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Changes nightly server to recite
Love bites, spiced almonds, manchego y membrillo, serrano ham wrapped figs
Gorgonzola, toasted pinenuts, creamy balsamic vinaigrette
Garlicky crouton, parmesean, crazy chefs signature dressing
Cinnamon chantilly
Drizzled honey and cracked almonds
Cured meats, house pickled vegetables, grilled sausage, shaved manchego and drizzled balsamic, serves 2
Mixto of 4 from our weekly rotation
With lemon allioli
Fried potatoes, allioli and spicy tomato sauce
Grilled asparagus, romesco sauce
Crusted with stone ground mustard and vermont brown sugar, baked on a cedar plank
Toasted garlic, chorizo, romesco sauce
Sauteed shrimps with garlic, olive oil, fresh thyme
Pepita crusted diver scllops topped with pomegranete glaze
Chicken drummetts herbed tarragon goat cheese crema
Seared, port wine reduction
Sweet potato puree, port wine reduction
White wine, garlic, thyme, butter broth
Chorizo sausage, buttered crumb topping
Red onion jam, blue cheese cabrales, potato rosti cake
Smokey tomato sauce
Garlic and fresh herbs
Top 40 knockout dishes: boston globe magazine. smoked chicken, chorizo sausage, mussels, peas, tomato, and saffron rice. Add fresh lobster $33.00. Add shrimp$29.00. Add diver scallops $34.00
Truffled mashed potato, caramalized root vegetables, horseraddish crema, topped with crispy onions
8 oz. center cut, cabrales sauce, horseradish mashed potato, caramalized root vegetable
Pan roasted citrus brined chicken breast, black beans and rice, smokey pepper, tomato, and onion sauce
Baked catalan style with spinach, herbed ricotta, fresh tomato sauce, with a parmesan cheese crust
Dulce de leche, chantilly cream, cocoa nibs
Dusted with powdered sugar and cinnamon, warm hot fudge
With warm dulce de leche, house made caramel
Apricot glaze
Layered with vanilla frozen yogurt
Warm soft sinful center, espresso gellato.
Daily selection, quince, crostini