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.
Salsa & Tortilla Chips (GF)4.00
Queso & Tortilla Chips (GF)4.00
Salsa de Aguacate & Tortilla Chips (GF)8.25
Trio (pick three)10.00
Choice of red chile pork or green chile vegetarian.
Southwest Grilled Shrimp (GF)9.00
Seven shrimp skewered, grilled & marinated, served with cocktail dipping sauce.
Veggie Quesadilla (V)8.25
Flour Tortilla, cheese, green onion, tomato, carrots, green chile & pico de gallo.
Flour tortilla, chicken, cheese, green chile, green onion & pico de gallo.
Calabacitas (GV) (V)4.00
Zucchini, yellow squash, corn, red onion & green chile.
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 Salmon1/2 3.00 whole 5.00
Flat Iron Steak1/2 4.00 whole 6.00
Sliced Avocadoslices 2.50
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
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!
Keeping with The Shed's tradition, all entrees are served with garlic bread.
4. Enchiladas (GF) (V)11.25
Two 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)12.25
Rolled enchiladas served with beans and posole*
6. Tacos (GF)13.25
Two 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)14.25
Two tacos served with beans and posole*.
8. Blue Corn Burritos (GF) (V)12.25
Two blue corn tortillas rolled with pinto beans, cheddar cheese & onion, covered with red chile.
10. Enchilada and Taco Plate (GF)13.25
Served with pinto beans & posole* & garnished with lettuce and tomato.
11. Enchilada and Taco (GF)12.25
Garnished with lettuce & tomato.
Spinach Enchiladas (GF) (V)14.25
Enchiladas layered with spinach sautéed with onion, cheddar cheese & covered with red chile & served with pinto beans.
Tamale Plate (GF)13.50
Choose 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)25.00
10 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)18.00
Fourteen shrimp grilled with Southwest marinade, served with our Spanish rice, calabacitas and cocktail dipping sauce.
2 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)15.25
Pieces 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)15.25
Marinated, charbroiled chicken breast, served with green chile, blue corn, cheese & onion enchilada & Spanish rice.
Chicken Enchilada Plate (GF)14.25
Two blue corn tortillas rolled with chicken, cheese & onion, covered with red or green chile. Served with pinto beans & posole*.
Green Chile Burrito (V)13.25
Pinto beans, white cheddar cheese & onion, rolled in a large flour tortilla, covered with our roasted green chile.
Huevos Rancheros and "Light Huevos" (GF)13.25
Two 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)12.50
Roasted 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