OCTOBER 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

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
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-

BAY VIEW OYSTERS (Dennis, 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

FRIED ARTICHOKES - 12
anchovy aioli, burnt lemon

FRIED SUNCHOKES - 10
butternut squash romesco, za’atar

ROASTED BUTTERNUT SQUASH - 10
salsa verde, dukkah, apple cider

CHARCOAL ROASTED CABBAGE - 10
tomato aoili, garlic, breadcrumbs

ROASTED CAULIFLOWER CATALAN - 12
golden raisins, capers, sherry vinegar, garlic

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

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

OXTAIL MONTADITO - 13
caramelized onion, mahon cheese, baguette

MORCILLA SAUSAGE - 16
caramelized parsnip, apple cider braised chestnuts, tempranillo

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)

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)

BRAISED JAMISON FARM LAMB NECK 60
saffron fideo, charcoal roasted tomato, pistachio,
smoked goat cheese tahini, mint
(recommended for 2-4 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
bacalao croquettas, octopus a la plancha

LARGE PLATES
arroz con pitu de caleya, roasted butternut squash

DESSERT
churros with chocolate hazelnut fondue

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