Warm house-made bread served with smoky, tangy romesco—a Catalonian sauce made with roasted red peppers, almonds, garlic, and olive oil (ve).

A chilled Andalusian-style almond and garlic soup, blended with olive oil and a touch of vinegar for a creamy, refreshing finish. (gf, ve).

Space spinach, toasted almonds, shaved manchego, red onion, and house vinaigrette (gf, v).

Crispy, melt-in-your-mouth pork belly slow-roasted to perfection, topped with a bright and punchy scallion mojo verde made with garlic, herbs, and citrus (gf).

Oven-roasted eggplant halves stuffed with warmly spiced lentils, topped with creamy goat cheese and a bright, zesty scallion mojo verde (gf, v).

A silky, egg-based chocolate custard made with sweetened condensed milk for a rich, creamy texture, finished with a layer of golden caramel (gf).