ask your server about today's vegan vegetable puree.
romaine hearts tossed with red onions, tomatoes, focaccia croutons and parmesan cheese in a lemon-caesar
fresh baby greens tossed with tomatoes, shaved red onions, pecorino cheese, balsamic vinaigrette and flatbread croutons.
Heirloom Beet Salad
wood roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and toasted marcona almonds.
english cucumbers, feta cheese, red onion and kalamata olives atop baby greens all tossed in light herb vinaigrette.
Tapa the World
Spanish-Inspired Small Dishes From Around the World
Bo Luc Lac
vietnamese shaking beef, with tender cubes of filet mignon, seared and sauteed in a savory vietnamese glaze.
Tacos Al Pastor
three authentic mexico city mini tacos with seasoned pork shoulder, housemade roasted tomato salsa and roasted pineapple.
Gambas Al Ajillo
black tiger prawns sauteed with garlic, sherry, smoked paprika, fresh parsley and olive oil.
Chiporones Al Ajillo
fresh monterey calamari sauteed with garlic, lemon, chile, cinnamon and olive oil.
lime marinated seasonal white fish and shrimp, with tomato, onion, cilantro, olive oil and diced avocado, atop toasted corn tortillas.
an eggplant, chickpea, onion, tomato, chard and garlic melange, slow baked in the wood oven.
fresh goat cheese baked in a clay dish over a mildly spicy tomato puree, topped with a pecan sesame seed crust.
Gibraltar Mezza Platter
tyrosalata, hummus, tzatziky, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flat bread.
Polenta Con Funghi
sauteed seasonal wild mushrooms with fresh thyme, garlic, tomato, and onion, served atop crispy polenta.
baked fresh black eyed peas in a savory melange of eggplant, onions, tomatoes, garlic, tumeric, curry leaf and roasted mustard seed, baked and served in an earthenware dish.
seasonal white fish, prawns, calamari, heritage pork shoulder and chicken, simmered in a saffron broth with spanish rice, sofregit, green beans red bell peppers, carrots, onions, and celery.
Fish & Chips
seasonal wite fish, dipped in a seasoned beer batter and deep fried, served with house made garlic or french fries, tartar sauce, malt vinegar and cocktail sauce.
Pipian De Puerco Estilo Fonda
slow braised pork shoulder with potatoes, onions, zucchini and butternut squash in a savory sauce of roasted mild chiles, tomatillos, peanuts, fresh herbs, pumpin an seasame seeds, served atop mexican rice.
a twist on a south african classic, ground beef seasoned with apples, bananas, golden raisins, spices, curry, tomatoes, onions and garlic, served atop coconut rice.
ground beef and lamb, shaved thin, served with red onions, tomatoes, olives, piquillo pepper and tzatziki spreads, flat bread, house salad and hummus.
Enchiladas Verdes O Rojas
heirloom ugalde family recipe, enchiladas of roasted chicken topped with a tomatillo and roasted sesame seed mole verde, or a tomato-chipotle sauce, queso fresco, crema fresca, chopped onions and cilantro, served with black beans and rice.
slow roasted rotisserie half chicken, rubbed with herbs of provence and served boneless atop organic local pastorino farms heirloom garlic mashed potatoes, finished with a wild mushroom jus and roasted seasonal vegetables.
Chile Relleno Del Sur
fresh poblano chile stuffed with queso blanco, egg battered and baked, served in a spiced tomato broth, topped with crema fresca, served with housemade tortilla chips, salsa rancehra, black beans and mexican rice.
housemade chickpea patty, fried in rice oil and served with red onions, tomatoes, olives, piquillo pepper and tzatziki spreads, flat bread, house salad and hummus.
Cypress, Vegan Optional$12.00
tubular pasta tossed with oregano, kalamata olives, capers, tomatoes, onions, roasted garlic and feta, topped with grated parmesan.
fresh summer vegetables in a yellow curry sauce with golden raisins,
Served Atop Basmati Rice$12.00
seasonal vegetables simmered in a smoky chermula broth with chickpeas onions, tomatoes and saffron, served atop couscous.
Chez Shea offers fresh organic food with flavors from around the world. Chef Jose Luis Ugalde has taken an opportunity to break out of the Mediterranean in his new venture, Chez Shea, and is creating comfort food influenced by dishes from around the globe. South Africa, India, Thailand, the Middle East, Ireland, Mexico and the United States are the countries represented on the current menus, and many more countries will make their appearance as the seasons change. We hope to see you soon!