Las Tapas

a slow cooked soup of smoked ham, garbanzos, chorizo, potato and collard greens cooked in beef and pork broth.

a hearty stew of chicken, beef and pork cooked with yucca, plantain and squash.

frisee (chickory), fresh fennel goat cheese, ruby grapefruit and dates dressed with a garlic and almond dressing.

crisp romaine hearts, vineripe tomatoes and blue cheese confit dressed with an aged balsamic and confit oil.

hearts of palm and avocado tossed with black olives. confetti tomato in spanish extra virgin olive oil jerez and citrus juice.

tender octopus and yukon potatoes finished with garlic spanish extra virgin olive oil and smoked paprika.

delicious shrimp sauteed in olive oil and garlic served over country bread.

prince edward island mussels flavored with fresh garlic, shallots, roasted pepper, basil and cilantro steamed with cava.

earthy mushrooms sauteed with spanish bacon.

green asparagus poached egg finished with fresh chive and tarragon, fresh black pepper and extra virgin olive oil.

oven baked omelet layered with potatoes cooked with eggs, herbs, coriander and paprika.

three tender pork belly braised with herbs and spices fried to a crisp texture served over a savory garbanzo ragout.

five lamb meatballs flavored with spanish olives and toasted pine nuts stuffed with quail egg served with homemade tomato sauce and queso fresco.

top quality seared tuna served with a petite salad of fresh basil breakfast radish and toasted cancha corn accompanied with a sweet potato puree.

poached eggs, seasoned with piment d'espelette layered over a rich flavorful, hollandaise and topped with crispy serrano ham chips.

fresh cassava cooked in herbal broth of thyme, oregano, bay leaf, coriander, fennel and black peppercorn then fried to a crisp and topped with brava sauce.

a flavorful blend of seafood, calamari, mussels, shrimp, clams, peppers onions and peas stewed with seafood and saffran broth.

yellow rice, spanish olives, cilantro, chorizo and red peppers is oven baked with herb marinated chicken.

grilled to desired temperature and served with crisp hand cut fries and mix green accompanied with caribbean style bearnaise.

oven roasted herb marinated chicken over a ragout of potato and wild mushroom served with an aromatic chicken broth.

almond crusted fresh water trout over braised fennel served with a fresh tomato sauce.

12 oz. ribeye grilled and finished in the oven served with yucca brava and mixed greens accompanied with herb butter.

simply grilled lamb chips dusted with rosemary layed over canellini beans.

seared chicken breast stuffed with chorizo over sauteed spinach and crispy potatoes finished with a thyme and black olive sauce.

pan seared in a cast iron pan with chick peas and roasted tomato accompanying.

pan seared seabass served over white asparagus dusted with smoke arenque and confetti tomato finished with warm tomato vinaigrette.

thin crispy tarot root chips with anchovy and olive salt.

fresh cut classic fries served with jerez and tomato ketchup.

hand cut cassava fries with a crisp outside and creamy interior served with our caribbean mayonnaise.

tasty plantain strips accompanied by citrus aioli.

homemade churros dusted with cinnamon sugar drizzled with dulce de leche served with a spiced warm chocolate dipping sauce.

unripe cheese and marcona almond and fresh orange drizzled with honey.