Menu
Lunch
Served Labor Day – Mother’s Day: Wednesday – Saturday 12-3
Served Mother’s Day – Labor Day: 7 Days a Week 12-3:30
| Lunch |
| Vegetarian Panini |
| Portobello Mushroom, Roasted Red Bell Peppers, Grilled Eggplant, Grilled Onions, |
| Goat Cheese with a Basil, Spinach and Walnut Pesto on Our House Made Focaccia. 8~ |
| Jamon Serrano and Manchego Cheese Panini |
| Spanish Ham, Manchego Cheese, Drizzled with Olive Oil on Our House Made Focaccia. 8~ |
| Capri Panini |
| Grilled Chicken Breast, Grilled Onions, Brie, Swiss Chard Pesto on House Made Focaccia. 10~ |
| Gyro |
| Ground Lamb, Red Bell Pepper, Feta, Onions and Tzatziki in Warm Pita. 10~ |
| Two Vegetarian Soft Tacos |
| Grilled Asparagus, Red Bell Peppers & Portobello Mushrooms Topped with Salsa Verde, |
| Fresh Onion, Cilantro, Feta, Crema in House Made Corn Tortillas. 8~ |
| Two Filet Mignon Soft Tacos |
| Topped with Salsa Verde, Fresh Onion, Cilantro, Feta, Crema in House Made Corn Tortillas. 10~ |
| Cheese Lasagna |
| Layer of Fresh Lasagna Noodles with Mozzarella & Parmesan Cream Sauce. |
| Marinara 15~ Meat Ragu 17~ |
| Seafood Bilbao |
| Calamari, Scallops, Shrimp, Mushrooms & Carrots Sautéed in a Spanish Red Pepper Sauce. 20~ |
| Steak Frites |
| Grilled Organic Flat Iron Steak with Skinny Fries Drizzled with Cabernet Reduction. 21~ |
| Vegetarian Paella |
| Saffron Rice, Peas, Marinated Artichoke Hearts and Seasonal Vegetables. |
| Tapas 14~ Full 24~ |
| Ginger Roasted Salmon |
| Pan Roasted Organic Scottish Salmon served with Rice Pilaf, Onions, |
| Red Bell Pepper and Drizzled with a Ginger and Caper Cream Sauce. 28~ |
| Seafood Paella |
| Saffron Rice, Shrimp, Calamari, Sea Scallops, Spanish Sausage, Artichoke Hearts and Peas. |
| Tapas 17~ Full 29~ |
| All Parties Six or Over 18% Gratuity Added. Bread on Request & Extra Bread $2. |
Served during Lunch and Dinner
| Tapas |
| Patatas Fritas |
| Quartered French Fries Made to Order, Served with Garlic Aioli and Ketchup 6~ |
| Hummus and Pita |
| Garlic Hummus and Grilled Pita. 6~ |
| Marinated Olives |
| Italian Marinated Virgin Olives 8~ |
| Stuffed Dates |
| Hadley Organic Medjol Dates Stuffed with Chorizo and Wrapped in Bacon 9~ |
| Jamon Serrano and Manchego Cheese Plate |
| Spanish Curred Ham and Sheep’s Milk Spanish Cheese 9~ |
| Honey Baked Brie |
| Drizzled with Ojai Organic Sage Honey, Spiced Walnuts & Toast Points 10~ |
| Chile Relleno |
| Stuffed with Ojai Spinach, Pine Nuts, Currants & Oaxaca Cheese in a Spicy Tomato Sauce 10~ |
| Lamb Kabobs |
| Ground Lamb and Moroccan Spices with Tzatziki 11~ |
| Gambas |
| Whole Sautéed Prawns in Olive Oil, Garlic and White Wine 11~ |
| Fried Calamari |
| Quickly Fried to Perfection with a Dipping Sauce of Garlic Aioli 12~ |
| Seared Sea Scallops |
| Two Scallops Served with a Roasted Garlic and Beet Puree. 12~ |
| 18% Gratuity Added to Tables 6 or More |
Salads
