Salted cod fish, potato, onion, olives on mixed green salad.

Grilled citrus marinated chicken breast, matchstick fries, grilled bell peppers over mixed greens.

Arugula salad with orange, beets, red onions, olives and feta tossed in olive oil and sea salt.

Vegan. Mushrooms marinated with cumin, garlic, sherry vinegar and olive oil.

Gluten free. Spanish bruschetta with blue cheese and sauteed mushrooms finished with a drizzle of white truffle oil.

Vegan and gluten free. A moorish inspired tomato soup with cracked wheat.

Vegan. Mediterranean cured olives.

Spinach, basil, tomato, red onion, cucumber and olives tossed in olive oil and citrus, topped with feta cheese.

Vegan and gluten free. Spanish bruschetta with olive oil and tomato with cured ham upon request.

Gluten free. A white bean soup spiced with chorizo and swiss chard.

Gluten free. Classic Spanish onion soup with juniper berries and bay leaves finished with grated grana padano.

Spinach salad with green beans, carrots, beets, olives, potatoes, eggs and raw tuna, in a light vinaigrette.

Gluten free. Mixed greens in a light vinaigrette.

Gluten free. Assortment of cured Spanish sausage, cured ham and cheese from la mancha.

Traditional spanish egg, onion, potato and bell pepper torte served with aioli.

Beets accompanied with orange, red onions, olives and feta cheese, tossed in olive oil and citrus.

Vegan. A potato and leek soup seasoned with fennel seed, garnished with harissa.

Gluten free. Sushi grade tuna or wild king salmon dressed with olive oil, red onions, capers and a touch of harissa, served with toasts and arugula.

Gluten free. Pancetta, calamari, shrimp and mushroom stuffed calamari in a tangy tomato sauce.

Gluten free. Our house cured salmon, sliced thin and garnished with red onion, shaved hard boiled egg and capers.

Gluten free. Cured anchovies in garlic, olive oil and vinegar.

Gluten free. Octopus with potatoes, onions, roasted bell pepper and a light sprinkle of red chili flakes.

Shrimp in a garlic, white wine sauce.

Gluten free. Meatballs in a garlic, paprika, tomato sauce with garbanzo beans with an egg poached in the sauce as it cooks.

Beef short ribs rubbed in aioli's 5 spices in an orange mole sauce and served with saffron rice.

A skewer of moorish style marinated lamb grilled and finished in a sauce of red wine and peppers.

Vegan. Portobello mushrooms sauteed with sherry and garlic.

Squid in a spicy tomato sauce with fresh mint, cilantro and garlic.

A portobello mushroom in red wine vinegar, grilled then topped with feta cheese and olive oil.

Fresh tuna layered on sauteed spinach, tomato confit with a sherry and garlic sauce.

Gluten free. Mussels in a white wine, garlic tomatillo sauce thickened with herb seasoned bread and bacala.

Gluten free. Pastry triangles with choice of meat or cheese filling.

A dayboat scallop, pan-seared and served over white polenta with an orange-ginger glaze.

Pork spareribs in tomato confit with a garbanzo compote.

Roasted potatoes in a spicy tomato sauce with aioli.

Gluten free. Grilled chorizo served atop a bed of white beans and swiss chard.

Gluten free. Ravioli stuffed with herbs and cheese in a fresh shiitake mushroom, brown butter and sage sauce.

Shrimp marinated in cumin, olive oil and citrus over avocado, grilled and topped with salsa fresco.

Bites of salmon sauteed in mustard, copers and white wine.

Vegan. Seasonal grilled vegetable platter.

Lamb sausage grilled with a red wine tomato sauce.

Diced pork braised with raisins, pearl onions and bay leaves.

Chicken sauteed in white wine, garlic and paprika.

Vegan. Serves 2. Saffron rice with fresh seasonal vegetables.

Gluten free. Bucatini pasta in a classic tomato sauce with pancetta and grana padano.

Braised lamb shank in tomato confin served over spinach and white beans.

Lamb loin chops pan seared with white wine garlic and fresh herbs, served with roasted potatoes and sauteed spinach.

Serves 2. Saffron rice, shiitake and button mushrooms with grana padano.

Prime angus rib eye, grilled topped with a blue cheese, butter compote, finished with a red wine reduction served with potato gratin and sauteed spinach.

Vegan and gluten free. Bucatini pasta in a fresh tomato and basil sauce.

Pan seared rock of lamb served with saffron rice and sauteed vegetables.

Serves 2. A mixed grilled plate of chorizo, chicken breast and 2 lamb chops over vegetable caponata.

Braised rabbit in red wine, green olives, celery root and carrots served with white polenta and sauteed spinach.

Pounded chicken breast marinated in citrus then grilled, served with our house roasted potatoes.

Gluten free. 2 skewers of scallop, shrimp, tuna and fish grilled served with a salad of tomato, celery, arugula and leek.

Baked garlic chicken breast with piment d'espilette in a mushroom sweet sherry sauce with garbonzo puree.

Salmon, encrusted with almonds in fresh herb sauce served with potato gratin.

A pork chop pounded, breaded and pan fried served with potato gratin and sauteed swiss chard.

Gluten free. A spicy opera of seafood, including shrimp, calamari, mussels, bacala and salmon in a garlic tomato sauce and coca bread.

Gluten free. Pork with pineapple in coca bread served with salad topped with matchstick fries and aioli.

Gluten free. Roasted leg shank with eggplant puree, sweet garlic, tomato, confit in coca bread served with salad topped with matchstick fries and aioli.

Gluten free. Prime top sirloin with caramelized onions, mustard, mushrooms in coca bread served with salad topped with matchstick fries and aioli.

Chocolate truffles in a white chocolate soup.

Chocolate mousse and berries.

Creme caramel.

Vegan. A braised pear in a red wine reduction with cinnamon and clove topped with toasted almonds.

Almond cake with honey and orange flower water.

Orange flavored cooked cream topped with caramelized orange.