May 2018

 

-SNACKS-

MANZANILLA OLIVES - 6
citrus, rosemary, olive oil

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

WARM BREAD - 4
olive oil

BEET CONSERVA - 6
smoked goat cheese tahini, saffron maple

CHICHARRON - 6
fermented iberian pepper powder

MACKEREL ESCABECHE  - 10
fennel, ramps, saffron, green garlic aioli

PIMENTONE CHEESE MONTADITO - 8
mahon, idiazabal, manchego, queso de cabra, fermented iberian chili,
piquillo peppers, cucumber, dill

BRANDADE DE BACALAO MONTADITO - 8
salt cod, caramelized crab, lemon oil

SOBRASADA MONTADITO - 8
dukkah, honey, lemon

 

-CHARCUTERIA-*

JAMON IBERICO DE BELLOTA - 40
marcona almonds
4 year aged Pata Negra, Castilla León, Spain

SERRANO HAM - 10
marcona almonds
18 month aged, C. Valenciana, Spain

CECINA - 9
smoked shallot and radicchio

LOMO - 8
ramp catalan

MORCILLA ACHORIZADA - 8
(LINKS AVAILABLE TO GO $12)
pork salami, pigs blood, piquillo pepper conserva

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

IBERIAN PEPPER SALAMI 8
pickled garlic, toasted seasame

FOIE BLONDE - 12
chicken liver and foie gras mousse,
rhubarb membrillo

 

-CRUDO-

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

FLUKE  - 16*
salsa verde, burnt pickled ramps, celery

BEEF - 16*
vegetable escabeche, cured egg yolk,
roasted garlic aioli, ramp ash, bread

 

-SMALL PLATES-

ASPARAGUS A LA PLANCHA - 12
lobster-crab-saffron sabayon, espelette crumb

CHAMPINONES A LA PLANCHA - 12*
oyster mushrooms,
egg yolk, shallot, bread

FRIED ARTICHOKES - 12
anchovy aioli, burnt lemon

GARBANZO BEAN FRITES - 9
cucumber yogurt, za'atar, harissa

CROQUETAS DE BACALAO- 12
salt cod, burnt lemon, tomato caramel

OCTOPUS A LA PLANCHA - 14
sesame yogurt, cucumbers, crispy pickled chickpeas, merguez spice

OXTAIL MONTADITO - 13
caramelized onion, mahon cheese, baguette

MORCILLA SAUSAGE - 16
garanja bean "fabada", pancetta, chorizo,
smoked piquillo pepper

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, lemon, salsa verde
(recommended for 2)

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

BISTECA A LA PLANCHA – 56
16 oz new york strip steak, fork smashed potatoes,
sauce piperade, caramelized shallot
(recommended for 2-4 people) 

CRISPY SKIN ROASTED PORK SHANK – 80
pigs feet and cheek stew, patatas bravas,
pimenton aioli
(recommended for 4 people)

 

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

SNACKS AND CHARCUTERIA
warm bread, marconna almonds, manzanilla olives,
lomo, chorizio, pimentone cheese montadito

SMALL PLATES
octopus a la plancha, croquetas de bacalao

LARGE PLATES
arroz con pitu de caleya,
champinones a la plancha

DESSERT
churros with chocolate hazelnut fondue

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