Shevek & Co. Restaurant

Our chef has won accolades for his scratch soups over the years

Locally-grown organic mixed greens and tomatoes, cucumber, mushrooms and croutons with your choice of balsamic vinaigrette, cabrales blue cheese, herb green goddess dressing.

A light lunch of soup du jour and house salad.

Chilled tricolor tortellini and fresh basil pesto salad with local organic tomatoes on a bed of bed of mixed greens

Moroccan blackened chicken breast topped with harissa crème fraîche over apples spiced with provençal herbs

Grilled yellowfin tuna steak topped with roasted yellow bell pepper coulis and served on a bed of vegetables.

Hummus is a spread of chickpeas, tahini, garlic, olive oil and spices. Tabouleh is bulgur wheat, cucumbers, parsley and mint, fresh lemon juice, spices and olive oil. Served with locally-grown organic tomatoes, spicy extra-virgin olive oil and warmed whole wheat pita bread.

Savory traditional portuguese sausage is topped with our hearty dijon dill sauce. Served over apples spiced with provençal herbs.

Our quarter-pound lean reserve black angus sirloin burger topped with sauteed red onions and Shevek's cabrales blue cheese dressing served on a scratch stone-ground whole-wheat bun.

A quarter-pound of ground lean reserve black angus sirloin; ask your wait person about today's featured toppings and bread

Burger du jour, the cabrales blue cheese burger, or let chef shevek design a vegan burger just for you

Imported manchego sheep's-milk cheese, avocado, tomato and aioli dressing on our scratch stone-ground whole-wheat rosemary-roasted garlic bread. Grilled or not, your choice.

Imported black forest ham and imported gruyere cheese topped with dijonnaise dressing, lettuce and tomato on opur scratch stone-ground whole-wheat bun

Chicken with sweet bell peppers, red onion and grapes stuffed into whole wheat pita bread.

Applewood-smoked bacon

Portuguese chouriço, from a small artisanal producer in new hampshire, is lightly grilled

Add extra egg to your two eggs any style or your omelette du jour. each

Egg whites from our superb local eggs instead of whole eggs

Just fruit, pectin and cane sugar. No corn syrup; GMO free. Orange marmalade, strawberry, raspberry, blackberry, apricot.

100% vermont robust dark maple syrup from a growers' collective

Our scratch moroccan spiced red pepper paste

Locally grown organic greens with apple slices, pecans & imported greek goat- and sheep-milk feta cheese finished with an apple cider & honey vinaigrette

Dressed with a fresh lemon juice, extra virgin olive oil and fresh spearmint dressing. Served over organic greens

A light Lebanese salad of organic, local tomatoes, cucumber, scallions and toasted whole wheat pita finished with a fresh herb and lemon dressing. Served on a bed of organic greens.

All the seafood is from sustainable sources

Savor some of the world's best cheeses. Served with appropriate nuts, dried fruit, fresh fruit in season & our scratch stone-ground whole-wheat crostini

Layers of buffalo mozzarella, organic local tomato, fresh basil and a balsamic marinade. Served with our scratch stone-ground whole-wheat crostini.

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

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

Shevek's version of a classic. A light, spicy sauce of clams, white wine and herbs and spices. Served over linguine pasta

Baby shrimp in a light lemon herbed garlic butter and chardonnay sauce with artichoke hearts and fresh locally grown tomatoes over bow-tie pasta

Chicken breast is dry-rubbed in Spanish spices and then cooked in a classic chicken volute which is finished with cream and infused with saffron and herbs. All this is topped with sauteed bell peppers and served over tricolor israeli cous cous and quinoa.

Grilled slices of muscovy duck breast finished with a glaze of imported rose petal preserves, lavender and fresh mint served on a bed of vegetables

Chicken breast in a demiglaze of garlic, brandy and sherry. Served on a bed of vegetables.

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 organic greens

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

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

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.

Lightly sauteed calamari, roasted sweet bell peppers, roasted garlic & green chile topped with a scratch red chile provencal mayonnaise made with hard-boiled eggs. Served on a bed of organic greens.

A portuguese favorite of U10 shrimp in a savory sauce of garlic, fresh parsley, spices and sweet butter. Served with our scratch stone-ground whole-wheat baguette.

A shevek original of sashimi-grade, wild-caught ahi tuna steak thinly sliced and grilled with fresh fennel and finished with pernod. Served over braised mirepoix of celeriac, carrots and fennel

Sole poached in a mildly spicy sauce of Serrano ham, fresh parsley, marjoram and preserved lemon. Finished with flambeed brandy and served on a bed of vegetables.

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.

Reserve black angus tenderloin is grilled to perfection with our chef's twist on an 1800's wild mushroom and red wine glaze. Served with greek lemon-mint potatoes

Reserve black angus beef tenderloin tips coated with a spicy turkish rub, grilled with red onions and preserved lemons. Served on a bed of vegetables

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

Ground New Mexican Talus Wind Ranch heritage lamb is combined with sautéed onions and spices, then rolled in bulgur wheat. Served with a tahini/yogurt sauce over organic greens

Free-range goat ribs are slow-cooked in a spicy barbecue sauce of harissa, blood oranges and limes. Served over tricolor israeli cous cous and quinoa.

Savory traditional portuguese sausage is topped with our hearty dijon dill sauce. Served over apples spiced with provencal herbs

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

A peasant pizza from the french region of nice consisting of a traditional thick chickpea-flour crepe topped with a rustic tomato sauce.

Crepe of moroccan blackened chicken breast topped with harissa crème fraiche. Served on a bed of apples spiced with Provençal herbs

A quarter-pound of ground lean reserve black angus sirloin. Ask your wait person about today's featured toppings. Served with a side salad or soup

Each week our chef will be designing a different pizza with variable crusts and toppings. Ask your wait person about today's featured offering

Roasted in-season vegetables are marinated in a balsamic vinaigrette and served warm in whole wheat pitta bread

Locally grown organic greens with apple slices, pecans and imported Greek goat- and sheep-milk feta cheese finished with an apple cider & honey vinaigrette

Dressed with a fresh lemon juice, extra virgin olive oil and fresh spearmint dressing. Served over organic greens.

Savor some of the world's best cheeses. Served with appropriate nuts, dried fruit, fresh fruit in season and our scratch stone-ground whole-wheat crostini

Layers of buffalo mozzarella, organic local tomato, fresh basil and a balsamic marinade. Served with our scratch stone-ground whole-wheat crostini.

Artichoke hearts, roasted tomatoes, imported 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

A peasant pizza from the french region of nice consisting of a traditional thick chickpea-flour crêpe topped with a rustic tomato sauce.

Crepe of moroccan blackened chicken breast topped with harissa crème fraîche. Served on a bed of apples spiced with provençal herbs

A favorite of the ottoman empire, this is a dish of cold shredded chicken with fresh herbs. topped with a traditional walnut sauce and served on local organic greens

Shevek learned how to make hummus while living in the middle east. A spread of chickpeas, tahini, garlic, extra-virgin olive oil and spices. served with a side of spicy extra-virgin olive oil and warmed whole wheat pita bread.

Since we opened our doors, we've become known for the variety of pates our chef creates. All are served with our scratch stone-ground whole-wheat crostini