Organic Brazilian Amazonian açaí blended with wild frozen berries and coconut water. Crowned with house almond granola, ripe mango slices, chia seeds, and raw passionfruit pulp.

Two free-range farm eggs gently poached in a rich spiced roasted bell pepper and San Marzano tomato stew, crumbled Portuguese goat feta, fresh coriander, and warm toasted rustic sourdough.

Fermented local sourdough loaded with smashed Hass avocado, sea salt flakes, lime zest, organic poached egg, marinated cherry tomatoes, and crunchy toasted dukkah spice.

Three warm corn tortillas with grilled Atlantic seabass with mango salsa OR crispy chipotle cauliflower with cashew crema. Served with fermented salsa verde and fresh lime wedges.

The ultimate sunset companion: Charred Padrón peppers with sea salt, lemon-garlic marinated lupin beans & olives, local sheep cheese, beetroot tahini dip, and wood-fired flatbread.

Smoky artisanal mezcal shaken vigorously with freshly pressed lime, organic agave nectar, fresh muddled jalapeño peppers, and an aromatic smoked tajín sea-salt rim.

Premium Brazilian Cachaça muddled with ripe Madeira passionfruit pulp, fresh juicy lime quarters, brown sugar crystals, and mountainous crushed mountain ice.

Portuguese Aperitivo Per Se blended with sparkling organic Vinho Verde, splash of club soda, bruised garden rosemary, and fresh Valencia orange wheel.

Poured fresh on tap: Rotating selection of Lisbon micro-breweries including Born in the IPA, Frank APA, or crisp Bohemian Pilsner. Ask the bartender for today’s cold tap.

Mon: Tacos & Margaritas • Wed: Homemade Italian Pasta • Fri: Portuguese Cataplana Feast • Sun: Woodfire Pizza Night. All dinners include drinks and a sweet bite.