Menu Date: March 2011

Tapas

House made crispy pork chicharrones - dusted with garlic salt. $4

Marinated olives - house blend with pickled Guindilla green pepper. $8

Warm Piquillo peppers - stuffed with goat cheese, toasted pine nuts, golden raisins and Pedro Ximenez vinegar. $10

Crispy chickpea croquettes - with cucumber tzatziki, micro cilantro. $10

Meatballs - with smoked paprika, Arbequina EVOO, crushed tomatoes and Parmesan cheese. $10

Jamon Iberico de Bellota or Pata Negra - acorn fed, Spain's finest ham with "pan con tomate". $16

Appetizers

Soup of the day $8

Grilled house made lamb sausage - with soft polenta, watercress, lemon brown butter. $10

House made buttermilk Ricotta cheese - with vine roasted grapes, wild flower honey, crostini. $12

Ravioli of caramelized onion and Comte cheese - with roasted veal broth and toasted brioche. $12

Roasted pork belly - with poached quince, arugula, chestnut chips, quince vinegar, pressure cooked mustard seeds. $12

Lantern scallop tartare - with spicy mushroom escabeche, micro parsley, citrus. $14

Octopus - with fingerling potato, astelvetrano olives, nori, lemon confit, parsley, espelette pepper. $14

Salads

Caesar Salad - with Romaine lettuce, classic dressing, white anchovy, Parmigiano-Reggiano and garlic croutons. $10

Organic Baby Mixed Lettuce - with Spanish almonds, dried cherries, Fiscalini cheddar, white balsamic vinaigrette. $11

Endive Salad - with watercress, Mine Shaft bleu cheese, shaved pear, candied pecans and Champagne vinaigrette. $12

Manchego Cheese salad - with wild arugula, red apples, dates, candied walnuts and pistachio vinaigrette. $12

Pastas and Rice

House made cavatelli pasta - with butternut squash, roasted chicken, fresh thyume, brown butter-balsamic sauce. $23

House rolled cannelloni - roasted pumpkin, braised oxtil, robiola cheese, fried shallots and sage. $25

Paella Mixta - clams, shrimp, cicken and Bilbao chorizo with saffron, Bomba rie and garlic aioli. $26

Catal specialties

Rotisserie roasted half chicken - with savoy cabbage, butternut squash, pearl onions, Dijon mustard chicken jus. $23

Irish Salmon - with Serrano ham chip, Brussels sprouts, romesco sauce, Marcona almonds and more parsley. $27

New Zealand Dory - with soft white polenta, roasted mushrooms,mushroom emulsion and micro celery. $29

Braised lamb shoulder - with spicy red lentil curry, baby leeks, braising jus, and parsley-mint gremolata. $27

Braised Angus short ribs - with Spanish beans, braised wild mushrooms, green onions, apple-wood smoked bacon. $29

Diver Scallops - with roasted sweet potato, escarole, foie gras, Pedro Ximenez wine reduction. $30

Duck Breast - with toasted pearl barley, cider roasted baby turnips, market pear, BLiS maple and duck jus. $32

Filet of venison - apple-coconut rice fondue, parsnip, pecan shortbread crumble, red wine venison ragout. $34

Steaks
All steaks Certified Angus beef
served with Fontina cheese mashed potatoes asparagus and roasted mushroom red wine jus

Prime Rib - 12 oz: $32, 16 oz: $36

Filet Mignon - 8 oz. $38

Ribeye - 16 oz. $36

New York - 16 oz. $35

Desserts

"Arroz Con Leche" Rice Pudding - served with hazelnut praline, dried apricot and salted caramel sauce. $8

Chocolate Obsesionados - Chocolate Tasting with baked chocolate fudge, milk chocolate panna cotta, dark chocolate ice cream, frozen chocolate liqueur caramel cylinder, shaved hazelnuts and white chocolate powder. $10

Farmer's Market Fruit Sundae - mascarpone mousse, mint granita and balsamic ice cream. $8

Vanilla Creme Brulee Tart - with macerated market peaches and peach-black tea espuma. $8

Callebaut Chocolate Fondue - accompanied by pound cake, brownie, strawberries and marshmallows. Serves 2 people. $14

Dulce de Leche Ice Cream - and a Spanish olive oil sugar cookie. $5

Daily Sorbet - inspired by the farmers market. $5

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