JANUARY 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
fermented iberian pepper powder

BEET CONSERVA - 6
smoked goat cheese tahini, saffron maple

BRUSSELS SPROUTS - 10
feta, marcona almonds, pomegranate, brown butter, sherry

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

SUNCHOKE BRANDADE - 12
salt cod, sunchoke, sourdough

 

-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
apricot mostarda

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

MORCILLA ACHORIZADA - 8
pork salami, pigs blood, pickled shallots

SOBRASADA – 8
spreadable pork salami, dukkah, honey, lemon

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

 

-CRUDO-

ISLAND CREEK OYSTERS (Dennis, MA) - 18 / 36*
half dozen / whole dozen
12 year aged sherry vinegar, fermented iberian pepper hot sauce

TUNA  - 16*
cucumber, avocado, meyer lemon, espelette

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

 

-SMALL PLATES-

CHICORY AND CITRUS SALAD - 12
endive, treviso, blood orange, cara cara orange,
meyer lemon, hazelnuts, goat cheese

FRIED SUNCHOKES - 10
butternut squash romesco, za’atar

ROASTED CARROTS – 12
granja beans. vadouvan, mint

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

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

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

OXTAIL MONTADITO - 13
caramelized onion, mahon cheese, baguette

MORCILLA SAUSAGE - 16
garbanzos en piperade, avocado, radish

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)

FIDEUA DE MARISCOS - 50
lobster broth, calamari, clams, PEI mussels
(recommended for 2-4 people)

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

BISTEC A LA PLANCHA – 80
30oz 90 day aged ribeye, tempranillo,
champiñones a la plancha
(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
45 per person

SNACKS AND CHARCUTERIA
warm bread, marconna almonds, manzanilla olives,
lomo, chorizio, queso en aceite

SMALL PLATES
octopus a la plancha, sunchoke brandade

LARGE PLATES
arroz con pitu de caleya, setas 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