Dinner Menu
Meats & Cheeses
One for $4, three for $11, five for $18
Meats
Jamón Serrano Ibérico: dry-cured Spanish “mountain” ham
Coppa: parma salt-cured salami
Sopressata: peppery Southern-Italian salami
Pamplona Chorizo: paprika and chili spice-cured chorizo
Calabrese: spicy, italian salami
Cheeses
Murcina Al Vino “The Drunken Goat:” Spain, goat, semi
Taleggio: Italy, cow, soft
Manchego: Spain, sheep, hard
Valdeon: Spain, goat, semi-soft, dry
Parmigiano-Reggiano: Italy, cow, hard
Mahon: Spain, cow, hard
Pecorino Toscana: Italy, sheep, hard
Graze & Nibble
Harissa Spiced Hummus: crisp veggies, warm pita 7
Goat Cheese & Beet Salad: arugula, candied pumpkin seeds, toasted sherry vinaigrette 10
Grilled Red Onion & Heirloom Cherry Tomato Salad: polenta croutons, balsamic vinaigrette, pecorino toscano 9
Mousaka: crispy eggplant, spiced lamb & tomato sauce, greek béchamel 12
Porchetta: crispy braised pork belly, cannellini bean & haricot vert stew, golden balsamic elixir 9
Crispy Brussels Sprouts: serrano ham, shaved manchego, sherry glace 10
Toasted Garlic Shrimp: blistered tomatoes, feta, ouzo, arugula 9
Roasted Mussels & Chorizo: white wine, thyme butter, grilled biscotti, ciabatta bread 13
Moroccan Lamb: braised shank, warm pita, cucumber yogurt, plantain chips 10
Fried Goat Cheese: pistachio dust, vanilla honey drizzle 7
Grilled Calamari: piquillo & marcona almond romesco, pickled pepper mint salad 9
Papas Bravas: crispy fingerling potatoes, fire onions, chorizo chips, saffron aioli 7
Crispy Moroccan Chicken & Falafel Waffles: tabbouleh, charmoula yogurt, pomegranate syrup 11
Mediterranean Pimiento Cheese $5
Marcona Almonds $5
House Cured Olives $5
Side of Pita $1
Side of Ciabatta $1
To Share or Not to Share
Steak Frites: grilled teres major, truffled pommes frites, red wine & mushroom demi 22
Lazy Paella: calamari, prawns, mussels, chorizo, “bomba” rice, sweet peas, sofrito broth 22
Even Lazier Paella: roasted chicken, housemade chorizo sausage, "bomba" rice, sofrito broth 19
Braised Veal Short Rib: lyonnais potatoes, gorgonzola cream, roasted rapini 25
Polenta Cakes: garlicky rapini, tomatoes, anti-pasta salad, melting taleggio 21
Crispy Mediterranean Branzino: warm fennel fingerling potatoes, arugula salad, citrus vinaigrette, charmoula 21
Brik Chicken: roasted brussels sprouts, fennel, seasonal veggies, israeli cous cous & farro, charmoula yogurt 19
Chef’s Catch of the Day: market price
Pastas
Tagliatelle Puttanesca: olives, white anchovies, red chiles & crushed tomatoes, parmesan 18
Porcini Fettucce: jamon serrano, sopressata, pancetta, cioppolini onions, roasted cherry tomatoes, mascarpone cream 17
Goat’s Milk Ricotta Gnudi: guanciale, mushrooms, grilled radicchio, tarragon cream, balsamic syrup 18
Mushroom & Truffle Risotto: sherry braised mushrooms, ruby port reduction, white truffle essence 17
Pizzas
Tomato Mozz: heirloom tomato sauce, buffalo mozzarella, olive oil, basil 10
Duck, Duck, Goat: duck confit, drunken goat, duck egg, arugula, sour cherry vinaigrette 12
Sausage Onion: crumbled fennel sausage, caramelized onions, crushed chile 10
Cuban: rosemary & dijon roasted pork loin, smokey bacon, melting fontina, arugula, creamy dijon 13
Veggie: grilled vegetables, pesto and goat cheese 10
Spanish Omelette Nuevo: house & pamplona chorizo, peppers, onions, shaved fingerling potatoes, egg 13
Desserts
lemon ricotta cheesecake
lemon curd, limoncello, macerated berries 8
“bocadijo” hand pie
guava & goat cheese, flakey pastry,dulce de leche ice
cream, guava sauce 8
the lazy brownie a la goat
special brownie, white chocolate & chevre ganache, dulce de leche, goat’s milk vanilla ice
cream 8
blood orange & bergamot brulee
marcona almond & dark chocolate
shortbread 7
churros & chocolate
‘hot’ chocolate ice
cream, dulce de leche 7
fresh berries & whipped cream 7
french press coffee
small 6 / large 12
*We pride ourselves in using the best ingredients we can procure. Please understand that our menu may change slightly due to seasonality and availability of product.
Dietary Restrictions and Food Allergies:
Chef Vicky and the culinary team are more than happy to work with any of our guest to meet any dietary or allergy restrictions or to create delicious vegetarian and vegan dishes. To email the staff with questions or discuss menu options, please click here or call 679-5299.
