Macarena Restaurant in Palo Alto

Evan Williams bourbon, Ancho Reyes Chile Poblano, lychee and lemongrass, rose water, lemon

White rum, clarified artesian mojito base, cucumber soda, mint

Ford's gin & vodka, clarified gazpacho cordial, dry vermouth

Gray Whale gin, thyme and rosemary oleo saccharum, fresh raspberry juice, grapefruit soda

Noisette butter fat-washed Diplomático Reserva Exclusiva, Pedro Ximénez Barbadillo, Mr. Black coffee liqueur

Nordés Gin, Lille Blanc, low-temperature coconut and lemongrass infusion, topped with sparkling water

Pisco, Palo Cortado sherry, fresh lime juice, white truffle oil

Rum, ripe pineapple, coconut purée

Mommenpop grapefruit apéritif, sage and rosemary-infused mezcal, fresh pineapple and grapefruit, touch of spicy

Mezcal verde, yuzu and mandarin cordial, yellow Chartreuse

Four striking gin and tonics, poured tableside in oversized balloon glasses and bursting with fresh, vibrant botanicals

Acholado Pisco, almond and Chai tea Cordial, fresh passion fruit

Chocolate Sachertorte with apricot jam (v, nuts)

Spanish-style gorgonzola cheesecake with raspberry coulis (v)

Velvety lemon cream with salted cookie crumble & lime meringue (v)

Choux pastry filled with whipped cream and melted chocolate sauce (v)

Crispy puff pastry filled with cool vanilla cream & melted chocolate (v)

Traditional coffee sponge cake with mascarpone cream & cocoa powder (v)

Homemade vanilla flan with whipped cream (v, gf)

Garlic-sautéed broccolini with black olive tapenade and Spanish almonds (ve, gfa, nuts)

Heirloom tomato & beet salad with greek yogurt, kalamata olive Ajoblanco & almonds (v, gfa, nuts)

Lettuce heart salad with pickled vegetable vinaigrette & olive crumble (ve, gf, df)

Grilled confit artichoke with Romesco sauce and Parmesan shavings (v, gfa, dfa, nuts)

Whole roasted Mediterranean Sea bass with confit potatoes and tomatoes, served with a citrus sauce (df)

1lb of 28-day dry-aged Wagyu ribeye with Catalan Escalivada (gf)

Char-grilled octopus with garlic-paprika oil and potato purée (gf)

Salmon with yellow curry & coconut sauce, sautéed vegetables, gently cooked in its own juices (gf)

Prime beef tenderloin with pak choi, chanterelle mushrooms and rich jus (gfa)

Slow-braised Wagyu beef cheeks with rich jus & creamy mashed potatoes (gf)

A clarified blend of fresh citrus, finished with mint and cucumber soda

Fresh Pineapple And Passion Fruit Juice With Sichuan Pepper, Clove, Cardamom. Subtle Alcohol-Inspired Note

Blood orange with a hint of maraschino cherry, topped with house-made matcha soda

Ripe Pineapple and Creamy Coconut

Caldereta-style Bomba rice in lobster broth with whole lobster, shrimp, calamari and aioli (gf)

Iberian pork belly, boneless chicken thighs, fava beans, seasonal vegetables, roasted red bell pepper & aioli (gf)

Octopus & squid paella with cauliflower snow & aioli (gf)

Squid ink paella with scallops, calamari, swordfish, shrimp, peas & aioli (gf)

Traditional xàbia-style seafood fideuà with squid, shrimp & aioli

Seasonal vegetables & mushrooms (ve, gf)

28-day dry-aged Wagyu ribeye paella with garbanzo beans and Piquillo peppers (gf)

Provides Low Saturation and Reading Mask features

Activates features such as Talk & Type and Screen Reader

Includes Stop Animations and Reading Mask

Adjusts for deuteranomaly and other color blindness settings

Provides a Dyslexia Font and stops animations

Activates Content Scaling, Text Magnifier, Big White Cursor, Stop Animations, Reading Guide, and Highlight Focus

Stops Animations and includes a Text Magnifier

Features like Highlight Links, Highlight Titles, and Slow Cursor are activated

Offers low saturation and stops animations

Includes features for better reading experience like Stop Animations and Readable Font

A Bubbly Blend of Vermouth, Pineapple Sherbet, White Wine And Mommenpop Apéritif

A Sparkling Combination of Vermouth, Mommenpop Apéritif and Cava

Our Classic Recipe Made with Red Wine, Mommenpop Aperitif and Port

Variety of accessibility options available

Explore a new Collection each month for $65 per guest

Enhances text size for better visibility

Allows voice commands for navigation

Braised pork and beef meatballs with peas & potatoes

Aged Cheese Fritters with tomato Confit (v, 4u)

Potato Churros With Brava Sauce (ve, gfa, 5u)

Jamón Ibérico Croquetas (4u)

Sweet red pepper & premium tuna belly with smoked pimentón de la vera (4u)

Spanish potato salad with Dungeness crab, trout roe, Piquillo peppers, olives & mayonnaise

Prawns cooked in garlic-infused olive oil and Chili. Served with bread (gf)

Grilled squid with salsa mery (gf)

80 gr Premium pata negra Ibérico ham, expertly hand-carved (gf)

Triple-cream cheese board with dried figs, grapes, tomato–rosemary jam & warm bread (v, gfa)

Squid ink cones with tuna tartare & orange escabeche (4u)

Mini canelones filled with slow-braised oxtail and béchamel

Flash-fried Padrón peppers finished with flaky sea salt (ve, gfa)

Siberian sturgeon caviar served with blinis & crème fraîche (gfa, blinis contain egg)