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Restaurant Menu


A P E R I T I V O S

Hen of the woods broth / nettles, chorizo espuma / 8

Scallop crudo / lemon anchovy emulsion, pickled shallots, pimentón / 10

Duck leg empanadas / hoisin, cucumber, scallion, crema / 14

Giant prawns / raisin saffron sauce, herb salad with Marcona almonds and Serrano ham / 16

Butterleaf lettuce / lime crema, fresh herbs, radishes, candied fennel seeds / 8

Bocadillos / lightly fried mini Cuban sandwiches / 9


P L A T O S F U E R T E S

Pechuga y piernita / chicken two ways: poached breast, leg braised in red wine with
chipotle and chocolate, creamy polenta, lamb’s-quarters / 19

Scottish salmon / fennel puree, snap peas, spaghetti squash, sour orange jus / 24

Seared New York strip / carrots and parsley, herbed marrow emulsion, potato croquettes / 28

Grilled squid / seafood “salchicha,” sofrito, shellfish coconut milk broth, tapioca / 20

Poblano chile relleno / calabaza squash, goat cheese, arroz cremoso, cucumber salad,
spicy tomato broth / 18

Roasted duck breast / fennel and olive, butter-poached cabbage, chile amargodulce / 24


C O M P L E M E N T O S
7

Arroz cremoso / cucumber avocado salad, fried shallots

Tostones

Black beans / cotija cheese, epazote

French fries / pimentón aioli

Haricots verts & wax beans / epazote, trout roe


20% service charge added to parties of 6 or more
Executive Chef Sarah Pliner
 


 

PLEASE NOTE: All menu items and prices are subject to change.



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