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Alta Menu (Dinner)

dinner

Delicious Marcona Almonds       3
Moroccan Spiced Cashews       3.50
Marinated Bella di Cerignola moroccan cured and arbequina olives       5
Bacon Wrapped Dates & Olives stuffed with almonds       4.50
The Philadelphia Truffle Surprise       5
Smoked Eggplant and Lebne Dip with za'tar, honey, mint lemon zest       6
Fried Goat Cheese with lavender infused honey       7.50
Lamb Meatballs spiced butternut squash foam, toasted sesame seeds and lebne       7
Wok Seared "taglierini" of Calamari with haricot verts, garlic chips, jalapeno & almonds       8
House Cured Duck Breast mirin scented farro, artichoke puree, foie gras mousse, basil       8
Chilled Blue Point Oysters moroccan spiced lemon vinegarette, and micro cilantro       8
Pinxtos 'cubano' pork loin, serrano, murcia al vino, cornichon & violet mayonnaise       6.50
Ceviche of Fluke tamarind, lime juice, arbequina olive oil, berbere & chives       8.50
Spinach Salad dried cherries, toasted pine nuts & red onion, garlic cream       8
Pacific Sea Urchin marinated artichoke leaves, fried capers, & white balsamic vinegar       8
Smoked "mozzarella in carrozza" spicy caramelized balsamic & tomato dipping sauce       8.50
P.e.i. Mussels harissa lobster broth, preserved lemon, cilantro       8
Crispy Brussels Sprouts fuji apples, crème fraiche, pistachio nuts       8.50
Moroccan Bistilla of Chicken Confit creamy eggs, scallion with piri piri sauce       9.50
Sauteed Frogs Legs cauliflower walnut puree, saffron pear, beet chips, micro arugula       8
Grilled Chorizo Wrapped Gulf Shrimp whipped avocado lime mousse       9
Peperoncino Spaghetti bottarga di muggine, dried bonito & shrimp oil & pepper cress       8.50
Tuna Tartare hearts of palm, chorizo, macadamia nuts       10
Avocado Relleno with crabmeat & shrimp, frisee, and orange segments       11
Coca (catalonian flatbread) oven roasted mushrooms, fresh ricotta, truffled boschetto, herbs       10.50
Caramelized Cauliflower manila clams, chorizo, golden raisins       9.50
Paprika-potato Gratin oloroso carmelized onions, piquillo, manchego       9
Royal Trumpet Mushrooms sauteed with garlic and thyme, sea salt and fresh lemon       11
Warm Spring Vegetable Salad with artichokes & asparagus, creme fraiche truffle dressing       12
Sea Scallops artichoke puree, yuzu mayonnaise, salmon caviar       10
Carpaccio of Beef horseradish créme frâiche foam, orange supremes       9
Terrine of Foie Gras fall apple crisps, candied ginger, pomegranate & sage       12
New Style Eggs Florentines soft-boiled saffron egg, pancetta crisp, mascarpone creamed spinach       8
Pulled Pork Empanadas sweet & spicey cilantro dipping sauce       8.50
House Made Grilled Merguez traditionally prepared cous cous, lebne, harissa       8.50
Ricotta Parmesan Gnocchi tomato & piquillo pepper sauce, pancetta, pesto       9.50
Crabmeat Cannelloni crème fraiche-verjus foam, almonds, grapes       10
Danish Pork Ribs roasted with kecap manis & coriander       9.50
Grilled Skewer of Yogurt Marinated Lamb eggplant & okra, green leek sauce       11
2 Enormous Whole Shrimp simply grilled with sea salt       12
Squid Ink Paella mixed shellfish, preserved lemon, guindillas peppers & scallions       12
Crispy Duck Confit tatsoi salad with frisee, whole grain mustard & forum vinegar       13
Rabbit Confit trofiette pasta, sunchoke puree, speck, soft boiled egg & fresh oregano       13.50
Skirt Steak with chimichurri, oven roasted jersey tomato & shoe string potatoes       14
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