March Chef’s Menu

Tapas

Montaditos de Costilla Estofada 14

Braised short rib on garlic tostas with Tetilla cheese and peppers

Salpicón de Mariscos 15

Refreshing seafood salad medley marinated in an apple cider vinaigrette

Fuertes - Main Courses

Tesoro del Mar 32

Whole fried Lubina (Spanish Sea Bass) with Idaho potatoes drizzled with Basil Alioli

Chuleta de Cerdo en Salsa de Manzana 27

Grilled bone-in pork chop and Portobello mushrooms in an apple butter reduction sauce

Postres - Desserts

Dulce de Leche Parfait 8

Dulce de leche with fresh strawberries and yogurt, topped with dulce de leche whipped cream.