MUSHROOM SEVILLA

shredded chicken, sofrito, bechamel, lemon allioli

CHICKEN CROQUETAS

parmesan, black pepper, dill buttermilk dressing

EMPANADA OF KALE

CRISPY POTATOES

PAN-FRIED WHITEFISH

pickling spices, creamed corn, blistered tomato

QUICK CURED COD LOIN

cultured cream sauce, lemony kale, pecorino

GNUDI

PAN ROASTED BRUSSEL SPROUTS

tomatoes, onion, garlic, parsley, spanish olive oil, sherry vinegar, house baguette

SPANISH WHITE BEANS

BUTTER BRAISED CABBAGE

garlic, rosemary, saffron aioli, sauteed kale

ROASTED CRIMINI MUSHROOMS

ROMAN-STYLE GNOCCHI

CAULIFLOWER

VIETNAMESE STYLED PORK MEATBALLS

SPANISH PORK MOJO

MONGOLIAN BEEF

SKEWERS

spanish olive oil, lemon juice, crushed garlic, red chilies, house baguette

MARINATED GIGANTE BEANS

moorish spiced carrots, pickled sultanas, toasted almonds, cilantro, spanish olive oil

ZANAHORIAS

ALBONDIGAS

pecorino, spanish olive oil, white wine, sherry vinegar, onion, garlic, rosemary, house baguette

MUSHROOM ESCABECHE

honey sauteed pear, warm spiced dates, couscous, citronette, dill whipped feta, pickled red onion

SALAD

HOUSE MADE FRESH CHORIZO

spanish olive oil, white wine, parsley, house baguette

GAMBAS AL AJILLO

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.

Heat Olive Oil and Sauté Shallots

Stir in the sliced mushrooms, and cook for an additional 5-7 minutes, or until they soften and release their moisture.

Add Mushrooms

Pour in the cream sherry, and allow it to simmer for 5 minutes, letting the alcohol cook off and the flavors meld.

Incorporate Cream Sherry

Stir in the heavy cream, and season with salt, black pepper, and fresh thyme. Simmer for another 5-10 minutes until the sauce thickens slightly.

Add Heavy Cream and Season

Prepare the Oven

Brush each slice of sourdough bread with olive oil on both sides. Place them on a baking sheet and toast in the oven for about 5-7 minutes or until they are golden brown and crispy.

Toast the Bread

Remove the toasted bread from the oven and spread a generous layer of softened goat cheese on each slice.

Spread Goat Cheese

Sprinkle the chopped fresh parsley over the goat cheese for added flavor and color.

Garnish

olive oil

shallots, finely chopped

mushrooms, sliced

cream sherry

heavy cream

salt

black pepper, freshly ground

fresh thyme, chopped

sourdough bread, sliced

goat cheese, softened

fresh parsley, chopped

In a saucepan, melt the butter over medium heat. Add the all-purpose flour and stir continuously for about 2 minutes to form a roux.

Make the Bechamel Sauce

Slowly pour in the milk while whisking constantly to avoid lumps. Cook for about 5-7 minutes until the sauce thickens.

Add Milk

Add salt, black pepper, and nutmeg to the sauce, and mix well. Remove from heat.

Season the Sauce

In a large bowl, combine the shredded chicken and sofrito. Add the bechamel sauce to the chicken mixture and stir until fully incorporated.

Combine with Chicken

Cover the mixture and refrigerate for at least 2 hours, or until it is firm enough to shape.

Chill the Mixture

Once chilled, take spoonfuls of the mixture and shape them into small logs or balls.

Shape the Croquetas

In a shallow bowl, beat the eggs. In another bowl, place the bread crumbs. Dip each croqueta into the egg, then roll it in the bread crumbs to coat.

Prepare for Frying

Heat the oil in a deep frying pan over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side.

Fry the Croquetas

Remove the croquetas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with lemon allioli.

Drain and Serve

shredded chicken

sofrito

all-purpose flour

milk

butter

black pepper

nutmeg

eggs

bread crumbs

Preheat Oven

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a small plate to cut out circles of dough.

Roll Out Dough

Place a tablespoon of the kale filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.

Fill Empanadas

Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.

Apply Egg Wash

Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden brown.

Bake

Egg, beaten (for egg wash)

Wash and peel the potatoes. Cut them into small, even-sized cubes to ensure they cook evenly.

Prepare the Potatoes

In a large bowl, toss the cubed potatoes with olive oil, sea salt, and black pepper until they are evenly coated.

Season the Potatoes

Preheat the oven to 425°F (220°C). Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes or until golden brown and crispy, turning halfway through.

Bake the Potatoes

While the potatoes are baking, finely chop the sweet onion. In a saucepan over medium heat, add a tablespoon of olive oil. Sauté the chopped onion until translucent.

Make the Sweet Onion Curry Sauce

Add the curry powder to the sautéed onion and stir for about 1-2 minutes until fragrant.

Add Curry Flavor

Pour in the coconut milk, stirring well to combine. Let the mixture simmer for about 5-10 minutes until it thickens slightly. Adjust seasonings as needed.

