Spanish calamari sautéed with sun-dried tomatoes, fresh herbs, garlic and white wine, topped with gremolata and crispy capers.  

Quince with gouda cheese and honey, garnished with fresh mint.

Burrata, heirloom tomato, basil oil, mint, honey balsamic reduction and crouton crumbs.  

Avocado, tomatoes, fresh basil marinated with olive oil, lime and salt vinaigrette.  

Red peppers stuffed with goat cheese marinated with lime, wine, olive oil, fresh herbs and garnish with fresh basil.