Restaurant Week 2019
SEPTEMBER 20-29

First - choice of 

baby beets (gf|v)
pickled delicata squash | queso de oveja | walnuts | rosemary | blackberry | membrillo honey   

fall greens (gf)
baby chard | tuscan kale | az citrus | castelvetrano olives | hazelnuts
red onion | manchego | green romesco

sweet potato + squash tortilla española (gf)
poblano pepper | raclette cheese | chermoulata | cress | jamón serrano

 

Entrée - choice of  

green paella (gf|v)
broccolini | shishito pepper | chard | kale | leeks | brussels sprouts | grilled squash

braised mole pork shank*
chayote | acorn squash | pomegranate | sesame

pan seared barramundi* (gf)
baby sweet potato | king oyster mushrooms | moroccan olives | green harissa

 

Dessert - choice of

torta de santiago (gf)
saffron poached pears 

warm chocolate diablo cake (gf)
olive oil ice cream

san sebastian cheesecake
sherry blackberries

Three courses | $44++ per person

Vegetarian & Vegan options are available upon request

Book your Table


++ prices exclusive of tax & gratuity
* items can be served raw or under cooked. Consuming undercooked items may increase your risk of foodborne illness
menu items subject to change based on seasonal availability of ingredients