Sweet piquillo peppers filled with smoky Spanish chorizo, manchego cheese, and breadcrumbs.
Roasted until golden and finished with a drizzle of paprika oil.
Lightly battered and flash-fried artichoke hearts served with lemon aioli.
Crunchy on the outside with a tender, herbaceous center.
Marinated lamb grilled on skewers with cumin, coriander, and lemon zest.
Served with a dollop of cooling mint yogurt.
Shrimp sautéed in olive oil with sliced garlic, crushed red pepper, and a splash of white wine.
Finished with parsley and lemon.
Crispy baguette slices topped with tangy whipped goat cheese and housemade tomato jam.
A perfect balance of sweet and savory.
Beef and pork meatballs in a smoky-spicy tomato sauce.
Served with a touch of crème fraîche and fresh chives.
A vibrant medley of Spanish olives, orange zest, and lightly pickled fennel.
Tossed with chili flakes, crushed coriander seed, and a splash of sherry vinegar.
Bright, briny, and refreshing.
Tender octopus tentacles charred on the grill and served atop a bold almond and red pepper romesco.
Garnished with olive oil and microgreens.
Mixed greens tossed with shaved manchego, crushed marcona almonds, and a delicate truffle honey vinaigrette.
Finished with fresh pear slices and a pinch of sea salt.
Wild mushrooms sautéed in sherry and garlic, piled high on grilled country bread.
Drizzled with a fig balsamic reduction.
Crispy French fries tossed with roasted garlic and parsley.
Served with our creamy house bistro sauce — a tangy, garlicky fry dip made for double-dipping.
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