Cheese & Charcuterie
Sheep's milk cheese marinated in olive oil with garlic and herbs served with almonds and cherry compote.
Assortment of cured Spanish meats and cheeses with seasonal accompaniments.
Black truffle burrata cheese, heirloom tomatoes, basil pesto, grilled baguette.
La Peral blue cheese baked in puff pastry with apple compote, candied walnuts, and local honey comb.
CANA DE OVEJA TOAST
Sheep's milk cheese baked on grilled baguette with PX onions and sweet sherry reduction.
Goat cheese mousse layered with pesto, olives, and tomato conserva served with crostinis.
Cold & Raw
With poké sauce, mango, avocado crema, and plantain chips.
With diced pineapple, red onions, chiles, and cilantro tossed in lime juice, and served with plantain chips.
6 jumbo red shrimp lightly poached served with gazpacho cocktail sauce and whole grain mustard aioli.
6 seasonal oysters with gazpacho cocktail sauce, horseradish, and lemon.
Oysters, shrimp, ahi tuna, and sous vide lobster with traditional accompaniments.
Radishes, shaved baby carrots, and marcona almonds with champagne herb vinaigrette.
Petite iceberg lettuce, creamy dijon dressing, smoked tomatoes, pancetta.
Marinated asparagus, petite greens, 6 minute egg, parmesan crisps, black truffle.
Roasted beets, candied walnuts, dried cherries, and crumbled goat cheese with sherry balsamic vinaigrette.
With candied walnuts, dried cherry compote, berries, and port reduction.
With datil guava glaze, house pickled onions, and micro cilantro.
PLANTAIN BON BONS
Sweet plantains wrapped in smoked bacon with datil guava sauce.
Pan roasted peppers with flake sea salt.
Sauteed steak with criollo tomatoes and chimichurri in plantain cups.
SPANISH MUSHROOMS 8
Sauteed with garlic, fino sherry, parsley, and butter.
CAST IRON SHRIMP
Sauteed shrimp, chorizo, criollo tomatoes, garlic confit, paprika oil.
Baked with manchego crema, sauteed spinach, pancetta, shaved Parmesan.
Crispy pastry with corn, peppers, mushrooms, and spinach served with garlic herb aioli.
Provolone cheese baked in cast iron with sundried tomatoes, pine nuts, chimichurri and grilled baguette.
Mediterranean sea bass with Marcona almond herb butter.
ŌRA KING SALMON
Seared and served over french lentils with local mushrooms, and red wine jus.
Sauteed red shrimp over criollo tomatoes, yuca mofongo mash and smoked tomato nage.
U10 sea scallops served with forbidden black rice and charred pineapple salsa.
Butter poached lobster with pan seared dumplings over corn saffron puree with peas and heirloom tomatoes.
Creamy arborio rice with local mushrooms, duck confit, shaved Parmesan, and truffles.
POLLO AL LIMON
Joyce Farms chicken breast with castelvetrano olives, confit potatoes, and preserved lemon.
WAGYU BEEF CHEEKS
Tender braised beef with yuca mofongo mash, and roasted baby carrots.
1 lb heritage long bone pork chop served crispy with guava datil sauce, tostones, and chimichurri.
STEAK & FRIES
Hanger steak, house cut truffle fries, herb chimichurri.
COLORADO LAMB CHOPS
12 oz grass fed Colorado lamb chops with confit potatoes and lamb jus.
28 day minimum aging. Rich mouthfeel, tender, and extremely flavorful cuts.
14 OZ NEW YORK STRIP
14 OZ RIBEYE
Certified Angus Beef tenderloin steaks. Lean and tender steaks.
6 OZ CENTER CUT FILET
8 OZ CENTER CUT FILET
14 OZ BONE-IN FILET
6 oz Jackman Natural Florida Wagyu beef. Extremely marbled, and super flavorful steak.
KANSAS CITY STRIP
16 oz bone in strip loin. Well marbled.
24 oz steak featuring both a tenderloin and strip. Well marbled, tender, and extremely flavorful.
30 oz deeply marbled ribeye with a long, exposed rib bone. Star of many Instagram post.
Lump Crab with asparagus and Béarnaise.
BUTTER POACHED LOBSTER
Poached lobster with smoked tomato datil butter sauce.
Roasted local exotic mushrooms with red wine bordelaise.
BLUE CHEESE CRUST
La Peral blue with red wine bordelaise.
Jumbo shrimp with garlic herb butter sauce.
TRUFFLE FOIE GRAS
Seared Foie gras with truffled red wine bordelaise sauce.
Topped with creamy goat cheese, criollo tomatoes, and red wine bordelaise.
Sauteed spinach, kale, and chard with manchego cream and garlic confit.
Roasted corn with peppers, smoked tomatoes, edamame.
Fingerling potatoes roasted in olive oil with herbs and garlic.
Grilled with romesco sauce.
Roasted and served with tomato criollo sauce.
Crispy smash fried plantains with chimichurri.
Hand cut fries tossed with truffle oil, herbs, and sea salt.
MAC & CHEESE
Creamy pasta with buttered bread crumbs.