Coqueta

Smoked salmon with queso fresco and truffle honey.

Ibérico lardo gently melted over sea urchin with lomo ibérico jamón.

House-cured olives and Marcona almonds.

Smokey potato chips with shaved manchego, and membrillo-vermouth vinegar.

Deviled eggs filled with English pea and smoked pimentón aioli, on pickled saffron potato with olive oil poached bonito.

Summer squash with romesco, shaved manchego, and crushed Marcona almonds.

Lacinato kale with figs, candied pistachios, caña de cabra, date confitura, and warm fresh garbanzo vinaigrette.

Freshly dug, lightly smoked, crispy potatoes with bravas salsa, and garlic aioli.

Chicharron crusted chicken and English pea croquetas with cured seasonal citrus.

Brioche a la plancha with caña de cabra, roasted eggplant, and quince jalea.

Roasted padron peppers with jamón serrano and sherry vinegar.

Olive oil poached head-on gulf prawns with black garlic and chili sauce with grilled country bread.

With baby shrimp, crispy potato, garlic chips, pine nuts, chili de arbol, and chorizo dressing.

Wood-grilled octopus with pimentón confit potatoes.

Duck and pork meatballs with tart cherry-tempranillo salsa, and crispy shallot.

Served with picos and pan de cristal con tomato confitura.

Bold and spicy goat and cow’s milk bleu.

Two textured soft-ripened goat’s milk.

Exquisite farmstead sheep’s milk.

Chef’s selection of Ibérian cheeses. Served with housemade membrillo, Marcona almond and extra virgin olive oil torta.

Chef’s grand selection of cured meats and cheeses. Served with housemade membrillo, Marcona almond, extra virgin olive oil torta, pan de cristal, tomato confiture.

White anchovies with campo real olives, pearl onion, and piparra pepper.

With roasted artichoke and piquillo pepper.

Jamón serrano and apricot-sherry conserva.

Spinach tortilla with caña de cabra, raisin and pinenut.

Quail egg “diablo” with pickled mustard seed and jamón serrano.

32 oz natural beef ribeye with aromatic Moorish pepper.

Branzino with manzanilla olive - preserved Meyer lemon salsa.

Spanish ibérico de bellota pork shoulder loin with honey-chili glaze.

A broccoli di Ciccio Catalan style with garbanzos, raisins, garlic, pine nuts, and caper-raisin puree.

Wild and cultivated mushrooms with garlic, chili, and amontillado sherry.

Made with bomba rice, gulf prawns, clams, mussels, blue lake beans, jamón-lobster broth, chorizo, and lemon aioli.

Juniper, lime and fever tree Mediterranean tonic.

Sparkling lemonade, rosemary, season al fruit.

Anise.

Head on gulf prawns, clams, mussels, English peas, chorizo, roasted tomato, soffrito, and lobster-Jamon broth.

Grilled rabbit, judia beans, baby root vegetables, carrot soffrito, and rabbit broth.

Monterey calamari, mussels, piquillo peppers, English peas, squid ink soffrito, and calamari broth.

Sherry glazed wild mushrooms, roasted celery root, green garlic, white soffrito, and porcini mushroom broth.

Grilled Mediterranean Sea Bass

32 oz. Tomahawk Ribeye Steak, grilled over hardwood, Moorish pepper oil, and grilled charred scallions.

Iberico de bellota with honey chili glaze and petite nasturtium salads.

With drinking chocolate and raspberry dust.

With caramelized white chocolate shell and caramel popcorn.

Chef's selection of Iberian cheeses served with classic accompaniments.

Chef's selection of Spanish cured meats served with pan con tomatoes.

Our full selection of meats and cheeses served with pan con tomatoes and all accompaniments.

Roasted baby beets, Cana de Cabra cheese winter citrus, rye coca, and Pedro Ximenez vinaigrette.

Grilled little gem lettuce, with chicken essence, toasted Hazelnuts and crispy chicken skin.

Roasted brussels sprouts and delicata squash with romesco dressing and toasted pepitas.

Served with garlic aioli and "Brava sauce".

Olive oil braised prawns with lemon juice, black garlic, and wood-grilled bread.

Chicken and peas breaded with crispy chicharrones and served with citrus.

Wood-grilled Spanish octopus and with pimento confit potatoes.

Smoked salmon montadito with queso fresco and truffle honey.

Spanish goat "Grilled cheese" and roasted eggplant truffle honey.

Crispy calamari "Poboy", spicy soffrito, pickles, and lemon aioli.

Flash roasted Padron peppers with Jamon Serrano, sherry vinegar, and smoked sea salt.

Duck egg served with crispy potatoes, chorizo dressing, garlic chips pine nuts, and chili Arbol.

Lamb meatballs with date confiture, goat queso fresco, and mint picada.