Restaurant Menu

These are Spanish olives gently cooked with herbs, garlic, and citrus.

Crispy fried balls filled with shiitake mushrooms and Parmesan cheese, served with a creamy sun-dried tomato sauce.

Crispy fried yuca root tossed with truffle oil, cilantro sauce, and truffle seasoning.

These are savory pastries filled with baby spinach, sweet caramelized onions, salty feta cheese, and fresh herbs.

Crispy corn fritters are served with a sweet brown butter honey sauce, creamy goat cheese, peppery watercress, juicy cherry tomatoes, and a nutty sunflower seed pesto.

A refreshing salad featuring roasted honeynut squash, grilled green beans, mint, red currants, and caramelized onions tossed in a tangy sour orange vinaigrette.

Roasted heirloom beets are served with queso fresco, watercress, yogurt, and a tarragon-hazelnut pesto, garnished with gooseberries.

A savory casserole featuring roasted heirloom cauliflower, thyme, Manchego cheese, pistachios, and a hint of spicy smoked paprika.

Tender chickpeas and baby spinach are tossed with a smoky almond sauce and toasted breadcrumbs.

Crispy fried bites filled with savory Serrano ham, served with a black garlic dipping sauce.

Savory beef filling with a hint of sweetness and smoky aioli, baked in a pastry pocket.

A Cuban tamale filled with pork belly, served with basil salsa verde and grilled corn.

Sweet plantains wrapped in bacon, served with whipped feta, agave, jicama, snow peas, and baby kale.

A Jibarito is a sandwich made with fried plantain slices instead of bread, filled with slow-roasted pork, smoked ham, Gruyère cheese, and Dijon mustard.

Tender baby back ribs coated in a sweet guava glaze, served with pickled beets, a creamy pineapple purée, and crunchy roasted peanuts.

A thin-cut grilled steak served with a pineapple-herb sauce and a sweet pepper cream.

Grilled lamb chops served with a nutty romesco sauce and a fresh mint salsa verde, accompanied by peppery arugula.

Small bites featuring today's selection served on plantain shells.

Fresh raw fish marinated in citrus juice, typically lime, with onions and chili peppers.

Crispy fried cod bites served with a smoky red pepper sauce, a squeeze of lemon, and a fresh herb salad.

Sweet roasted peppers filled with flaky halibut, served with a rich brown butter carrot sauce and crunchy almond croutons.

Succulent grilled shrimp are tossed in a savory garlic butter sauce and served with grilled corn, crispy quinoa, and fresh cherry tomatoes.

Tender grilled octopus is served with creamy potato puree, asparagus, olives, and sweet cherry tomatoes, finished with fresh herbs.

Tender mussels are simmered in a savory sauce made with Spanish chorizo and finished with fresh scallions.

Sweet peppers filled with crab meat, served with kale, cucumber, gooseberries, yuzu, and a creamy avocado-yogurt sauce.

Tender slow-roasted pork is served with sweet caramelized onions, flavorful congri rice, ripe sweet plantains, and fresh watercress.

A generous portion of pan-roasted chicken served with saffron rice, sweet fried plantains, tender baby carrots, and a soft-boiled egg.

Today's fresh fish, prepared simply.

Shredded flank steak simmered in a tomato sauce with peppers, served with rice, black beans, and sweet plantains.

A hearty Cuban-inspired shredded mushroom dish served with rice, black beans, and sweet plantains.