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Mother's Day Menu |
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Aperitivos |
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Ceviche Shrimp and bay scallops ceviche, diced tomatoes, mango, red onions, avocado, cilantro, citrus juice marinated |
$13.00 |
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Pulpo Grilled octopus terrine, potato confit, Spanish paprika olive oil |
$13.00 |
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Gambas con judiones Shrimp and judiones de la granja beans, garlic sauce |
$13.00 |
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Chorizo con lentejas Grilled chorizo sausage, green lentil salad, red wine reduction |
$12.00 |
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Pimientos del Piquillo Wood roasted piquillo peppers stuffed with shredded veal, garbanzo beans, diced potatoes, Rioja red wine sauce |
$12.00 |
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Nuestra charcuteria Selection of cured meats, sausages and cheese |
$12.00 |
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Porrusalda Leeks cream, salted codfish carpaccio |
$ 9.00 |
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Ensalada de temporada Mesclun, Boston lettuce salad, grapes, tomatoes, mozzarella, green apple, almonds; pistachio vinaigrette |
$10.00 |
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Guarniciones (side Dishes) |
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Patatas asadas Sliced roasted potatoes, grated Idiazabal cheese pie, piquillo pepper |
$ 7.00 |
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Esparragos Steamed asparagus, mesclun lettuce, mango, peppers vinaigrette |
$ 8.00 |
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Espinacas a la Catalana Spinach sautéed with pine nuts and raisins |
$ 7.00 |
| Platos | |
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Bacalao Home salted codfish confit; potatoes, cauliflower, baby arugula; pil-pil emulsion |
$26.00 |
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Salmón Grilled Atlantic salmon; potato confit, spinach, pistachio vinaigrette |
$25.00 |
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Atún Grilled yellowfin tuna, pisto manchego, fresh corn escabeche |
$26.00 |
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Escalivada Catalan grilled vegetable platter, truffle vinaigrette |
$23.00 |
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Pollo Roasted farm raised chicken breast; baked potato papillote stuffed with bacon, shiitake mushrooms, Cabrales blue cheese; walnuts aged sherry vinegar sauce |
$25.00 |
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Costilla Braised boneless short ribs; potato puree-smoked bacon Savoy cabbage roll, dried apricots; ginger infused dark beer-soy sauce |
$26.00 |
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Solomillo Broiled beef tenderloin, sautéed vegetables, smoked bacon, truffle infused potato cream; Port-red wine sauce |
$30.00 |
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Milanesa de Ternera Veal Milanese, fusilli pasta, tomato sauce |
$22.00 |
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Cochinillo Roasted suckling pig, potato confit, dry apricot puree, rosemary infused honey sauce |
$30.00 |
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Menu Designed by Chefs Luis Bollo and Manuel Romero |
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