DINNER MENU
HOT / CALIENTE
Grilled Baby Calamari
$15Over roasted potatoes with shallot vinaigrette.
Blue Peruvian Potato
$16Filled with shredded oxtail served with roasted pepper and chipotle aioli and
sour cream on top.
sour cream on top.
Tuna Tiradito
$18Encrusted in black sesame seeds, over diced sweet plantain, spinach & cherry tomatoes with ginger melaza glaze
Hanger Cured Pork Tenderloin and Manchego
$17Served with Sunnyside quail, splashed black truffle infusion and over Latin tostoncito.
Farm Raised Chicken Turnovers
$15With yogurt, spinach, and cilantro foam.
Shrimp Sautéed in Roasted Garlic and White Wine
$18Sprinkled with guindilla peppers.
COLD / FRIO
Roasted Artichoke
$15Filled with artisanal manchego cheese, marinated green asparagus.
Cured Wild Salmon
$18In dill herbs filled with green lime yogurt, served with osetra caviar and organic toast.
Creamy Lobster Stew Soup
$18And green asparagus with favas and chantille foam on top.
Soup of the Day
$18Chef’s farm market selection daily.
Roasted Iberian Pork Osobuco
$40Over scalloped ovened potatoes and mix vegetables spinach, served with green apple pico de gallo.
Seared Iberian Pork Chop
$40Over roasted sfingerling potatoes and green apple with organic lingonberry topping.
Calamari Ink Linguini
$36Sautéed with scallop, shrimp, and spinach in a lemongrass creamy Alfredo, sprinkled with pecorino and micro purple basil.
Lobster Raviolis
$35With porchine mushroom in a grey goose tomato vodka sauce, sprinkled with rayano parmesano, topped w/ organic spinach.
Seared Filet of Chilean Seabass
$44Over organic pumpkin quenelles, green asparagus, and broken granada pearls.
Filet of Salmon
$39Filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam.
Jumbo Shrimp Sautéed
$38In a roasted garlic and Verdejo wine, splashed with fava beans and mild smoked guindilla pepper.