Lunch

Lunch menu changes weekly. March 18th – March 22nd

 

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FIRST COURSE

ENSALADA
Kale salad, quinoa, raspberries, blue cheese, tomato, walnut vinaigrette
Or
CALAMARES
Calamari, crispy leeks, squid ink mascarpone, harissa aioli

MAIN COURSE

PESCADO AL SARTEN
Seared branzino, salsa verde, cauliflower, fennel salad
Or
PAELLA DE CACHETE
Beef cheek, fideuà noodles, piquillo peppers, tomato, kalamata olive aioli

DESSERT

PANNA COTTA
Strawberry panna cotta, balsamic

 
 

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  • SOPA DE PATATA 13

    Potato and leek soup, house smoked salmon, truffles, crispy leeks  

  • ENSALADA DE CARNE 19

    Balsamic marinated flank steak salad, golden beets, butter lettuce, hearts of palm, asparagus

  • ENSALADA DE REPOLLO 14

    Cabbage, kale, Asian pears, caramelized honey sherry vinaigrette, marcona almonds  

    add grilled chicken paillard $4, shrimp $6, salmon $11, or marinated flank steak $11

  • SALMON A LA PARRILLA 24

    Grilled Scottish salmon, roasted tomato vinaigrette, grilled zucchini, baby tomatoes, herb oil

  • HAMBURGUESA DE CORDERO 18

    Grilled lamb burger, harissa aioli, feta cheese, oven roasted tomato, sumac, red onion, brioche

  • HAMBURGUESA DE VACA 16

    Grilled beef burger, crispy chorizo, smoked paprika aioli, overnight tomatoes, brioche

 
 

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  • TORTILLA 13

    Spanish omelet, potatoes, tomato, garlic aioli

  • CHORIZO

    Grilled chorizo, pickled vegetables, manchego, saffron aioli 14

  • ANCHOAS

    Anchovies, mozzarella, confit piquillo, red pepper jam, green olives 15

  • CALAMARES

    Crispy calamari, squid ink bun, garlic aioli, red mojo 15

  • JAMÓN

    Serrano ham, chorizo, pepper relish, manchego 14

Surcharge: In response to the substantial increase in restaurant operational costs in California, in lieu of raising our prices, an optional 3% surcharge will be applied to allchecks. Please inform your server if you would like to have this charge removed. Thank you for your continued patronage.