thick and hearty with fresh cream and chile-dusted tortillas

silky bisque of roasted butternut squash with saffron-infused vegetable broth

tender baby lettuce and sherry-roasted apple vinaigrette

crisp romaine, creamy sugarcane dressing, manchego cheese, and garlic croutons

seared tofu

fiery chicken layered between caramelized plantains with crisp radicchio and red onion-orange marmalade

marinated and grilled with sweet-hot filipino glaze and served with jasmine rice

crisped squid tossed with lime zest and parsley, served with a sambal cocktail sauce

with sauteed greens, tarragon-cava cream sauce, and applewood smoked bacon

shrimp sauteed with honey-roasted garlic, red chiles and oloroso sherry

plump west coast shellfish sauteed with coconut milk, sambal chili paste and san miguel beer

tortilla, smoked tomato, spinach and cheese if ilaquilesi opped with a dark beer-sweet mustard glazed roasted chicken breast

fresh fillet with baby potatoes, piquillo peppers, olives, lemon zest, sweet sherry, and fresh herbs wrapped and baked in a paper "tamale"

succulent shrimp, scallops, and mussels in a savory broth of roasted tomatoes, saffron, honeyroasted garlic, red chiles and anise liquor

grilled all-natural south american beef with tarragon chimichurri, black beans, and caramelized plantains

stuffed with shrimp, bacon, coconut and pineapple with jasmine rice and peppery adobo glaze