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Dinner

The Jamón Experience

  • Jamón Ibérico de Bellota

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

  • Cinco Jotas

    Jabugo, Andalucía, Spain

    per 0.25oz $15

    per 1oz $40

  • Add Pà Amb Tomàquet

    $12

    Catalan-style toasted pan de cristal, fresh tomato

Little Starters

  • Bagels & Lox Cone*

    each $7

    dill cream cheese, salmon roe

  • Caviar Cone*

    each $15

    brick dough, horseradish crème fraiche, Osetra caviar, gold leaf

  • Marinated ‘Ferran Adrià’ Olives*

    $10

    modern & traditional

  • Cotton Candy Foie Gras*

    $12

    foie gras torchon, pimentón, crispy corn nuts

  • José’s Taco*

    each $12

    jamón ibérico de bellota, Osetra caviar, gold leaf

  • Chicken Croquetas

    $6

    chicken bechamel fritters

    with addition of black truffle $6

  • "Philly Cheesesteak"*

    each $13

    airbread, cheddar, Kobe beef

Soups and Salads

  • Not Your Everyday Caprese

    $15

    cherry tomatoes, liquid mozzarella, pesto

  • Ensalada de "Cogollos"

    $12

    sweet baby gem lettuce, piparra peppers, green onions, tomato confit

  • Brussels Sprout Leaves

    $12

    lemon purée, apricots, grapes, lemon air

  • Maine Lobster Bisque

    $14

    buttered lobster, chives

From The Meat Bar

  • Tartares

    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.

  • The Classic*

    $28

    beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, shiso tempura

  • “Beefsteak” Tomato

    $22

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

  • Carpaccios

    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.

  • Vittore 1950*

    $24

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

Not Looking for Beef?

  • From the Sea

  • Spanish Octopus

    $28

    potato espuma, fried potatos, chorizo

  • Lubina a la Donostiarra

    $55

    European sea bass, Donostiarra sauce

  • From the Land

  • Pluma Ibérico de Bellota Pork*

    $58

    (Salamanca, Spain) chimichurri, mojo verde

  • Amish Half Roasted Chicken

    $22

    chicken ajillo sauce, potato puree

Vegetables Sides

  • Mushrooms & Cream*

    $19

    wild mushrooms, fried egg, pan de cristal

  • Setas al Ajillo

    $13

    button mushrooms, garlic, nasturtium

  • Josper Roasted Carrots

    $15

    Labneh yogurt, carrot gastrique, za'atar

  • Green Asparagus with Romesco

    $17

    almonds, tomato, garlic, peppers

  • Catalan Spinach

    $14

    apple, pine nuts, PX raisins

  • Buttered Potato Purée

    $12

    butter, butter, more butter, some potatoes

  • Patatas Bravas

    $12

    fried potatoes, spicy tomato sauce, alioli

TASTING THROUGH JAPAN

Selected cuts of traditional Wagyu and Kobe beef, prepared tableside on an ishiyaki stone.

  • Kobe Eye of the Rib*

    $65

    (Hyōgo Prefecture, Japan)

  • Ohmi Wagyu Striploin*

    $45

    (Shiga Prefecture, Japan)

  • Satsuma Wagyu Tenderloin*

    $35

    (Kagoshima Prefecture, Japan)

From The Fire

  • SUCKLING PIG

    (Fermín, Salamanca, Spain)

    per quarter $140

    (9-11lb) available with 24 hours notice per whole $490

  • JOSÉ'S FAVORITE AMERICAN WAGYU

  • Rosewood Ribeye*

    $90

    Bone-in Wagyu / Black Angus* (Ennis, TX)

  • Washugyu Ribeye*

    $98

    Bone-in Wagyu (Lindsay Ranch, OR)

  • Washugyu New York Strip*

    $130

    Bone-in Wagyu* (Lindsay Ranch, OR)

  • COFFEE RUBBED WAGYU HANGER STEAK

    $47

    Wagyu* (Ennis, TX)
    passion fruit, pearl onions, coffee air

  • - "Vaca Vieja" 8-10 Year-Old Holstein* -

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

  • Mindful Meats Ribeye Steak*

    $65

    (Petaluma, CA)

  • - GIBSONS CLASSICS -

  • WR Gibsons Chicago Cut*

    $90

    Angus Prime, (Rivere Farm, MN)

  • Gibsons Filet Tenderloin*

    Angus Prime* (Rivere Farm, MN)

    per 7oz $52

    per 14oz $72

DESSERT

  • Tarta De Queso

    $28

    basque style cheesecake, Asturian chestnut honey

    Toppings:

    honey & truffle + $16

    strawberries & cream + $8

  • Honey Cake

    $18

    yogurt cream, green grapes, melon sorbet

  • Chocolate Soufflé

    $18

    70% dark chocolate, caramelized banana ice

  • Ice Creams & Sorbets

    one scoop 4 | three scoops 12
    seasonal ice cream, vanilla, dark chocolate, seasonal sorbet

* These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness. A 20% suggested gratuity is added to parties of 6 or more. ^Based on market availability.

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