Menu

CHEF’S MENU

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.

TO START

Pimientos de Padrón

TAPAS

Choose 2 of the following per person:

Tortilla Española
Patatas Bravas
Bruselas con Chorizo
Croquetas Cremosas

Escalivada
Gambas al Ajillo
Pintxos Morunos
Albondigas

DESSERT

Churros con 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, raisin walnut bread

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, and raisin walnut bread

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

BRÓCOLI CON AJO BLANCO

14

Roasted broccoli, Marcona almond ajo blanco, sumac, raisins, mint

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 flatbread (ADD BOQUERONES ~ 6)

TORTILLA ESPAÑOLA

9

Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions

ENSALADA COGOLLOS

11

Gem lettuce, hazelnut romesco sauce, Idiazábal cheese, mint, caramelized hazelnuts (ADD: BOQUERONES 6, CHICKEN 6, SHRIMP 6, STEAK 12)

Brócoli con Ajo Blanco

14

Roasted broccoli, Marcona almond ajo blanco, sumac, raisins, mint

Bruselas con Chorizo

14

Brussels sprouts, chorizo Palacios, lemon juice

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

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

Chuletón con Valdeón

36

Grilled 10oz Ribeye, 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

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

TORRIJA

11

Caramelized French toast, citrus honey

TORTILLA ESPAÑOLA PLATTER

13

Traditional Spanish omelet of organic eggs, confit potatoes, Spanish onions, served with salad and 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

POLLO RUSTIDO

HALF 23 WHOLE 44

Catalan style roasted chicken, lemon, herbs, salsa verde

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

CONVENTO DE SAN FRANCISCO 'SELECCIÓN ESPECIAL' 2014

72

Tinto del País ~ Ribera del Duero

Join us for Happy Hour on our outdoor patio, the bar, and the cocktail lounge.

Weekdays: 2:30pm – 5:30pm

DRINKS

SANGRÍA

9 GLASS 37 PITCHER

Red or White Sangría

BEER

6

Mahou

SHISHITO MARGARITA

11

Shishito Pepper Infused Tequila, Fresh Lime

VINO DE LA CASA

9

Cava, White, Rose and Red 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