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 relish, finished with a Spanish radish-passion fruit glaze; Raw, marinated in a Gazpacho coulis, topped with diced avocado and baby cilantro. $12

FLOR DE CALABAZA CON CANGREJO (Ugalde)
Pastorino Farm zucchini blossoms stuffed with fresh seasonal crabmeat, green onions, seasoned bread crumbs and tomato confit, lightly battered and fried in rice oil, served with a gazpacho dipping sauce. $12

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

MAR Y MUNTANYA (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. $15

CERVOL ROSTIT (Catalan)
Wood roasted venison loin, cubed and sauteed with baby onions, green peppercorns, tomatoes and roasted garlic in a spiced sour cherry-red wine glaze. $15

CORDERO AL CHILINDRON (Spanish)
California Victory Farms lamb shoulder, braised with roasted sweet peppers, eggplant, parlsey, garlic and onions, in a sherry-tomato glaze. $10

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

PEYNIRILI GUVEC (Turkish)
Fresh California goat cheese baked in the wood oven in a clay dish over a mildly spicy tomato puree, topped with a pecan-sesame seed crust. $10

MEZZA PLATTER (Mediterranean)
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.