Superchulo´s version of the classic Spanish sandwich. Sesame bread filled with veggie steak, roasted green pepper and vegan alioli. Served with plantain chips.
To share. Homemade guacamole, chickpea hummus, cream cheese and tomato pesto. Accompanied by focaccia bread, crudités, plantain chips, raw crackers and corn nachos.
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
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.
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.
June Gin Liquor
Brockmans Gin
Midori melón liquor
Homemade Raspberry shrub
Salty lemon water
Lime juice
Lavender bitter
Long drink in honor of the goddess of justice and balance. Fruity touches provided by red fruit gin, melon liqueur and refreshing by acid raspberry syrup, finished with a touch of roses reminiscent of the goddess of retributive justice.
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.