Gin meets the savory, tangy notes of jaljeera in a cucumber – cooled tonic, finished with a crisp slice.

JALJEERA REFRESHER G & T

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

Cerignola olives marinated in garlic rosemary olive oil

Olives

Over scalloped ovened potatoes and spinach served with green apple radish aujus.

Preheat the oven to 325°F (165°C). Season the Iberian pork shanks with salt and black pepper. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shanks on all sides until browned. Remove from the pot and set aside.

Prepare the Pork

In the same pot, add onion, carrots, celery, and garlic. Sauté until softened. Pour in the red wine and let it reduce by half.

Sauté Vegetables

Return the pork shanks to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours or until the meat is tender.

Braise the Pork

In a greased baking dish, layer the thinly sliced potatoes. In a bowl, mix heavy cream, cheddar cheese, salt, pepper, and nutmeg. Pour the mixture over the potatoes.

Prepare the Potatoes

Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.

Bake

In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach, salt, and pepper. Cook until wilted, about 3-4 minutes.

Sauté Spinach

In a saucepan, combine diced green apples, sliced radishes, beef broth, apple cider vinegar, and honey. Bring to a simmer and cook for 15 minutes. Season with salt and pepper to taste.

Prepare Aujus

Iberian pork shanks

Olive oil

Salt

Black pepper

Garlic cloves, minced

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Red wine

Beef broth

Fresh thyme

Bay leaves

Potatoes, thinly sliced

Heavy cream

Cheddar cheese, grated

Nutmeg

Fresh spinach

Garlic, minced

Green apples, diced

Radishes, sliced

Apple cider vinegar

Honey

Roasted Iberian Pork Osobuco

Delight in our perfectly caramelized sweet plantains, golden-brown and bursting with natural sweetness. Each bite offers a luscious, melt-in-your-mouth experience, making them the perfect accompaniment to any meal or a delectable snack on their own. Enjoy a taste of the tropics with this irresistible dish!

Sweet Plantains

Indulge in the creamy delight of our classic ice cream, available in rich vanilla or decadent chocolate. Each scoop is a perfect blend of smooth texture and vibrant flavor, crafted to satisfy your sweet cravings. Whether you prefer the timeless essence of vanilla or the luscious depth of chocolate, this treat is sure to bring a smile to your face and a chill to your palate.

Vanilla or Chocolate Ice Cream

Indulge in our decadent Tres Leches Cake, a delightful Latin American classic. This sumptuous dessert is soaked in a rich blend of three milks, creating a moist and airy texture that melts in your mouth. Topped with a light, fluffy whipped cream and a hint of vanilla, each slice is a sweet escape that perfectly balances sweetness and creaminess. Perfectly paired with a cup of coffee or enjoyed on its own, this cake is sure to satisfy your sweet cravings!

Tres Leches Cake

Caramelized plantains served in a traditional maple syrup and berries Macedonia with virgin butter.

Traditional Pancakes

3 eggs, with 3 different toppings. Onions, tomatoes, cheese, bacon, spinach, mushrooms, asparagus, jalapeno & Mexican chorizo.

Omelet

6oz New York steak, 2 egg, potatoes and greens.

Steak and Eggs

Make Roasted Iberian Pork Osobuco Recipe in just 2h 30m. Over scalloped ovened potatoes and spinach served with green apple radish aujus.

Roasted Iberian Pork Osobuco Recipe

Ingredients

Pork Osobuco

Scalloped Potatoes

Spinach

Green Apple Radish Aujus

Method