Montaditos:

Salmon Mousse 3
salmon, preserved lemons and cream cheese
mousse on grilled baguette

Goat Cheese with Honey 3
goat cheese, honey and dried fruits & nuts on
grilled baguette

Al Pequino 3
spanish white anchovies and cucumber salsa on
grilled baguette

Manchego 3
three months cured manchego cheese marinated in
olive oil and aromatics, on grilled baguette

Soups:

Yellow Split Pea Soup 6
with ham stock and vegetables, finished with
tarragon

Oxtail Soup 8
with roasted vegetables and fresh herbs

Cream of Mushroom 5
with vegetable stock topped with peppery créme
fraiche and a roasted mushroom filled with
toasted crumbs

Salads:

Ensalada Mixta 6
mesculin mix with tomato, onion, cucumber,
olives, red bell pepper and carrot tossed in a
lemon vinaigrette

Garbanzo Salad 7
sautéed turkey bacon, red onion, garbanzo beans
and cherry tomatoes topped with hard boiled egg,
parmesan cheese and spinach

Warm Spinach Salad 9
baby spinach sautéed with choice of bacon, red
onion, apple and garlic topped with hard boiled
egg, dried cranberries and caramelized walnuts
with a cranberry vinaigrette

Asparagus Orange Salad 9
blanched asparagus with tomato, orange and
romaine tossed in a citrus vinaigrette

House Caesar Salad 8
grilled heart of romaine served with spanish
anchovies, croutons and caesar dressing

Ensaladilla Rusa 7
potato salad with assorted vegetables, hard boiled
egg, olives, capers and fresh herbs

EntrEes

Lamb Chops 15
grilled lamb chops with basil risotto, herb roasted
vegetables and balsamic reduction

Short Ribs 14
short ribs braised in red wine and vegetables,
served with au jus

Filet Mignon 15
tenderloin with mushroom and bleu cheese risotto
served with sautéed asparagus and red wine
reduction

Seafood

Salmon with Cilantro Salsa 13
seared parmesan crusted salmon served with
roasted potatoes, tomato confit, cilantro salsa
and fried capers

Paella 12
seafood and chorizo paella

Gambas al Ajillo 13
shrimps in spicy garlic sauce

Scallops 14
pan seared scallops with beurre blanc

Tilapia 13
pan seared tilapia with mushrooms and tomatoes
served on mashed potatoes

Seafood

Delicias 4
two bacon wrapped dates filled with caramelized
walnuts and bleu cheese

Empanadilla 4
choice of spinach and goat cheese or chicken and
manchego cheese

Eggplant Crujiente 5
crispy eggplant drizzled with honey

Champinones 5
mushrooms sautéed wtih white wine, herbs and
butter

Pan con Ajo y Tomate 6
grilled tomatoes on garlic bread

Lentejas 7
lentil dip with vegetables (and bacon, if preferred)
served with bread

Papas Bravas 6
spicy potatoes with saffron alioli

Tortitas de Arroz 7
rice cakes with dijon créme fraiche

Croquetas 7
potato croquettes with chicken served with tomato
alioli

Pollo al Ajillo 9
chicken breast sautéed with garlic and white wine

Albondigas 8
meatballs with mashed potatoes

Hummus (Mushrooms, Beef, Fava Beans) 8
served with choice of sautéed mushrooms, sautéed
fava beans or ground beef

Pimientos Rellenos 8
baby bell peppers stuffed with ground beef and
rice topped with cheese, served with romesco
sauce

Calamares Fritos 8
deep fried baby squid with sweet & sour and
tomato alioli sauces

Milanesa de Pollo 10
pan fried breaded chicken breast with a citrus
mesculin salad and mashed potatoes

Desserts

Leche Frita 8
“fried” milk custards with a blue-blackberry sauce
and fresh berries

Torrijas 7
“spanish” toast with chocolate sauce and cherry
compote

Banana Bread 8
with fresh and bruléed banana, chantilly, dulce
de leche and almond powder

Chocolate Cake 8
filled with créme anglaise served with chocolate
sauce and vanilla ice cream

Strawberry Napoleon 8
sandwich of fresh and macerated strawberries,
chantilly and crepe crisps

Helado de Vainilla 6
vanilla ice cream

Coffees and Teas

Regular 2.50
Americano 3
Espresso 3
Turkish 3
Cafe con Leche 3.50
Cappuccino 3.50
Assorted flavored teas 2.50

Dessert Wines

Graham’s Vintage Port, Portugal ‘07 8
Graham’s Tawny Port, Portugal (10 years) 8
Graham’s Six Grapes Port, Portugal 11
Graham’s Tawny Port, Portugal (20 years) 14
Warre’s Warrior Port, Portugal 12
Covey Run Ice Wine, Yakima Valley ‘06 10
Valdez Zinfandel, Dry Creek Valley ’05 12
Rideau Dessert Viognier, Solvang ’05 12

Cheese Plates

Choose your own cheese assortment and quality

One cheese 7
Two cheeses 13
Three cheeses 18
Four cheeses 22
Five cheeses 25

Addition of Jamon Serrano and 6
Finocchiona Salami

Soft

Brillat Savarin
very mild with a slight tanginess; triple cream
cow’s milk; pairs well with Champagne
(Chardonnay grape) and red wine St. Emilion
(Merlot, Cabernet-Franc grape)

Semi-soft

Bleu des Causses
creamy texture with full flavor; 3 to 6 weeks in
the natural caves of Gorges du Tarn of France;
pairs well with tanic red wine Cornas (Syrah
grape)

Caruchon “Papillion”
melts easily with a light, pleasant aroma;
artisanal French cheese made from pasteurized
pure sheep’s milk; awarded a Gold Medal in
Paris in 2006

Manchego
nutty, sweet and tangy with a firm texture; gold
medal artisanal Manchego made from raw milk
aged for several months; pairs well with
Tempranillo

Hard

Abrigo
farmhouse cheese aged for three to five months
made from gently pasteurized goat’s milk;
develops a rustic gray mold rind for which the
cheese is named Abrigo (translates to “coat”)

Beemster
toothsome but smooth texture; gently
pasteurized Gouda aged for 3 years; it is the
only Gouda to receive official appointment
to court by the King and Queen of the
Netherlands; pairs well with dry white wines
such as Pinot and Chardonnay, and Port and
most dessert wines

Rondin de Brebis
incredibly rich and soothing; a welcome
addition to the most famous ewe’s milk cheeses;
hailing from the famous plateaus of the Aveyron,
where red Laucaune sheep make the milk used
to create Roquefort, Rondin des Brebis is a
brined semi firm cheese aged in the style of
many cheese from the Pyrenees

Tomme de Chevre Aydius
rich flavor due to the high fat content of the
alpine goat’s milk, which results in a sumptuous
and savory cheese; the texture is pliable and
when tempered, the cheese weeps woundrous
oils, one of many results of mile high free range
grazing; this rare goat’s milk cheese is
produced in the Aspe Valley, high in the
Pyrenees, on the cusp of the Basque country