Devotay changes its menu according to the season, the market, or Chef Kurt’s whim, so to be sure we still have an item, stop in or call.  If you’re looking for an old favorite that’s not on the menu anymore, let us know – If the ingredients are available, we’ll make it for you anyway!

Pintxos

Pintxos (PEEN-chos) are small tapas, traditionally from the Basque country. They come in two types: Banderillas are small skewers, and Bocadillos are little open-faced sandwiches, like canapés.

Choose one or many, all the same or mix and match – at about two bites (and two bucks!) each they’re fun to share.

Banderillas—2

Grilled beef, olive, blue cheese

Marinated grilled crimini mushroom

Poached shrimp, cucumber

Idiazabel cheese, caramelized pearl onions

Chorizo, red pepper, crimini mushroom

Emu empanadas, mojo, balsamic reduction

Korean BBQ short rib

Bocadillos—2

Grilled shrimp, spicy piperrada

Artichoke, spinach spread

Sun dried tomato spread with asiago

Smoked salmon salad

Emu, orange saffron aioli, spinach

Tapas

Fresh field greens, James Nisly’s sprouts, balsamic vinaigrette—4.5

Almendras - Spiced almonds (Great with a flight of sherries)—4

Tortilla española – Traditional Spanish tortilla, potatoes, onions, aïoli—6

Ensalada de pollo – Chicken salad, pears, toasted hazelnuts—7

Smoked salmon, pickled shallot, créme frâiche, capers, cucumber slices—9.5

Artichoke salad – red peppers, capers, crimini mushrooms, bleu cheese, Nisly’s sprouts—7.5

Assorted local & imported Cheeses, almonds, olives—8.5

Simone‘s wood oven fougasse with roasted garlic oil—8.5

Sourdough bread, roasted garlic oil—4.5

Grilled zucchini or asparagus, aïoli—7.5

Albondigas – Jordan Creek bison meatballs, tomato-pepper sauce—7.5

Sherry-glazed chorizo sausage, capers, herbs—8

Patatas bravas - Roasted red potatoes, spicy tomato sauce, aïoli—6.5

Dátiles - Bacon-wrapped dates, pimentón BBQ sauce—7

Baked Northern Prairie chevre, house marinara, grilled sourdough —8.5

Aceitunas – Assorted grilled olives—7

Mejillones – Sautéed fresh mussels, white wine, smoky tomato, garlic, herbs—9.5

Sandwiches & Salads

All Sandwiches are served with choice of fresh field greens or soup

Soup of the day alone: cup—3.5   bowl—5

Grilled Highland Vista chorizo sausage or zucchini sandwich, mozzarella, aïoli, roasted sweet peppers, sourdough—10

Jordan Creek bison meatball sandwich, roasted pepper-tomato sauce, asiago, sourdough —9.5

Smoked wild Scottish salmon, house-made focaccia, cucumber, sun dried tomatoes, caper aïoli—10

Devotay chicken salad, hazelnuts, pears, on toasted croissant or on fresh field greens—10

Nisly’s sprout salad, capers, caramelized pearl onions, dried cherries, spiced almonds,

quinoa, sesame—11

Fresh field green salad, roasted sweet bell peppers, capers, cucumber, hazelnuts, kalamatas, blue cheese—10, add grilled shrimp—14.5

Main Courses

All main courses served with choice of fresh field greens or soup

Devotay paella — Traditional rice casserole of Spain—saffron, chicken, chorizo, shellfish

for 1 person – 25; for 2 people – 42

Vegetable paella — Traditional rice casserole of Spain—saffron, mushrooms, olives, seasonal vegetables—for 1 person – 19; for 2 people – 35

Stuffed Acorn squash, sundried tomatoes, Quinoa, chives, tahini

Spinach salad—15

Ask your server about the seasonal side dishes to choose with these entrees:

Marinated Pavelka’s Point Lamb chops, Port Butter —22

Grass Run Farms pork loin, almond encrusted, spicy piperrada —19

Roasted Giannini Farms Pheasant —1/2 bird, chimichurri —32

Local, pastured, grass-fed & Finished Beef of the day— Market Price

Fish of the day – from sustainable fisheries—Market Price

Executive Chef Kevin Butler     Chef de Cuisine Dan Knowles