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with manchego, chorizo and pimientos de piquillo
two sunny side eggs on soft polenta with sage, pinenuts, and san marzano tomato sauce
with hollandaise, house smoked ham, and wilted greens
with asparagus, smoked trout and crème fraîche
sausage hash and red pepper compote
with poached spring fruits, fresh homemade ricotta and almonds
with green olive tapenade, alioli and arugula
with pistachios, goat cheese and roasted beets
with pedro ximenez vinaigrette and manchego
with basil and capers
with feta
with fennel and grapefruit
with cucumbers and capers
with harissa aioli
in a tahini vinaigrette
with shaved pecorino and almonds
with sherry honey glaze
with mustard
green olive and manchego
onions and rosemary
eggplant, greens and feta
with crispy corn polenta and sour cherry agro dolce
with onion mermelada and romesco
with shrimp and basil pesto
with tomato sauce and fried sage
on creamy polenta and shaved pecorino
on a sweet corn and mushroom ragu with almond pesto
with milk chocolate gelato and nougatine crunch
with fresh berries, moscato d’asti and black pepper biscottini
with fromage blanc gelato
chocolate cremeaux and gianduja gelato
with roasted apricots and almond praline
served with almond crisps
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