We take a lot of pride in making it ourselves. Our flavors and recipes are unique to Hugo’s and your palate will know the difference.
Three saffron rice balls stuffed with sautéed mushrooms, onions, green olives and sun-dried tomatoes in marinara sauce. Served over julienned greens and topped with romesco saucen, peston, chopped red pepper and parsley. 7.50
A potato-poblano cake topped with a hash of onions, tomatoes, and roasted poblano peppers. Topped with 2 eggs served any style, crumbled queso fresco and a drizzle of tomatillo sauce. Garnished with cilantro. (Served Until 4pm) 14.00
A lightly spicy patty of garbanzos, mushroom, scallions and a mix of red, green & jalapeno peppers served on a rustic bun. Layered with grilled red onions, sliced avocado, tomato, roasted Anaheim chili and Santa Fe mayo. Served with mixed greens. 14.50
This classic stew has an all-veg twist. We’ve added shiitake, oyster and button mushrooms, potato, zucchini, yellow squash, celery and seasonings to the traditional base of tomato, onion and saffron. Served with a risotto cake in the center with a dollop of romescon sauce and a slice of garlic toast. 15.75
Finished with sautéed leek, parsley, garlic, white wine, lemon and butter. Served with grilled asparagus, grilled grape tomatoes and sautéed garlic spinach. Garnished with a lemon wedge. 25.00
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