Dinner

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