Fresh tomato, cucumber, scallions, sumac vinaigrette, and aged Greek feta. A crisp, tangy Mediterranean chopped salad.

Fresh pear, mesclun, arugula, candied walnuts, dates, aged gorgonzola, and shallot balsamic vinaigrette.

Mesclun, arugula, candied walnuts, shallot balsamic vinaigrette, and warm herb-crusted goat cheese.

cherry tomatoes, english cucumber ribbon, house-made hummus

celery, carrots, peppers, cherry tomatoes, house-made hummus

pomegranate seeds, balsamic glaze, mint

creamy béchamel, jamon serano and manchego cheese, coated with panko breadcrums then flash fried. (4 croquettes to an order)

red peppers, eggplant, onion, charred on an open flame, warm goat cheese medallion

herb goat cheese, marcona almonds

sautéed shrimp served in a sizzling lemon, garlic and white wine reduction. finished with a dusting of sweet smoked paprika.

Hand-cut Ahi Tuna tartare with cornichons, cool cucumber and toasted sesame oil, served with crisp julienne fries. A fresh, elegant seafood starter with savory depth and bright crunch.

tender octopus grilled to perfection and served over our creamy house-made hummus alongside baby arugula, cucumbers and crispy garbanzo beans

Slow-cooked Moroccan lamb stew with sweet prunes and apricots, aromatic spices and roasted almonds. A deeply savory, tender entree balanced by warm fruit and nutty richness.

Traditional Moroccan chicken stew, braised with briny olives, preserved lemon and fragrant ras el hanout. A soulful Western Mediterranean entree with citrus, warm spice and savory depth.

Crisp roasted half duck with classic sauce à l'orange, baby arugula and fingerling potatoes roasted in rich duck fat. A luxurious French Mediterranean entree with savory depth and bright citrus.

scallops, shrimp, calamari, clams, grilled chicken, palacio chorizo, saffron rice

Shrimp, scallops, octopus, clams

Chargrilled skirt steak served with lemon-roasted potatoes and peppery baby arugula. A hearty Western Mediterranean entree pairing tender, savory beef with bright citrus and fresh greens.

Sautéed baby spinach with white wine, garlic and extra virgin olive oil.

Yukon gold potatoes roasted with lemon juice and fresh oregano

Fingerling potatoes sautéed in rendered duck fat

Mascarpone cream and crunchy milk chocolate sandwiched between coffee-soaked sponge cakes.

Pistachio and ricotta creams divided by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.

Layers of chocolate cake, filled with chocolate and hazelnut creams and crunch, covered with a chocolate glaze.

Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar.