Lunch

Lunch menu changes weekly. MARCH 16TH – MARCH 20TH

 

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FIRST COURSE

ESTOFADO DE VEGETALES
Vegetable stew, red quinoa, cannellini beans, crème fraîche, idiazabal cheese

Or
ENSALADA DE TOMATE
Tomato salad, serrano ham, feta cheese, cucumbers, orange supreme

MAIN COURSE

PANZA DE CERO
Grilled pork belly, creamy manchego polenta, brussels sprouts, calvados pork jus

Or
FIDEO
Noodles, mussels, chorizo nduja, confit garlic, herb aioli

DESSERT

PANNA COTTA
Coconut panna cotta, passion fruit fluid gel, pineapple sorbet, toasted coconut

 

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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.