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 $8
mixed greens, cherry tomato, sliced cucumber, balsamic vinaigrette
ENSALADA DE REMOLACHA $12
roasted beets orange slices beet puree mixed greens shaved raw beets carrots fennel goat cheese with citrus vinaigrette
KALE CAESAR $16
kale, house caesar dressing, manchego, egg, anchovy, baguette
CHORIZO Y MANCHEGO TAPA $3
grilled chorizo, manchego, toasted baguette, roasted red pepper, egg, green olive.
BOQUERON Y MANCHEGO TAPA $3
spanish anchovy, baguette, manchego, egg, pepperoncini
SERRANO TAPA $3
Spanish serrano ham & manchego cheese on toasted baguette with aged balsamic vinegar and extra virgin olive oil
fried chicken wings tossed in sambal, butter, garlic, shallots, scallions, fresh herbs
COLIFLOR FRITO $10
fried cauliflower florets & capers, cauliflower puree, zaataar, with lemon & parsley, créme fraîche
CAMARONES FRITOS $16
buttermilk fried shrimp with passionfruit remoulade.
Copa Cheese Burger $18
Double bacon swiss burger, steamed onions, pickles, fancy sauce, papas fritas
PEI fresh mussels steamed in a sambuca cream sauce with
fennel, leek, garlic, tomato & fresh herbs. Served with baguette.
PESCADO CON CURRY $24
grilled fish of the day, Indian style coconut curry braised vegetables served with steamed jasmine rice and fresh herbs
LANGOSTA CON CURRY $45
Butter poached lobster tail, Indian style coconut curry braised vegetables served with steamed jasmine rice and fresh herbs
STEAK & FRITES $34
cast iron seared angus beef NY strip chimichurri, compound butter, papas fritas tossed with demi glace manchego cheese truffle oil and parsley. Add a lobster tail $30
1/2 seared & roasted brined chicken served with goat cheese mash, green beans, buttery pan sauce, aged balsamic drizzle
pan seared duck breast, honey soy glaze, veggie fried rice omelette, soy braised greens
Fennel crusted grilled Iberico pork tenderloin, balsamic orange reduction, sweet potato hash with pork confit, cabbage, sage, finished with demi-glace & truffle oil