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FOOD

to start 

back porch bakery bread 8 

toasted back porch bakery sourdough, with garlic-paprika butter

 

chips & salsas 9

fire roasted tomato salsa, black bean and corn salsa, housemade tortilla chips (v/gf)

market meze 18

quinoa tabbouleh, tzatziki, yellow lentil hummus, market pickles, dukkah, chili oil, flatbread (n/gfo/dfo)

grilled brie 22

danish brie, persimmon gastrique with toasted almonds, pecans and walnuts, baguette (n/gfo)

artisanal cheese board 24 

house selected cheese with accompaniments, baguette  (n/gfo)

raw 

pacific halibut ceviche 22 

sweet peppers, red onion, ginger, toasted spices, lime, lemon & orange juice, housemade tortilla chips (gf/df)

 

tuna ceviche 22

red onion, radish, cucumber, cilantro, jalapeño, sour citrus juice, housemade tortilla chips (gf/df)

peruvian shrimp ceviche  16

fresh oregon bay shrimp, roma tomato, persian cucumber, red onion, avocado, cilantro, coconut, lime & habanero cocktail sauce (gf/df)

garden shareables

brussels sprouts  17 

chorizo-bacon vinaigrette, blue cheese crema, jalapeños (gf/dfo)

 

spicy spuds  15

crispy fingerling potatoes, ethiopian spices, fireroasted salsa, sambal aioli, cilantro (gf/df)

zucchini fritter  16

roasted garlic sundried tomato relish, basil lemon vinaigrette, tofu queso fresco (df/gf/v)

stuffed piquillo peppers  15

herbed goat cheese, toasted baguette, charred onion balsamic reduction (gfo)

tahini cauliflower tacos  18

tahini cauliflower, harissa, dukkah, golden raisin sweet pepper relish, fresh mint, housemade tortillas (gf/df/nfo/v)

soup + salads

add pollo verde or soyrizo 5  │ add shrimp or salmon 8

 

tortilla soup  10

blended house roasted tomato stew, crushed avocado, onion, radish, queso fresco, tortilla chips (gf/vo)

poached pear burrata  15

spiced candied walnuts, arugula, apple-pomegranate vinaigrette (gf/n)

simple greens  13

local greens, shaved onion, radish, cucumber, mint, preserved citrus vinaigrette (gf/v)

 

kale greens  15

kale, arugula, mixed greens, pineapple, beets, pepitas, avocado, apple-pomegranate vinaigrette (gf/v)

 

land + sea shareables 

bacon wrapped dates  15

stuffed with house-made chorizo (gf/df)

*add herbed goat cheese or blue cheese crema  +2

 

salmon dip  18

charbroiled, poached, and smoked salmon, tomatoes, shallots, lemon dijon aioli, housemade tortilla chips  (gf/df)

gambas al ajillo  26

wild caught shrimp, chili flakes, paprika-garlic oil, grilled lemon, parsley, toasted garlic sourdough (df/gfo)

cassoulette de luna  18

duck breast, house-made chorizo, pork belly, dragon tongue beans, mirepoix, sourdough bread crumbs, sourdough bread  (gfo)

caribbean curry mussels  27

salt springs mussels, yellow coconut curry, radish, cilantro, toasted garlic baguette (df/gfo)

new zealand lamb lollipops  28

charbroiled half rack of lamb, piquillo pepper chimichurri (df/gf)

coconut shrimp tacos  24

coconut shrimp, strawberry and pineapple pico, pickled onion, coconut jalapeno sauce, housemade tortillas (df/dfo)

king salmon tacos  26

blackened king salmon, crushed avocado, cherry tomato, persian cucumber, arugula, preserved citrus vinaigrette, housemade tortillas (gf/df)

chimichurri steak bites  26

striploin, smoked onions, fingerling potato, kale, fresno chilis, chimichurri (gf/df)

street tacos

served with housemade salsas │ all tacos are made with white corn tortillas and are gluten free

 

4 tacos for 20 │ 6 tacos for 28 │ 10 tacos for 40

al pastor with salsa criolla and pineapple marmalade (df) 

miso mushroom  with chili miso sauce (v/df)

pollo verde  with pasilla aioli (df) 

housemade soyrizo  with kale and potato (v)

braised beef birria  with pickled onion (df)

crispy rockfish  with lime crema, cabbage slaw (dfo)

lunch specialty dishes 

only available weekdays 12PM - 3PM / weekends 11AM - 3PM

 

 

paella bowl (or wrap)  22

pollo verde, chorizo, english peas, salsa criolla, saffron rice, soft cooked egg (gf/df)

 

steak saltado bowl (or wrap)  22

chimichurri marinated flat iron steak, sliced avocado, grilled onions and peppers, cherry tomatoes, basmati rice, sweet potato fries (gf/df)

pineapple shrimp curry bowl  24

yellow caribbean curry, shrimp, bell peppers, pineapple, market vegetables, black squid ink rice (gf/df)

banh mi bowl (or wrap)  20

cucumber, radish, pickled vegetables, jalapeño, cilantro, mint, sambal aioli, nuac mam, brown basmati rice 
choice of sauteed tofu or pork belly (gf/df)

slo bowl (or wrap)  18

farro, quinoa, crushed avocado, garlic-fried vegetables,

queso fresco (vo)
add pollo verde or soyrizo +4 add shrimp or salmon +8

signature paella 

our paella is rich and flavorful with a layer of caramelized, crispy rice on the bottom of the pan (called socarrat) which is considered the marker of a great paella. all of our paellas are made with sofrito (onion, tomato, sweet pepper, herbs) and salsa criolla, and are served with grilled lemons and parsley

*serves 2-4. please allow up to 35 minutes to prepare. (gf/df)

choose between saffron or black squid ink rice

de la luna  52

pollo verde, housemade chorizo, soft cooked eggs, english peas

 

market vegetable  42

broccolini, soyrizo, english peas, beet greens, delicata
squash, almonds, vegan roasted garlic aioli (v/nfo)

del mar  62

rockfish, shrimp, clams, scallops, saffron aioli,

english peas

 

mixto  68

a combination of our de la luna and del mar paellas

a service charge of 2O% will be applied to all groups of 8 or more

(gf) gluten-free (df) dairy-free (v) vegan (o) option (n) contains nuts/seeds 

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