Coqueta

32 oz. tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions

mediterranean sea bass with castelvetrano olives, preserved meyer lemon, and black olive mojo

Iberico bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves

Grilled toy box squash atop romesco with herb migas, px reduction, wild arugula and piquillo peppers

grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, & poached egg yolk

market greens served catalan style with vineyard raisins, pine nuts, and raisin-caper puree

iconic, zesty 100% iberian sausage

Chef's Grand Selection of cured meats & cheeses

Chef's Selection of cured meats

sliced cured meats

acorn fed, pure breed, IMported

redondo iglesias, 16 months, imported

100% Iberico dry-cured sausage

lacinato kale with charred gooseberries, GOAT CHEEse, candied pistachios, gooseberry confitura and fresh CARBANZO dressing

SEASONAL BEETS BRAISED IN PEDRO XIMENEZ, OLIVE OIL AND HERBS, TOSSED WITH CARA CARA ORANGE WILD

head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, ATOP bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth

market vegetables,with english peamint puree wild

spanish white anchovies, manzanilla olives, piquillo peppers, piparra & pickled meyer Lemon

sherry braised mushrooms, san simon cheese, jamon serrano

medjool dates goat cheese, persian cucumber and harissa

soft boiled quail egg, pickled mustard seeds, jamon serrano and ESPELLETTE

iconic Cristal bread WITH tomato confitura

two textured soft ripened goat's milk

Chef's selection ofibérian Cheeses

exquisite farmstead sheep's milk

SPICY, SHARP, SPANISH BLUE CHEESE

Lamb meatballs with sultana raisins, marcona almonds, spiced yogurt and green garlic mojo

ROASTED EGGPLANT, CAñA DE CABRA CHEESE ON HOUSE MADE BRIOCHE, TRUFFLE HONEY, AND quince CONSERVA

Classic chicken & english pea croquetas, crusted with chicharron, served with cured seasonal citrus

Olive oil poached head-on gulf prawns with black garlic and chili sauce with grilled country bread

Sunny side up egg With Shrimp, crispy potato, galic chips, pine nuts, chili de arbol and chorizo dressing

Freshly dug, lightly smoked, crispy potatoes with salsa brava and garlic aioli

wood grilled spanish octopus with pimentón confit potatoes

house fried california marcona almonds with OTTIMO grey salt

deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and STURGEON Caviar

warm CHIARELLO FAMILY vineyard olives with citrus and fennel

Smoked salmon montadito with queso fresco and truffle honey