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|Sunday||11:00AM – 08:30PM|
|Tuesday||11:00AM – 08:30PM|
|Wednesday||11:00AM – 08:30PM|
|Thursday||11:00AM – 08:30PM|
|Friday||11:00AM – 08:30PM|
|Saturday||11:00AM – 08:30PM|
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Prized acorn-fed Iberian ham, cured for three years, and hand-carved to order.
Chef’s selection of acorn-fed, free-range, and Iberian cured meats.
Chef’s selection of Spanish cheeses served with fig preserve.
Chef’s selection of cheeses, Iberian meats, and served with almonds.
Pork loin cured with sea salt, garlic, and smoked paprika.
Pork loin with rich marbling, cured with garlic, salt, and pepper.
Pork infused with spices and black pepper.
Pork flavored with smoked paprika.
Slightly hard, sharp-flavored sheep’s milk cheese that is aged for twelve months.
Cow’s milk blue cheese from Asturias.
Smoked sheep’s milk cheese from País Vasco that is aged over six months.
Potato salad with peas, carrots, egg and Bonito del Norte tuna.
Traditional Spanish egg and potato omelet with onion and your choice of sauce.
Mixed greens, tomato, and onion tossed in Pedro Ximenez sherry vinegar.
Gotas Catalanas, beets, toasted almonds, and sherry vinaigrette.
Croquets made with jamón, beef, and chicken.
Potatoes drizzled with our signature brava sauce.
Stewed red and green peppers, onion, tomato, and zucchini.
Dates wrapped in bacon, grilled, served over Spanish goat cheese, and sherry vinegar reduction.
Spinach, Spanish chorizo, Manchego cheese in a sweet, and flaky pastry roll.
Pear-saffron sauce, duck chicharrones, and fried quail egg.
Shrimp infused with garlic and chili peppers in olive oil.
Squid served with traditional Romesco sauce.
Petite beef tender medallions char-grilled and finished with a roasted piquillo compound butter.
Slow-cooked tender oxtail in roasted tomato, white wine sauce, and served over fries.
Spanish chickpeas, white beans, Swiss chard, garlic, and paprika.