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—Tapas—

 

El Tapeo

jamon croquetta, broccoli a la plancha, deviled egg, migas con labneh | 9


Boquerones

white anchovy, Spanish olives, pickled Guindilla peppers | 9


Pig Head Bomba

charred broccoli rabe pickled hot peppers | 8


House Made Chorizo

smoked paprika sausage, Gigante beans shrimp, aioli, thyme bread crumb | 12


Gambas Al Ajillo

garlic shrimp, chili, lemon, chickpeas, migas | 15


Braised Pork & Clams

pork belly, marjoram-tomato sauce | 12


Calamares En Su Tinta

sauteed calamari in squid ink | 15


Coca de Tocino

wood oven flatbread, sweet pepper chorizo, bacon, mahon | 12


Crab Fideos

sofrito, shrimp aioli, espelette | 13

Avocodo toast

lump crab, pickled radish, lemon | 14


Steak Tartar

beef tenderloin, pimenton aioli fingerling potato chips, grilled sourdough | 12


“Shrimp on Shrimp”

shrimp toast, squid ink brioche, mangalica lardo | 16


Bacalao Croquetas

salted cod, potato, saffron aioli | 7


Jamon Croquetas

smoked ham, mahon cheese salsa rosa | 8


Wood Oven Pork Belly

pineapple agridulce, paprika oil, toasted almond, frisee | 14


Escargot Bizkaina

guajillo peppers, bacon, chorizo picante, migas | 11


Milk-Braised Pork

sweet potato, red pepper relish Ras El Hanout | 10


 

*Lunch Served daily from 12 – 4 pm.


 

Queso y Charcuteria

 

Mixto | 25 — Selection of five

 
 

Idiazabali

R-sheep, Basque firm, nutty, smoky | 6

Ibores

R-goat, Extremadura firm, rich, piquant | 5

Garrotxa

P-goat, Catalunya earthy, balanced | 5

Valdeon

P-cow/goat, León blue, tangy | 7

Monte Enebro

P-goat, León soft, lemony | 7

Fuet

black pepper, garlic | 6

Chorizo

spicy paprika | 6

Salchichon De Jabali

wild boar, red wine | 6

Chorizo Blanco

garlic sausage | 6

Salchichon De Bellota Iberico

rich, acorn-fed ‘pata negra’ | 12

 

 

—Parrilla—

Pulpo Oloroso

grilled octopus, chorizo, chickpeas, muhammara | 17

Jumbo Sea Scallops

sweet potato purée, jamón Mangalica | 15

New York Strip

seta conserva, migas, salsa verde | 16

Hamburguesa

basquaise peppers, manchego, sa ron aioli, sesame bun | 10

Head-On Prawns

adobo, lemon, espelette | 13


—Verduras—

Charred Eggplant

honey, ginger, poblano, tagine spice, scallions | 10

Roasted beets

lemon crema, mint, pistachio dukkah | 10

Tortilla De Patata

‘Spanish omelette,’ potato, caramelized onion, frisée | 9

Roasted Wild Mushrooms

herbs, seven minute egg | 10

Blistered Peppers

shishito peppers, lemon, piment d’Espelette | 9

Calcots A La Parilla

grilled green onion, romesco toasted almond | 7

Patatas Bravas

spicy tomato sauce, Manchego, sa ron aioli, fresno chili | 10

Belgian Endive Salad

shaved fennel, apple, spiced walnut Valdeon,
sherry-mustard vinaigrette | 11


 

—La Mesa—

 

Wood Oven Organic Chicken

pumpkin samfaina, romesco | 27

 

Roasted Sea Scallops

mussels, clams, calamares, tomato-shellfish stew | 28

 

Wood-Fired Branzino

escalivada, zuccini-basil mojo | 28

 
 

Paella Oloroso
44 / 68

shrimp, clams, mussels, calamares, chorizo, Calasparra rice, saffron

 

Paella Verde
34 / 58

escalivada, Calasparra rice,
saffron, salsa verde

 

 

ROASTED HALF PIG’S HEAD

Pedro Ximénez-rosemary gastrique,
green olive tapenade | 76

 

WOOD-GRILLED RIBEYE 32OZ
DRY-AGED CHULETÓN

seta conserva, blistered peppers | 96

 

Five-Course Tasting
$65 per person