Restaurant Menu

Sautéed shrimp prepared with garlic and smoked paprika.

Tender squid sautéed with spicy spreadable chorizo and toasted almonds.

A savory dish featuring anchovy fillets served with whipped butter and charred onion ash.

Thinly sliced Spanish octopus served with a savory spread of cured pork sausage and a spicy, umami-rich serrano chili sauce.

Grilled PEI mussels and cockles served in a herb-based salsa verde with toasted crystal bread.

A crispy fried dough pastry topped with fresh crab meat and caviar.

A classic Spanish tapa featuring a savory tomato preserve topped with a salty, cured anchovy.

Crispy potato cubes served with a creamy garlic sauce and a mildly spicy tomato sauce.

A dish of sautéed mushrooms topped with a rich egg yolk and a savory eel-style glaze.

Snap peas cooked over an open flame, served with a charred orange chimichurri sauce.

Toasted baguette slices rubbed with fresh tomato and drizzled with olive oil.

Sweet dates stuffed with savory sobrasada sausage and quince paste, topped with a light Valdeón blue cheese foam.

A pressed, toasted sandwich filled with ham, Comté cheese, and truffle.

Crispy chicken fritters infused with black truffle and nutty Idiazabal cheese.

These crispy, golden-fried ham fritters are served with a side of charred quince paste.

A Basque-style sausage served with sautéed peppers and onions.

These Wagyu beef sliders are topped with oxtail marmalade, quick-pickled vegetables, Mahón cheese, and aioli.

Creamy goat cheese stuffed with sweet piquillo peppers, drizzled with a Pedro Ximénez sherry reduction, and served with house-made baguette slices.

A traditional Spanish-style omelet made with eggs and potatoes, served with a side of garlic mayonnaise.

Finely chopped raw Wagyu beef served with a saffron-infused egg yolk, sherry, and caviar.

Thinly sliced raw yellowfin tuna served with blood orange, black olives, and kumquat.

Thinly sliced raw yellowtail served with a sherry ponzu sauce, fresh figs, and ginger.

Fresh raw tuna seasoned with spicy flavors and bright bergamot citrus.

Freshly fried bread served warm with a side of smoked butter.

A signature Spanish bread served with sheep's cheese and roasted vegetables.

Grilled Iberico pork served with a passionfruit glaze and quince jam.

This dish features flat iron Wagyu beef seared three times and served with a savory glaze of aged soy, sherry, and egg yolk.

Grilled Wagyu beef served with a sherry ponzu sauce and chimichurri.

A5 Wagyu sirloin aged in snow and grilled over charcoal, served with a vibrant green herb sauce.

Grilled skewers of chorizo sausage and chicken seasoned with cumin and herbs, served with a fresh tomato salsa.

A grilled Basque-style chorizo sausage served with tangy chimichurri sauce and mild pickled piparra peppers.

Slow-cooked cabbage grilled over charcoal, served with a savory black garlic aioli and crispy puffed rice.

Grilled shrimp served with a spicy sauce and charred pineapple.

Grilled Spanish octopus served with a mild, flavorful espelette pepper vinaigrette.

An 8-ounce Wagyu flat iron steak from Rosewood Farm, served with olive oil mashed potatoes and a smoked mushroom jus.

A grilled whole Mediterranean sea bass served with a charred pepper sauce, snap peas, tomatoes, and a fresh herb chimichurri.

This 36-ounce dry-aged Brandt beef porterhouse is served with charred asparagus, a chilled almond-garlic sauce, Idiazabal cheese, and truffle.

This 32-ounce, dry-aged, bone-in ribeye steak is served with charred leeks and a rich marrow butter.

A vegetable paella featuring mushrooms, spring onions, and snap peas, served with a side of garlic aioli.

A traditional Spanish rice dish featuring chorizo, squid, shrimp, and mussels.

A traditional Spanish rice dish featuring Ibérico pork pluma, chorizo, snap peas, and serrano peppers.