Lunch

Lunch menu changes weekly. OCTOBER 14TH – OCTOBER 18TH

 

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FIRST COURSE

SOPA DE CALABAZA
Pumpkin soup, curry oil, cultured cream, toasted pepitas

Or
ENSALADA DE VEGETALES
Roasted vegetable salad, Harissa vinaigrette, arugula, toasted almonds, pomegranate seeds

MAIN COURSE

CACHETE DE CERDO
Braised pork cheek, pumpkin risotto, apple cider pork jus

Or
PAELLA DE PESCADO
Squid ink Bomba rice, calamari, monkfish, kaffir lime aioli,
cilantro, peanuts

DESSERT

PASTEL DE NARANJA
Orange cardamom corn meal cake, olive oil ice cream

 

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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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  • ATÚN

    Tuna salad, pickles, radish, watercress, mahon cheese 11

  • VEGETALES

    Avocado, alfalfa, guindilla peppers, harissa spiced zucchini 10

  • CARNE

    Roast beef, herb goat cheese, caramelized onion, olive pepper relish 15

  • JAMÓN

    Serrano ham, Pamplona chorizo, piquillo peppers, manchego cheese 14

Surcharge: An optional 3% service charge will be applied to all checks to support our efforts in improving the wages of our non-tipped employees. Please inform your server if you would like to have this charge removed. Thank you for your continued patronage.