Superchulo´s version of the classic Spanish sandwich. Sesame bread filled with veggie steak, roasted green pepper and vegan alioli. Served with plantain chips.
Sauteed quinoa with roasted peanut and sesame oil, fresh spinach, corn, mushroom and shiitake ragout, sautéed beans, edamames and coconut-sweet potato cream. Accompanied by raw crackers
To share. Homemade guacamole, chickpea hummus, cream cheese and tomato pesto. Accompanied by focaccia bread, crudités, plantain chips, raw crackers and corn nachos.
Artisan pasta served with, homemade basil and almond pesto, fresh burratina, portobello mushrooms, shiitake mushrooms and a touch of ground chili.
Vegan option with vegan cheese.
Gluten free option with rice noodle.
Rum
Pedro Ximénez
Passion fruit puree
Orange juice
Vanilla syrup
Salty lemon water
A tiki cocktail with an Andalusian accent, a long drink with an acidic entry and a creamy and sweet finish provided by the Nectar of Pedro Ximenez.
Potatoes baked in stone oven with herbal oil. Accompanied by three sauces: vegan Alioli, homemade ketchup and hot chili sauce, wrapped in dehydrated vegetable paper.
