Please note: some menu items are subject to change depending on ingredient availability.

EMBUTIDOS

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SPANISH AND LOCAL CHARCUTERIE

IBÉRICO CHORIZO

/

10

SPANISH CHORIZO WITH PAPRIKA.

IBÉRICO SALCHICHÓN

/

10

CURED IBÉRICO PORK WITH BLACK PEPPER.

JAMÓN SERRANO

/

14

36-MONTH SLICED JAMÓN SERRANO.

SELECCIÓN

/

27

FIRE ALL 3 MEATS.

IBÉRICO DE BELLOTA / 20g / 40g

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18 / 35

HAND SLICED 48 MTH ACORN-FED JAMÓN IBÉRICO.

QUESOS

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SERVED WITH SOURDOUGH BREAD

BLACK GARLIC MANCHEGO

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10

PASTEURIZED SHEEP’S MILK CHEESE WITH BLACK GARLIC AND QUINCE.

MURCIA AL VINO

/

10

pasteurized semi-firm goat cheese bathed in murcian wine with quince.

BLEU D’ÉLIZABETH

/

10

thermalized semi-soft cow’s milk blue cheese with island bees honey.

SELECCIÓN

/

28

FIRE ALL 3 CHEESES.

PAN CON

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ORGANIC MILLED SOURDOUGH BREAD

TOMATE

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8

TOMATOES, GARLIC, SPANISH EVOO.

JAMÓN

/

12

TOMATOES, SPANISH EVOO, JAMÓN SERRANO.

MANCHEGO

/

10

TOMATOES, SPANISH EVOO, MANCHEGO.

ANCHOVY

/

13

CULTURED BUTTER, SPANISH WHITE ANCHOVY, PARSLEY.

TUNA

/

18

yellowfin tuna, iberico ‘nduja, pickled green tomato, oregano, onion aioli.

TAPAS DEL BAR

JAMÓN CROQUETAS

/

15

JAMÓN IBÉRICO, GARLIC AIOLI, HOUSE PICKLES.

CHICKEN CROQUETTE

/

16

roasted chicken thigh, spinach, caramelized onion, goat milk manchego.

BEEF CARPACCIO

/

26

thinly sliced beef tenderloin, serrano peaches, hazelnut, truffle crème fraîche, sunchoke chips.

DATES

/

15

IBÉRICO PANCETTA, MANCHEGO, GUINDILLA PEPPERS, HONEY GASTRIQUE.

RADISH SALAD

/

20

fiddlehead farm radish, grilled hakurei turnips, mizuna, whipped feta, pistachio, roasted garlic vinaigrette, sherry vinaigrette.

BABY GEM SALAD

/

22

green goddess dressing, pickled pearl onion, sunflower seeds, truffle cheese, phyllo jamón chips.

ROASTED CAULIFLOWER

/

17

ajo blanco, chive, toasted almonds, mint chermoula, lemon.

ALBACORE TUNA

/

24

JALAPEÑO MOJO VERDE, BASIL OIL, KALAMANSI AIOLI, SPICY PEPPER, BULGUR CRACKER.

PULPO

/

24

GALICIAN STYLE OCTOPUS, FINGERLING POTATOES, PAPRIKA, SPANISH EVOO, GARLIC AIOLI.

GARLIC SHRIMP

/

21

argentinian red shrimp, preserved lemon, chive, potato chips, ñora pepper.

CALAMARI

/

21

buttermilk marinade, mojo picón, guindilla peppers, aragon olives, lemon.

PATATAS

/

18

local potatoes, brava sauce, garlic aioli, parsley, lovage.

GRANDE

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WAGYU PICANHA

/

57

pickled tomato pebre, potato dauphinoise, brown butter hollandaise, tarragon.

FLANK STEAK

/

44

sous vide flank steak, creamed rapini, roasted squash, sweet potato chips, paprika.

PORK CHOP

/

40

pancetta, oyster mushrooms, pickled raisins, pine nuts, stewed white kidney beans, apple cider.

CHULETÓN

/

89

16oz ribeye steak, onion agrodolce, chimichurri.

SALMON

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42

organic salmon, piperrada, giant capers, linzer potato, saffron aioli.

PAELLA

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SEAFOOD

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69

argentinian red shrimp, bay scallops, mussels, peas, saffron, lemon.

SETAS

/

65

grilled oyster mushrooms, shishito peppers, shiitake chips, truffle aioli, saffron.

ROASTED HEN

/

69

charred cabbage, mojo verde, salmorreta, mustard greens, saffron.