Hours & Location

hand-cut from the famous acorn-fed, black-footed Spanish pig

per .25oz $15

per 1oz $45

Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $12

Spanish meatball, saffron aioli, veal tomato sauce, fried potatoes

crispy corn nuts

Modern & Traditional

jamón Ibérico de bellota, Ossetra caviar, gold leaf, nori

Mexican crema espuma, chili spice, lime

chicken béchamel fritters

fried potatoes, spicy tomato sauce, alioli

beef Bolognese, steamed bun, straw potatoes (2 per order)

pan cristal, drunken goat cheese, honey, chives

airbread, cheddar, Wagyu beef

per 3oz $30

per 6oz $60

add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $15

Tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.

beef sirloin, Savora mustard, egg yolk, HP sauce, anchovy, Parker House rolls

salmon roe, capers, lime, soy sauce, avocado, wasabi, seaweed crackers

tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

First popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings.

tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing

pickled celery, Valdeón bleu cheese, Buffalo wing sauce

our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven. This traditional method achieves a crispy skin and juicy interior.

(Fermin, Salamanca, Spain)

(9-11lb) available with 24-hour notice

Beef Rib Steak Chuletón

(Mindful Meats, CA)

(Rosewood, TX)

(Lindsay Ranch, OR)

Flatonia, TX

In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA

(Brandt Beef, CA) Périgordine sauce, straw potatoes

(Lindsay Ranch, OR) miso-mustard sauce

(Flatonia, TX) miso-mustard sauce

pan con tomate, Ibérico potato purée

(Rosewood, TX) rosemary-mustard sauce

(New Zealand) oakwood fired, lamb gastrique, stone fruit

grilled pan de cristal, fresh tomato

potato purée, garlic, thyme

Sasanian, China

Sasanian, Belgium

dill cream cheese, salmon roe

crème fraîche, classic Ossetra caviar

piquillo cocktail sauce, avocado

spicy bluefin tuna, kewpie mayo (4 per order)

pipirrana, mandarin, valencian sherry-orange vinaigrette

avocado, red onion, yuzu ponzu

half dozen or dozen with fruit vinegar, piquillo cocktail sauce, lemon, black pepper

per 1/2 dozen $24

per dozen $48

applewood-smoked oysters, apple mignonette

spanish and domestic cured meat platter

omage to Lhardy's Madrid, quail egg, Ossetra caviar

endive Caesar salad, Parmesan, boquerones, air croutons

gem lettuce, tomato, onion, sherry dressing

cherry tomatoes, liquid mozzarella

black garlic romesco sauce

“Julian de Tolosa” confit piquillo peppers

truffle, smoked hazelnut, Cana de Cabra

button mushrooms, mojo verde

apricots, grapes, lemon air, lemon purée

labneh yogurt, carrot-organge gastrique, sumac

butter, butter, more butter, some potatoes

traditional potatoes that will remind you of your childhood, with malt vinegar

(Hasegawa Farm, Saitama Prefecture)

(Okaki Farm, Shiga Prefecture)

(Kamichiku, Kagoshima Prefecture)

a preselected tasting

Gulf shrimp, alioli

Galician-style octopus, chorizo, potato, pimentón

Josper-roasted, forest mushrooms, lobster butter espuma

Jerez de la Frontera

Jerez de la Frontera

Vallée de la Marne

Cava

Champagne

Kamptal

Rías Baixas

Sancerre

Mosel

Russian River Valley

Bierzo

Mendocino County

Rioja

Rioja

Ribera de Duero

Barolo

Maremma

Napa Valley

Napa Valley

Lager

Non-Alcoholic Lager

Lager

Belgian Style Golden Ale

Hefeweizen

Milk Stout

Farmhouse Ale

Blackberry Cider

Indian Pale Ale

Indian Pale Ale

Seedlip Grove, honeydew, lemongrass, lime, celery

Kentucky 74, Lyre's amaretti, maple, cumin tincture

Fords gin, lemon, maraschino, Crème de Violette | hibiscus-rose-orange blossom aromatic cloud

Milagro tequila, Combier, lime, topped with salt air

Bacardi Superior rum, mint, lime juice, bitters | strained over cotton candy

Grey Goose La Poire vodka, Yzaguirre blanc vermouth, St. Germain, lemon, ginger, club soda

Torres 20 brandy, nutmeg, lemon, sugar | clarified with milk

Hendrick’s gin, Fever-Tree Indian tonic water, lime, lemon, juniper berries

Red wine, brandy, vermouth, seasonal fruit, citrus

Cava, gin, vermouth, seasonal fruit, citrus

Gin Mare & Fords gin, px, amontillado, maraschino, aged sherry vinegar

Don Julio añejo tequila, Benedictine, honey, orange bitters, cedar smoke | torched table side

Del Maguey vida mezcal, Yzaguirre 1884 gran reserva vermouth, Cynar, Aperol | orange-thyme aromatic cloud

Buffalo Trace bourbon, sweet vermouth, aromatic and orange bitters | smoked

Knob Creek Rye, Torres 20 brandy, Lustau East India sherry, Yzaguirre Gran Reserva 1884 vermouth, lavender bitters | rested in goat leather

Warm beef consommé, palo cortado, amontillado, cold egg espuma

Avuá prata cachaça, lime, sugar | frozen table side with liquid nitrogen

chocolate sacher cake, manjari chocolate mousse, brandied cherries

vanilla sponge, white chocolate mousse, raspberry gelée

greek yogurt mousse, brown butter cake, seasonal fruit compote

chocolate chantilly, olive oil jam, maldon sea salt

vanilla diplomat cream, raspberry compote, peach compote

key lime cream, toasted meringue, white chocolate

milk chocolate ganache, salted caramel, candied peanuts

yuzu curd, raspberry compote, toasted meringue

brown butter, toasted pecan

soft center, mini dark chocolate chips

peanut butter ganache, strawberry jam, peanut brittle

milk chocolate, toasted hazelnut, maldon sea salt

vanilla rum cake, pastry cream, caramelized yolk custard

doughnut mousse, doughnut caramel, flavored chocolate shell

vanilla, dark chocolate, caramelized banana, burnt cinnamon

strawberry sorbet with PX sherry, seasonal fruit