JULY 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

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

BEET CONSERVA - 6
smoked goat cheese tahini, saffron maple

CHICHARON - 6
fermented iberian pepper powder

VAUDOUVAN POTATO CHIPS AND BOQUERONES  - 8

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

PAN CON TOMATE - 8
sourdough, tomato,mojama, chili 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
pearl onion catalan

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

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

PADRON PEPPER SALAMI - 8
pork salami, black pepper, honey, fennel escabeche

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 spring onion, 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, blueberries, garlic croutons

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

FRIED ARTICHOKES - 12
anchovy aioli, burnt lemon

ZUCCHINI A LA PLANCHA - 10
salsa verde, hazelnuts

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
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, roasted shallots
(recommended for 2-4 people) 

LAMB TAGINE – 75
rioja braised lamb shoulder and merguez sausage, celery, golden raisin, labneh, pistachio, mint, saffron paella
(recommended for 2-4 people)

CRISPY SKIN ROASTED PORK SHANK – 80
tomatoes, zucchini, 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
octopus a la plancha, 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