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apertivos

Salad of Spring Vegetables asparagus, sugar snap peas, fava beans, roasted beets, tomatillo salsa, cotija cheese, poached egg, brioche crouton				11
Duck Leg Empanadas hoisin, cucumber, scallion, crema				14
Giant Prawns raisin saffron sauce, herb salad with marcona almonds and serrano ham				16
Butterleaf Lettuce lime crema, fresh herbs, radishes, candied fennel seeds				8
Bocadillos lightly fried mini cuban sandwiches				9
Village Bay Oysters three preparations on the half shell: pineapple granite, American caviar, cilantro and tomato water				18

platos fuertes

Pechuga Y Piernita chicken two ways: poached breast, leg braised in red wine with chipotle and chocolate, creamy polenta, swiss chard				21
Dorade pan seared with salsify puree, wilted salad of pea shoots, hearts of palm, shaved mojama, parmesan basil broth				25
Seared New York Strip & Braised Short Rib cardoon gratin, crispy sunchokes, horseradish cream				28
Roasted Black Cod pasilla chile glaze, cranberry beans, watercress, tomato chayote fondido				27
Poblano Chile Relleno calabaza squash, goat cheese, arroz cremoso, cucumber salad, spicy tomato broth				18
Roasted Duck Breast fennel and olive, butter-poached cabbage, chile amargodulce				24
Herb-poached Loin of Lamb celery root, green apple, Serrano ham, black trumpet mushrooms, oloroso sherry jus, herbed sabayon				28

complementos

Arroz Cremoso chilled cucumber and avocado, fried shallots				7
Tostones chipotle chocolate sauce				7
Black Beans cotija cheese, epazote				7
French Fries pimentón aioli				7
Haricots Verts epazote, trout roe				7

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