Appetizers

Frites

Topped with Truffle Oil and served with Garlic Aioli 8.

Crispy Brussel Sprouts

Tossed with Crispy Pancetta and Thyme and topped with Balsamic Reduction 10.

Grilled Octopus

Served with a Chimichurri of Spanish Chorizo, Roasted Yukon Gold Potatoes, Spanish Olives and Capers and a Citrus Aioli 18.

Shrimp Cocktail

Large Shrimp Served with House Made Cocktail Sauce and Fresh Citrus 11.

Goat Cheese Croquettes

Panko Crusted Goat Cheese Balls topped with a Drizzle of Mango and Fresno Chili Marmalade, Roasted Pistachio and Paprika Seasoning 12.

Burrata Caprese

Stracciatella and Ricotta Burrata, Local Heirloom Tomatoes and Basil topped with Balsamic Reduction and Olive Oil 15.

Wild Mushroom Arancini

Fried Risotto Rice Balls with Sautéed Wilde Mushrooms and Fontina Cheese, topped with House Made Tomato Sauce 12.

Cheese Plate

Three Local and Artisanal Cheeses, Honey,  Smoked Almonds, Seasonal Fruit, Berry Jam, Rosemary Crackers 16.

Charcuterie Platter

Iberico Ham, Spanish Chorizo, Soppresatta Salami, Cornichons, Olives, Smoked Almonds, Rosemary Crackers 16.

Smoked Salmon Rilletes

A blend of Fresh Atlantic and Smoked Atlantic Salmon with Shallots, Capers, and Lemon, topped with Avocado Crème Fraiche and served with Crostini 16.