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19 Cards in this Set
- Front
- Back
Spanish Olives |
Three types of olives (Jaen, Manzanilla and Gordal). Cured with citrus zest and chili flake. |
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Whipped Sheep‘s Cheese |
Whipped sheep‘s cheese topped with crushed pistachios, pimenton, and olive oil. Served with grilled bread. Allergens: Dairy/Gluten/Nuts |
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Ensalada Mixta |
Gem lettuce, sliced onion, kumato tomato, and olives dressed with cider vinegar and olive oil. |
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Potato Tortilla |
Olive oil poached potatoes, caramelized onions, and eggs cooked all together. Resembles a frittata. Served with chive sour cream on the side. Allergens: Dairy |
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Boquerones |
Five anchovy filets cured in olive oil and vinegar. Topped with slivered garlic and parsley. |
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Eggplant Caponata |
Eggplant, peppers and onions cooked with tomato, balsamic vinegar, honey, basil,and chili flake.
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Gambas al Ajillo |
Five tail on shrimp sautéed with garlic, thyme, sherry, butter and gundilla pepper. Allergens: Dairy |
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Chorizo + Sweet-Sour Figs |
Chorizo sausage with dried figs garlic, balsamic vinegar, and brown sugar. |
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Herbed Goat Cheese and Wild Mushrooms |
Oyster, Shitake, and cremini mushrooms cooked down with veal stock and balsamic vinegar. Topped with whipped goat cheese seasoned with rosemary and thyme Allergens: Dairy |
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Spinach-Chickpea Cazuela |
A casserole dish of whole chickpeas, spinach, thin sliced onions. Some chickpeas are roasted and mashed with garlic, cumin, nutmeg and chili flake. The mash is then folded into the dish to make it creamy and flavorful. |
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Crispy Calamari |
Calamari soaked in milk, then dredged in semolina and wondra flour before frying. Served with a chipotle aioli on the side. Allergens: Dairy/ Gluten |
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Calamari a la Plancha
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Calamari grilled on the plancha with garlic, olive oil and chili flake. *This dish is not usually on the menu, check with the chef before ordering* |
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Albondigas |
Traditional style meatballs made of pork, beef and veal served in a zesty tomato sauce. 5 per order. Allergens: Gluten |
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Beef Empanadas |
Ground beef seasoned with carrots, onions, celery,chipotle pepper, and tomato. All wrapped up in a homemade pastry shell served with a roasted red pepper sauce. 2 per order. Allergens: Dairy/Gluten *Some stores also offer chicken empandas* |
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Grilled Hanger Steak |
Thinly sliced hanger steak cooked medium-rare topped with black truffle vinaigrette. 4-5 oz. portion. |
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Fish with Salsa Verde |
3-4 oz. Of fish of the Chef’s choice topped with Salsa Verde. A traditional sauce of EVOO, Garlic, scallion, parsley and mint. |
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Grilled Lamb Chops |
Two T-bone lamb chops cooked medium-rare served with arugula dressed in lemon juice and romesco sauce. Allergens: Gluten/Nuts |
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Mussels al Diablo |
Fresh water Maine mussels cooked with white wine, garlic, tomatoes and chili flake. Topped with grilled bread. Allergens: Gluten |
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Fideos |
Toasted pasta noodles broken into small pieces cooked in a stock and a slightly spicy soffrito in a paella pan until crispy on the edges. Topped with seasonal ingredients of the chef’s choosing. |
