Dinner

( embutidos y quesos / meats & cheeses )

  • Jamón Ibérico de Bellota – 36
  • Acorn-fed Ibérico ham, 
    cut by hand, served with Pan con Tomate
  • Embutidos – 15
  • Selection of 3 cured meats
  • Jamón Serrano – 14
  • 18-month cured Serrano ham
  • Quesos artesanales – 17
  • Selection of three cheeses

( tapas )

  • Aceitunas Aliñadas – 4
  • Marinated mixed olives
  • Pan con tomate – 7
  • Toasted bread rubbed with tomato
  • Huevo Diablo – 6/2pc
  • House-smoked deviled egg
  • Pimientos de Padrón – 9
  • Fried Shishito peppers with lots of sea salt
  • Nuestras Patatas – 9
  • Crispy potatoes, Pimentón de la Vera,
    garlic all i oli
  • Croquetas de Jamón – 11
  • Ibérico ham croquettes, membrillo
  • Cojonudo….revisited – 6
  • Two bites of smoked pig cheek,
    quail egg and pepper
  • Tosta matrimonio – 9
  • Black and white anchovies, slow-roasted tomato, sheep’s milk cheese, aged balsamic, flax and quinoa crisp
  • Tosta huevo roto
    y jamón ibérico – 13
  • Crushed egg, potato, Ibérico ham
  • Berenjenas – 12
  • Grilled fairytale eggplant, sour cherry and wild honey, marcona almond

( Media Raciones / small plates to share )

  • Crudo de Caballa – 13
  • Lightly smoked mackarel crudo,
    marble potatoes, preserved lemon, horseradish
  • Nuestra Tortilla Caliente – 16
  • Spanish omelet, grilled wild mushrooms, herbed all i oli, lardo Ibérico, queso ibores
  • Ensalada de Tomates – 14
  • Marinated heirloom tomatoes, cucumber, melon, summer flower honey vinaigrette, fresh goat cheese
  • Lechugas – 12
  • Salad of spring lettuces, radicchio, watermelon radishes, sunflower seeds,
    citrus vinaigrette
  • Brócoli – 12
  • Shaved broccoli salad, beef bacon, egg yolk, aged Mahón cheese, charred broccoli “couscous”
  • Albóndigas – 14
  • Beef & pork meatballs, almonds, migas,
    roasted tomatoes, sheep’s milk cheese
  • Pulpo a la Brasa – 17
  • Grilled Spanish octopus, sour grains, Castelvetrano olives, preserved lemon chimichurri
  • Ventresca de Atún – 16
  • Grilled tuna belly, tomaquet vinaigrette, golden shallots, Castelvetrano olives
  • Arroz a la Plancha – 19
  • Calasparra rice, snails, wild mushrooms, celery, fennel, Ibérico ham
  • Arroz Negro – 18
  • Calasparra rice, squid ink, calamari, 
    sea urchin, candied chorizo, avocado
  • Magret de Pato – 21
  • Dry-aged duck breast, grilled okra,
    sour cherries

( platos familiares )

  • PAELLA DEL HUERTO – 38/65
    Paella of Bomba rice, pasture-raised chicken, seasonal vegetables
  • Chuletón de buey a la brasa – 2.50/oz
  • 40-day aged prime rib, grilled on the coals, romesco, piperrada, fingerling potatoes