Salero

gordal, manzanilla, coquille and arbequina olives marinated with citrus, garlic and chili pepper

spanish almonds fried in extra virgin olive oil with sea salt

vinegar preserved "boquerones" and salt preserved brown anchovies

wood grilled slightly spicy peppers with ssea salt and lemon

the original pintxo - brown anchovy, guindilla pepper and manzanilla olive skewer

white anchovy, caperberry, cornichon and piquillo pepper skewer

piquillo pepper stuffed with braised oxtail and caramelized shallots

smoked salmon and house made fromage blanc with balsamic and truffle-honey

jamon serrano and manchego cheese croquettes with hazelnut romesco

with manchego cheese, compressed pears and marcona almonds

with charred scallions, lobster stock, hot calabrian chili and preserved lemon

with monte enebro goat cheese, ember roasted shallots, frisee and toasted pistachios

with smoked butter and a puree of white beans

with piquillo peppers, golden raisins, garlic and pine nuts

with sherry, shelly beans, dry-cured chorizo and cauliflower puree

with hazelnut romesco, frisee, pickles, red onion and aioli served with papas bravas

with grilled red onions, aioli, bibb lettuce and piquillo peppers served with papas bravas

with braised onions, salt-wrinkled potatoes, mojo rojo and mojo verde

with sunny side egg, wild mushrooms, glazed carrots and butternut squash puree

with manila clams, chorizo, roasted tomatoes, grilled peppers and lemon aioli

with roasted cauliflower, pepita pesto, raisins and roasted squash romesco

with manchego cheese, compressed pears and marcona almonds

with monte enebro goat cheese, roasted shallots, frisee and toasted pistachios

garlic soup with poached egg, toasted bread and ham stock

with braised kale, hazelnut romesco, crispy chick peas and calabrian chili

with sunny side egg, mushrooms, glazed carrots and butternut squash puree

with roasted cauliflower, pepita pesto, raisins and roasted squash romesco

annatto seed and fresh cheese infused custard with blood orange gel and caramel

fried churro with whipped salted chocolate, milk jam and espresso pudding

gordal, manzanilla, coquille and arbequina olives marinated with citrus, garlic and chili pepper

manchego cheese, compressed pears, marcona almonds and petite herbs

grapefruit a la plancha, crushed avocado, citrus vinaigrette and salted egg yolk

a la plancha with sea urchin, saffron aioli, dried tomatoes, puffed rice and fennel

sauce ?perigueux,' heirloom carrots, bacon, wild huckleberries and hazelnuts

a la plancha with grilled matsutake mushroom, spiced dried cherries and green lentils

wilted spinach, golden raisins, pine nuts, and piquillo pepper puree

with "monte enebro" goat cheese, frisee, salsa verde and toasted pistachios

with smoked espuma, potato, fried olives. pickled mustard seeds, puffed quinoa and black onion powder

with sunchokes, sweet potato puree, beets, venison-sage sausage and juniper red wine sauce

with dark meat croquette, scarlet turnips, brussels sprouts, maitake mushrooms and grits

oxtail stuffed piquillo pepper, braised onions, salt-wrinkled potatoes and sauces mojo rojo and mojo verde

sunny side egg, wild mushrooms, butternut squash and queso de la serena

with heirloom carrots, wild mushrooms, celery root, red wine and pearl onions

scallop, salt cod, shrimp and mussels with tomato and fennel in a saffron infused sherry broth

chorizo, fideos pasta, manilla clams, tomato, grilled peppers and lemon alioli

with crispy chickpeas, hazelnut romesco, preserved lemon, grilled leeks and spicy calabrian chili

soft custard infused with fresh cheese and annatto seed with blood orange gel and caramel

dark chocolate cremoux with almond brittle, raspberries and almond sable

fresh churros with whipped-salted chocolate, espresso pudding and milk jam

fuente los angeles valdeon, campo de montalban, mahone curado

lemon and garlic marinated coquillo, arbequina, gordal and manzanilla olives

spanish almonds fried in extra virgeon olive oil and seasoned with sea salt

vinegar preserved white anchovies and salt packed brown anchovies

wood-grilled mildly spicy green acres peppers with sea salt

the classic pintxo of guindilla pepper, anchovy and manzanilla olive skewered

grilled baguette rubbed with tomato and garlic and topped with serrano ham

grilled baguette topped with heirloom tomato, burrata cheese and salsa verde

grilled baguette topped with avocado, crab salad and sunflower sprouts

smoked salmon, fresh cheese and truffle-honey

cornmeal fritters with housemade saltcod alioli