OSTEONES TRES PREPARACIONES (Ugalde)
Oysters prepared in three different styles, two of each: Wood roasted, topped with pimenton ailoi and champagne mingonette; Battered and lightly fried, served atop a watermelon slice, finished with a Spanish radish-passion fruit glaze: Marinated in a Gazpacho coulis, topped with diced avocado and baby cilantro. $12

PSARI SPETSIAOTIKA (Greek)
Fresh halibut cheeks, in an earthenware dish with tomato, garlic, onion, parsley, olive oil, white wine, oregano, a touch of cinnamon and olives, topped with bread crumbs and baked in the wood oven $14

CUDO DIGIORNO (Italian)
Ask your server about today's fresh sashimi grade raw seafood specialty. $14

CHIPPORONES AL AJILLO (Spanish)
Lightly floured calamari sautéed with garlic, lemon, chili, cinnamon and olive oil. $8

FOIS GRAS AUX RAISINS (French)
Pan seared organically reised fois gras, with grapes, ver juice and a hint of cognac, atop brioche toast. $15

MAR Y TIERRA (Ugalde)
Cubes of sashimi grade ahi tuna and filet mignon, pan seared with shaved onions, green peppercorns, tomatoes, chives and a balsamic jus, served atop spiced greens. $14

MOUSSAKAA LUBNANI (Lebanese)
An eggplant, chickpea, onion, tomato, chard and garlic mélange, slow baked in the wood oven. Vegan. $8

KABAK CICEGI DOLMASI (Turkish)
Fresh zucchini flowers stuffed with goat cheese, feta cheese, quinoa, parsley, onions and sundried tomatoes, baked and served atop a pool of golden tomato-yogurt sauce. 9

MEZZA PLATTER
Tyrosalata, hummus, tzatziki, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flatbread. Vegan option, serves 2 or more. $13

SIDE DISHES
Tyrosalata $7, Hummus $6, Nazuktan $6, Tzatziky $5, Hârissa $4, Marinated olives $5.