FLATIRON - NYC

CHEF’S MENU

The Classics
52
52
Journey to Spain and back with a menu of Boqueria favorites.
The Boqueria Experience
65
Travel through the classics and beyond with a selection of seasonal market menu dishes and a taste of our most prized ingredient: 36-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.
TO START
Pimientos de Padrón
TAPAS
Choose 2 of the following per person:
Albóndigas
Ensalada Cogollos
Escalivada
Gambas al Ajillo
Patatas Bravas
Pintxos Morunos
Remolachas con Pomelo
Tortilla Española
DESSERT
Churros con Chocolate
Traditional fried dough dusted with cinnamon, served with thick hot chocolate

QUESOS Y EMBUTIDOS

Jamón Serrano
14
Serrano ham, aged 18 months
Jamón Ibérico de Bellota
34
Hand-carved, acorn-fed Ibérico ham, aged for 36 months
Tabla de Quesos
25
Manchego, Caña de Cabra, and aged Mahón, served with olives and pan con tomate
Tabla de Embutidos
27
Jamón Serrano, Salchichón Ibérico, and Chorizo Ibérico, served with olives and pan con tomate
Tabla de Quesos y Embutidos
36
Manchego, Caña de Cabra, Jamón Serrano, Chorizo Ibérico, served with olives and pan con tomate

PAELLA

Paella de Mariscos
29 sm / 49 med
Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde

TAPAS

Aceitunas
5
Selection of marinated olives from Spain
Pimientos de Padrón
9
Blistered Shishito peppers, coarse sea salt
Pan con Tomate
8
Toasted bread rubbed with tomato, garlic, olive oil
Dátiles con Beicon
10
Bacon-wrapped dates stuffed with almonds and Valdeón blue cheese
Croquetas de Setas
9
Creamy mushroom croquettes, truffle allioli
Croquetas de Jamón
9
Creamy Jamón croquettes, quince purée
Boquerones con Naranja
13
Pickled white anchovies, orange, olive oil, black pepper, house-made potato chips
Tortilla Española
10
Traditional Spanish frittata of eggs, confit potatoes, onions
Escalivada
15 (Add Boquerones ~ 6)
Fire-roasted eggplant, red pepper, onion, labne yogurt, fresh herbs, olive oil, served with focaccia
Patatas Bravas
13
Crispy potatoes, salsa brava, pimentón, garlic allioli
Remolachas con Pomelo
13
Roasted baby beets, candied pistachios, sheep’s milk cheese, dill
Ensalada Cogollos
13
Gem lettuce, hazelnut romesco, Idiazábal cheese, mint, caramelized hazelnuts
Ensalada Mixta
13
Mixed greens, Pedro Ximénez sherry vinaigrette, chorizo Ibérico, Manchego cheese, shaved mushrooms, red onions
Calabaza con Sobrasada
16
Roasted Delicata squash, Mallorcan pork sausage, hazelnuts, Mahón cheese, honey
Pintxos Morunos
16
Seared lamb skewers, pickled shallots, salsa verde
Gambas al Ajillo
19
Shrimp, garlic, brandy, lobster reduction, Guindilla pepper in olive oil
Albóndigas
17
Beef and pork meatballs, tomato sauce, sheep’s milk cheese, basil
Pulpo a la Plancha
21
Seared octopus, Manzanilla olivada, olive oil crushed potatoes

RACIONES

Bacalao a la Plancha
32
Seared Cod, parsnip purée, anchovy chili, brown butter sauce
Carne a la Parrilla
42
Hanger steak, black garlic almond romesco, lime crema, charred onions, eggplant
Pollo Rustido
half 24 whole 44
Catalan-style roasted chicken, lemon, herbs, salsa verde
Ibérico con Salbitxada
49
Ibérico Pork, Marcona almond Salbitxada, sherry vinegar fried egg. This premium pork is seared and served medium-rare.

CERDO IBÉRICO

Spain’s prized pure-bred black Iberian pigs roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling found in both our Jamón and Pluma Ibérico.
For parties of 6 or more, a taxed 20% service charge will be added.
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