Dinner at The Shed
Polly and Thornton Carswell opened The Shed in 1953 on Burro Alley. They moved the restaurant to its current location, Prince Patio, in 1960. The tradition continues with their son and his wife (Courtney and Linnea) and now their children (Josh &Sarah). The Shed's chile comes directly from the farm to guarantee freshness.
Starters
Salsa & Tortilla Chips (GF)
4.00Queso & Tortilla Chips (GF)
4.00Salsa de Aguacate & Tortilla Chips (GF)
8.25Trio (pick three)
10.00Tamale (GF)
5.00Choice of red chile pork or green chile vegetarian.
Southwest Grilled Shrimp (GF)
9.00Seven shrimp skewered, grilled & marinated, served with cocktail dipping sauce.
Veggie Quesadilla (V)
8.25Flour Tortilla, cheese, green onion, tomato, carrots, green chile & pico de gallo.
Chicken Quesadilla
8.50Flour tortilla, chicken, cheese, green chile, green onion & pico de gallo.
Calabacitas (GV) (V)
4.00Zucchini, yellow squash, corn, red onion & green chile.
Salad
Small 6.75 / Large 8.75
Bleu Cheese and Walnut Salad (V)
Fresh mixed greens, roasted walnuts, bleu cheese kalamata olives, tomato & balsamic vinaigrette.
Shed Caesar #14 (V)
Romaine, parmesan cheese, house croutons, tomato & Shed Caesar dressing.
Mixed Green Salad (GF) (V)
Mixed greens, carrots, marinated green beans, cucumber, bell pepper, sunflower seeds & tomato. Choice of house vinaigrette, balsamic vinaigrette, Italian or Ranch.
Kale Salad with Pine Nuts & Feta (GF) (V)
Tenderized kale, roasted pine nuts, feta cheese, tomato & lemon & olive oil.
Add to any salad for an additional cost:
Marinated, Grilled Chicken Breast OR
Wild-Caught Salmon
1/2 3.00 whole 5.00Flat Iron Steak
1/2 4.00 whole 6.00Sliced Avocado
slices 2.50Soup
cup 5.00 bowl 8.00
Shed Corn Chowder (GF)
Chicken, green chile, carrots, milk & spices, topped with blue corn tortilla strips & parsley
Fresh Mushroom Soup (GF)
Light cream, chicken broth with fresh, pureed Crimini mushrooms & a sprinkle of parsley.
Green Chile Stew
A stew made with spicy, roasted green chiles, potato & lean pieces of tender pork.
Gazpacho (GF) (V)
A delicious cold soup made with Tomatoes, Cucumbers, Bell Peppers, Onion
*Posole (GF)
a pueblo stew of Nixtamal corn, lean pork, coarse red chile, garlic & oregano
Vegetarian Posole (GF) (V)
Nixtamal corn, roasted butternut squash, green chile, garlic, onion & oregano.
Cold Raspberry Soup (GF) (V)
Raspberries, Sour Cream, Rosé, Lime.
(GF) Gluten Free. (V) Vegetarian. *For those unaccustomed to eating chile, ours is spicy!
Dinner Entrees
Keeping with The Shed's tradition, all entrees are served with garlic bread.
4. Enchiladas (GF) (V)
11.25Two blue corn tortillas layered with cheddar cheese, onion, covered with red chile. Garnished with lettuce & tomato.
**Add egg 1.00 each
5. Enchilada Plate (GF)
12.25Rolled enchiladas served with beans and posole*
6. Tacos (GF)
13.25Two soft blue corn tortillas with ground beef, chicken or turkey sausage, cheddar cheese, lettuce, tomato, onion. Choice of red or green chile.
7. Taco Plate (GF)
14.25Two tacos served with beans and posole*.
8. Blue Corn Burritos (GF) (V)
12.25Two blue corn tortillas rolled with pinto beans, cheddar cheese & onion, covered with red chile.
10. Enchilada and Taco Plate (GF)
13.25Served with pinto beans & posole* & garnished with lettuce and tomato.
11. Enchilada and Taco (GF)
12.25Garnished with lettuce & tomato.
Spinach Enchiladas (GF) (V)
14.25Enchiladas layered with spinach sautéed with onion, cheddar cheese & covered with red chile & served with pinto beans.
Tamale Plate (GF)
13.50Choose from red chile pork or green chile veggie. Served with pinto beans and Spanish rice, a side of red or green chile & garnished with lettuce and tomato.
Charbroiled Steak and Enchilada (GF)
25.0010 oz. of Ribeye or NY Strip cooked to your liking & a red chile, blue corn, cheese & onion enchilada. Served with pinto beans.
Southwest Grilled Shrimp Entree (GF)
18.00Fourteen shrimp grilled with Southwest marinade, served with our Spanish rice, calabacitas and cocktail dipping sauce.
Fish Tacos
15.752 flour tortillas filled with sautéed fish of the day, avocado, cabbage, tropical pico de gallo (pineapple, tomato, onion, jalapeño, cilantro & lime) and Spanish rice.
Pollo Adobo (GF)
15.25Pieces of chicken slow-roasted in a marinade of Shed red chile, garlic & oregano. Served with a rolled, blue corn, cheddar cheese & onion enchilada, covered with red chile & pinto beans.
Grilled Chicken Breast and Enchilada (GF)
15.25Marinated, charbroiled chicken breast, served with green chile, blue corn, cheese & onion enchilada & Spanish rice.
Chicken Enchilada Plate (GF)
14.25Two blue corn tortillas rolled with chicken, cheese & onion, covered with red or green chile. Served with pinto beans & posole*.
Green Chile Burrito (V)
13.25Pinto beans, white cheddar cheese & onion, rolled in a large flour tortilla, covered with our roasted green chile.
Huevos Rancheros and "Light Huevos" (GF)
13.25Two eggs on two blue corn tortillas, cheddar cheese, red or green chile, pinto beans & lettuce. “"ight Huevos”"as above except we use egg whites & eliminate the cheese.
Poblano Plate (GF) (V)
12.50Roasted Poblano stuffed with Muenster cheese on tomato sauce with sautéed onions. Served with pinto beans & Spanish rice & garnished with lettuce and tomato.
(GF) Gluten Free. (V) Vegetarian. Most entrees may be served vegetarian style.
For adult guests sharing a meal, we add 1.50 for an extra plate
We accept Visa, MasterCard, American Express, Discover & Diner's Club
For those unaccustomed to eating chile, ours is spicy!
*Posole is Nixtamal corn (hominy-like) stewed with lean pork, garlic, coarse red chile and oregano (GF)
Before you order, please discuss separate checks or separate payments with your server
Provided you enjoyed our service, a 20% gratuity is added to parties of 5 or more
*Add chicken, ground beef, turkey suasage, or spinach 1.00 each enchilada or burrito; 2.00 for Green Chile Burrito
Avocado slices 2.50 / **Egg 1.00 each
We serve local beef from Native Beef
**Consuming raw or undercooked meat or eggs may increase one's risk of foodborne illness