B44 Catalan Bistro

Spanish olives, garlic bread crust and red wine vinaigrette.

Shaved idiazabal, croutons and romesco dressing.

Goat cheese and P. X. Vinaigrette.

Citrus and gazpacho vinaigrette.

Serrano, chorizo, manchego, asparagus, egg, greens.

Baby white bean salad, parsley picada, baby greens.

Mixed greens, lemon couscous and almonds.

Salad with salsa verde, mixed greens, avocado, pickle onions.

Mixed greens, avocado, baby lentil, cava vinaigrette.

Manchego, pequillo pepper allioli.

With watercress and allioli.

Idiazabal gratin.

With salsa verde, pickled onions and allioli.

With manchego and gazpacho/hot tomato soup/fries+greens.

Shrimp, squid, mussels, clams, chorizo, chicken, vegetables.

Mushrooms, vegetables, bell pepper, pine nuts, currants.

Chicken, rabbit, pancetta, mushrooms, rosemary, parsley.

Smoked rice, pork belly, mushrooms, mustard sauce.

Squid, sepia, clams, green peas, bell pepper, squid ink, allioli.

White shrimp, octopus and scallop ceviche.

Cava ginger sesame sauce, wonton chips.

Spanish cured white anchovies w pears and idiazabal cheese.

Quince paste, fig marmalade and Spanish crackers.

Mixed chorizos and mallorca style sobrassada.

Catalan toast with jamon serrano.

Catalan toast with jamon serrano.

With sofrito and garlic allioli.

Warm roasted vegetables, cabrales, pine nuts, and garlic oil.

Spanish omelette with chorizo, potatoes and onions.

Catalan flat bread, Spanish sardines, chorizo, bell peppers, arugula.

Pork meat balls, sepia, tomato almond sauce.

With fingerling potatoes and pimenton oil.

Fried squid and fennel with lemon allioli.

With garbanzos, pickled onions and chimichurri.

White bean puree and mortar allioli.

Grilled lamb skewers, cucumber salad, red pepper sauce.

Stuffed with local dungeness crab meat.

With sofrito, pancetta, green peas, and tarragon.

With béchamel and manchego gratin.

White shrimp sautéed with garlic and adobo.

Spanish mousse cake, passion fruit and blackberry compote, crystalized almonds.

Vanilla flan with roasted pineapple and goat cheese.

Blood orange tart, hazelnut crust, merengue, and rosemary citrus.

Orange-anise churros served with warm fudge.

Cinnamon and lemon infused custard with caramelized crust.

Dark chocolate cake, extra virgin olive oil granite and sea salt.

Choice of: honey rosemary – fresh mint – dark chocolate almond.

Five Spanish cheeses, quince paste, fig marmalade, and regañas olive oil crackers.

Double espresso with a small amount of milk and foam.

Double espresso with warm milk.

Double espresso with milk and foam.

Double espresso with sweetened condensed milk.