Boqueria (W 40th St)

Creamy croquettes, three each of mushroom and Serrano ham.

Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, and salsa verde.

Crispy potatoes, salsa brava, and roasted garlic allioli.

1oz hand carved, acorn fed “Dehesa Cordobesa“ Ibérico ham, aged for 30 months.

Slow rotisserie roasted organic chicken, and salsa verde

'"Jamones de Segovia” Serrano ham, aged 18 months.

1oz hand carved, acorn fed “Dehesa Cordobesa“ Ibérico ham, aged for 30 months.

Manchego, Cana de Cabra, aged Mahon, olives, pan con tomato, and raisin walnut bread.

Jamon Serrano, Salchichon Iberico, Chorizo Iberico, olives, and pan con tomate.

Manchego, Cana de Cabra, Jam0n Serrano, Chorizo Iberico, olives, pan con tomate, and raisin walnut bread.

Selection of marinated olives from Spain.

Grilled stirato bread rubbed with tomato, garlic and olive oil.

Blistered Shishito peppers, coarse sea salt.

Grilled flatbread, porcini puree, Idiazabal cheese, caramelized onions, wild mushrooms, pine nuts, and arugula.

Traditional Spanish omelet of organic eggs, confit potatoes, and Spanish onions.

Fire roasted eggplant, red pepper, onion, labneh yogurt, fresh herbs and olive oil, and served with flatbread.

Crispy potatoes, salsa brava, and roasted garlic allioli.

Pickled white anchovies, orange, olive oil, black pepper, and chips.

Baby squid, white beans, artichokes, squid ink, Calabrian chilies, garlic, and dill.

Shrimp, garlic, brandy, and Guindilla pepper in olive oil.

Grilled octopus, fennel, smoked pimenton, and Picual olive oil mashed potatoes.

Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, and salsa verde.

Dates stuffed with almonds and Valdeon blue cheese, and wrapped in bacon.

Seared Colorado lamb skewers, pickled shallots, and salsa verde

Creamy croquettes, three each of mushroom and Serrano ham.

Colorado lamb meatballs, tomato sauce, sheep’s milk cheese, and basil.

Slow rotisserie roasted organic chicken, and salsa verde

Grilled 12oz hanger steak, confit piquillo peppers, and pimenton butter.

Kale, avocado, grapefruit, pine nuts, raisins, dill, and sherry dressing.

Roasted chicken salad, mixed greens, watercress, herbs, blue cheese, pimenton bread crumbs, roasted broccoli, apple, and avocado.

Rice pilaf, lamb meatballs, sheep’s milk cheese, tomato sauce, chickpeas, poached egg, cucumber salad, and fresh herbs.

Pan con tomate and Manchego cheese with choice of Jamon Serrano, Chorizo Iberico or Salchichon Iberico, served with patatas bravas and mixed greens.

Rotisserie chicken sandwich, salsa verde, pickled shallots, and avocado, served with patatas bravas and salad.

Dry-aged rib and brisket burger, red wine onions, Valdeon cheese, allioli, served on a brioche bun with piparras, french fries and mixed greens.