Socialista
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.