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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

First Bites

  • Bagels & Lox Cone*

    each $8

    dill cream cheese, salmon roe

  • Caviar Cone*

    each $16

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

  • Marinated ‘Ferran Adrià’ Olives*

    $17

    modern & traditional

  • José’s Taco*

    each $14

    jamón ibérico de bellota, Osetra caviar, gold leaf

  • Croquetas de Pollo

    4 pc $14

    chicken bechamel fritters

    with addition of black truffle $6

  • "Philly Cheesesteak"*

    each $13

    airbread, cheddar, Kobe beef

  • Foie Gras PB&J*

    3 pc $28

    foie gras torchon, peanut butter, cherry jam

  • Patatas Bravas

    $12

    Spanish fried potato, spicy brava sauce, alioli, pimentón

From The Raw Bar

  • Oyster Escabeche*

    6 pc $34

    escabeche air, green apple “pearls”

  • Bluefin Tuna and Fried Egg*

    $24

    sashimi, quail eggs, soy dashi dressing

  • Shrimp Cocktail

    $18

    Florida sun shrimp, cocktail sauce, avocado

From The Meat Bar

  • Embutidos

    3 oz $35

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

  • 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

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

  • Japanese Baby Peaches

    $18

    fresh burrata, hazelnuts, brioche croutons

  • Gazpacho Consommé

    $14

    pipirrana, cherry tomatoes, air croutons

Meats From Land and Sea

  • Coffee Rubbed Wagyu Hanger Steak*

    8 oz $47

    passion fruit, pearl onions, coffee air

  • Pluma Ibérico de Bellota Pork*

    10 oz $58

    (Salamanca, Spain) chimichurri, mojo verde

  • Amish Half Roasted Chicken

    $22

    chicken ajillo sauce, potato puree

  • Spanish Octopus

    $28

    potato espuma, fried potatos, chorizo

  • Lubina a la Donostiarra

    $55

    European sea bass, Donostiarra sauce

  • Seared Scallops

    $32

    pinenut praline, PX reduction, PX golden raisins

Vegetables Sides

  • Setas al Ajillo

    $13

    button mushrooms, garlic, nasturtium

  • Glazed Tokyo Turnips

    $17

    sherry-miso glaze, sweet onion espuma, puffed quinoa

  • Brussels Sprouts

    lemon purée, apricot, grapes, lemon air

  • 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

    $15

    butter, butter, more butter, some potatoes

  • Piquillo Peppers

    $15

    "Julian de Tolosa" confit piquillo peppers

  • Delmonico Potatoes

    $15

    creamy potato casserole, aged cheddar cheese, chives

From The Fire

  • SUCKLING PIG

    (Fermín, Salamanca, Spain)

    Suckling Pig per quarter $140

    Whole Suckling Pig per 9-11 lb $490

  • BIG GUYS FROM OUR SPANISH GRILLS

  • Rosewood Ribeye*

    lb $90

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

  • Washugyu Ribeye*

    lb $98

    Bone-in Wagyu (Lindsay Ranch, OR)

  • Bone-In Strip Loin, Washugyu/Angus*

    18 oz $130

    (Lindsay Ranch, OR)

  • - "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

  • New York Strip Steak Chuletón*

    lb $75

    (Tomales, CA)

  • - GIBSONS CLASSICS -

  • WR Gibsons Prime Angus Chicago Cut*

    22 oz $90

    (Rivere Farm, MN)

  • Gibsons Prime Filet*

    (Rivere Farm, MN)

    Beef Tenderloin per 7 oz $52

    Beef Tenderloin per 14 oz $72

TASTING THROUGH JAPAN

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

  • Bushugyu Wagyu*

    per oz $65

    Hasegawa Farm, Saitama Prefecture

  • Ohmi Wagyu*

    per oz $45

    Okaki Farm, Shiga Prefecture

  • Satsuma Wagyu*

    per oz $35

    (Kamichiku, Kagoshima Prefecture

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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