Bistro Latino

Fried calamari served with smoked tomato sauce.

Blue crab croquettes with whole grain mustard aioli.

Traditionally marinated white anchovy filets served with freshly grated cheese and toast points.

Salmon tartar with capers, shallots and grain mustard served in a citrus vinaigrette.

Baby shrimp, arugula, aged Manchego cheese, tomato, garlic and olive oil.

Assorted mixed platter: choice of any three meats or cheeses.

Spanish omelet with potato and onion.

Lamb meatballs with a traditional Romesco sauce with whipped ricotta cheese.

Seared yellow fin tuna served over fingerling potatoes and saffron aioli.

Wild mushrooms, quinoa, arugula and Manchego served in a chocolate-balsamic glaze.

Skirt steak served with valderon blue cheese and truffled honey.

Beet salad, goat cheese, Serrano ham, arugula, toasted almonds. Recommended with blood orange vinaigrette.

Chopped salad, romaine lettuce, tomato, cucumber, avocado, tetilla cheese, hearts of palm and roasted peanuts tossed with salsa verde.

Cobb salad with mesculin greens, avocado, tomato, jamon Serrano, aged Manchego cheese and hard-boiled egg. Recommended with shallot vinaigrette.

Spanish Caesar salad, romaine lettuce, fried Manchego, garlic toast, white anchovies. Recommended with creamy garlic dressing.

Bistro burger, sesame seed bun, melted Manchego, lettuce, grilled tomato, chipotle mayo and hand-cut fries on the side.

Grilled marinated skirt steak sandwich, caramelized onions, Spanish blue cheese and hand-cut fries.

Ciabatta bread, Serrano ham, salchichon, Manchego cheese, sun-dried tomato, arugula and hand-cut fries.

Cuban sandwich, Serrano ham, pork tenderloin, Manchego cheese, pickles, Dijon mustard, garlic-chili mayo and hand cut fries.

Grilled chicken sandwich, seven-grain bread, arugula, avocado, grilled onions, tomato, cheddar cheese and hand-cut fries.

Shrimp blt, seven-grain bread, garlic-chili aioli, served with marinated tomatoes and pickled onions.

Smoked salmon, white anchovies, goat cheese, sliced apples and black olives on a toasted baguette. Served with marinated tomatoes and pickled onions.

Grilled vegetable sandwich, seven-grain bread, asparagus, carrots, zucchini, mushrooms, arugula and truffle oil. Served with marinated tomatoes and pickled onions.

Shrimp, clams, mussels, scallops and chorizo with saffron rice and Spanish sofrito.

Herb roasted organic half chicken with roasted vegetables and spiced almond-albarino sauce.

Carmelized salmon over local wild mushrooms and asparagus hash with pear carrot sauce.

Seasonal vegetables and quinoa topped with toasted pine nuts.

Grilled skirt steak topped with a fried egg and served with fingerling potatoes.

Roasted potatoes with brava sauce.

Sauteed spinach with chickpeas, raisins, pine nuts and roasted garlic.

Served with chocolate and vanilla dipping sauces.

Tres leches cake with caramel sauce.