Pumpkin soup with toasted butter and crunchy pumpkin seeds, served with carob flour flakes.

Grape leaf dolmas stuffed with beef tenderloin tartare, red onion, and capers.

Pickled goat with toasted pistachios, zucchini carpaccio, mint emulsion, and toasted lemon powder.

Humita made from corn, onion, and peppers; gratinéed Cuartirolo cheese, and spicy chili sauce.

Flatbreads baked in a clay oven with sea salt, pepper, and house olive oil.

Grilled Tomahawk or rib steak (ribs, ribeye, and flank steak) with jarilla-infused chimichurri, smashed potatoes, beet chutney, mixed greens, and eggplant and tomato preserves.

Strawberries with Solería sabayon.

White polenta with pears, caramelized walnuts, cream, and toffee sauce reduced with Solería.