Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Finely chop the onion, carrots, celery, and garlic cloves. Dice the potatoes into small cubes. Rinse the spinach and set aside.

Chop the Vegetables

If using canned chickpeas, drain and rinse them. If using cooked ones, ensure they are ready to be added to the soup.

Prepare the Chickpeas

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Aromatics

Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.

Add the Potatoes

Pour in the vegetable broth and water. Add salt, black pepper, thyme, bay leaves, and red pepper flakes. Bring the mixture to a boil.

Combine Liquids and Seasonings

Once boiling, reduce the heat to low and let it simmer for 20 minutes or until the potatoes are tender.

Simmer the Soup

Add the rinsed spinach and chickpeas to the pot. Simmer for an additional 5 minutes until the spinach is wilted.

Add Spinach and Chickpeas

Taste the soup and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves before serving.

Final Adjustments

Onion

Carrots

Celery

Garlic cloves

Potatoes

Spinach

Vegetable broth

Water

Salt

Black pepper

Thyme

Bay leaves

Red pepper flakes

Chickpeas (canned or cooked)

Olive oil