November 2019

 

-SNACKS-

MANZANILLA OLIVES - 6
citrus, rosemary, olive oil

MARCONA ALMONDS - 6
lavender sugar, sea salt, extra virgin olive oil

WARM BREAD - 4
olive oil

CHICHARRON - 6
espelette

QUESO EN ACEITE - 10
manchego, meyer lemon, padron peppers, olive oil, roasted garlic, toast

BEET CONSERVA - 6
smoked goat cheese tahini, saffron maple

ROASTED PEPPER CONSERVA - 8
habanada and sweet carmen peppers, sherry vinegar, olive oil, garlic

CROQUETAS DE BACALAO- 6
salt cod, burnt lemon, espelette honey

FRIED ARTICHOKES - 10
anchovy aioli, burnt lemon

SUNCHOKE BRANDADE - 12
salt cod, sunchoke, sourdough, ramp ash

FOIE BLONDE - 12
chicken liver and foie gras mousse,
peach membrillo, sour cherries, brioche

OXTAIL MONTADITO - 6
caramelized onion, mahon cheese, baguette

SPRING CREEK OYSTERS (Dennis, MA) - 18 / 36*
half dozen / whole dozen
RAW
12 yr. aged sherry vinegar, fermented iberian pepper hot sauce
ROASTED
iberian chili butter, breadcrumbs, mahon cheese

 

-SMALL PLATES-

CHARCUTERIA* - 20
serrano, cecina, chorizo, lamb harissa salami, marinated olive salami

JAMON IBERICO DE BELLOTA* - 40
4 year aged Pata Negra, Castilla y León, Spain

CHORIZO  - 8
pork salami, pimenton dulce, dates,
cabrales cheese, vanilla

WILD BAY SCALLOP CRUDO  - 16*
pomegranate, meyer lemon, urfa chili

BEEF TARTARE - 16*
celery, horseradish, marcona almonds,
manzanilla olives, egg yolk, toast

RADDICHIO, LITTLE GEM, & APPLE SALAD - 12
honey crisp apples, valdeon, pepitas, apple cider vinaigrette

CRISPY FRIED SUNCHOKES - 12
butternut squash romesco, za’atar

SETAS A LA PLANCHA – 12*
oyster mushrooms, egg yolk, shallot, bread

GAMBAS AL AJILLO - 16
wild gulf shrimp, olive oil, garlic, sherry, warm bread

PULPO A LA PLANCHA - 16
octopus, potato fondue, pimentón, olive oil

MORCILLA SAUSAGE - 16
smoked apple butter, chestnut, parsnip, tempranillo, sage

COSTILLAS DE LA MATANZA - 16
baby back pork ribs, pomegranate sherry caramel,
scallions, coriander, crunchy black olive

 

-LARGE PLATES-

WHOLE ROASTED LAUREL HILL FARM TROUT - 46
fried artichokes, salsa verde, lemon
(recommended for 2 people)

ARROZ CON PITU DE CALEYA - 52
cider braised chicken, calasparra rice, herbs
(recommended for 2-4 people)

BISTEC A LA PLANCHA – 56
16oz new york strip steak, tempranillo,
setas a la plancha
(recommended for 2-4 people)

LAMB TAGINE – 75
braised lamb shoulder stew, saffron fideo, smoked
merguez, sumac lebneh, roasted pears, pistachios
(recommended for 4 people)

COCHINILLO – 100
crispy skin suckling pork roast
romesco, piperade, salsa verde, warm bread
(recommended for 4 people)

-FAMILY FEAST-
FOUR COURSE FAMILY STYLE DINNER
55 per person

1st
CHARCUTERIA
WARM BREAD
QUESO EN ACEITE
BEET CONSERVA

2nd
BRANDADE
OXTAIL MONTADITO
FOIE BLONDE

3rd
ARROZ CON PITU
SETAS A LA PLANCHA

4th
CHURROS WITH CHOCOLATE HAZELNUT FONDUE

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness