Zagat

by the dozen or half dozen. pickled shallots, tomatillo gazpacho, sherry vinegar

raw sea bass, shaved fennel, dill, citrus dressing

slow poached egg, glazed baby artichokes, iberico pork lardo

foie gras, caramelized goat cheese, green apple purée, px raisins

smoked octopus, potatoes, spicy pimentón

kale, black olive dressing, valdeón blue cheese, poached quail eggs, puffed wheat, almonds

chicken breast, beetroot and beetroot vinaigrette, mesclun, crispy chicken skin

poached maine lobster, tomatillo vinaigrette, avocado and spicy mayo roll, romaine

cured tomato tartare served on toast

squid ink and cuttlefish croquettes, coriander and citrus aiolis

selection of iberico charcuterie

plum-membrillo, grapes, smoked garlic

bomba rice, squid ink, shrimp, cuttlefish ribbons, romanesco, citrus aioli

celery root, lemon purée, sautéed savoy cabbage, encebollado sauce

creamy bomba rice, wild mushrooms, zucchini, zucchini flower

tomato pesto, potatoes, padrón peppers

slow braised oxtail burger, havarti cheese, pickle, arugula, oxtail mayonnaise

slow cooked iberico skirt steak, spicy chorizo, caramelize onions, spicy mayo, piparra

crispy calamari, tomato jam, fresh grated tomatotarragon tartar sauce, romaine

with pine nuts and raisins

by the dozen or 1/2 dozen. pickled? shallots, tomatillo gazpacho, sherry vinegar

uni cream, tuna tartare, avocado, green apple, citrus dressing

raw sea bass, shaved fennel, dill, citrus dressing

slow poached egg, glazed baby artichokes, iberico pork lardo

foie gras, caramelized goat cheese, green apple purée, px raisins

smoked octopus, potatoes, spicy pimentón

citrus salt-cured scallops, ajo blanco, green grapes, crispy serrano ham

kale, black olive dressing, valdeón blue cheese, poached quail eggs, puffed wheat, almonds

steamed brioche buns, confit pork belly, whole grain mustard, fresh mint

traditional shrimp crisp, spicy mayo, parsley, garlic

cured tomato tartare served on toast

selection of iberico charcuterie

plum-membrillo, grapes, smoked garlic

steamed brioche buns, pulled oxtail, mushroom, kale

squid ink and cuttlefish croquettes, coriander and citrus aiolis

bomba rice, squid ink, shrimp, cuttlefish ribbons, citrus aioli

seared fresh cod, cauliflower purée, citrus gazpachuelo sauce

monkfish seared a la plancha, stewed white beans, mussels

creamy bomba rice, wild mushrooms, manchego cheese

slow cooked fossil farms suckling pig, crispy skin, squash, orange purée

tomato pesto, potatoes, padrón peppers

served with french fries

with pine nuts and raisins