Lunch is served:

Monday – Friday: 11am – 2:30pm

SALADS

Caesar Salad
Hearts of Romaine tossed with fresh caesar dressing and garlic croutons

Frissee Salad
Frissee lettuce tossed with orange wedges, goat cheese, almonds and sherry vinaigrette

Artichoke Salad
With soft lettuce, oven dried tomatoes, red onions, manchego cheese and a citrus vinaigrette

Asparagus Salad
With frissee, chervil vinaigrette, and caper anchovy butter

SALAD ENTREES

Ensalada de Filete
Sautéed beef tenderloin strips on a bed of frissee salad topped with blue cheese crumbles, almonds, in a sherry vinaigrette

Ensalada de Camarones
Sautéed shrimp on a bed of soft lettuce with a citrus vinaigrette dressing

Ensalada de Pollo
Grilled breast of chicken, sliced, on a bed of romain lettuce with caesar dressing

Ensalada de Calamari
Crispy fried calamari, on a bed of red oak lettuce and arugula, topped with shaved manchego cheese and finished with a champagne vinaigrette

SOUPS

Sopa Azteca
Tortilla soup with Monterey Jack cheese, cilantro, avocado and crispy tortilla strips

Sopa del Dia
Soup of the day

SANDWICHES (served with patatas bravas)

Grilled Chicken Sandwich
Grilled breast of chicken with bleu cheese and premium Boston lettuce

Gourmet Club Sandwich
Shaved turkey, smoked applewood bacon, premium Boston lettuce, tomato and mozzarella cheese

Vegetarian Sandwich
Oven dried tomato, goat cheese spread, portobello mushroom and grilled onion

Pescado Sandwich
Crispy fried tilapia, romaine lettuce and tartar sauce

Muffaletta
Salami, mortadella, and black forest ham on Italian bread with provolone and spicy olive relish

Grilled Three Cheese Sandwich
Monterey Jack, provolone, and mozzarella cheeses with oven dried tomato and basil on panini bread

Tuna Salad Sandwich
Tuna salad, lettuce and tomato on grilled panini bread

Ranazul BLT
Bacon, lettuce and tomato on grilled panini bread

Oyster Po-Boy
Crispy fried oyster sandwich served with tartar sauce, and lettuce

Shrimp Po-Boy
Crispy fried shrimp sandwich served with tartar sauce, and lettuce

COLD TAPAS

Tomato Basil Flatbread
Black olive tapenade, tomato, basil and mozzarella

Bruschetta Rojo
Tomato basil bruschetta with gorgonzola

Ceviche
Shrimp, tilapia, scallops and calamari in fresh lime juice with tomato and cilantro

Salmon Avocado Sushi
Sliced salmon with chinese mustard seasoned avocado on a bed of seaweed salad

Tuna Tartare
Fresh Ahi  tuna mixed with a spicy soy sauce

Mixed Olives
Assorted marinated olives

Edamame
Whole soy bean pods, steamed and lightly salted

Pan del Dia
Fresh bread and garlic olive oil

Quesos Artesenales
Chef’s assortment of fine cheeses and accompaniments

HOT TAPAS

Salmon Medallion
Cashew encrusted salmon medallion with pineapple, zucchini and orange butter sauce

Tilapia Veracruz
Sautéed tilapia served with tomato, olive and caper white wine sauce with asparagus rice

Pork Tenderloin
With polenta cake, corn, pineapple relish and mushroom sauce

Quesadillas Poblanas
Filled with a mix of chicken, poblano chilies and Monterey Jack cheese. Served with guacamole

Fritto Mixto
Mix of crispy fried shrimp and calamari served with tarter sauce and habanero salsa

Mejillones (Mussels)
Mussels in white wine and butter au jus

Potatoes Gratin
Cubed potatoes in a creamy cheese sauce

Albondigas
Meatballs in a tomato and chipotle chili sauce

Espinacas Catalan
Sautéed spinach with pine nuts, raisins and apples

Patatas Bravas
Cubed, fried and spiced potatoes with garlic aioli

Fried Oysters
With a corn and red pepper ragout and a red pepper remoulade sauce

DESSERTS

Carrot Cake
Molten Chocolate Cake
Whiskey and Honey Creme Brulée
Fruit Cobbler
Mixed Berries
Sopapillas

LUNCH SPECIALS

Salmon Nicoisie (ni-shwa)
Grilled farm raised salmon with romaine, boiled egg, green beans, anchovy, oven roasted tomatoes, black olives and tarragon vinaigrette

Peruvian Chicken
Grilled chicken breast marinated in Peruvian spices, grilled Yukon Gold potatoes, and wilted spinach with dijon mustard sauce

Lamb Chops
Served with grilled purple potatoes, aioli and red wine sauce

Petit Fillet
On wilted spinach, potato and portabello mushroom with red wine beef sauce