1919 Restaurant Menu

Ibérico, Mango, Gorgonzola Dulce, Cilantro

Aioli

Garlic Croutons

Local Goat Cheese, Cilantro, Citrus, Crispy Local Kale, Basil, Mint

Local Watermelon, Local Shishito, Whipped Ricotta, Grain Pine Nut Granola

Heirloom Local Tomatoes, Shellfish, Thai Basil

Oyster, Lettuce-Emulsion, Shaved Foie Gras, Crispy Lentils

Sweet Peas, Grilled Asparagus, Rasih, Harb Salad, "Caesar Dressing"

Lettuce, Peas, Favas, Ramps, Gremolata

Octopus, Squid, Tomato

Mussels, Saffron, Local Arugula Pistachio Pesto, Pickled "Ají Dulce"

Local Swiss Chard, Spinach, Ricotta, Parmesan-Madagascar Pepper Cream

Morel Mushrooms, Grilled Quail

Roasted "fideos", Shrimp, Sepia, Sofrito, Shrimp Ají Amarillo Jus

Curried Lamb Ribs, Roasted Lamb Loin, Yogurt, Local Pak Choy, Lamb-Kamut Porridge

Peas, Favas, Morel Mushrooms

Farro, Short Ribs, Olives, Spicy Braised Lobster

Local White Beans, Organic Tomatoes, Parmesan

Creamy Local Kale, Potato Churros, Miso-Mustard Butter

Varies every day. Uses seasonal produce as well as the freshest local ingredients found in Chef Cuevas's kitchen.

Yuzu Sorbet, Pistachio, Coconut

Chocolate "Crémeux", Brownie, Cherry Sorbet, Meringue

Polenta, Coconut Sorbet, Rum Caramel Sauce

Java Chocolate Mousse, Almond, Coffee, Madagascar Vanilla Ice Cream