New menu coming up in June for our 4th Anniversary!!
The new menu hews more traditionally Spanish as befits owner Mario Larrea's background. It's tightly edited and focuses on both tapas and entrees. Small plates include Grilled Sepia with Piquillo Sofrito and Sherry Crema, mini Fabada Cantina (
…a white bean, herb and blood sausage stew) and Crujente de Majon (crispy bread, melted Mahon cheese, honey, lavender and sea salt).
Entrees combine seasonal ingredients with classic Spanish preparations such as Merluza en Aceite de Arbequina (Hake slow poached in Arbequina extra virgin olive oil, Ramp and Fava Bean puree, spring peas, calcots and pea shoot salad) or Codorniz Con Higo (Baby quail wrapped with Serrano Ham, Celery root puree, Fig & Apple chutney, lemon-thyme pan sauce). Continued