Table 570

Spiced-marinated cauliflower served with lemon tahini, fresh pomegranate, and toasted almonds.

Lightly breaded calamari tossed with piquillo peppers, fresh parsley, and saffron aioli.

Chef's selection of local cheeses, cured meats, lavender honey, dried fruits, and rustic toast.

Golden and crispy croquettes with a creamy bechamel and savory Ibérico ham filling.

Juicy angus beef patty, smoked cheddar, crispy bacon, caramelized onions, and signature sauce on a brioche bun.

Free-range chicken served with truffle mashed potatoes, sautéed asparagus, and white wine reduction.

Creamy arborio rice slow-cooked with local wild mushrooms, aged parmesan, and a drizzle of white truffle oil.

Slow-braised beef short ribs cooked for 12 hours, served atop creamy polenta and glazed baby carrots.

Fresh grilled Atlantic salmon fillet served with lemon quinoa and seasonal vegetables.

8 oz prime grilled beef tenderloin, fine herb butter, and crispy truffle-infused french fries.

Artisanal vodka, house-made ginger beer, fresh lime juice, and mint served in a copper mug.

Freshly squeezed natural lemonade infused with lavender syrup and fresh mint leaves.