mixture of mediterranean olives	2.00	grilled spanish sardines with marinated red onions	7.25
zuccini fritters with red bell pepper sauce	5.50	bastilla — moroccan chicken rolls with almonds and cinnamon	8.25
asparagus tortilla with manchego cheese	5.75	chickpea crusted prawns with harissa	9.00
small pizza with morel mushrooms and smoked mozzarella cheese	9.25
butter lettuce salad with french vinaigrette and fine herbs	6.50
cantalope and ginger soup with crème fraiche	6.00	pan roasted seabass over saffron risotto with pancetta and peas	20.50
grilled eggplant alfresco with capers and extra virgin olive oil	5.75	braised rabbit in balsalmic sauce with sultanas and pine nuts	22.75
carmalized cipollini onions	7.25	medallion of beef fillet with red wine sauce and scalloped potatoes	24.75
piquillo peppers stuffed with chevre	(each) 3.25	pan seared scallops with orange chervil sauce and potato purée	22.50
ricotta tortaloni with baby spinach and grana parmigiano	8.25	grilled double cut lamb chops with spiced lentils	23.75
cucumber salad with red onion, yogurt and sumac	6.25	tagine of chicken with green olives and couscous	19.75

5 8 0 1 S A C R A M E N T O A V E N U E, D U N S M U I R, C A 9 6 0 2 5 5 3 0 . 2 3 5 . 2 7 2 5