice.
entrée 30.
mezze 15.
tapa 7.5.
Eggs with Fromage & Wild Mushrooms
soft scrambled eggs finished with freshly made fromage and topped with wild mushroom “caviar.” Served with French bread.
entrée 26.
mezze 13.
tapa 6.5.
Brie-en-Croûte du Jour
brie cheese topped with chef’s choice, wrapped in puff pastry and baked.
entrée 26.
mezze 13.
tapa 6.5.
Grilled Herbed Feta Cheese
Bulgarian sheep feta with herbs wrapped in grape leaves and grilled. Served with French bread. entrée 24. mezze 12. tapa 6.
Bay Scallop Crêpe
bay scallops poached in white wine and herbs and finished with lemon crème fraîche. Served on a bed of spinach.
entrée 28.
mezze 14.
tapa 7.
Moroccan Chicken & Apple Crêpe
crêpe of Moroccan blackened chicken breast topped with harissa crème fraîche. Served on a bed of apples spiced with Provençal herbs.
entrée 26.
mezze 13.
tapa 6.5.
Cheese “Cigars”
this traditional north African street food is blended cheeses and savory herbs wrapped in phyllo dough. Served on a bed of spinach.
entrée 24.
mezze 12.
tapa 
6.
Spinach Briouats
traditional Moroccan street food. Spinach & herb-stuffed phyllo dough “cigar.” Served with tzatziki on a bed of spinach.
entrée 24.
mezze 12.
tapa 6.
Lasagne du Jour
ask your waitperson about today’s featured offering.
entrée 28.
mezze 14.
tapa 7.
Cavatappi in Marinara
cavatappi pasta in our scratch marinara sauce. entrée 20. mezze 10. tapa 5.
Chicken Roseata
boneless, skinless chicken in a creamy Italian tomato sauce. Served over cavatappi pasta.
entrée 28.
mezze 14.
tapa 7.
Capellini in Wild Mushroom Cream
angel hair pasta in a cream sauce made with nine different wild mushrooms.
entrée 26.
mezze 13.
tapa 6.5.
Linguine Alfredo
traditional Italian “comfort food.” Served over linguine pasta. entrée 24. mezze 12. tapa 6.
Chicken Parmesan
grilled chicken breast topped with provolone and parmesan cheese and scratch marinara sauce. Served with spinach fettuccine with marinara.
entrée 30.
mezze 15.
tapa 7.5.
Grilled Chicken, Sun-Dried Tomato & Basil Sausage
finished with a basil cream sauce and served on grilled polenta. entrée 30. mezze 15. tapa 7.5.
Duck Breast with Olives & Sherry
Maple Leaf® muscovy duck breast in a sauce of sherry fino, herbs & green olives. Served over a braised mirepoix of celeriac, carrots and fennel.
entrée 34.
mezze 17.
tapa 8.5.
Chicken & Serrano Ham in Red Wine Sauce
sauteed chicken breast and serrano ham in a demiglaze of red wine, brandy and Spanish spices. Served on a bed of vegetables.
entrée 30.
mezze 15.
tapa 7.5.
Linden Chicken
chicken breast in a demiglaze of apples, onions, crème fraîche and pimento. Served on a bed of vegetables.
entrée 30.
mezze 15.
tapa 7.5.
Pollo al Ajillon
chicken breast in a demiglaze of garlic, brandy and sherry. Served on a bed of vegetables.
entrée 28.
mezze 14.
tapa 7.
Paella
shrimp, bay scallops, clams, chicken and chorizo cooked with classic saffron rice.
entrée 36.
mezze 18.
tapa 9.
Seafood Fra Diavolo Primitivo
mixed seafood in a spicy, chunky Italian tomato sauce. Served over linguine pasta.
entrée 34.
mezze 17.
tapa 8.5.
Zarzuela
a colorful, spicy Spanish version of bouillabaisse. Served with French bread.
entrée 34.
mezze 17.
tapa 8.5.
Clams al Valencia
little neck clams cooked in a fire-roasted tomato & green chile sauce. Served with French bread.
entrée 28.
mezze 14.
tapa 7.
Shrimp Florentine
shrimp in a cream sauce of spinach, wild mushrooms and fresh tomato. Served over linguine pasta.
entrée 36.
mezze 18.
tapa 9.
Tuna Milanese
sashimi-grade ahi (tuna) steak coated with a Milanese parmesan cheese and herb breading, lightly fried and served with drawn sage-lemon garlic butter on a bed of vegetables.
entrée 34.
mezze 17.
tapa 8.5.
Sole with Serrano Ham
sashimi-grade sole filet and serrano ham in a light demiglaze of lemon and garlic. Served on a bed of vegetables.
entrée 30.
mezze 15.
tapa 7.5.
Sole in Almond-Mint Sauce
sashimi-grade sole filet poached in white wine, mint, herbs & ground almonds. Served over grilled polenta. entr´e 28. mezze 14. tapa 7.
Pâté du Jour
served with crostini.
entrée 24.
mezze 12.
tapa 6.
Filet Mignon
grilled to perfection, with a wild mushroom & red wine glaze. Served with Greek lemon-mint potatoes.
entrée 36.
mezze 18.
tapa 9.
Tenderloin Tips Cabrales
beef tenderloin tips with caramelized onions in a dilled sour cream and cabrales blue cheese sauce. Served on a bed of vegetables.
entrée 38.
mezze 
19.
tapa 9.5.
Tuscan Pork
medallions of pork tenderloin with a savory tomato-fennel sauce. Served with grilled polenta.
entrée 34.
mezze 17.
tapa 8.5.
Veau aux Amandes
New Mexico-raised, milk-fed veal cutlet, almond-encrusted & lightly sauteed, finished with chocolate & balsamic reduction. Served on a bed of vegetables. entrée 40. mezze 20. tapa 10.
Lamb Avgolemono
New Mexico-raised lamb meatballs in a Greek spinach, lemon and egg sauce. Served on a bed of vegetables.
entrée 32.
mezze 16.
tapa 8.
Lamb Kefta
New Mexico-raised lamb meatballs cooked in a traditional sweet & spicy tomato sauce. Served over Israeli cous cous.
entrée 34.
mezze 17.
tapa 8.5.
Cassoulet
traditional French casserole of pork sausage, white beans and mirepoix, finished with chardonnay and dry vermouth. Served with French bread.
entrée 30.
mezze 15.
tapa 7.5.
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• Fresh-baked bread & butter available upon request |