MENUS

  • FARM TO TABLE

    Welcome primavera with the gifts of earth

    • PEAS WITH MINT AND ROSE PETALS
      • GRILLED CORN WITH HERB BUTTER
        • FALAFEL-SPICED TOMATOES ON WHOLE WHEAT FLATBREAD
          • SPARKLING WINE WITH GINGER ALE AND CHERRIES
            • FARMER’S MARKET QUINOA SALAD
              • PRIMAVERA RISOTTO

              • IN VINO WE TRUST

                A variety of exotic wines paired with 7 fresh tapas

                • PAN CON TOMATE
                  • PADRÓN PEPPERS
                    • JAMON & SALCHICHON
                      • BROCCOLINI AND CHILLI TUNA
                        • CROQUETAS DE POLLO
                          • SPANISH SEAFOOD PAELLA
                            • BALSAMIC RASPBERRIES AND MASCARPONE CHEESE

                            • TASTING MENU

                              A 9 course meal that’s bold on taste, light on calories

                              • BREAD AND SYRIAN OLIVES
                                • PEARS AND GOATS CHEESE
                                  • NEO CAPRESE
                                    • CRAB BISQUE
                                      • POACHED EGGS AND ASPARAGUS
                                        • WHOLE WHEAT PIZZA A-LA BOSTON
                                          • SMOKED SALMON WITH BRANDY
                                            • SEA BASS AND ORANGES
                                              • FRESH PINEAPPLE AND MINT

                                              • HOLIDAYS MENU

                                                ingle bells all the way to your table

                                                • A SHOT OF HOMEMADE EGGNOG, MODERN STYLE
                                                  • MINI POLENTA CAKES STUFFED WITH MUSHROOMS AND FETA
                                                    • BOLANO’S FESTIVE SALAD WITH HONEY-GRILLED APPLES
                                                      • ROASTED YAMS WITH A DASH OF BOURBON
                                                        • RUSTIC CURED TURKEY ENCRUSTED WITH CANDIED PINE NUTS
                                                          • BACON ROSEMARY MASHED POTATOES AND PARSLEY
                                                            • PORK MEDALLIONS TOPPED WITH SWEET CORN CREAM
                                                              • QUINOA PUTTANESCA WITH CHILI CRANBERRY SAUCE