October 2017

-CHARCUTERIA-

JAMON IBERICO DE BELLOTA - 25
marcona almonds
4 year aged Pata Negra, Castilla León, Spain

SERRANO HAM - 9
marcona almonds
18 month aged, C. Valenciana, Spain

CECINA - 9
cured and dried beef, saffron, aleppo,
sherry, roasted pepper conserva

LOMO - 8
cured and dried pork loin, fennel, coriander, garlic,
smoked olive and pepper relish

MORCILLA - 8 (LINKS AVAILABLE TO GO $12)
pork salami, pigs blood, caramelized onion, clove,
ginger, piquillo membrillo

FUET - 8
pork salami, salt, pepper, garlic, verdejo,
pickled, shallot, cornichon

PADRON - 8
pork salami, charcoal roasted padron peppers,
vermouth, padron pepper conserva

TOMATE 8
pork salami, heirloom tomatoes, fennel pollen,
crispy garlic, basil oil

SOBRASADA - 8
spreadable pork salami, pimentón, dried chilis,
crispy bread, lemon honey espuma

FOIE BLONDE - 12
chicken liver and foie gras mousse,
brandied cherry, rosemary

ALL OF THE MEATS - 60
served with crispy bread, guindilla pepper,
marcona almonds, olives

 

-CONSERVA-

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

MANZANILLA OLIVES - 5
citrus, rosemary, olive oil

PICKLED GUINDILLA PEPPERS- 6
olive oli

PICKLED BEET CONSERVA - 7
golden beet tahini, saffron yogurt, falafel, sesame, dill

CHARCOAL ROASTED PEPPER CONSERVA - 7
spicy corbaci & sweet carmen peppers, sherry vinegar,
garlic, olive oil, crispy bread

 

-CRUDO-

BEAU SOLEIL OYSTERS (New Brunswick, Canada) - 16 / 32*
half dozen / whole dozen
ramp vinegar, fermented iberian pepper hot sauce

FLUKE CRUDO - 16*
fermented kohlrabi, pomegranate,
charcoal roasted padron pepper

BEEF TARTARE - 14*
habanada pepper escabeche, cured egg yolk,
roasted garlic aioli, bread

 

-CROQUETAS-

BACALAO - 7
salt cod, burnt lemon, espelette honey

JAMON - 6
leek ash aioli, crispy jamon

 

-TAPAS-

QUESO EN ACEITE - 14
manchego, seville sour orange, olive oil,
roasted garlic, warm baguette

GARBANZOS EN PIPERADE - 12
smoked chickpea & piquillo pepper stew,
vadouvan pita, egg

SOPA DE MARISCOS - 18
bacalao, mussels, monkfish, lobster broth,
saffron aioli, toasted sourdough

MONKFISH A LA PLANCHA - 16
sunchoke, dukkah, parsley, lemon, sherry

OCTOPUS A LA PLANCHA - 14
new potatoes, melted leeks, pimentón, olive oil

MORCILLA SAUSAGE- 14
pancetta braised greens, idiazabal,
romesco espuma, toasted nuts, cilantro

DUCK CONSERVA A LA PLANCHA - 15
duck leg, serrano ham & red wine braised lentils,
tea soaked prunes, pistachios, ras el hanout

OXTAIL MONTADITO - 12
caramelized onion, mahon cheese

 

-VEGETALES-

WHO COOKS FOR YOU FARM MESCLUN GREEN SALAD - 10
concord grape and sherry vinaigrette,
smoked goat cheese, hazelnut brittle

PATATAS BRAVAS - 8
crispy smoked fingerling potatoes, spicy pimentón aioli

ROASTED BUTTERNUT SQUASH A LA PLANCHA - 10
salsa verde, pinenuts, apple cider

CHAMPINONES A LA PLANCHA - 15
beech, maitake and oyster mushrooms,
egg yolk, shallot, bread

 

-COMPARTIBLE-

ALITAS DE POLLO - 14/28
crispy smoked chicken wings, 
fermented Iberian pepper hot sauce, cabrales cheese
half dozen / whole dozen

COSTILLAS DE LA MATANZA - 15/30
baby back pork ribs, pomegranate sherry caramel,
scallions, coriander, crunchy black olive
half order / whole order

FOOTPRINTS FARM COCHINILLO 115
crispy skin suckling pork roast,
romesco, piperade, salsa verde, 
toasted sourdough
(recommended for 4-6 people)

 

 

 

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