LUNCH / MEAL

Seasonal preparation.

Three pumpkin sopaipillas with knife-cut house pebre.

Fresh artichoke with house vinaigrette.

Golden hake fritters with traditional tartar sauce.

Knife-cut beef, anchovy sauce, pecorino, and a house-made crisp

Diced trout with toasted pistachios and citrus.

Burrata with a skewer of roasted grapes and herbs.

House-made hummus with roasted vegetables.

Crispy falafel served with cashew cream and Greek yogurt.

Chicken in a toasted seed crust with turmeric tartar sauce.

Slow-cooked filet with rosemary, seared to order, in green peppercorn sauce.

Confit duck leg, wrapped in a crispy parsley crust.

Lamb meatballs stuffed with sheep's milk cheese, served with Greek yogurt.

Pan-seared trout with citrus hollandaise sauce, shallots and chives.

Golden hake with butter, parsley, and lemon sauce.

Seared tuna, egg, green beans, potatoes, and mixed greens over house-made romesco.

Whole potato, poached egg, pickled red onion, mixed greens, crispy onion, and Tonnato sauce.

Mote cooked risotto-style in a mushroom and fresh herb sauce.

Pasta with broccoli, basil pesto, pistachios, and pecorino.

Beets and their pickles, over lebneh with pistachio crunch.

Mix of fresh greens with house dressing.

Roasted zucchini, eggplant, and bell pepper in tomato sauce.

Roasted carrots with merkén and paprika, over Greek yogurt

Roasted leeks over pea purée with Greek yogurt, mint, lemon and chives.

Basmati rice flavored with turmeric, finished with toasted black sesame.

Smashed potatoes over romesco and toum sauce.

Crispy fries with homemade aioli.