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4 pieces. Watercress, aged mahon.
3 pieces. Sherry glaze, seeds, spiced yogurt.
5 pieces. Celery root, yuzu vin, crumbs.
Garlic ricotta, tempranillo vinaigrette.
4 pieces. Ham jam, mahon cheese, mustard, onion.
Panko crusted, spring onion, romesco butter, grilled lemon.
Our version, manchego, crispy shallot, shishito aioli .
Garbanzos, romesco, lemon vin, mint.
Mahon cheese, lemon, caesar dressing, croutons.
Greens, almonds, olives, chorizo, womanchego, sherry vin.
Aioli, tomato/paprika sauce.
Tarragon, lemon, pine nuts.
Charred, miso-sherry vinaigrette.
2 pieces. Shortrib, olive, egg, chimichurri crema.
Cauliflower, almonds, giardaniere, petit basque.
Grilled, salsa verde, cauliflower puree.
Sofrito, chorizo, crispy leeks, grilled bread.
Grilled romano and wax beans, ricotta, aleppo pepper.
Bloomsday (Mild/Cow Cato Corner, CT), Valdeon (Blue/Sheep/Raw Leon, Spain), Hooligan (Mild/Cow Cato Corner, CT), Mahon (Mild/Cow Menorca, Spain).
Sherry-mustard glaze, squid ink farrotto, peas, saffron.
Squash, eggplant, onion, tomato, basil butter.
Chorizo, chicken, clams, mussels, garlic aioli (30 minutes).
Grilled endive, glazed root vegetables, chimichurri butter/
Mushroom stew, celery root, romesco sauce.
Menu for Porron and Pina provided by Allmenus.com
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