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House-marinated mixed olives.
House-smoked marcona almonds.
Serrano ham-wrapped figs.
Marinated anchovies, pickled vegetables, and pine nuts.
Braised short ribs, bacon, asparagus, and celery root aioli.
Garbanzo puree and truffle jus.
Lamb loin, eggplant, bacon, and sherry jus.
Spiced meatballs, piperade, and poached egg.
Shrimp, chorizo, grape tomato, and espelette chile.
Duck confit, serrano ham, black cherry, and la peral spread.
Berkshire pork belly, honey lacquer, and shaved apples.
Pisto bilbaina and romesco.
Jumbo lump crab, espelette chile, and avocado.
Chorizo and beef sliders, tomato vieja, mahon cheese, and garlic aioli.
Wagyu beef and bay scallop brochette, guindilla aioli, and crushed peanuts.
Haricots verts, almonds, dates, orange segments, and paprika sherry vinaigrette.
Crispy potatoes, chorizo powder, green chile, caramelized onion, and smoked paprika aïoli.
Crispy guanciale, black truffle and pine nut escabeche, Meyer lemon, and idiazábal.
Roasted potato, shallot, parsley, and truffle oil.
Hazelnut romesco, roasted onion, and red chile lamb jus.
Brussels sprouts, chorizo, fingerling potatoes, and herb jus.
Iberico pork secreto, royal trumpet mushroom, piquillo puree, and cider pork jus.
Braised pork, Iberico pork cheek, chorizo, piquillo pepper, and peas.
Pappardelle, requeson, and green olive.
24 oz bone-in ribeye, paprika glazed potatoes, charred scallion, and la peral jus.