APPETIZERS

SWEET CORN SOUP, SHRIMP & PICKLED JALAPEÑO
9

PEI MUSSELS PAN ROAST WITH CHORIZO, HOMINY AND CHILI PEPPER
12

YELLOW FIN TUNA TARTAR, JICAMA-CITRUS SALAD, PRESERVED LEMON PUREE AND TARO CHIPS
14

PAN SEARED MOZZARELLA SPEIDINI WITH WHITE ANCHOVY AND CAPER SAUCE
11

SHRIMP A LA PLANCHA, PLANTAINS, HOT AND SWEET PEPPERS, GARLIC
15/22.50

ESCABECHE OF GRILLED OCTOPUS, SHRIMP AND SQUID WITH CHICK PEAS, OLIVES AND FENNEL
16

GREENS

HEIRLOOM TOMATO SALAD WITH FRIED GREEN TOMATO, FRESH RICOTTA AND BLACK TRUFFLE DRESSING
12

YOUNG MARKET GREENS, TOASTED PUMPKIN SEEDS, VINAIGRETTE WITH NUNEZ DE PRADO OLIVE OIL
9

ROMAINE WEDGE SALAD WITH CAESAR DRESSING, POLENTA CROUTONS AND SHAVED PARMESAN
10

ENTREES

CB BURGER – CUSTOM BLEND GROUND BEEF, COMTE CHEESE WITH ROASTED SWEET ONIONS ON A BRIOCHE ROLL AND ADOBO FRIES
13

SALMON FILET A LA PLANCHA, SWEET CORN, MIZZUNA, FAVA BEANS AND SMOKED TOMATO EMULSION
18

ROASTED CHICKEN WITH PRESERVED LEMON, THREE GRAIN-PISTACHIO STIRFRY AND ASPARAGUS
18

CHAR GRILLED HANGER STEAK WITH CHIMICHURRI SAUCE AND WATERCRESS & FRITES
20

SEARED RARE TUNA, YUCCA PANCAKE, PEA LEAVES, CARROT-HERB SAUCE
21

GARGANELLI PASTA, HOUSEMADE SPICY SAUSAGE, BROCCOLI RABE, PESTO AND RICOTTA SALATA
13/19.50

BAKED OPEN RAVIOLI OF YUKON GOLD POTATO, MUSHROOMS AND THREE CHEESES WITH ARGULA
17