| |
| Appetizers |
| |
| Zucchini
Cake with Tomato Coulis and Alioli |
$
7.50 |
| Homemade
Chorizo Sausage on a Vanilla Scented
Sweet Potato Puree |
7.25 |
|
Shrimp Cocktail with Gazpacho-Horseradish
Sauce (for two) |
18.50 |
| Monkfish
Medallions with Tomato Confit, Marjoram
and Eggplant Puree |
8.50 |
|
"The Grenade" Potato mousse,
Shrimp and Cod wrapped in Rice paper,
Black Ink Sauce |
7.50 |
| "The
Bomb" Potato croquette stuffed
with Beef ragout, Poblano pepper sauce
and Alioli |
6.50 |
|
Civet of Rabbit with Petit Gris Snails,
Stewed in Ribera del Duero Red Wine
|
7.50 |
| Lamb Chop
Wrapped in Caul with Eggplant Puree
and Piquillo Fumet |
9.50 |
|
Baby Cuttlefish Stuffed with Chorizo
|
7.50 |
| Chicken
and Ham Croquettes with Fried Parsley
and Alioli |
5.50 |
|
Iberian Serrano Ham with Green Olives
|
7.50 |
| Scallop
Purses with Fresh oyster, Petit Salad
of Brussels Sprouts |
9.50 |
|
Brandade of Cod with Rosemary |
7.50 |
| Avocado
Salad with Lime Vinaigrette, Quail egg,
and Foie Gras< |
8.50 |
|
Stuffed Piquillo Peppers with Cod and
Potato, fresh Basil |
7.50 |
| Sizzling
Spicy Shrimp with garlic, Virgin Olive
Oil and paprika |
9.50 |
|
Spanish Tortilla with potatoes and braised
onions |
5.50 |
| Vegetable
and Manchego Cheese Torte, Parsley Sauce
|
5.00 |
|
Vine Ripe Tomato Stuffed with Crab meat
|
5.00 |
|
