A P P E T I Z E R S / TA PA S JAMÓN AND MANCHEGO CROQUETTES Tomato Piquant
12
RED WINE CHORIZO Grilled Country Bread
12
BEEF EMPANADAS Amarillo Sauce
14
CALAMARI FRITO Piquillo Pepper Aïoli
18
PROVOLETA FONDUE Sun-Dried Tomato, Oregano Pickled Vegetables, Grilled Baguette
12
LOBSTER ARTICHOKE DIP Mahón Cheese, Leeks, Flatbread
20
SHRIMP & OCTOPUS A LA PLANCHA Smoked Paprika, Braised Butter Beans Piquillo Peppers, Aged Sherry
18
CEVICHE | 15 select one fish, one marinade, one crisp and your selection of accompaniments FISH
MARINADE
CRISPS
ACCOMPANIMENTS
Snapper
Sour Orange, Cilantro
Plantain
Red Onion, Avocado
Grouper
Coconut Lime
Cancha
Tomato, Bell Peppers
Corvina
Rosé Cava
Tostones
Hearts of Palm, Asian Pear
SOUPS & SALADS CARAMELIZED ONION SOUP Madeira
12
12
12
VALENCIAN SALAD Butter Lettuce, Endive, Blood Orange Toasted Almonds, Citrus Vinaigrette
LENTIL AND CHORIZO SOUP Micro Celery
12
15
CAESAR SALAD White Anchovy, Garlic Crouton
BURRATA SALAD Roasted Peppers, Broccoli Rabe Sherry Vinegar Reduction
MIXED GREENS Drunken Goat Cheese, Currants, Carrots Cucumber, Banyuls Vinaigrette
12
R O T I S S E R I E | roh - tis - uh - ree A medieval spit roasting technique, which first appeared in Europe around 1450. It has been the preferred method of roasting for more than five centuries, maximizing both flavor and health attributes of foods.
MOJO CHICKEN, Citrus Chicken Jus
28
SLOW ROASTED PORK RIBS, Caramelized Apple, Scallion
29
MOYER FARMS DRY-AGED PRIME RIB OF BEEF, Natural Jus
36
all rotisserie entrées served with fondant potatoes and rotisserie vegetables
ENTRÉES PAN SEARED SALMON Roasted Vegetable Samfaina, Puy Lentils
28
ROASTED GROUPER Caramelized Cauliflower Steak, Basil Purée Hazelnut Crumb
32
SHRIMP AND CALAMARI CAZUELA Garbanzo, Fresh Tomato, Preserved Lemon
29
GRILLED BEEF CHURRASCO Marinated Skirt Steak, Patatas Bravas
31
VIDA BURGER 20 Arugula, Marinated Peppers, Manchego Smoked Paprika Aïoli, Ciabatta
MEDITERRANEAN LAMB CHOPS Fabada, Spicy Lamb Sausage
36
CLASSIC BURGER Cheddar, Lettuce, Tomato, Onion, Pickle
PA E L L A | 5 4
STROZZAPRETI PASTA 26 Oven Dried Tomato, Creamed Spinach Pine Nuts, Pecorino Cheese TOMATO BREAD PIZZA 22 Iberian Ham, Manchego, Tomato, Arugula
20
For two
TRADITIONAL VALENCIAN Shrimp, Clams, Mussels, Calamari, Chicken “CAMPERA” MEAT Lamb, Sausage, Chorizo, Chicken
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