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Cantimpalo chorizo, potato, mustard aioli, and mesculun greens.
Crispy skin potato, wood smoked garlic aioli, brava salt, and house-made sherry vinegar-hot sauce.
Stuffed with valdeon, wrapped in smoked bacon, and celery-apple salad.
Lump crab, preserved lemon aioli mint, and radish salad.
Fermin acorn fed iberico ham. Cut by hand.
Crispy fried goat cheese, carrot jam, radicchio, roasted baby carrots, plums, and toasted pistachios.
Crispy eggplant fries, smoked tomato salmorejo, truffle honey, and zamarano cheese.
Mixed greens, snap peas, asparagus, English peas, cherry tomato, manchego vinaigrette, olive croutons, and mahon cheese.
House-made duck sausage, fried quail eggs, caramelized onions, and ibores cheese.
Sauteed wild mushroom flatbread, urgelia cheese, and arugula-almond pesto.
Marinated Spanish boquerones, cantabrian anchovies, roasted pepper, tomato-almond pesto, and onion seed shoots.
Lima beans, manchego cheese, and artichoke escabeche.
Mussels, clams, shrimp and calamari with tomato sofrito, and calasparra rice.
Mussels, chicken, shrimp and calamari with chorizo, pork belly, and calasparra rice.
Artichoke, green beans, piquillo peppers, mushrooms, shishito peppers, local greens, and calasparra rice.
Fattoush salad – grilled haricot vert, cucumber, radish, celery, and chile spiced yogurt.
Salboxtada, manchego, mushroom escabeche, and salt roasted potatoes.
Manchego stuffed meatballs, serrano ham, green olive tapenade, sherry-tomato sauce, and grilled baguette.
Pickled guindilla pepper jelly, grilled corn, chimichurri, and cabbage slaw.