Restaurant Week January 20th - 31st 2016

Prix Fixe 4 Courses $40

Tablas de Carnes y Quesos
Spanish Cheeses and Charcuterie
served with Olive and Pan con Tomate

Ensalada de Berza
Kale Salad, Sunchoke, Grapefruit, Pine Nut, Dill
Bacalao con Brusellas
Seared Black Cod, Brussels Sprouts, Chorizo, Migas
Pulpo a la Gallega
Seared Spanish octopus, olive oil crushed potato,
shaved fennel, pimenton
Carne a la Plancha
Seared hanger Steak, fingerling potato, 
Shishito pepper, mojo verde
Pork belly, red Swiss chard, piquillo marmelade,
smoked pimenton vinaigrette, pickled mustard seed
House made Spanish churros, chocolate sauce