Executive Chef Omar Pereney and his culinary team have launched their lunch menu, the first for the restaurant, allowing guests to select from several offerings specific to lunch as well as items showcased at dinner. The lunch menu will also offer a three-course option where customers can choose from select appetizers, salads or soups and entrees for $27. A daily hot pot will also be available for $24 and includes White Beans & Clams, Black Rice Calamari and Shrimp & Mussels Fideua. Lunch will be served daily from 11 am to 2:30 pm.
Menu highlights include appetizer selections like Peskadillas, a crispy fried fish empanada with charred vegetable sauce and pickled onions and Huevos Rotos, a Spanish dish of broken eggs served over crispy olive oil fried potatoes, chorizo and hand-sliced iberico ham. Entrée offerings include Fideo Seco, a Mexican-style pasta with tomato chipotle flavor served with shrimp, octopus, calamari, mussels, sour cream, avocado and cilantro and the Shrimp Burger, a Peska shrimp patty on challah bread with aioli, Dijon mustard, tomato, red wine caramelized onion, brie cheese and spring mix tossed with citrus vinaigrette. Guests also have the option of the Grilled Daily Catch Fillet with their choice of mojo, talla, butter or ajillo sauce.