DINNER

Crispy Duroc pork belly, pickled shallots, and aioli.

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

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

Tomato and red wine-based braised lamb.

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

Wild-caught shrimp on a garlic sauce.

Six-month-aged cow's milk cheese and wild fig marmalade.

Octopus, potatoes, fresh tomatoes, and tomato water vinaigrette.

Smoked New Zealand-style salmon with dill cream cheese.

Fresh anchovies in vinegar and fresh tomatoes.

Anchovies, olive oil, and parsley.

Ibérico ham.

Fresh tomato and chicken fritter.

Fresh tomato and lomo ibérico de bellota.

Chorizo ibérico.

Traditional tortilla.

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

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

Six-month-aged manchego cheese and membrillo.

Piquillo pepper stuffed with goat cheese and PX reduction.

Sturgeon caviar over smoked New Zealand-style salmon and dill cream cheese.

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

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

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

Toasted baguette sandwich with pork tenderloin, caramelized onions, aioli, and arugula.

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

Toasted baguette sandwich with wild fig marmalade, 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 traditional tortilla, jamón ibérico, and extra virgin olive oil.

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

Toasted baguette sandwich with all-natural chicken thighs, aioli, mojo verde, sliced tomatoes, and arugula.

Toasted baguette sandwich with smoked New Zealand-style salmon, dill cream cheese, tomato, and arugula.

(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.

Potatoes, a hard-boiled egg, carrots, green peas, mayo, and breadsticks.

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

Cold tomato soup.

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.

Catalan-style pork sausage served with toasted bread.

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

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

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.

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

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.

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

Poached eggs mixed with black truffle mushroom cream and crispy potatoes.

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

Garlic roasted asparagus and lemon vinaigrette.

Olives stuffed with anchovies.

Zucchini and Squash Salad Zucchini and yellow squash noodles with cherry tomatoes, orange segments, Spanish olives, and sherry vinaigrette.

(5) Toasted baguette with extra virgin olive oil.

Traditional baked custard.

Almond cake served with vanilla ice cream.

Basque-style cheesecake served with vanilla ice cream.

Espresso over vanilla ice cream and chocolate sauce.