Skirt steak with mojo verde, arugula, and marble potatoes.

Crispy Duroc pork belly, pickled shallots, and aioli.

Tomato and red wine-based braised lamb.

Piquillo pepper stuffed with goat cheese and PX reduction.

Pork tenderloin marinated in garlic and extra virgin olive oil, caramelized onions.

Ibérico ham, tomato extra virgin olive oil.

Seared duck breast, wild fig marmalade with white truffle oil.

Kalamata olives, anchovies, sun-dried tomatoes, capers, lemon zest, and garlic.

Marinated grated fresh tomato with garlic, thyme, bay leaf, and extra virgin olive oil.

Iberico ham and manchego cheese.

Pan-seared Rougié foie gras, caramelized onions, and PX reduction.

Crispy Duroc pork belly chunks served with pickled shallots and lime.

(5) Chicken béchamel fritters.

Spanish-style egg omelet with potatoes and onions simmered in extra virgin olive oil.

Crispy potatoes, Patio brava sauce, and aioli.

Salted marble potatoes with mojo verde.

Pork sausage cooked in red wine and parsley.

Fast-cured beef and pork sausage cooked in white wine.

Spanish-style blood sausage with caramelized onions.

Roasted rainbow carrots, goat cheese, Pedro Ximénez (PX) glaze, and sliced toasted almonds.

Cold tomato soup.

Fresh anchovies in vinegar, extra virgin olive oil, and parsley.

Anchovies and boquerones over olive purée, tapenade, olive oil, and parsley.

Olives stuffed with anchovies.

Chickpeas cooked with a pork belly chistorra, ham Sofrito.

Garlic roasted asparagus and lemon vinaigrette.

Mushrooms, garlic, guindilla pepper, extra virgin olive oil, and parsley.

Catalan-style pork sausage served with toasted bread.

Toasted baguette sandwich with Duroc pork belly, pickled shallots, aioli, and arugula.

Toasted baguette sandwich with skirt steak, aioli, mojo verde, sliced tomatoes, and arugula.

Toasted baguette sandwich with wild fig marmelade, tomatoes, and arugula.

Toasted baguette sandwich with lamb braised in tomato and red wine, sliced tomatoes, and arugula sliced tomatoes and arugula.

Toasted baguette sandwich with jamón ibérico, fresh tomato, and sliced manchego cheese.

Pork tenderloin marinated in garlic and extra virgin olive oil, caramelized onions.

Wild-caught shrimp, brandy, sliced garlic, lemon juice, and a toasted baguette.

Pan-seared octopus, potatoes, pimentón, and olive oil.

Seared octopus, cherry tomatoes, and arugula with lemon vinaigrette.

Wild-caught shrimp and octopus in a garlic, brandy, cherry tomatoes, sweet paprika, and lemon-butter sauce.

Pan seared wild cought sea bass served with roasted vegetables.

Pan seared wild caught Snapper served over Spanish style potatoes.

16oz Pan seared Rib Eye steak served with roasted Piquillo peppers.

Skirt steak and salted marble potatoes with mojo verde. Topped with arugula and tomato vinaigrette.

2 pan-seared lamb chops, mojo verde, and marble potatoes with arugula and tomato vinaigrette.

Organic chicken thigh, crispy potatoes, homemade rosemary, and honey mustard. Topped with mixed greens.

Lamb chops, churrasco, pork belly, crispy chicken, butifarra, morcilla. (2 sides added)

Basque-style cheesecake served with vanilla ice cream.

Traditional baked custard.

Almond cake served with with vanilla ice cream.

Espresso over vanilla ice cream and chocolate sauce.