by Chef Antonio Puertas
This menu is a fusion of Spanish, Peruvian, and Catalan cuisine. Our appetizers combine Spanish and Peruvian good, and our entrées conjure up creative Catalan cooking. Our desserts were a challenge because the main ingredient, garbanzo beans, isn’t typically served as a sweet.
Seafood salpicón served with potatoes filled with hummus and kalamata olives (served with salsa brava)
Mushroom and egg socarrat served with a quail breast fried in garbanzo bean flour on olive oil mayonnaise
Cod confit with thyme and stewed chickpeas with spinach and fish chicharrón
Catalan-style garbanzo beans with white butifarra sausage.
Garbanzo bean custard with raisins
Leche frita with garbanzo bean chutney
Carrot cake with garbanzo bean caramel
*Tax & gratuity not included