Matador Room

With manchego and espelette pepper.

Cinco jotas iberico jamon.

With warm crunchy tortillas.

Sea salt and sesame.

Sherry shallot vinaigrette.

Heirloom tomato, avocado, coconut oregano dressing.

With green chili dressing, crunchy rice, and herbs.

Warm crunchy tortillas.

Silky lime emulsion, green chili granite, lemon balm.

With goat cheese, fresno pepper vinaigrette.

Lettuce, crispy bacon, spring vegetables, mint, creamy blue cheese dressing.

Spicy-tangy sauce, rosemary aioli.

Cheese fritter, paprika emulsion.

Chipotle aioli and cilantro.

With sizzling garlic and chili oil.

Aji-amarillo dip, cilantro and basil salt.

Crispy potatoes, smoked paprika, herbs.

Tacos, mole, kale, and lime.

Aioli and cabbage-chili pickle.

Aioli and cabbage-chili pickle.

Grilled jalapeño salsa.

Pineapple and fresno chili relish.

Guajillo vinaigrette, market potatoes, leeks.

Spring garlic-lemon nage, silky fava beans, artichoke.

Smoked chili butter and citrus.

Smashed purple sweet potato crackling garlic, pickled mushroom.

With queso fresco and sea salt.

With warm crunchy tortillas.

Cheese fritter, paprika emulsion.

Spicy-tangy sauce, rosemary aioli.

With goat cheese, fresno pepper vinaigrette.

Aioli and cabbage-chili pickle.

Warm crunchy tortillas.