Open Tuesday thru Sunday 5:00pm to 8:30
Friday & Saturday 5:00pm to 9:00pm
Closed Monday for dinner

Soups and Salads

Soup of the Day
ask your server about today's vegan vegetable puree. $5

House Green
Fresh baby greens tossed with tomatoes, shaved red onions, pecorino cheese, balsamic vinaigrette and flatbread croutons. $5

Heirloom Beet Salad
Wood roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and toasted Marcona almonds. $8

Greek Salad
English cucumbers, feta cheese, red onion and kalamata olives atop baby greens all tossed in light herb vinaigrette. $8

Watermelon Salad
Watermelon, feta cheese, thinly sliced red onion, cherry tomatoes, opal basil, baby greens and roasted walnuts, tossed with a citrus-harissa vinaigrette. $8

Caesar Salad
Romaine hearts tossed with red onions, tomatoes, focaccia croutons and parmesan cheese in a lemon-caesar dressing $5 w/chicken $10

Tapa the World
Spanish-inspired small dishes from around the world

Gambas al Ajillo
Black tiger prawns sautéed with garlic, sherry, smoked paprika, fresh parsley and olive oil. $9 , Spanish

Moussakaa Lubnani
An eggplant, chickpea, onion, tomato, chard and garlic mélange, slow baked in the wood oven. $7 Lebanese

Peynirli Güveç
Fresh goat cheese baked in a clay dish over a mildly spicy tomato puree, topped with a pecan sesame seed crust. $9 Turkish

Ceviche Tostadas
Lime marinated seasonal white fish and shrimp, with tomato, onion, cilantro, olive oil and diced avocado, atop toasted corn tortillas. $10 Mexican

Gibraltar Mezza Platter
Tyrosalata, Hummus, Tzatziky, Savory Tomato Jam, Nazuktan, Ensaladilla de Piquillos, Roasted Garlic Cloves and House Marinated Olives, served with flat bread. $10 Mediterranean

Polenta con Funghi
Sautéed seasonal wild mushrooms with fresh thyme, garlic, tomato, and onion, served atop crispy polenta. $9 Italian

Frito Misto
Monterey calamari, seasonal vegetables and onions in a light tempura batter deep fried in rice oil, served with a pimenton aioli $8 Spanish

Tacos al Pastor
Three Authentic Mexico City mini tacos with seasoned pork shoulder, housemade roasted tomato salsa and roasted pineapple. $9 Mexican

Chiporones al Ajillo
Fresh Monterey Calamari sauteed with garlic, lemon, chile, cinnamon and olive oil. $7 Spanish

Plum Barbeque Pork
Wood roasted pulled pork shoulder smothered in a Catalan style plum barbeque sauce, served with flatbread. $9 Catalan Inspired

Entrees

Lufer Yahnisi
Fresh Alaskan halibut baked with matoes, onions, olives, oregano, lemon, currants and a dash of cinnamon, served atop pearl couscous Fresh Alaskan halibut $18 Turkish

Trucha Nahuatl
Boneless butterflied trout cooked on the griddle, topped with salsa Nahuatl (avocado & tomatillo salsa, served with Mexican rice and jicama salad. $18 Aztecan

Braised Baby Back Ribs
Baby back ribs, slow braised and slathered in a pomegranate-garlic-smoked paprika glaze, served with a local Iacopi butter bean ragout and roasted vegetables. $16 West meets East

Bangers & Mash
Irish pork sausages with Colcannon potatoes, topped with traditional brown gravy and served with baby carrots. $14 Irish

Bobotie
A twist on a South African classic, ground beef seasoned with apples, bananas, golden raisins, spices, curry, tomatoes, onions and garlic, served atop coconut rice. $14 South African

Shwarma Platter
Ground beef and lamb, shaved thin, served with red onions, tomatoes, olives, piquillo pepper and Tzatziki spreads, flat bread, house salad and hummus. $14 Middle Eastern

Enchiladas Verdes o Rojas
Heirloom Ugalde family recipe, enchiladas of roasted chicken topped with a tomatillo and roasted sesame seed mole verde, or a tomato-chipotle sauce, queso fresco, crema fresca, chopped onions and cilantro, served with black beans and rice. $14 Mexican

Chicken Scaloppini
Chicken breast sauteed with seasonal wild mushrooms, white wine, green onions, garlic, mustard, balsamic, basil and tomatoes, tossed with fettuccini pasta. $16 Italian

Stuffed Artichoke
Fresh local artichoke stuffed with feta cheese, baby spinach dill and garlic, lightly coated with bread crumbs, flash fried in rice oil and then baked, served atop a light roasted fennel glaze with sweet onion orzo. $14 Greek

Zimarika
Tubular pasta tossed with oregano, kalamata olives, capers, tomatoes, onions, roasted garlic and feta, topped with grated parmesan. $12 Greek

Vegetable Curry
Fresh summer vegetables in a yellow curry sauce with golden raisins, served atop basmati rice. $12 with chicken $14 Indian

Vegetable Couscous
Seasonal vegetables simmered in a smoky chermula broth with chickpeas onions, tomatoes and saffron, served atop couscous. $12 with chicken $14 Moroccan

For the Wee Ones
Under 12, please

Grilled cheese sandwich or cheese quesadilla
$4 add chicken $5

Pasta with butter $3 w/chicken $5

Roasted chicken with mashed potatoes $5

Plain Hamburger $5 add cheese $5.50

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