Menu
by CHEF LUIS BOLLO
** We would like to remind guests that during Covid we are limiting contact with staff as much as possible and appreciate your patience.**
We kindly request guests place their full order with your server in a timely fashion
TAPAS (SMALL PLATES)
GARBANZOS FRITOS
Crispy garbanzos, sumac mojo
9
PATATAS BRAVAS
Crispy potato, spicy brava sauce, pimentón
10
PAN TUMACA
Grilled country bread, shaved tomato, olive oil
10
COLIFLOR AL YOGURT
Multicolor cauliflower, Greek yogurt, citrus pepper
13
ARUGULA Y VALDEÓN
Wild arugula, roasted beets, Valdeón cheese, mustard vinaigrette
16
ALCACHOFAS CRUJIENTES
Crispy artichoke hearts, beets, preserved lemon aioli
16
SHISHITOS
Fried shishito peppers, escama sea salt
12
CROQUETAS (subject to availability)
Daily croquetas, seasonal aioli
15
BERENJENA
Grilled eggplant, toasted pistachios, pistachio-anchovy aioli
16
TORRADA DE ANCHOAS
Grilled Catalán bread, truffle brandade, white anchovies, black olivade
16
ARROZ (RICE & PASTA)
**Please allow up to 30-45 minutes of preparation time
ARROZ DE VERDURAS EN COSTRA
Calasparra rice, cauliflower, artichokes, garbanzos, egg crust
24
ROSSEJAT RÁPIDA
Fideo pasta, chicken breast, fava beans, chorizo, clams, saffron aioli
28
ARROZ VASCO
Bomba rice, salted cod risotto, manila clams, shrimp, asparagus, parsley broth
29
CARNE (MEAT)
**Please allow up to 30-45 minutes of preparation time
POLLO AL CARBÓN
Grilled free-range chicken, carrots, white beans, sweet onions, vinegar glaze
29
HAMBURGUESA IBÉRICA
Grilled angus beef burger, melted arzúa cheese, tomato confit, piquillo pepper, patatas bravas
25
ENTRAŃA
Herb dusted prime hanger steak, Pedro Ximénez reduction, sea salt
30
CHULETON (subject to availability)
2.2 lb – for two or more
Grilled prime rib-eye steak on the bone, fingerling potatoes, spring onions, mushrooms, piquillo peppers, garlic mojo
120
PESCADO & MARISCOS (FISH & SEAFOOD)
**Please allow up to 30-45 minutes of preparation time
LUBINA (subject to availability)
Pan seared European sea bass, spring peas, Spanish white beans, mint broth
29
PULPO A LA SARTÉN
Seared octopus, fingerling potatoes, Spanish olives, cucumber salsa verde