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Beet foam, cucumber tartare, greek yogurt and lime

Ravioli filled with Jamon Ibérico and leek compote, porcini mushroom sauce and Manchego cheese

Bluefin tuna and green onions, eucalyptus oil, mushroom and bonito flake sauce, and beet vinaigrette

Spanish octopus served with potato purée, olive oil and smoked paprika

Ibérico chorizo foam, sunny side up egg, shoestring fries & chistorra sausage

Sautéed Sea Cucumber with lobster rice

Grilled Baby Artichoke Hearts with Romesco Sauce

Fresh Pickled Anchovies

Anchovies from The Cantabrian Sea

Fresh Beef Tartare with Waffle Chips

Spanish Ibérico Ham and Toasted “Pa Amb Tomaca”

Free-Range Sunny Side up Eggs with Potatoes and Cured Spanish Ibérico Ham

Seared Foie Gras, Wild Berries and Cassis Reduction

“Patatas Bravas BCN” Potatoes, Spicy Oil and Alioli

Spanish Ibérico Ham Croquettes

Smoked salmon, stringed egg yolk, Boston lettuce, endive, creamy blue cheese, shallots, dill, and tarragon mustard vinaigrette

Arugula salad, sliced seared duck breast, lychee, raspberry, crispy duck chicharrónes, Idiazábal cheese and balsamic vinaigrette

Beet-Pistachio-Raspberry Ravioli Salad, Kefir Cheese, and Pistachio Oil

Sautéed Green Peas with Diced Jamón, Garlic, Artichokes and Fresh Mint

Burrata Salad with Watermelon, Baby Greens, Basil Leaves and Vinegar Reduction

Fresh cherry gazpacho with basil leaves and tropical fruit

Charred organic leek soup with romesco and charcoal oil

Fisherman’s Soup with Branzino, Shrimp and Garlic Croutons

Roasted fideo pasta “fideuá” with grilled lobster, clams, and alioli

Grilled wild-caught branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam

Salt cured Spanish cod “bacalao”, saffron mousseline, cod brandade, and ratatouille

Bomba rice cooked in cuttlefish’s black ink, grilled branzino, langoustine, and octopus

Grilled salmon with arugula and lemon, served with a creamy bleu cheese wild rice

Sous vide rabbit loin, aromatic herbs, porcini rice with sautéed artichokes and plum, vermouth and caramelized onion sauce, apricot purée

Grilled lamb chops with BCN potatoes, grilled artichoke hearts, and garlic alioli

Grilled duck breast served with quince, Idiazábal cheese sauce, pine nuts and balsamic vinegar reduction

Suckling Ibérico pig “a la Segoviana”, shoestring fries, and cherry in textures

Grilled 8oz Filet Mignon with BCN Potatoes and Glazed Pearl Onions, Served with Grandma’s Sauce

Squab in two textures, chanterelle mushrooms and green pea fricassee

Lemon tart, fresh strawberry, lemon verbena

Flan, toffee sauce and caramel whipped cream

Chocolate cake in textures, vanilla ice cream

“Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard

Crispy Fillo Dough, Catalán Vanilla Brûlée and Aged Rum Raisins

“Tarta De Santiago” Almond Cake, Homemade Lemon Marmalade Served with Sweet Muscat Wine

A Selection of Spanish Cheeses, Quince and Wild Berries