by Chef Victor Santos
We’ve incorporated garbanzos and Estrella Damm in ways that reflect our chef’s heritage and Estrella Damm’s Spanish roots. From the appetizer to the dessert, our menu appeals to those who enjoy dishes with bold flavors which pair superbly with beer.
A combination of octopus first cooked sous vide and then grilled, combined with heirloom cherry tomatoes and kale pesto, served atop a chickpea purée with brown butter.
Our twist on Brazilian Feijoada highlights the versatility of chickpeas showcasing their flavor and texture contrasted with pork belly, collard greens, and orange gastrique.
Crispy granny smith apples served with malted ice cream and caramel infused with applewood smoked bacon and maple syrup.
*Tax & gratuity not included