Single Platform Menu
Soup of the Day ask your server about today's vegan vegetable puree.
Caesar Salad romaine hearts tossed with red onions, tomatoes, focaccia croutons and parmesan cheese in a lemon-caesar
House Green fresh baby greens tossed with tomatoes, shaved red onions, pecorino cheese, balsamic vinaigrette and flatbread croutons.
Heirloom Beet Salad wood roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and toasted marcona almonds.
Greek Salad english cucumbers, feta cheese, red onion and kalamata olives atop baby greens all tossed in light herb vinaigrette.
Bo Luc Lac vietnamese shaking beef, with tender cubes of filet mignon, seared and sauteed in a savory vietnamese glaze.
Tacos Al Pastor three authentic mexico city mini tacos with seasoned pork shoulder, housemade roasted tomato salsa and roasted pineapple.
Gambas Al Ajillo black tiger prawns sauteed with garlic, sherry, smoked paprika, fresh parsley and olive oil.
Chiporones Al Ajillo fresh monterey calamari sauteed with garlic, lemon, chile, cinnamon and olive oil.
Ceviche Tostadas lime marinated seasonal white fish and shrimp, with tomato, onion, cilantro, olive oil and diced avocado, atop toasted corn tortillas.
Moussakaa Lubnani an eggplant, chickpea, onion, tomato, chard and garlic melange, slow baked in the wood oven.
Peynirli Guvec fresh goat cheese baked in a clay dish over a mildly spicy tomato puree, topped with a pecan sesame seed crust.
Gibraltar Mezza Platter tyrosalata, hummus, tzatziky, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flat bread.
Polenta Con Funghi sauteed seasonal wild mushrooms with fresh thyme, garlic, tomato, and onion, served atop crispy polenta.
Safed Chole baked fresh black eyed peas in a savory melange of eggplant, onions, tomatoes, garlic, tumeric, curry leaf and roasted mustard seed, baked and served in an earthenware dish.
Paella seasonal white fish, prawns, calamari, heritage pork shoulder and chicken, simmered in a saffron broth with spanish rice, sofregit, green beans red bell peppers, carrots, onions, and celery.
Fish & Chips seasonal wite fish, dipped in a seasoned beer batter and deep fried, served with house made garlic or french fries, tartar sauce, malt vinegar and cocktail sauce.
Pipian De Puerco Estilo Fonda slow braised pork shoulder with potatoes, onions, zucchini and butternut squash in a savory sauce of roasted mild chiles, tomatillos, peanuts, fresh herbs, pumpin an seasame seeds, served atop mexican rice.
Bobotie a twist on a south african classic, ground beef seasoned with apples, bananas, golden raisins, spices, curry, tomatoes, onions and garlic, served atop coconut rice.
Shwarma Platter ground beef and lamb, shaved thin, served with red onions, tomatoes, olives, piquillo pepper and tzatziki spreads, flat bread, house salad and hummus.
Enchiladas Verdes O Rojas heirloom ugalde family recipe, enchiladas of roasted chicken topped with a tomatillo and roasted sesame seed mole verde, or a tomato-chipotle sauce, queso fresco, crema fresca, chopped onions and cilantro, served with black beans and rice.
Poulet Roti slow roasted rotisserie half chicken, rubbed with herbs of provence and served boneless atop organic local pastorino farms heirloom garlic mashed potatoes, finished with a wild mushroom jus and roasted seasonal vegetables.
Chile Relleno Del Sur fresh poblano chile stuffed with queso blanco, egg battered and baked, served in a spiced tomato broth, topped with crema fresca, served with housemade tortilla chips, salsa rancehra, black beans and mexican rice.
Falafel housemade chickpea patty, fried in rice oil and served with red onions, tomatoes, olives, piquillo pepper and tzatziki spreads, flat bread, house salad and hummus.
Zimarika tubular pasta tossed with oregano, kalamata olives, capers, tomatoes, onions, roasted garlic and feta, topped with grated parmesan.
Vegetable Curry fresh summer vegetables in a yellow curry sauce with golden raisins,
Yakhnat Al-Kudar seasonal vegetables simmered in a smoky chermula broth with chickpeas onions, tomatoes and saffron, served atop couscous.