From the Grill
Soups/Salads/Sides
Served at Room Temperature
 Paellas
Dessert/Coffee/Tea
Please note: This page may not be current. It was last updated in January 2004.

 

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Roasted potatoes with allioli $5.75 Red creamer potatoes, unpeeled.

Timo's potato decadence

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$8.75 Yukon Gold potatoes sautéed in whole butter with wild and tame mushrooms, flavored with garlic and marjoram. The combination of potatoes and wild mushrooms is very popular in Catalonia, where they usually sauté it in lard. I prefer butter to keep the earthy flavors cleaner and to allow vegetarians to taste one of our signature dishes.
Catalán style spinach with pinenuts, raisins and apricots $6.50
 Sautéed in whole browned butter
Champiñones a la plancha
 $5.75
 Field mushroom caps, simply grilled, sprinkled with a picada of garlic and parsley.
Mushroom quesadilla with cilantro and chiles $6.75
 Served with salsa fresca.
Grilled squash, Timo's style $7.25
 Sprinkled with mint and a little red wine vinegar.
Leeks with cockles

$9.25

 The leeks are cut into julienne (very thin strips), stewed in water and whole butter. The cockles (tiny clams) are added - as soon as they open, we serve you.
Chelo $4.00 Basmati rice baked in butter, garnished with raw egg yolks. This is actually a Persian dish - it combines very well with any savory item
Mejillones a la marinera $9.50 Mussels steamed with white wine, scallions, parsley and butter.
Gambas al ajillo $9.75 Prawns sautéed in olive oil with white wine and sliced garlic.
Bunyol de bacalla $9.50 Salt cod-potato cake with cilantro-mint salsa. Try this - you may never order crab cakes again!
Monkfish curry with Basmati rice and a Catalán accent $11.50 Our curries are made from scratch, not from commercial powder. This one is garnished with pinenuts and raisins.
Pescado Tikin Xic $12.50 Fish filet rubbed with seasoned anatto paste, grilled, on a bed of black beans, garnished with Yucatan pickled onions.
Frog's legs with garlic and parsley, Timo's style $12.25 Inspired by a Michelin three stars chef's signature dish, for which I paid $60 in the Spring of 1995. OK our portion is only about 2/3 the size but the ingredients are the same, if not better.
Chicken curry with Basmati rice $10.50 Not the same sauce as used for the monkfish above. Each curry is made specifically to combine with the main ingredient.
Chicken Valladolid (Yucatan) style $11.50 Chicken Marinated and poached, then grilled with Yucatecan pickled onions and chilies.
Sancochito de codomiz $11.50 Quail mini-boiled-dinner with potatoes, yucca and whole scallions. The broth alone is worth the price.
Catalán style rabbit $14.75 Front and hind legs braised in a red wine sauce flavored with rosemary, oregano, cinnamon and bitter chocolate, sprinkled with toasted almonds.
Duck confit cassoulet $12.75 White beans flavored with pork rind surround the leg, sprinkled with bread crumbs and parsley.
Biftec al chipotle $13.75 Grilled New York steak (4oz.) Corn tortilla and black beans, topped with melted Jack cheese and chipotle chile sauce.
Botifarra amb mongetes $10.25 Our own housemade Catalán style pork sausage; we make it, you cannot get it anywhere else, except maybe in Spain. Our version is lightly spiced with cinnamon and cloves, an illustration of the Arab influence in Spanish cuisine. Served in the true Catalán style, with stewed tomato and white bean ragôut.
Ragôut of veal sweetbreads with chanterelles $11.50 The sweetbreads are browned, then finished in a made to order sauce with dry sherry and veal juices, accented with fresh marjoram.
Callos estilo Timo $9.25 Tripe and calves feet flavored with tomatoes, sausage meat and a touch of saffron.
Riñones al jerez $9.00 Lamb kidneys sauté with dry sherry, a touch of brandy and meat juices.
Menu.

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