As a restaurant that sources many of our ingredients locally, our menu changes with the seasons and availability of items. Below is a selection of items that have appeared on our dinner menu lately.
ENSALADA DE LA CASA $7
Greens, tomato, cucumber, roasted shallot vinaigrette
ENSALADA DE PAPAYA VERDE $8
Shredded green papaya, nuoc cham, cherry tomato, cilantro, peanuts, fried shallots.
ENSALADA DE REMOLACHA $12
Roasted red beet puree, roasted golden beets, arugula, goat cheese crumbles, yogurt lemon, tarragon dressing, toasted almonds.
Local blackfin tuna tossed with sesame, soy & sriracha, cucumber, cilantro, scallions, soba noodles.
CHORIZO Y MANCHEGO $3
Grilled chorizo, manchego, toasted baguette, roasted red pepper, egg, green olive.
BOQUERONE Y MANCHEGO $3
Spanish anchovy, baguette, manchego, egg, roasted red peppers.
Local smashed green plantain
Flash-fried cauliflower, lemon, curry powder.
CHISTORRA AL VINO $8
Chistorra sausage, roasted red peppers, onions, fried egg, parsley.
Flash fried calamari, sweet thai chili.
Olive tapenade, garlic confit, feta, cucumber & onion salad, housemade pita.
Char-grilled octopus, rancho gordo heirloom beans, yogurt, lemon, salsa verde.
FRUTA DEL MAR $20
Seared sea scallop with mashed peas, grilled fresh fish with fruit salsa, tempura fried shrimp with pickled cucumbers.
White wine & sriracha steamed p.e.i. mussels, fresh herbs, lime, baguette.
Coconut curry rice, sweet plantains, vegetables of the day, fresh herbs and cashews. +add fresh fish of the day for $10.
Garam masala seared fish of the day, veggie fried rice with tempura zucchini, sriracha aioli, pineapple hoisin, fried wonton strips.
Piña-ginger marinated skirt steak, goat cheese mash, roasted baby zucchini & carrot, chimichuri.
Grilled coriander crusted-tamarind glazed pork tenderloin, local sweet potato (batata) mash, haricots vert, papaya salsa.
Lomo de cerdo con glaseado de tamarindo, batata majada, haricots vert, salsa de papaya.
Seared duck breast, honey soy ginger glaze, confit of potatoes & cherry tomatoes, sautéed bok choy.
Roasted rack of lamb with mustard herb breadcrumb crust, served with barely, mushrooms, leeks & kale, lamb jus & aged balsamic.