HOT / CALIENTE
Seared Baby Calamari$12
Over roasted spicy potato with artisanal magic Jerez.
Sushi Tuna Brosquette$13
Over diced sweet plantain, sprinkled with ginger melaza glaze.
Hanger Cured Pork Tenderloin and Manchego$14
Served with Sunnyside quail, splashed black truffle infusion and over Latin tostoncito.
Farm Raised Chicken Turnovers$12
With yogurt, spinach, and cilantro foam.
Shrimp Sautéed in Roasted Garlic and White Wine$14
Sprinkled with guindilla peppers.
COLD / FRIO
Filled with artisanal manchego cheese, marinated green asparagus.
Cured Wild Salmon$15
In dill herbs filled with green lime yogurt, served with osetra caviar and organic toast.
Creamy Lobster Stew Soup$16
And green asparagus with favas and chantille foam on top.
Soup of the Day$14
Chef’s farm market selection daily.
Roasted Iberian Pork Osobuco$36
Over scalloped ovened potatoes and spinach served with green apple radish aujus.
Seared Iberian Pork Chop$32
Over roasted scallop potatoes and green apple with organic Lingonberry topping.
Calamari Ink Linguini$34
Sautéed with scallop, shrimp, and spinach in a lemongrass creamy Alfredo, sprinkled with pecorino and micro purple basil.
With porchine mushroom in a grey goose tomato vodka sauce, sprinkled with rayano parmesano, topped w/ organic spinach.
Seared Filet of Chilean Seabass$39
Over organic pumpkin quenelles, green asparagus, and broken granada pearls.
Filet of Salmon$34
Filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam.
In a roasted garlic and Verdejo wine, splashed with fava beans and mild smoked guindilla pepper.