Shrimp and New Zealand mussels in an elegant umami sauce with mango salad.

Tortilla chips and homemade guacamole.

Chef’s choice of assorted crostinis & toppings

Ideal for sharing. A selection of Quebec cheeses and Spanish cured meats, accompanied by nuts, fruits, jam, aioli, and pan-tumaca.

Olives from Greece and Italy marinated with arbol pepper, garlic and maple lavender infusion.

Phyllo cups stuffed with buttered pear, pecan and cured chorizo, topped with seared and deglazed foie gras in sherry wine.

Imported white large anchovies marinated in Spanish olive oil, served over pan-tumaca.

Grilled cheese sandwiches with Manchego cheese, black truffle, pears and gazpacho *Add serrano ham $4

Breaded Serrano Ham bites with a creamy filling and aioli

Oven-baked potato wedges topped with mild bravas sauce and aioli

Crab stuffed red peppers served in a creamy bed of Romesco-Almond sauce.

Choose any combination of our 2 taco options. Served with salsa on the side. (Pollo Pibil: Corn wrap stuffed with chicken marinated in annatto, topped with fresh cheese and onion.). (Carnitas: Flour wrap stuffed with slow braised pork belly, guacamole and fried onions.).

Oven-baked turnovers served with chimichurri and jam.. Choose any combination of our 2 options. (Humita: Mozzarella cheese, caramelized onions and yellow corn) (Carne Picante: Ground beef, green onions and paprika)

Fresh Belgian endives stuffed with blue cheese, cucumber, blood pears, celery, pistachios and a maple-cider vinaigrette.

Tuna tartare mixed with our umami petroleo sauce, crushed ancho pepper, lime and mango salad. Tortilla chips on the side.

Slow-braised Pork-belly with local maple syrup, Spanish paprika, olive oil, garlic, chorizo and olives.

* Limited availability, ask your server. Fresh razor clams served on their shells with rainbow trout, leche de tigre, aji Amarillo and sesame seeds.

Mix of wild mushrooms grilled with olive oil, guindilla, garlic, parsley and lime, served on a bed of confit potatoes.

Ideal for sharing. Black rice seasoned with cuttlefish, saffron, sofrito, and clam juice, topped with artichokes and 1/2 lb of seafood, including New Zealand mussels, poured tableside. Served with pan-tumaca and aioli.

Valencian rice seasoned with saffron, sofrito and bone broth. With 1 lb of glazed local Bison ribs. Aioli and pan-tumaca on the side. Ideal for sharing.

Moist almond cake with dark chocolate and a side of Spanish sherry wine.

Oven-baked turnovers stuffed with Dulce de leche and pecans

Our signature espresso martini poured over rich dulce de leche ice cream.