Menu
by CHEF LUIS BOLLO
TAPAS
PAN TOMACAS VARIADOS
Spanish country bread, Spanish artisanal cheese, fresh tomatoes, citrus marinated Andalusian olives
PRIMEROS
(CHOOSE THREE)
CALABAZA Y SEMILLAS
Baby kale, kabocha squash, manchego-ricotta, sweet onions, red quinoa, lemon and vermouth vinaigrette
BERENJENA
Grilled eggplant, toasted pistachios, pistachio-anchovy aioli
COLIFLOR AL YOGURT
Multicolor cauliflower, Greek yogurt, citrus pepper
SHISHITOS
Fried shishito peppers, escama sea salt
ALCACHOFAS CRUJIENTES
Crispy artichoke hearts, beets, preserved lemon aioli
PULPO A LA SARTÉN
Seared octopus, fingerling potatoes, Spanish olives, cucumber salsa verde
PLATOS
(CHOOSE THREE)
ARROZ DE VERDURAS EN COSTRA
Calasparra rice, cauliflower, artichokes, garbanzos, egg crust
ARROZ VASCO
Bomba rice, salted cod risotto, manila clams, shrimp, asparagus, parsley broth
POLLO AL CARBÓN
Grilled free-range chicken, carrots, white beans, sweet onions, vinegar glaze
ROSSEJAT RÁPIDA
Fideo pasta, chicken breast, fava beans, chorizo, clams, saffron aioli
ENTRAŃA
Herb dusted prime hanger steak, Pedro Ximénez reduction, sea salt