3 courses.

Lomo iberico, chorizo iberico, manchego cheese, house-made pickled vegetables, marcona almonds, toasted bread, chicken liver pate.

Organic seasonal lettuce, granny Smith apples, grape tomatoes, red onions, honey-Dijon dressing.

Tomatoes, cucumber, Bell pepper, extra virgin olive oil, aged sherry vinegar, bread tuile, marcona almond Cloud.

Spanish octopus a la plancha, toasted saffron rice, lemon aioli, spanish paprika oil, heirloom tomatoes.

Yellow fin tuna, tomato, ginger, soy sauce, sesame seeds, aioli, crispy wonton.

Bay scallops, mussels, shrimp, octopus, red onion, cilantro, tomato, mango, aji amarillo air.

Point judith baby squid ragout, squid ink, albarino wine, calasparra rice.

Oxtail-wild mushroom croquettes (3 pieces), port wine-oxtail jus, caramelized onions, dijon mustard.

Grade a, hudson valley foie gras, passion fruit membrillo sandwich, apple-mango chutney, aged balsamic.

Fresh quince puree, fennel, yuca chips, beets puree, radish, pomegranate-balsamic vinegar.

Imported scarlet shrimp, charred lemon, olive oil, aji amarillo air.

Flash-fried shishito peppers, sea salt.

Chick peas, baby spinach, cumin, lemon, chicken broth.

Point judith baby squid a la plancha, mesclun lettuce, red onion, grape tomato, balsamic vinaigrette.

Wild shrimp, garlic, olive oil, parsley.

Cod fish croquettes, garlic aioli.

Grilled blood sausage, truffle oil potato puree, fresh garbanzo beans, broccoli-chimichurri.

Marcona almonds from Spain.

Grilled portuguese sardines, squid ink risotto, romesco sauce.

And manchego cheese.

Chorizo sausage, quail egg, piquillo pepper.

Marinated fresh anchovies, avocado-cilantro puree.

Brie cheese, balsamic glaze.

Wild mushrooms, fresh herbs, truffle oil.

Salmon tartar, ginger, sesame seeds, cilantro, Boston lettuce, soy sauce.

Beef tenderloin, caramelized onions, barbecue aioli.

Sauteed baby spinach, Pine nuts, raisins, paprika, olive oil.

Home salted cod fish (skin on), fresh garbanzo beans, fingerling potatoes, cauliflower, red pepper nage, aioli, cod fish mousse stick.

Catalan style vermicelli pasta, squid ink, mussels, clams, wild shrimp.

Two ways cooked rabbit (leg confit, Bacon wrapped loin), celery root puree, carrots, tomatoes, sugar snap peas, radish, rioja red wine sauce.

Roasted boneless suckling pig, lemon, thyme, honey port wine, parmesan cheese dauphinois potato, petit mesclun salad (please allow 35 minutes cooking time).

Grilled beef tenderloin, root vegetables, asparagus, rioja red wine-chimichurri sauce.

Two-way cooked (crispy leg, roasted breast), zucchini-pisto manchego roll, parmesan cheese puree, crispy yuca.

Cauliflower-basil cream, almond pesto, piment d'espellete.

Pan roasted rack of Lamb, Dijon mustard-mint puff gnocchi, oyster mushrooms, carrots, Green peas, Curry air, roasted Rice vinegar-mint sauce.

Crispy rosemary, truffle aioli.

Flash-fried shishito peppers, sea salt.

Grilled Green asparagus, romesco sauce.

Caramelized soaked brioche, tahitian vanilla infused milk, honey-rosemary ice cream.

Cocoa soil, mascarpone mousse, tia maria gelatin, ladyfingers, Coffee sauce.

Bittersweet chocolate sphere, coconut foam, lemon gelatine, chocolate pearls, almond crumble, pineapple.

Honey-rosemary, passion fruit, creme brulee, lemon peel, hazelnut-chocolate, yogurt, strawberry sorbet, White Peach sorbet; 3 scoops.

Lime meringue, chocolate, pistachio sponge cake, grapefruit, coconut, yogurt ice cream.

Hazelnut brittle, house made lemon marshmallow puree, mint liquor caviar.