Bar RBC

aperol, gelée, cava foam, orange oil

almond, special honey

spherical cocktail olive ‘olives’, sliced cornichon, gin

brandy soaked prune, stuffed with foie gras

piquillo pepper, boquerón, cornichon, olive

goat cheese, hazelnut, tarragon

shaved egg, hazelnut, tarragon, bacon vinaigrette

green olive tapenade, crostini, manchego vinaigrette

chorizo, clams, saffron, aoli, grilled bread

bread, piquillo pepper, cocktail pickles, salad, lemon, piquillo aioli, sugar, oil, salt, escabeche mussels in vinegar, sardine, piquillo pepper, tuna in escabeche, marcona almond, lemon

romesco, aoli, lemon, parsley

piquillo, saffron, aoli

powdered sugar

chocolate dipping sauce

poached pear, almond flour, sea salt

curado, 2 spanish manchego cheeses, mixed olives, assorted pickles, cherry gelee, marcona almonds, chorizo, sheep’s milk, quince membrillo, dates, tortas de aceite

whipped cream

cooked tableside on himalayan salt block, 6 oz, vinegar, oil

chorizo, sausage, piquillo, manchego, idiazabal cheese

red wine, lime, tomato, aoli

rabbit, sausage, squid ink pasta, calabrian chili, aoli

manchego, crispy jamon, romesco, pickled zucchini

pork, manchego, pork aoli, micro greens, aoli, cava, lemon, oil

garlic, romesco, yogurt, chile, almonds

green pepper, onion, manchego

fluer de sel

aoli, smoked paprika, rye

butter, chives, manchego

lemon