Combine with Coconut Milk

Once the potatoes are crispy and the sauce is ready, plate the potatoes and drizzle with the sweet onion curry sauce. Garnish with freshly chopped cilantro.

Serve

Potatoes

Olive Oil

Sea Salt

Black Pepper

Sweet Onion

Curry Powder

Coconut Milk

Fresh Cilantro

Rinse the whitefish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Prepare the Whitefish

In a large skillet, melt the unsalted butter over medium heat. Allow it to cook for about 3-5 minutes until it turns light brown and starts to smell nutty. Be careful not to burn it.

Melt the Butter

Once the butter is browned, carefully add the seasoned whitefish fillets to the skillet. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

Cook the Whitefish

In the last minute of cooking, drizzle the lemon juice over the fish and allow it to cook for an additional minute to incorporate the flavor.

Add Lemon Juice

Remove the fish from the skillet and place it on a serving platter. Drizzle any remaining browned butter from the skillet over the fish and sprinkle with chopped parsley before serving.

Garnish and Serve

Whitefish fillets

Unsalted butter

Lemon juice

Fresh parsley, chopped

Salt

Black pepper

In a bowl, combine water, salt, and pickling spices. Stir until the salt is fully dissolved.

Curing the Cod

Submerge the cod loin in the brine solution, ensuring it is fully covered. Refrigerate for at least 1 hour.

Brining the Cod

In a saucepan, heat the creamed corn over medium heat until warmed through, stirring occasionally.

Preparing the Creamed Corn

In a skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and cook until they blister and start to burst, about 5-7 minutes.

Blistering the Tomatoes

Remove the cod from the brine, pat dry, and grill or pan-sear on medium-high heat for about 3-4 minutes per side or until cooked through.

Cooking the Cod

On a plate, arrange the creamed corn as a base, place the cooked cod loin on top, and garnish with blistered tomatoes and fresh basil. Season with black pepper to taste.

Serving

Cod loin

Pickling spices

Water

Creamed corn

Cherry tomatoes

Olive oil

Fresh basil

In a mixing bowl, combine the ricotta cheese, all-purpose flour, egg, and salt. Mix until a soft dough forms.

Make the GNUDI

Dust your hands with flour and take small portions of the dough, rolling them into small balls (about the size of a marble). Place them on a floured baking sheet.

Shape the GNUDI

Bring a large pot of salted water to a gentle boil. Carefully drop the GNUDI into the water. They are cooked when they float to the surface, which takes about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the GNUDI

In a small bowl, mix the cultured cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Set aside.

Prepare the cultured cream sauce

In a large skillet, heat the olive oil over medium heat. Add the kale and sauté until wilted, about 5 minutes. Season with salt and pepper.

Sauté the kale

Gently toss the cooked GNUDI with the sautéed kale. Plate the GNUDI and drizzle with the cultured cream sauce. Top with grated Pecorino cheese and serve warm.

Combine and serve

Ricotta cheese

All-purpose flour

Cultured cream (or sour cream)

Lemon zest

Kale

Pecorino cheese

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the Brussels sprouts in half lengthwise.

Prepare the Brussels Sprouts

Heat a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.

Preheat the Pan

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant but not browned.

Sauté the Garlic

Place the halved Brussels sprouts cut-side down in the skillet. Sprinkle with salt and black pepper.

Add Brussels Sprouts

Cook for about 5-7 minutes without stirring, allowing the cut sides to caramelize. Then, stir and continue to cook for another 5-7 minutes until the sprouts are tender and golden brown.

Roast the Brussels Sprouts

Remove the skillet from heat. Drizzle the balsamic vinegar over the Brussels sprouts and toss to combine. Sprinkle with grated Parmesan cheese before serving.

Finish with Balsamic and Cheese

Brussels sprouts

Garlic cloves

Balsamic vinegar

Parmesan cheese

If using dried Spanish white beans, soak them overnight in water. If using canned, rinse and drain the beans.

Prepare the Beans

In a large skillet, heat the Spanish olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

Sauté the Vegetables

Stir in the diced tomatoes and the prepared beans (either soaked or canned). Cook for another 5-7 minutes, allowing the tomatoes to soften and blend with the beans.

Add Tomatoes and Beans

Add the chopped parsley, sherry vinegar, and season with salt and pepper to taste. Stir to combine all ingredients and let simmer for an additional 5 minutes.

Season the Dish

Slice the house baguette and serve it alongside the Spanish white beans for dipping.

Mushroom Sevilla

Chicken Croquetas

Empanada Of Kale

Crispy Potatoes

Pan-fried Whitefish

Quick Cured Cod Loin

Gnudi

Pan Roasted Brussel Sprouts

Spanish White Beans

Butter Braised Cabbage

Roasted Crimini Mushrooms

Roman-style Gnocchi

Cauliflower

Vietnamese Styled Pork Meatballs

Spanish Pork Mojo

Mongolian Beef

Skewers

Marinated Gigante Beans

Zanahorias

Albondigas

Mushroom Escabeche

Salad

House Made Fresh Chorizo

Gambas Al Ajillo