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Montaditos

 

Salmon Mousse 3
salmon, preserved lemons and cream cheese mousse inside cured salmon 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

Cream of Butternutsquash 6
with chicken stock and toasted butternutsquash seeds

Cream of Mushroom 5
with vegetable stock, peppery créme fraiche and herb croutons

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

Entrées

Lamb Chops 15
grilled lamb chops with mashed potatoes, 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

 

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)

Bûche de Chèvre
aged for two months, during which time it develops a hard, edible crust complete with a
bloomy white mold coating; sharp and tangy near the rind, and gets progressively richer and
creamier toward the center; a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux

Humboldt Fog
creamy, light and mildly acidic with a stronger flavor near the rind; aged goat’s milk cheese made by Cypress Grove Chevre of Arcata, CA in Humboldt County

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)

Ubriaco Gran Reserva
Italian cow’s milk cheese; aged for 12 months in crushed grape skins of Raboso wine; paste
is pale white with a sharp, fruity well balanced flavor

Mahon Gran Reserva
traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and oil; when a cheese is aged, the taste intensifies and becomes bolder and nuttier; this Mahon is aged in the caves of Menorca for at least a year; it maintains a slightly briny, sharp taste but now becomes hard and granular, on a par with parmesan; enjoy with a cold glass of beer, hazelnuts and dried fruit

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

Boschetto al Tartufo Bianchetto
sweet, savory, tender, mild, woodsy with white truffle shavings; Italian sheep and cow’s milk cheese aged for 4 months

Cantalet
firm and moist with mild but buttery flavor; one of the world’s oldest cheeses, this cow’s milk
cheese is produced in the Auvergne Valley of France

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

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 andwhen 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