December 2017

-CHARCUTERIA-

JAMON IBERICO DE BELLOTA - 35
marcona almonds
4 year aged Pata Negra, Castilla León, Spain

SERRANO HAM - 9
marcona almonds
18 month aged, C. Valenciana, Spain

CECINA - 9
cured and dried beef, saffron, aleppo,
sherry, roasted pepper conserva

LOMO - 8
cured and dried pork loin, adobo spice,
smoked olive and pepper relish

MORCILLA - 8 (LINKS AVAILABLE TO GO $12)
pork salami, pigs blood, caramelized onion, clove,
ginger, piquillo membrillo

CHORIZO - 8 (LINKS AVAILABLE TO GO $12)
pork salami, pimenton dulce, dates,
cabrales cheese, vanilla

PADRON - 8
pork salami, charcoal roasted padron peppers,
black pepper, padron pepper conserva

TOMATE 8
pork salami, heirloom tomatoes, fennel pollen,
crispy garlic, basil oil

SOBRASADA - 8
spreadable pork salami, pimentón, dried chilis,
crispy bread, lemon celery espuma

FOIE BLONDE - 12
chicken liver and foie gras mousse,
brandied cherry

ALL OF THE MEATS - 45
(Excludes Jamon Iberico)
served with crispy bread, guindilla pepper,
marcona almonds, olives

 

-CONSERVA-

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

MANZANILLA OLIVES - 5
citrus, rosemary, olive oil

PICKLED GUINDILLA PEPPERS- 6
olive oli

PICKLED BEET CONSERVA - 7
golden beet tahini, saffron yogurt, falafel, sesame, dill

PICKLED CARROT CONSERVA - 7
white bean purée, golden raisins, turmeric

 

-CRUDO-

ISLAND CREEK OYSTERS (Duxbury, MA) - 18 / 36*
half dozen / whole dozen
ramp vinegar, fermented iberian pepper hot sauce

FLUKE  - 16*
kohlrabi, pomegranate,
charcoal roasted padron pepper

BEEF TARTARE - 14*
habanada pepper escabeche, cured egg yolk,
roasted garlic aioli, bread

 

-CROQUETAS-

BACALAO - 7
salt cod, burnt lemon, espelette honey

JAMON - 6
leek ash aioli, crispy jamon

 

-TAPAS-

QUESO EN ACEITE - 14
manchego, seville sour orange, olive oil,
roasted garlic, warm baguette

GARBANZOS EN PIPERADE - 12
smoked chickpea & piquillo pepper stew,
vadouvan pita, egg

SOPA DE MARISCOS - 15
bacalao, mussels, monkfish, lobster broth,
saffron aioli, toasted sourdough

MONKFISH A LA PLANCHA - 16
sunchoke, dukkah, parsley, lemon, sherry

OCTOPUS A LA PLANCHA - 14
new potatoes, melted leeks, pimentón, olive oil

MORCILLA SAUSAGE- 14
caramelized parsnip, apple cider braised chestnuts, 
tempranillo

OXTAIL MONTADITO - 12
caramelized onion, mahon cheese, baguette

 

-VEGETALES-

WHO COOKS FOR YOU FARM MESCLUN GREEN SALAD - 10
preserved meyer lemon vinaigrette,
smoked goat cheese, hazelnut brittle

PATATAS BRAVAS - 8
crispy smoked fingerling potatoes, spicy pimentón aioli

ROASTED BUTTERNUT SQUASH A LA PLANCHA - 10
salsa verde, pinenuts, apple cider

CRISPY FRIED BRUSSELS SPROUTS – 10
sherry-maple glaze, goat cheese, pepitas

 

-COMPARTIBLE-

COSTILLAS DE LA MATANZA - 15/30
baby back pork ribs, pomegranate sherry caramel,
scallions, coriander, crunchy black olive
half order / whole order

LOBSTER PAELLA – 70
saffron, tomato, calasparra rice
(recommended for 2-4 people)

BISTECA A LA PLANCHA – 75
20 oz new york strip steak, artichoke and
idiazabal gratin, mesclun green salad
(recommended for 2-4 people)

FOOTPRINTS FARM COCHINILLO – 115
crispy skin suckling pork roast, romesco,
piperade, salsa verde, toasted sourdough
(recommended for 4 people)

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