Lunch Menu

Appetizers

  • Gambas al Ajillo 11

    Shrimp in a sizzling garlic sauce

  • Plato Campero 12

    Assortment of Spanish charcuterie with tomato spread bread

  • Esparragos al estilo Navarra 11

    White asparagus on Piquillo peppers with scallion and olive vinaigrette

  • Sardinas a la Parrilla 11

    Grilled sardines with mesclun salad and pimenton oil

  • Gazpacho 8

    Cold Andalusian Soup

  • Porrusalda 8

    Clear soup of leek, carrots and potatoes

  • Sopa de Pescado Larruskain 11

    Clear soup of fish and shellfish with white Rioja wine Basque-style

  • Ensalada Verde 8

    Mesclun salad with extra virgin olive oil and sherry vinegar dressing

  • Side Dishes $ 5

    Tomato Bread, Sautéed Vegetables, Scalloped Potatoes, White Rice

  • Jamon Iberico $ 25

    In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham.

Chef Jesus Martinez

Main Courses

  • Ensalada de Navarra 17

    White asparagus, Piquillo peppers, endives, cherry tomatoes,
    Idiazabal cheese and scallion vinaigrette over mesclun salad

  • Ensalada de Salmon Marinado 18

    Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing

  • Plato Vegetariano 18

    Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus, and artichokes

  • Pimientos de Piquillo Rellenos de Bacalao 19

    Red Piquillo peppers stuffed with codfish on SalsaVizcaina

  • Canelones de Espinacas y Gambas 20

    Cannelloni of spinach and shrimp with tomato and Bechamel sauce

  • Pechugas de Pollo aI Ajillo 18

    Filet of chicken marinated in parsley and garlic with scalloped potatoes and sautéed vegetables

 

  • Cordero Guisado a la Chilindron 24

    Stew of lamb with peppers, onions and tomatoes, Navarra style

  • Chuletitas de Cordero a la Parilla 30

    Grilled lamb ribs with scalloped potatoes and sautéed vegetables

  • olomillo de Buey con Pimientos Asados 30

    Grilled filet mignon with roasted red peppers and scalloped potatoes

  • Red Wine by the glass – $10
  • Muriel Crianza 2007

    Tempranillo (Rioja Alavesa)

  • Tamiz 2009

    Tempranillo (Ribera del Duero)

  • Viñas del Vero 2007

    Merlot (Somontano)

  • White Wine by the glass – $10
  • Martinez Lacuesta 2009

    Viura (Rioja Alta)

  • Castel Noble 2010

    Sauvignon Blanc (Tierra de Castilla)

  • Castell de Raimat 2010

    Chardonnay (Catalonia)

  • Chipirones en su Tinta 22

    Baby squid in a black ink sauce with white rice

  • Paella de Mariscos 20

    Seafood Paella

  • Rape en Salsa Verde 22

    Sautéed monkfish in parsley and garlic sauce with clams and shrimp

  • Atun a la Plancha 25

    Grilled tuna on scalloped potatoes surrounded by mesclun salad