By chef Jojo Ruiz
The Greek Salad
Tomato, peppers, cucumber, red onion, feta, Mediterranean olives
gluten free, vegetarian
Mediterranean Chop Salad
Seasonal green, artichokes, sundried tomatoes, confit tuna, olives, kefalotyri cheese, pomegranate dressing
gluten free
Beet Salad
Roasted beets, figs, almond ricotta, market citrus, toasted pepitas, mustard greens, strawberry powder, sherry vinaigrette
gluten free, tree nut, vegan
House Focaccia
Seasonal spreads
vegetarian
Serea Mezze
Marinated olives, Marcona almonds, hummus, salsa macha, whipped farmers cheese, grilled pita
tree nut, vegetarian
Charcoal Grilled Octopus
Marble potato, red onion, sumac, olive, red chimichurri
Garlic Harissa Chicken Kabob
Roasted pepper tapenade, harissa yogurt, flat bread
Crispy Calamari
Lemon chili aioli, pine nut, lemon, caper, parsley
tree nut
Beef Carpaccio
Ras el hanout crusted ribeye, preserved lemon salsa, parmesan, caviar, brioche
Crispy Saganaki
Kefalotyri cheese, tomato, peppadew peppers, bagna cauda, lemon
Wood Roasted Cauliflower
Crispy chickpea, Marcona almond salsa, pepper romesco
Mushroom Kofta
Mushroom meatball, pomegranate, pine nut, tahini, flat bread
tree nut, vegan
Swordfish Kabob
Schug marinate, cherry tomato, confit cipollini, crispy shallots, flatbread
1 oz
2 oz
Baja Kampachi*
Lime, cilantro, mint, dukkah, dried cherries, schug
gluten free, tree nut
King Salmon*
Fennel-cured salmon, cucumber, radish, pickled Serranos, tomato-cucumber water, crushed corn nuts, chive oil
Tuna Tartare
Bigeye tuna, chive, Calabrian chile, shaved radish, market citrus, avocado crema, tapioca chips
Local Catch Ceviche*
Cucumber, avocado, lime, coconut, agave pickled serrano, spring onion
East Coast, West Coast and Baja
1/2 dozen
Dozen
Each
Each roasted
Mix of East, West & Baja Oysters
Mexican Blue Shrimp
Maine Lobster
Seasonal Crab
Wood Grilled
Grilled over open fire, seasoned with olive oil, lemon, red wine vinegar & sea salt
Flash Fried
Flash fried served with bagna tomato conserva, peppadew peppers & fresh lemon
Smoked & Seared Market Tuna*
Marcona almond, red flame grape, golden raisins, ajo blanco
Pan Roasted Big Glory Bay Salmon
Buttered asparagus, caviar beurre blanc
Seafood “Kakavia”
Swordfish, scallops, shrimp, clams, sauce berdain, paprika oil
Roasted Half Chicken
Orzo, feta, roasted pepper tapenade, saba glaze
8 oz Filet
Bagna cauda, blistered tomato, frill mustard
Grilled Lamb Chops
Marble potato, mustard greens, charred eggplant purée, chermoula
Kurobuta Pork Chop
Caramelized cauliflower puree, citrus glaze, sunchoke salsa macha
24 oz Dry Aged Bone in Ribeye
Blistered heirloom cherry tomatoes, bagna cauda, red chimichurri
Crispy Brussels Sprouts
Citrus labne, crispy prosciutto, parmesan frico, bourbon maple glaze
Farmers Market Vegetables
Seasonal selection
Crispy Eggplant
Za’atar cashew purée, tomato conserva, fresh herbs
Patatas Bravas
Chili garlic aioli, chive
Mushroom Risotto
Wild mushrooms, black truffles, crispy shallots, citrus herbs
Greek Fries
Feta, lemon, tzatziki
Retail prices do not include taxes or a 1.888% Historic Preservation Fund charge. Learn more at hoteldel.com/preservation
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness.
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
