Lunch MenuAvailable Later
|Monday||12:00PM – 02:30PM|
|Tuesday||12:00PM – 02:30PM|
|Wednesday||12:00PM – 02:30PM|
|Thursday||12:00PM – 02:30PM|
|Friday||12:00PM – 02:30PM|
Dinner MenuAvailable Now
|Sunday||05:30PM – 09:30PM|
|Monday||05:30PM – 09:30PM|
|Tuesday||05:30PM – 09:30PM|
|Wednesday||05:30PM – 09:30PM|
|Thursday||05:30PM – 09:30PM|
Late Night MenuAvailable Later
|Sunday||12:00AM – 12:30AM|
|Saturday||12:00AM – 12:30AM|
within ·Open Now (View Available Hours)
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, roasted french butter pears, fried chestnuts, and chestnut honey.
Seared foie gras on toast with pistachio butter, pomegranate, and matsutake mushroom.
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 confit, roasted heirloom peppers, Bayley Hazen bleu cheese, and basil.
Egg, potato, onion, and broccoli omelet with Mahon alioli.
Chicken, avocado, Oaxaca cheese, chipotle mayo, and refried beans.
Pressed uni sandwich with miso butter and pickled mustard seeds.
Mixed lettuces, radish, cucumber, romanesco, kohlrabi, Mahon cheese, croutons, and tahini miso dressing.
Spanish tuna belly, radishes, cucumber, and Romaine lettuce.
Pressed sandwich with serrano ham, manchego cheese, and spicy apricot jam.
Toast with lardo, marinated Jonah crab, black garlic, crispy shallots, and avocado.
Spanish pork sausage.
Premium cured Spanish ham.
Dry cured boneless Iberian ham.
Smoked eggplant, onions, peppers, and tomatoes with sherry vinegar and olive oil.
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.
Jamaican curry goat and potato empanada with basil yogurt.
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 octopus with warm heirloom potatoes and mojo picon.
Plancha seared brussel sprouts, sea salt, coriander, and olive oil.