changes seasonally and subject to change due to availability
TAPAS
Marinated Mediterranean olives 6
Toasted almonds 6
evoo, barrel-smoked sea salt, rosemary, ground pepper
Truffled deviled eggs 5
chives, paprika dust
Blind dates 5
Medjool dates blindfolded with bacon
Handmade empanadas 4 ea or 3 for 11
mix or match: beef | corn & cheese |
duck confit & sweet potato | Argentine chorizo, peppers, onions, chimichurri
Goat cheese-stuffed Piquillo peppers 8
basil-infused, olive oil
Seared tuna over corn tortilla chips* 13
guacamole, wasabi-ranch, jalapeño rings
Jumbo lump crab cakes 14
chili sauce
Joyce Farms chicken wings 14
spice-rubbed, roasted, served with cilantro dip
Crostini of the week 8
Herb-marinated grilled shrimp 14
Peruvian yellow pepper sauce
Sautéed fingerling potatoes 9
Spanish chorizo, Peruvian yellow pepper sauce
Avocado halves 13
filled with quinoa and drizzled with sriracha basil-infused olive oil
Albondigas 14
beef & pork meatballs, roasted tomato and jalapeno sauce
Lamb sliders Trio 16
fresh goat cheese, guacamole, caramelized onions
Roman style bread & cheese balls 11
Pomodoro sauce
Garbanzos con espinacas 11
chickpeas & spinach stew, tomato/almond/bread paste
Spinach & ricotta “strudel” 13
artichokes, almonds, smoked Gouda sauce
Mozzarella burrata Caprese 15
Heirloom tomatoes, basil, oregano, balsamic
BOARDS
Cured meats 18
imported mustards, baguette
House cheese board 18
jam, baguette
Mix of cured meats and cheeses 35
Extra baguette 1.5
substitute gluten-free crackers 2.5
LARGER PLATES
House salad 10
mixed lettuces, arugula, peaches
crumbled goat cheese, cherry tomatoes,
caramelized almonds, lemon mint vinaigrette
with shrimp 19
with salmon* 24
with chicken 22
with steak 33
Grilled Romaine Caesar salad 9
with shrimp 18
with salmon* 23
with chicken 20
with steak 32
Vinos Finos’ paella 27
saffron rice, peas, carrots, shrimp, scallops,
chicken, chorizo
Grilled salmon* 28
Grilled polenta, roasted cherry tomatoes
Peruvian chicken skewers 28
Cilantro rice, piquillo pepper dip