Served during Lunch and Dinner
| Salad |
| Add Chicken or Calamari 5~, Sausage or Prawns 7~, or a Salmon Filet for 13~ |
| House Salad |
| House Salad of Organic Greens & Brussel Sprouts with a Lemon Mint Vinaigrette. |
| Full Size 7~ Tapas Size 4~ |
| Caesar Salad |
| Creamy Caesar Dressing with crisp Romaine, Croutons and Parmesan Cheese. |
| Full Size 10~ Tapas Size 7~ |
| Brussel Sprout Salad |
| Shaved Brussel Sprouts with Ricotta Salata, Pine Nuts, Shaved Carrots and Basil Garlic Vinaigrette |
| 10~ |
| Cabra Salad |
| Ojai Organic Greens, Pine Nuts, Cranberries & Goat Cheese on Toast with a Fig Vinaigrette. |
| Full Size 12~ Tapas Size 7~ |
| Arugula and Dried Fig Salad |
| Fresh Arugula, Dried Figs, Crispy Serrano Ham, Feta and Toasted Almonds |
| Full Size 12~ Tapas Size 7~ |
| California Tuna Salad |
| House Cured Ahi Tuna, New Potatoes, Ojai Greens, Avocado, Nicoise Olives and Capers |
| Drizzled With A Basil Garlic Dressing |
| Full Size 10~ |
| Syrian Chicken Salad |
| Romaine, Artichoke Hearts, Olives, Shaved Manchego Cheese, Brussel Sprouts |
| & Lemon Mint Vinaigrette. |
| Full Size 13~ Tapas Size 8~ |
| Roasted Beet Salad |
| Red Beets, Ricotta Salata, Fried Chickpeas, |
| Pickled Red Onion and Moroccan Olives with a Basil Garlic Dressing |
| Full Size 13~ |
| *Corkage $15 *All Substitutions at Chef’s Discretion * Extra Bread $2 |
| Soup |
| Portuguese Lemon & Chicken Soup |
| Chicken Broth with pulled pieces of Chicken, Tomato, Lemon and Parsley |
| Soup of the Day |
| Cup 4 Bowl 7 |
Dinner
Served 5:30-Close
| Dinner |
| Cheese Lasagna |
| Layers of Fresh Lasagna Noodles and Mozzarella and Parmesan Cream Sauce |
| Marinara 15~ Meat Ragu 17~ |
| Seafood Bilbao |
| Calamari, Scallops, Shrimp, Mushrooms & Carrots Sautéed in a Spanish Red Pepper Sauce |
| 20~ |
| Steak Frites |
| Grilled Organic Flat Iron Steak with Skinny Fries Drizzled with Cabernet Reduction |
| 21~ |
| Vegetarian Paella |
| Saffron Rice, Peas, Marinated Artichoke Hearts and Seasonal Vegetables. |
| Tapas 14~ Full 24~ |
| Laurel’s Roasted Chicken |
| Slow Roasted Organic Free Range Chicken with Lemon, Garlic, Rosemary, |
| Served with an Herb Israeli Cous Cous |
| 26~ |
| Ginger Roasted Salmon |
| Pan Roasted Organic Scottish Salmon served with Rice Pilaf, Onions, |
| Red Bell Pepper and Drizzled with a Ginger and Caper Cream Sauce, |
| 28~ |
| Seafood Paella |
| Saffron Rice, Shrimp, Calamari, Sea Scallops, Spanish Sausage, Artichoke Hearts and Peas. |
| Tapas 17~ Full 29~ |
| Seasonal Sea Bass |
| Pan Roasted and served with a Preserved-Lemon Beurre Blanc, |
| Lemon Risotto, Curly Carrots and Green Beans |
| 29~ |
| Filet Mignon |
| Grilled to order and served with Sautéed Garlic Spinach, Yam Gratin of |
| Mozzarella and Parmesan Cheese then Drizzled with a Bourbon Peppercorn and Currant Sauce |
| 36~ |
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