Dinner

** Restaurant Week 2014: JULY 21 – AUGUST 15:
3-COURSE DINNER FOR $38 (SUNDAYS ONLY) **

FIRST COURSE (select one)

  • Pan Con Tomate & Jamón Serrano
  • Toasted bread rubbed with tomato & 24-month cured Serrano ham
  • Tomato Watermelon Gazpacho
  • Chilled tomato & watermelon soup
  • Ensalada del Dia
  • Green market salad; changes daily

SECOND COURSE (select one)

  • Pescado del Día
  • Daily market fish seared on the plancha, saffron sungold tomatoes, salsa verde
  • Bistec a la Brasa
  • Grilled skirt steak, confit potatoes, grilled Romano beans
  • Arroz a la Plancha
  • Calasparra rice, snails, wild mushrooms, celery, fennel, Ibérico ham

THIRD COURSE (select one)

  • Churros con Chocolate
  • Churros and dark chocolate
  • Flan
  • Traditional egg & caramel custard

( 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 – 5/2pc
  • Smoked deviled egg,
    wild mushroom pesto
  • 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 Ibérico – 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 – 12
  • Crushed egg, potato, Ibérico ham

( Media Raciones / small plates to share )

  • Nuestra tortilla del día – 14
  • Spanish omelette, charred shishito,
    piquillo pepper all i oli
  • Guisantes Lagrimas – 12
  • Sugar snap pea salad, radishes,
    sheep’s milk cheese, mint
  • Cogollos a la Brasa – 8
  • Grilled baby romaine hearts,
    anchovy vinaigrette, aged Mahón cheese
  • Coliflor – 12
  • Grilled cauliflower, olive oil fried hen egg, candied bacon, pine nuts
  • Choclo – 9
  • Crispy hominy, pork belly, lime all i oli,
    cilantro, chili
  • Albóndigas – 11
  • Lamb meatballs, tomato vinaigrette, 
    sheep’s milk cheese, migas
  • Pulpo a la Brasa – 17
  • Grilled Spanish octopus, crispy black polenta, pea tendrils, olivada
  • Calamar Frito – 11
  • Fried baby squid, lemon, saffron all i oli
  • Arroz a la Plancha – 19
  • Calasparra rice, snails, wild mushrooms, celery, fennel, Ibérico ham
  • Arroz de Negro – 18
  • Calasparra rice, squid ink, calamari, 
    sea urchin, candied chorizo, avocado
  • Brandada de Bacalao – 13
  • Salt-cod brandade, baked egg,
    roasted peppers
  • Cordero a la Brasa – 18
  • Grilled lamb breast, marinated eggplant, garlic labne

( platos familiares )

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