|
| A latin revolution, with a kiss from the Mediterranean |
ENSALATA |
$4 |
| Spring Mix Salad, Candied Walnuts, Dried Apricots and Honey Mustard |
PATATAS BRAVAS |
$4 |
| Fried Potatoes, Aiolli and Spicy Brava Sauce |
EMPANADA |
$5 |
| Chicken Empanada |
ALBóNDIGAS |
$7 |
| In house made meatballs, Piquant Chorizo Tomato Sauce |
ESPARRAGOS CON ROMESCO |
$4 |
| Grilled Asparagus with Romesco Sauce |
ESPARRAGOS CON ROMESCO |
$4 |
| Grilled Asparagus with Romesco Sauce |
QUESO DE CABRA |
$8 |
| Baked Goat Cheese with Fresh Tomatos, Basil and Port Wine Reduction |
BANDARILLAS |
$8 |
| Marinated Chicken Skewers, Grilled with Cannellini Beans |
CHORIZO EN SIDRA |
$8 |
| Chorizo cooked in Apple Cider |
CERDO |
$10 |
| Marinated and Grilled Pork Tenderloin, Sauteed Spinach, Yellow Rice and Green Chili Cilantro Sauce |
BEEF SHORT RIBS |
$13 |
| Boneless Short Ribs, Braised with Port Wine and Fresh Herbs served with Cannellini Beans |
BISTEC |
$15 |
| Grilled Rib Eye, Honey Chipotle Glaze, Twice Baked Potato, Grilled Asparagus and Chimichurri Sauce |
SOLOMILLO |
$25 |
| Grilled Fillet a Mignon, Twice Baked Potato, with Grilled Asparagus and Blue Cheese Sauce |
CALAMARI FRITOS |
$8 |
| Crispy Fried Calamari, Aiolli |
SHRIMP AL AJILLO |
$9 |
| Sauteed Shrimp, Extra Virgin Olive Oil, Fresh Garlic and Crushed Red Pepper |
ZARZUELA
|
$13 |
| Shell Fish Opera of Clams, Shrimps, Scallops, and Calamari, cooked in a Tomato Sherry Wine Broth with Yellow Rice |
ALMEJAS CON CHORIZO |
$10 |
| Cazuela of Clams and Chorizo in an aromatic Garlician Ocean Broth, Served with Yellow Rice |
SHRIMP COSTA DEL SOL |
$9 |
| Pan Seared Shrimp, with Chorizo and Basil Marinara Sauce and Crushed Red Pepper |
SIDES |
|
GREEK SALAD
$4 - Small
$9 - Large
Yellow Rice - $2
White Rice - $2
Sauteed Spinach - $3.5 |
