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FLATIRON - NYC
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The Classics
52 pp
Journey to Spain and back with a menu of Boqueria favorites.
The Boqueria Experience
65 pp
Travel through the classics and beyond with a selection of seasonal market menu dishes and a taste of our most prized ingredient: 30-month-aged, hand-carved Jamón Ibérico.
EL MEDIODÍA
Available Mon–Fri from 12pm–3pm.
A selection of our best and quickest tapas, served to share amongst the table, for $35 per person.
A selection of our best and quickest tapas, served to share amongst the table, for $35 per person.
TO START
Pimientos de Padrón
TAPAS
Choose 2 of the following per person:
ALBÓNDIGAS
Brócoli con Ajo Blanco
CROQUETAS CREMOSAS
ESCALIVADA
GAMBAS AL AJILLO
PATATAS BRAVAS
PINTXOS MORUNOS
TORTILLA ESPAÑOLA
DESSERT
Churros con Chocolate
Traditional fried dough dusted with cinnamon, served with thick hot chocolate
Traditional fried dough dusted with cinnamon, served with thick hot chocolate
QUESOS Y EMBUTIDOS
JAMÓN SERRANO
14
“Jamónes de Segovia” Serrano ham, aged 18 months
JAMÓN IBÉRICO DE BELLOTA
32
Spain’s most prized ingredient: 1oz hand-carved, acorn-fed “Dehesa Cordobesa“ Ibérico ham, aged for 30 months
TABLA DE QUESOS
25
Manchego, Caña de Cabra, and aged Mahón, olives, pan con tomate
TABLA DE EMBUTIDOS
27
Jamón Serrano, Salchicon Ibérico, and Chorizo Ibérico, served with olives and pan con tomate
TABLA DE QUESOS Y EMBUTIDOS
35
Manchego, Caña de Cabra, Jamón Serrano, Chorizo Ibérico, served with olives, pan con tomate
PAELLA
PAELLA DE MARISCOS
29 SM / 48 MED
Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde
TAPAS DE VERDURAS
ACEITUNAS
5
Selection of marinated olives from Spain
PAN CON TOMATE
8
Grilled stirato bread rubbed with tomato, garlic and olive oil
PIMIENTOS DE PADRON
9
Blistered Shishito peppers, coarse sea salt
PATATAS BRAVAS
13
Crispy potatoes, salsa brava, pimentón, garlic allioli
ESCALIVADA
15
Fire roasted eggplant, red pepper, onion, labneh yogurt, fresh herbs and olive oil, served with focaccia (ADD BOQUERONES ~ 6)
TORTILLA ESPAÑOLA
9
Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions
Ensalada de Rúcula y Peras
12
Baby arugula, fennel, Asian pears, toasted walnuts, Manchego cheese
Brócoli con Ajo Blanco
14
Roasted broccoli, Marcona almond ajo blanco, sumac, raisins, mint
TAPAS DE PESCADOS Y MARISCOS
BOQUERONES
12
Pickled white anchovies, orange, olive oil, black pepper, house-made potato chips
GAMBAS AL AJILLO
19
Shrimp, garlic, brandy, lobster reduction, and Guindilla pepper in olive oil
PULPO A LA PLANCHA
20
Grilled octopus, fennel, smoked pimentón, Picual olive oil mashed potatoes
Almejas en Salsa Verde
16
Manila clams, garlic and parsley sauce, fresh herbs, grilled country bread
TAPAS DE CARNE
DÁTILES CON BEICON
9
Three dates stuffed with almonds and Valdeón blue cheese, wrapped in bacon
CROQUETAS CREMOSAS
14
Creamy croquettes; three each of mushroom and Serrano ham
PINTXOS MORUNOS
15
Seared Colorado lamb skewers, pickled shallots, salsa verde
ALBÓNDIGAS
17
Colorado lamb meatballs, tomato sauce, sheep’s milk cheese, basil
MAINS
POLLO RUSTIDO
HALF 23 WHOLE 44
Catalan style roasted chicken, lemon, herbs, salsa verde
Carne con Valdeón
36
Grilled 10oz prime New York strip, Valdeón blue cheese butter, crispy shallots
DESSERT
CHURROS CON CHOCOLATE
5 PIECE 8 / 9 PIECE 13
Traditional fried dough dusted with cinnamon sugar served with thick hot chocolate
CHURROS RELLENOS DE NUTELLA
5 PIECE 11 / 9 PIECE 17
Traditional fried dough dusted with cinnamon sugar, filled with Nutella
CHURROS RELLENOS DE DULCE DE LECHE
5 PIECE 11 / 9 PIECE 17
Traditional fried dough dusted with cinnamon sugar, filled with Dulce de Leche
CREMA CATALANA
10
Creamy custard, lemon zest, caramelized sugar
Helado
8
Two scoops of chocolate, vanilla, or seasonal sorbet
Weekends: 12pm-4pm
BRUNCH COCKTAILS
See the Beverage tab for a complete list
MIMOSA
14
Cava, orange juice
SHISHITO MARGARITA
16
Shishito Pepper Infused Tequila, Fresh Lime
BRUNCH DISHES
TORTILLA ESPAÑOLA PLATTER
13
Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions, served with pan con tomate
HUEVOS CON CHORIZO
15
Chorizo, two fried eggs, patatas bravas, salsa verde
CATALAN FARMER’S BREAKFAST
29
Chorizo, ribeye steak, ‘Patata Caliu’, escalivada, fried egg, pan con tomate, salsa verde allioli
TAPAS
The full Tapas Menu is available at Brunch
MAINS AND PAELLA
BRUNCH PAELLA
26 SM / 42 MED
Bomba rice, roasted chicken, Piquillo peppers, chorizo, kale, topped with three farm eggs
PAELLA DE MARISCOS
29 SM / 48 MED
Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde
Weekdays: 2:30pm – 5:30pm
DRINKS
SANGRÍA
9 GLASS 37 PITCHER
Red, White or Seasonal Sangría
BEER
6
Mahou
SHISHITO MARGARITA
11
Shishito Pepper Infused Tequila, Fresh Lime
VINO DE LA CASA
9
Cava, White, Red, and Rose Wine
TAPAS AND SWEETS
ACEITUNAS
4
Selection of marinated olives from Spain
PAN CON TOMATE CON JAMÓN Y MANCHEGO
10
Grilled bread rubbed with tomato, garlic, and olive oil, served with Serrano ham and Manchego cheese
TORTILLA ESPAÑOLA
6
Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions
PATATAS BRAVAS
6
Crispy potatoes, salsa brava, pimentón, garlic allioli
ESCALIVADA
9
Fire roasted eggplant, red pepper, onion, labne yogurt, fresh herbs and olive oil, served with focaccia (ADD BOQUERONES ~ 6)
CHURROS CON CHOCOLATE
5
Traditional fried dough dusted with cinnamon sugar served with thick hot chocolate