marinated fresh anchovies, toasted bread, avocado-cilantro puree

peruvian style yellow fin tuna ceviche, sweet onions, cilantro, cucumber, fresh corn; coconut milk, aji amarillo, sweet potato

baby squid braised on its own ink; basque rice

grilled octopus salad, organic green lettuces, red onions, baby red potatoes, balsamic vinaigrette

sauteed prince edward mussels off the shell, saffron-coconut sauce, bacon, carrots, piquillo pepper, fennel, cauliflower foam

grilled pacific ocean wild shrimp, garlic, grape tomatoes, parsley, judiones de la granja beans, mint, albariño white wine; romesco

braised colorado lamb, wild mushroom raviolis; light potato, blue cheese, celery cream

warm duck confit salad, granny smith apple, valencia orange, frisée lettuces, pine nuts, pomegranate balsamic vinegar

boston, lollo rossa organic lettuces, grape tomatoes, belgian endives, shredded manchego cheese; pistachio vinaigrette

home salted codfish confit, potato, cauliflower, spanish paprika puree; sauteed baby shrimp, scallions, purple cauliflower, shishito peppers

steamed maine lobster off the shell (11/4lbs), caramelized endive foam, sauteed oyster and shitake mushrooms, fingerling potatoes, lobster oil (lobster served at room temperature)

grilled sea scallops, chorizo sausage polenta, sauteed baby spinach, crispy bacon, lime-orange reduction, truffle oil

grilled wild red snapper, linguine sautéed with squid, shiitake and oyster mushrooms; roasted grape tomatoes-dijon mustard sauce

cardamon infused butternut squash panna cotta, baby vegetables, balsamic vinegar glaze

organic young chicken breast, parmesan cheese potato cake, baby bok choy, natural jus-garlic sauce

two way cooked semi boneless vermont quail, root vegetables, caramelized onions, roasted rice vinegar sauce

two way cooked rabbit, (grilled loin wrapped with smoked bacon, leg confit) goat cheese croquet, sautéed judiones de la granja beans, baby carrots, grape tomatoes, natural jus albariño white wine-red wine reduction

grilled beef tenderloin, haricot verts, pearl onions, bacon, baby red potatoes, cabrales blue cheese, red wine sauce

sliced roasted potatoes, grated idiazabal cheese pie, piquillo pepper

sauteed chanterelle, porcini, shiitake, oyster mushrooms; garlic, parsley, thyme

grilled green asparagus, piquillo pepper vinaigrette

chocolate savarin, mixed berry salad, muscatel snow

semi-frozen quince paste, passion fruit, cream cheese cake; cinnamonrice pudding, orange reduction

tulip filled with white chocolate mousse, strawberry sorbet, rhubarb compote

poached pears, lemon peel ice cream

almond crusted chocolate croquettes, lemon gelatin, coconut foam

a selection of house made ice creams and sorbets made daily

assortment of five artisanal cheeses from spain, quince paste, marcona almonds (for two)