Order this restaurant’s top-selling items.
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, strawberry salmorejo, spiced walnuts, tomato honey, and cured olives.
Seared foie gras, roasted beets, za'atar spiced cracker, plum, and rhubarb compote.
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, tonnato, and celery leaves.
Grilled Archer Angus beef heart with romesco.
Egg, potato, onion, and kale omelet with aioli.
Chicken, avocado, Oaxaca cheese, chipotle mayo, and refried beans.
Serrano ham, manchego, and tomato tapenade..
Pressed uni sandwich with miso butter and pickled mustard seeds.
Heirloom tomatoes with almond and olive tabouli, tomato labne, and watercress.
Little gem, broccoli rabe, charred red onion, beets, cucumber, croutons, tahini miso dressing, and mahon cheese.
Spanish tuna belly, radishes, cucumber, and Romaine lettuce.
Braised octopus salad with peri peri, spiced tomato jam, and crispy potatoes.
La Quercia lardo, marinated Jonah crab, black garlic, crispy shallots and avocado on toast.
Spanish pork sausage.
Premium cured Spanish ham.
Grilled lamb sausage with fairytale eggplant, preserved lemon yogurt, and fried garbanzos.
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.
Roasted cauliflower with poached rhubarb, tahini, spices, mint, and cilantro.
Plancha seared asparagus, romesco, meyer lemon, and cured egg yolk.
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.
Crispy pork belly, apricot barbecue, heirloom bean salad, garlic scapes, and herbs.
Plancha seared razor clams, piquillo vinaigrette, and spanish olive oil.
Smoked duck drumettes with quince glaze.