SOUP and PASTA
Gazpacho-topped with blood orange granita; served with a roasted garlic aioli crouton.
Fideos- fresh pasta, mushrooms,asparagus, garlic and greens, olive oil and Manchego cheese.
SALADS
Grilled hearts of romaine with lemon anchovy dressing and Manchago cheese.
Watermelon and Feta salad with preserved lemon and pomegranate syrup.
A little green salad.
