marinated olives 3.00

patatas bravas, home fries with spicy-tomato sauce
and aioli 4.00

hummus with sumac, pine nuts and warm flatbread 6.00

manchego cheese with quince membrillo 5.00

chevron goat cheese with lavender honey 5.00

jamón serrano thinly sliced with Spanish olive oil 6.00

cucumber gazpacho with crouton and shrimp salsa 6.00/3.00

chilled tomato & watermelon soup with
celery basil oil 7.00

simple side salad with radishes and sherry vinaigrette 3.50

plum salad arugula and red leaf lettuce, marinated Vidalia, Marcona almonds and goat cheese dressing 7.00

grilled romaine heart with a creamy piquillo pepper dressing, fried capers, parmigiano reggiano and croutons 7.00

"circassian" chicken salad roast chicken in a creamy
walnut sauce, Aleppo, poached asparagus, grilled pita
and green salad 10.00

"escalivada" on ciabatta, with roasted eggplant, sweet peppers, zuchinni, and red onion, with goat cheese and herb sauce,
with a green salad 8.00

ham & cheese on ciabatta, with Benton’s country ham, tetilla cheese, housemade fig jam and arugula, with a green salad 9.00

smoked trout tartine on toasted ciabatta, with local beets, arugula, pistachios, horseradish, mustard vinaigrette and a green salad 9.00

tuna pita: Italian tuna, red onion, heirloom tomato, romaine, roasted pepper yogurt, olive tapenade vinaigrette 10.00

lamb pita: ground lamb kefte, tomato jam, cucumber-yogurt,
mint, onion, romaine 12.00

steamed P.E.I. mussels white wine, garlic, sofrito, almonds and grilled bread 11.00

Maine scallops  basil-yukon gold puree, shaved asparagus and radishes, lemon brown butter and a green salad 14.00

grilled flank steak (certified angus beef) punched red potatoes, arugula, fried piquillo pepper and salsa verde 16.00