DINNER MENU

Sunday to Wednesday 4 to 9 | Thursday to Saturday 4 to 10

ARTISANAL CHEESE BOARD 25

Local and Artisanal Market Cheese Made of Cow, Sheep and Goat Milk, Quince Pate, Grapes and Croutton

Individual Cheese Portion 9

MIXED BOARD 28

Your choice of Two Cheeses and Two Cold Cuts

Individual Charcuterie Portions

Jamon Serrano 14
Acron Chorizo 12
Salchichon Iberico 10

CHARCUTERIE BOARD 28

Three Spanish Cold Cuts served with Pa Amb Tomaquet and Caper Berries

ACEITUNAS 8

Artisanal Spanish Mixed Olives, Marinated in-house with Rosemary, Thyme, Garlic & Orange-Lemon Zest - Traditionally Served With a Glass of Vermut +6

PA AMB TOMÁQUET 13

Tomato, Oregano, Olive Oil on White Baguette - Add Boquerones +5

BRAVAS 13

Hand-Cut Potatoes, Salsa Brava, Smoked Paprika

PADRONES 14

Blistered Shishito Peppers, Maldon Salt

SMOKY SPROUTS 16

Crispy Brussels Sprouts, Chipotle Emulsion, Lime Juice, Sea Salt

COLIFLOR CON ALMENDRAS 15

Roasted Cauliflower, Parmesan, Thyme, Olive Oil, White Wine, Marcona Almonds

CROQUETTES 14

Mushroom or Serrano Ham Chimichurri Aioli, Chives Oil, Smoked Pimenton Oil

CAZUELA DE HONGOS 16

Market Wild Mushrooms Cooked on its Jus, Garlic Crouton

GARDEN MIL HOJAS 16

Layers of Grilled Zucchini, Yellow Squash & Piquillo Pepper Confit, Calamata Coulis, Romesco Sauce, Chives oil

CRISPY CHICKEN 24

Free Range Chicken Tenders, lightly Breaded, Sunchoke Apple Puree, Avo & Arugula

HAND-CUT FRENCH FRIES

Sea Salt & Pepper 10
Provenzal with Garlic & Parsley 12
Ella with Truffle Oil & Parmesan 15

BOQUERONES 13

Cured White Sardines, Garlic, Parsley, Spanish Paprika, Chives Olive Oil

MEJILLONES 18

Mussels & Chorizo in White Wine & Parsley Sauce, Garlic Crouton

SHRIMP “AJILLO” 20

Toasted Garlic, Smoked Paprika, Parsley, White Wine, Spanish Olive Oil

CHARRED CALAMARI & OCTOPUS 24

Red Onion, Cherry Tomato, Avocado Lemon, Spanish Olive Oil, Crouton

PULPO A LA GALLEGA 27

Galicia-Style Grilled Octopus, Spanish Paprika Infused Oil, Roasted Fingerling Potatoes, Kalamata Olives

ARROZ 35

Spanish Rice slowly cooked with Mussels & Clams, a la Plancha Head-on Prawns. Garlic, Olive Oil

AGAVE GLAZED SALMON 28

Mustard Seed-Ginger marinade, Morrocan-inspired Cous-Cous

CHORIZOS 17

Sauteed Spanish Chorizo, Rioja Wine, Marcona Almonds, Rosemary

ALBONDIGAS 19

Spiced Beef-Lamb Meatballs, simmered in Marinara Sauce, Garlic Crouton

EMPANADAS ARGENTINAS 18

Spiced Hand-Cut Grass-Fed Beef, Chimichurri, Argentine Style

KOFTE SLIDERS 19

Spiced-Rubbed Beef-Lamb, Caramelized Onion, Manchego, Chimichurri Mayo

SKIRT STEAK 37

Grass-Fed Beef, Romesco Sauce, Grilled Onion Confit, Crispy Onions

REMEDIES

CHICKEN SOUP FOR THE SOUL 9 | 15

Our “Healer” Chicken Soup Made with Bone Broth, Vegetables & Rice

SOPA DEL DÍA 9 | 15

Vegetarian Soup Of The Day

SHEPHERD SALAD 17

Heirloom Tomatoes, Cucumber, Red Onion, Kalamata Olives, Feta, Lemon Sumac Vinaigrette

ARUGULA 19

Arugula, Frisee, Shallots, Shaved Parmesan, Avocado, Roasted Almonds, Balsamic Vinaigrette

Add A Protein:

Chicken 8 | Shrimp 11 | Salmon 10

BURGER

Served with French Fries

THE MOAB Mother of all Burgers 25

100% Organic Grass-Fed Sirloin, Sumac, Grilled Red Onion, Cognac Sauteed Mushrooms, Beef Steak Tomato, Mozzarella, B&B Pickles, Chipotle Aioli

Please alert your server of any dietary restrictions or allergies.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

An automatic 20% gratuity charge will be added to parties of 6 or more.