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