May Chef’s Menu

Written By Carlos Fonseca

Tapas

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Shishitos Rellenos 9

Shishito Peppers Lightly Batter Fried and Stuff with Tetilla Cheese

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Pan Con Tomate Andaluciana 9

Andalucian Style Tomato Bread with Garlic and White Anchovies

Fuertes - Main Courses

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Rabo al Vino 31

Classic Slow Cooked Beef Oxtail on a Bed of Idiazabal Cheese Mashed Potatoes and Fried Shishito Peppers

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Tempestad del Mar 29

Seafood Soup with Lobster Tail, Scallops, Mussels, Clams, Calamari, Mahi Mahi, Shrimp, & Seasoned with Saffron

Postres - Desserts

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Tiramisu 8

Layers of Ladyfingers and Marscapone infused with Cocoa and Coffee

Carlos Fonseca
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