Main Menu

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

.25oz $15

1oz $40

add pà amb tomàquet, catalan-style toasted pan de cristal, fresh tomato $15

Spanish and domestic cured meats platter, served with pan con tomate

dill cream cheese, salmon roe

horseradish crème fraîche, chives, ossetra caviar, gold leaf

jamón ibérico de bellota, ossetra caviar, gold leaf, nori

modern & traditional gordal olives

crispy corn nuts

greek yogurt, wasabi, furikake

chicken-bechamel fritters

fried potatoes, spicy tomato sauce, alioli

airbread, cheddar, wagyu beef (ask for hilly. veg)

pan cristal, drunken goat cheese, honey, chives

beef bolognese, straw potatoes, fried-steam bun

foie gras mousse, pickles, cilantro, fried-steam bun

fruit vinegar, piquillo cocktail sauce, lemon, black pepper

6pc $26

12pc $52

applewood-smoked oysters, apple mignonette

piquillo cocktail sauce, avocado

avocado, red onion, yuzu ponzu

red onion, cilantro-japleño oil, passion fruit leche de tigre

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, brioche bun

hawaiian kampachi tartare, smoked sturgeon espuma, taro chips

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.

japanese wagyu, horseradish crème fraîche, caramelized onion, migas, capers

pickled celery, bleu cheese, buffalo wing sauce

pipirrana, cherry tomatoes, air croutons

“cappuccino” cup, apple, brioche, foie gras

parmesan cheese, jicama, quail egg yolks, air croutons

cherry tomatoes, liquid mozzarella, pesto

endives, celery, blue cheese, walnuts

(Fermin, Salamanca, Spain)

(9-11lb) available with 24 hours notice, please request in advance

bone-in ribeye, oak-wood red

(Stemple Creek, 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 Stemple Creek

(Flatonia, TX) miso-mustard sauce

(Margaret River, Australia) seared foie gras, périgordine sauce

braised beef cheeks, potato, carrots, demi-sec tomatoes

(Fermín, Salamanca, Spain) moruno style, sesame eggplant puree

(Elysian Fields Farms, PA) wood oven slow cooked, natural jus glaze, preserved lemon

basque-style pork sausage, mama marisa cheese, pan con tomate

mustard caviar, dates, mustard greens, ajillo chicken jus

Hasegawa farm, Saitama Prefecture

Okaki Farm, Shiga Prefecture

Kamichiku, Kagoshima Prefecture

Murakami, Niigata Prefecture

Japanese snapper, saffron butter sauce, black garlic escabeche

Galician-style octopus, potato, pimentón

sobrasada, brown butter “brûleé”

fideos, sepia sofrito, aka ebi shrimp, alioli

apricots, grapes, lemon air, lemon purée

egg yolk emulsion, idiazabal crisp, lemon, fresh herbs

“julian de tolosa” confit piquillo peppers

winter truffle, hazelnut, caña de cabra goat cheese

forest mushroom, garlic-chicken jus, egg yolk

smoked butter-miso, fresno pepper, citrus

butter, butter, more butter, some potatoes