Marinated olives in bay leaf, orange, and spices.
Marcona almonds with olive oil, and sea salt.
Toasted bread, tomato, garlic, Spanish olive oil, and sea salt.
Soft ripened Spanish goat cheese, cumin fried chestnuts, roasted pear, and chestnut.
Medjool dates filled with marcona almonds and Cabrales blue cheese, and wrapped in Jamon Serrano.
Marinated cow’s milk cheese from Menorca.
White anchovies in vinegar and olive oil.
Spicy green peppers with sea salt.
Spanish tuna belly, coco bean hummus, and Meyer lemon on toast.
Egg, potato, onion, and kale omelet with aioli.
Crispy seared octopus, cornicabra olive, marble potato, and orange salad, saffron alioli.
Toast with lardo, pear, chestnut butter, and burgundy truffle.
Premium cured Spanish ham.
Dry cured boneless Iberian ham.
Smoked eggplant, onions, peppers, and tomatoes with sherry vinegar and olive oil.
Plancha seared brussels sprouts with olive oil and sea salt.
Baharat spiced carrots with garlic yogurt and mint.
Salt cod fritters with tempura lemon rings and alioli.
Dry aged mini burgers with tomato jam, alioli, and pickled red onion.
Chicken and potato empanada with avocado salsa verde.
Griddled garlic shrimp with cascabel chilies, lemon, and parsley.
Grilled corn with alioli, lime, espelette pepper, and aged cheese.
Fried potatoes with alioli and spicy tomato sauce.
Mussels with chorizo and basque cider.
Spice rubbed Creekstone skirt steak with red onion marmalade and valdeon butter.
Smoked duck drumettes with quince glaze.
Seared foie gras with burnt orange mojo, kumquat, blood orange, and Sicilian pistachios.
Chicken, avocado, Oaxaca cheese, chipotle mayo, and refried beans.
Serrano ham, manchego, and tomato tapenade..
Little gem, broccoli rabe, charred red onion, beets, cucumber, croutons, tahini miso dressing, and mahon cheese.
Spanish tuna belly, radishes, cucumber, and Romaine lettuce.
Spanish pork sausage.