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Butternut squash soup, toasted butter

Shrimp, garlic, cayenne, EVOO

5 Jotas hand carved Ibérico ham

1-year aged Manchego cheese, spicy tomato marmalade

Endives, Shrimp, mussels, octopus, peppers and onion salad

Fire roasted piquillo peppers EVOO poached Spanish mackerel, scallions

Fried squid, lime aioli

Scallops “Old fashioned”

Cod fritters, chorizo-pepper sauce, pickle foam

Braised oxtail ravioli, salt cured egg yolk, lard, spearmint jus

Smoked sardines, black garlic, fermented berries, salad

Soy-Honey marinated duck breast, creamy mushrooms, winter truffles *

Sautéed vegetables, texturized dashi, crispy algae

Grilled octopus, ham-potato foam, paprika infused olive oil dust

Roasted quail, rosemary honey glaze, kohlrabi, fermented shiitake mushrooms

Seared swordfish, tomato reduction, basil “spaghetti”, black olives

Artic char, artichoke, emulsified dashi

Whole Baked Sea bream

Roasted Lamb shank

Roasted and seared squab and mushroom paella

Grilled Iberian pork shoulder, spicy ¨mojo picón¨ sauce

USDA Black Angus Bone-in Ribeye

Wood roasted piquillo peppers

Roasted garlic mashed potatoes