Lona Misa Menu

ANTICUCHOS
MUTTON SKEWERS OVER COALS,
WITH PAPAS AL AJI AMARILLO &
LENTIL SOUR CREAM, TOPPED WITH
CRISPY SWEET POTATO 22
LION’S MANE STEAK
MARINATED, SERVED WITH TANGO
CHIMICHURRI 36
PARRILLADA
FIRE ROASTED ASSADO MIX WITH
CHICKEN BASTED IN FERMENTED
PERI PERI SAUCE, CHARRED MUSHROOM
STEAK, CHORIZO, OKRA,
SERVED WITH CHIMICHURRI,
PICO DE GALLO, PLANTAINS
& FAROFA 56
PASTOR MUSHROOMS
BLUE OYSTER MUSHROOMS, CORN
PURÉE, FERMENTED PINEAPPLE
& CHILLI, GRILLED OVER COALS 34
PASTEL DE CHOCLO
SOUTH AMERICA‘S TAKE ON A SHEPHERD'S PIE
TOPPED WITH CREAMY CORN & SERVED WITH A
SIDE OF AREPA 32
COCIDO
BRAISED BEEF, ROASTED ROOT VEGETABLES,
CAULIFLOWER PURÉE, SECO JUS & SALSA MACHA 36
MOQUECA
BRAZILIAN SEAFOOD STEW COOKED IN
A SPICED COCONUT, TOMATO & LIME BROTH,
SERVED OVER RICE 34
ARROZ CON POLLO
RICE COOKED IN A RICH SOFRITTO TOPPED WITH
GRILLED LION‘S MANE & WINTER BRASSICAS 34
ALUBIAS DE LA GRANJA Y ESPINACAS
GIANT BEANS BATHED IN A SAVOURY BROTH, WITH
SPINACH, & GOLDEN MIGAS BREADCRUMBS,
SERVED PIPING HOT 34
FRIED OLIVES
STUFFED WITH QUESO FRESCO 16
ROASTED POBLANO & PARMESAN
CROQUETAS
CRISPY BECHAMEL CROQUETAS WITH POBLANO
PEPPERS & VEGAN PARMESAN CHEESE, SERVED WITH
HOUSE AIOLI 14
BARBACOA TOSTADAS
BRAISED LAMB, GUAJILLO, FERMENTED PINEAPPLE
& POBLANO SALSA 16
ACARAJE
BLACK EYED PEAS MASA, STUFFED WITH A
PRAWN MIX, SERVED OVER VATAPA SAUCE 19
CALAMARES FRITTOS
FRIED OYSTER & ENOKI MUSHROOMS, SERVED
WITH GREEN GODDESS AIOLI 26
GUACAMOLE IN STONE BOWL
WITH CORN, POBLANO & CORIANDER SALSA,
SERVED WITH TOTOPOS 24
TAMALES
PLANTAIN LEAF STEAMED MASA TOPPED WITH
CACTUS AND TRIPLE COOKED CORN & CHOCOLATE
MOLE NEGRO 21
PAN CON QUESO FRESCO
WOOD FIRED FLAT BREAD, SERVED WITH
FERMENTED HOUSE CHEESE CURD, DUKKAH &
SALSA MACHA 18
QUESO CON CHORIZO
A BOWL OF CREAMY WARM CHEESE DIP, SERVED
WITH TOTOPOS 22
CHAMPIÑONES ESPAÑOLES
PEDRO XIMENES BRAISED MUSHROOMS, SERVED
OVER GRILLED FOCACCIA 26
ROTATING SEASONAL
DESSERT MENU
PLEASE ASK TO SEE WHAT WE HAVE ON
OFFER THIS EVENING
TIJUANA CAESAR SALAD
BABY COS LETTUCE, CAESAR DRESSING, PARMESAN &
CROUTONS 18
SALPICAO SLAW
HERBY & TENDER SHREDDED CHICKEN, CARROTS,
CABBAGE, CORN & CURRANTS IN TANGY LIME CREMA.
SERVED WITH POTATO STICKS 19
PATATAS BRAVAS
FARMERS FRIED POTATOES, DRESSED IN TOMATO &
CHILLI BRAVAS SAUCE WITH HOUSE AIOLI 18
PEAR & BITTER LEAF SALAD
WINTER PEAR & BITTER LEAF SALAD WITH A SWEET
ORANGE DRESSING 19
BIG PLATES
SNACKS & SMALL PLATES
OUR FOOD PHILOSOPHY
FROM THE
JOSPER
DESSERTS
SALADS/SIDES
IT’S ALL ABOUT RECREATING THOSE MAGICAL
MEMORIES THAT ONLY FOOD CAN BRING INTO
YOUR LIFE.
TRADITIONS THAT YOU THOUGHT WERE LOST,
BROUGHT BACK IN A BRAND NEW WAY.
MY GRANDMOTHER WOULDN’T BE TOO IMPRESSED
WITH WHAT I’VE DONE TO HER DISHES, BUT I
PROMISE THAT YOU WILL BE.
X SHANNON
DIETARY REQUIREMENTS
AT LONA MISA, WE ARE COMMITTED TO ACCOMMODATING
YOUR DIETARY NEEDS AND PREFERENCES. MOST OF OUR
DISHES ARE GLUTEN-FREE. PLEASE CONSULT YOUR SERVER
FOR ANY EXCEPTIONS.
WE TAKE FOOD ALLERGIES VERY SERIOUSLY AND WILL DO
OUR UTMOST TO MEET YOUR DIETARY REQUIREMENTS UPON
REQUEST. HOWEVER, PLEASE BE AWARE THAT OUR KITCHEN
DOES HANDLE ALLERGENS, AND WE CANNOT GUARANTEE
THAT OUR DISHES ARE COMPLETELY FREE FROM TRACE
AMOUNTS.
LONA MISA IS PROUD TO OFFER A FULLY
PLANT-BASED MENU.