SEPTEMBER 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

CHARCOAL ROAST PEPPER CONSERVA - 7
sweet carmen peppers, sherry vinegar, garlic, olive oil, crispy bread

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

MATRIMONIO - 8
sourdough, tomato, boquerones, anchovy

HEIRLOOM TOMATO AND CANTALOUPE SALAD - 10
cucumber yogurt espuma, harissa, za'atar, dill

 

-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
smoked manzanilla olive & piquillo pepper relish

CHORIZO 8
pork salami, pimentón dulce, dates, cabrales cheese, vanilla

MORCILLA ACHORIZADA - 8
pork salami, pigs blood, roasted pepper conserva

IBERIAN PEPPER SALAMI - 8
manchego

FOIE BLONDE - 12
chicken liver and foie gras mousse,
strawberry 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 shallot, celery

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

 

-SMALL PLATES-

WHO COOKS FOR YOU FARM
MESCLUN GREEN SALAD - 10
sherry vinegar, goat cheese,
ground cherries, garlic croutons

HEIRLOOM TOMATO GAZPACHO - 10
vadouvan yogurt, falafel, black olive oil, mint

CHARCOAL ROASTED CREAMED CORN - 13
crunchy manchego, sobrasada, soft herbs

FRIED ARTICHOKES - 12
anchovy aioli, burnt lemon

CHARCOAL ROASTED CABBAGE - 10
tomato aioli, garlic, breadcrumbs

CROQUETAS DE BACALAO- 12
salt cod, burnt lemon, espelette honey

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
melted cherry tomato conserva, ajo dulce, lemon
(recommended for 2)

SOPA DE MARISCOS - 58
mussels, monkfish, salt cod, tuna, calamari,
tomato, fennel, squid ink paella
(recommended for 2-4 people)

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

BISTECA A LA PLANCHA – 56
18 oz ribeye, fork smashed potatoes,
sauce piperade, roasted shallots
(recommended for 2-4 people)

CRISPY ROASTED PORK SHANK – 80
tomatoes, cabbage, burnt onions, herbs
(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
heirloom tomato and cantaloupe salad
croquetas de bacalao

LARGE PLATES
arroz con pitu de caleya,
charcoal roasted creamed corn

DESSERT
churros with chocolate hazelnut fondue

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