Our menu changes with the seasons and the occasion. Below are some favorites.
Seasoned beef, caramelized onion, black olive, hard-boiled egg and raisin.
Seasoned beef, caramelized onion, Spanish olive and hard-boiled egg.
The Mother Clucker
Roasted chicken in a light tomato sauce with garlic, cilantro and some heat.
Tuna with sautéed onion and red pepper in a light tomato sauce.
Just your classic ham and cheese.
Tender braised chopped beef with caramelized onions and sautéed mushrooms
The Cordon Bleu-ish
Oven-roasted chicken with bacon, Mozzarella and cherry peppers.
The Return of the Mac
Gooey three-cheese mac & cheese with beef short rib.
Chopped spinach and hard-boiled egg in a Béchamel sauce with Ricotta and Mozzarella.
The Bob and Rob
Veggie-friendly blend of sautéed kale and carrots.
The Root Medley
Herbed and roasted seasonal root veggies (with regular appearances by: potato, sweet potato, carrot, garlic and ginger.)
The Rat Tat Tat
Ratatouille: eggplant, zucchini, green peppers, tomato, garlic, onion, capers and basmati rice.
The Sorta Samosa
A blend of curried cauliflower, potato and peas.
SIDES & SALADS
Empanadas are great on their own. Sometimes they like company.
Spring mix, tomato, cucumber, olive oil, lemon, salt & pepper.
Sliced tomato, minced onion and garlic, oregano, balsamic reduction.
Mixed greens, shaved carrots and onions, chopped dill pickle, Spanish olive, sauerkraut.
Classic Argentine potato salad with home-made mayo, hard-boiled egg, peas, carrots and Spanish olive.
Plum tomatoes stuffed with rice and tuna, garnished with home-made mayo & Spanish olive.
THE SWEET ONES
Where would any of us be without dessert?
Banana, fig and walnut.
Apples with dulce de leche and a touch of cinnamon.
Quince paste with cheese.