Gaucho Bistec
32 oz. tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions
San Francisco, CA
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.