candied Marcona almonds, red onions, anchovy vinaigrette, fresh herbs
Escalivada
15 (Add Boquerones ~ 6)
Fire-roasted vegetables
– eggplant, red pepper, and onion – with labne yogurt, fresh herbs, olive oil, and focaccia
Almejas en Salsa Verde
16
Manila clams,
garlic and parsley sauce, fresh herbs, grilled country bread
Albóndigas
17
Beef and pork meatballs,
tomato sauce, sheep’s milk cheese, chives
Gambas al Ajillo
19
Garlic shrimp,
brandy, lobster reduction, Guindilla pepper in olive oil
Pulpo a la Plancha
21
Seared octopus,
Manzanilla olivada, olive oil crushed potatoes
PAELLA
Paella de Mariscos
29 sm / 49 med
Seafood Paella
with bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, and salsa verde
LARGER DISHES
Ibérico con Salbitxada
32
Ibérico Pork,
Marcona almond Salbitxada, sherry vinegar fried egg. This premium pork is seared and served medium-rare.
Carne a la Parrilla
34
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
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 Ibérico and Ibérico con Salbitxada.