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FARM TO TABLE

Welcome primavera with the gifts of earth

GRILLED CORN WITH HERB BUTTER

Fennel and Pear salad

Fresh thin sliced fennel and pear with a citrus vinaigrette.

Mushroom RISOTTO

creamy mushroom risotto made with mushroom stock and fresh herbs

Layered Ratatouille with Kina Savoy

Thick slices of veggies with house marinara sauce

Vegetarian

Organic

A variety of exotic wines paired with 7 fresh tapas

PAN CON TOMATE

PADRÓN PEPPERS

JAMON & SALCHICHON

BROCCOLINI AND CHILLI TUNA

CROQUETAS DE POLLO

SPANISH SEAFOOD PAELLA

BALSAMIC RASPBERRIES AND MASCARPONE CHEESE

A 9 course meal that’s bold on taste, light on calories

BREAD AND SYRIAN OLIVES

PEARS AND GOATS CHEESE

NEO CAPRESE

CRAB BISQUE

POACHED EGGS AND ASPARAGUS

WHOLE WHEAT PIZZA A-LA BOSTON

SMOKED SALMON WITH BRANDY

SEA BASS AND ORANGES

FRESH PINEAPPLE AND MINT

ingle bells all the way to your table

A SHOT OF HOMEMADE EGGNOG, MODERN STYLE

MINI POLENTA CAKES STUFFED WITH MUSHROOMS AND FETA

BOLANO’S FESTIVE SALAD WITH HONEY-GRILLED APPLES

ROASTED YAMS WITH A DASH OF BOURBON

RUSTIC CURED TURKEY ENCRUSTED WITH CANDIED PINE NUTS

BACON ROSEMARY MASHED POTATOES AND PARSLEY

PORK MEDALLIONS TOPPED WITH SWEET CORN CREAM

QUINOA PUTTANESCA WITH CHILI CRANBERRY SAUCE