Dinner Menu

Delicately breadcrumbed and deep-fried, these croquettes are filled with a rich blend of béchamel, Parmesan, and mozzarella. served with a velvety garlic aioli and drizzled with a balsamic reduction and piquillo pepper aioli.

Perfectly grilled calamari, paired with white beans, heirloom tomato, and capers, in a piquillo Demi-glace. finished with a drizzle of balsamic reduction.

Mediterranean-inspired, pan roasted crab cakes with a blend of breadcrumbs, seasonal vegetables, and aioli. served with a luxurious lobster sauce and balsamic reduction.

fresh mussels, gently steamed,ed in a flavorful broth of garlic, olive oil, tomato, crushed red pepper, and parsley, with a touch of white wine. accompanied by parmesan-crusted French fries.

Succulent lobster tossed in a fragrant blend of olive oil, fresh scallions, aioli, parsley, and a hint of citrus juice. Served on a toasted crostini with fresh mozzarella cheese, finished with a drizzle of balsamic reduction and a layer of garlic aioli.

A medley of heirloom cherry tomato, fresh basil, and extra virgin olive oil, served atop crispy bread with fresh mozzarella. Drizzled with balsamic reduction and a touch of garlic aioli.

Handcrafted beef meatballs, simmered in a savory brown sauce with onion, garlic, tomato, and white wine. Topped with freshly shaved parmesan.

Golden-fried empanadas, filled with a savory blend of chicken, beef, and vegetables. Served atop a bed of fresh guacamole, accompanied by mixed greens, and finished with a drizzle of balsamic reduction and piquillo pepper aioli.

Grilled shrimp, served over silky chickpea purée with a drizzle of olive oil an sherry, complemented by a balsamic reduction.

Tender shrimp sautéed in a mildly spicy garlic, tomato, and scallion sauce.

Choose from garlic beef or pork tenderloin, served over toasted bread with Tetilla cheese, piquillo peppers, and garlic sauce. Finished with a drizzle of balsamic reduction.

Artichoke hearts sautéed with capers, heirloom tomato, scallions, garlic, and a splash of white wine, drizzled with balsamic reduction.

Finely chopped yellowfin tuna, seasoned with soy sauce, fresh herbs, and shallots. Served with guacamole, peppery arugula, and crisp tortilla chips.

Raw filet mignon, hand-chopped and tossed with truffle oil, black truffles, shallots, and grated parmesan. Served with a raw quail egg and parmesan crostini.

A tower of breaded and fried eggplant, sliced heirloom tomato, and fresh mozzarella, served over both pesto and tomato ragout sauce, finished with balsamic reduction, accompanied by mixed greens.

An exquisite selection of aged cheeses and Serrano ham, complemented by seasonal fresh fruit and a drizzle of olive oil, served with artisanal crostini.

A classic Tortilla Española made with tender potatoes and caramelized onions. Served with aioli for a sophisticated finished.

Delicate linguine pasta with succulent shrimp and tender clams, bathed in a fragant white wine and olive oil sauce, accented with roasted garlic, crushed red pepper, tomato, and scallions.

Broad ribbons of pappardelle pasta entwined with bay scallops, shrimp, and lobster meat, delicately sautéed in a sun-dried tomato, garlic, and shallot reduction.

House-made lobster ravioli, luxuriously served with a creamy vodka sauce, finished with a generous of aged parmesan.

Penne pasta, accompanied by grilled chicken and Spanish chorizo, mingling with broccoli rabe in a rich, robust marinara sauce.

A selection of your preferred pasta, lovingly tossed with grilled seasonal vegetables and a classic marinara sauce, crowned with freshly shaved parmesan.

Prime New York strip steak, flame-grilled to perfection, served with roasted potatoes with onions and peppers enhanced by sautéed garlic spinach and a bold peppercorn sauce.

Tender marinated skirt steak, grilled to smoky perfection, paired with crispy French fries (adorned with grated Parmesan) and sautéed seasonal vegetables, finished with a fragrant rosemary sauce.

Free-range, half bone-in chicken, expertly roasted and served with mashed potatoes, sautéed vegetables, and rosemary sauce with spicy sausage.

Prosciutto-wrapped pork tenderloin, roasted and served with sweet potato purée, red cabbage confit, and port wine fig reduction.

Grilled rack of lamb served with mashed potatoes, sautéed garlic spinach, and rosemary sauce.

Salmon, shrimp, bay scallops, calamari, mussels, and clams over roasted potatoes in a lobster and red bell pepper broth.

Grilled scallops served over fried Fontina cheese risotto with a chunky lobster and champagne sauce.

Wild Atlantic salmon served over a fried polenta cake and grilled vegetables with lobster sauce.

Classic rice dish with chicken, pork, Spanish chorizo, mussels, clams, and shrimp cooked in a saffron-infused chicken broth.

A seafood rice dish with salmon, mahi-mahi, shrimp, bay scallops, calamari, clams, and mussels cooked in a saffron-infused fish broth with sofrito.