Salads:
Farmer’s Market Greens with Dates, Spanish Valdeon, Marcona Almonds and Sherry Shallot Vinaigrette (gf)
Baby Spinach, Chia Seeds, Pepitas, Celery, Persian Cucumber, Fennel, Olives with Avocado Green Goddess Dressing (gf/df w/o dressing)
Wild Arugula, Roasted Butternut Squash, Pomegranate Seeds, Sliced Persimmons, Pomegranate Vinaigrette (gf/df)
Soups:
Sopa De Ajo (Garlic Soup with Bread and Poached Egg) (df)
White Bean, Pancetta, Power Green Soup (gf/df)
Vegetarian Cabbage Soup (gf/df)
Sides:
Stewed Lentils with Saffron and Heirloom Carrots (gf/df)
Heirloom Wild Rice with Roasted Wild Mushrooms and Thyme Oil (gf/df)
Patatas Bravas with Pimentón Sauce (gf/df)
Manchego Croquetas with Membrillo Sauce
Grilled Broccolini with Lemon Zest (gf/df)
Roasted Fall Vegetables with Gremolata (gf/df)
Padron Peppers “a la plancha” with Extra Virgin Olive Oil and Maldon Salt (gf/df)
Mains:
Shellfish Paella with Mussels, Clams, Shrimp, Calamari, Garlic Ailioli (gf/df)
Fig Leaf Roasted Ling Cod with Housemade Fig Jam (gf/df)
Smoked Paprika Roasted Cornish Game Hens with Pepperonata (gf/df)
Chicken Catalan – Chicken Braised with Dried Plums, Pine Nuts, Onions and Tomatoes (gf/df)
Wild Mushroom and Bleu Cheese Stuffed Flank Steak with Red Wine Reduction Sauce
Red Wine Braised Oxtails with Orange Rosemary Gremolata (df)
Spanish Chorizo and Potato Empanadas with Chimichurri Sauce
Vegetarian Paella with Garlic Ailioli (gf/df)
Tortilla Espagnole with Hazelnut Romesco Sauce (gf/df w/o sauce)
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