Blood sausage, garlic, cilantro, serrrano peppers, sake, egg yolk, Calabrian pepper, baguettes.

Pan-seared U10 scallops, asparagus, yuzu kosho sauce, beurre blanc.

Lime, cilantro, serrano, shrimp cracker, pimento aioli, balsamic caviar.

Garlic, ginger, deglazed chinese cooking-wine.

Garlic confit, chili flakes, soy-mirin-sake.

Butter poached, black garlic squid ink miso paste, with red peppercorn and microgreens.

Prepared two ways: panko-crusted potatoes, yuzu-kosho sauce, and pimento aioli.

Wild mushrooms, garlic, egg yolk.

Yukon potatoes, shallots, parsley, pimento aioli.

Spot prawns, olive oil, garlic, chile de arbol, baguettes.

Lobster roe butter, lime zest.

Scallion, yuzu-kosho, sweet soy reduction.

Sweet soy reduction.

Brown-butter, sea salt, paprika.

Rocoto aioli, shaved Parmigiano-Reggiano, paprika.

Give me everything! Sampler plate, one of each pintxos below.

Capers, onion, Parmesan, habanero olive, chive, grape seed oil, on a baguette.

Habanero olive, roasted tomatoes, pickled red onion.

Yukon gold potato, tomato, zucchini, bell pepper, garlic.

Prosciutto, white anchovy, squid ink, black garlic miso, on a baguette.

Half egg, chorizo, panko-crusted, togarashi.

White anchovy, chorizo, sun-dried tomato, micro cilantro on a baguette.

Fried egg, chorizo, sun-dried tomato, piparra pepper, garlic confit, on a baguette.

Parmesan, shallots, garlic, red peppercorn, parsley.

Honey, onion, fig glaze, arugula on a baguette.

Charred cauliflower, shiitake, cream and milk, ikura, scallion, and chili negra oil.

Red, golden and candied stripe beets, espuma, blood orange vinaigrette, candied pistachio.

1/2 lobster, butter-sauteed, Japanese lobster dashi, cream, truffle essence, scallion oil.

Sun-dried roasted tomatoes, Parmigiano, Reggiano, anchovies, croutons, sesame dressing.

Snake River Farm, American wagyu gold label. 12 oz.

Snake River Farm, American wagyu gold label. 8 oz.

Branzino, thyme, garlic, olive oil, fingerling, potatoes.

Snake River Farm, American wagyu gold label. 7 oz.

Black Angus skirt steak, wild mushrooms, chimichurri sauce.

Grilled Spanish octopus, fingerling potatoes, arugula, tomatoes, capers, quinoa, yuzu dressing.

P.E.I. mussels, Iberico chorizo, white wine Sriracha broth, baguettes.

Baby squid in olive oil baguettes.

Razor clams in brine, toasted baguettes.

Mussels in pickled sauce, baguettes.

Petite scallops in tomato sauce baguettes.

Using a 100% purebred stock of free-range Iberico pigs, where competitors rely on cross-breeding, Cinco Jotas has dedicated itself to offering the very best in Jamon Iberico de Bellota, for the ultimate in rich and rare flavor profiles.

A.k.a. sexy cheese, whole soft-ripened cheese made from a blend of sheep's, cow's and goat's milk with toasted baguettes.

2 kinds of cheese and 3 types of meat, roasted sun-dried tomatoes, piparra peppers, Dijon mustard, baguettes.

1 cheese and 2 types of meat, roasted sun-dried tomatoes, piparra peppers, Dijon mustard, baguettes. Extra meat and cheese are available with the purchase of aboard.

Shigoku oysters, mignonette, Fresno peppers, lemon wedge.

Habanero olives, pickled onion, garlic chip, truffle-infused soy and olive oil, micro-greens.

Pickled red onion, yuzu, scallion, chili, negra, sesame oils, micro cilantro.

Sea urchin, brioche, wasabi cream, minced Jamon de Iberico, chives.

Red and green onions, lemon zest, tomatoes, sesame-chili-oil, rice wafer.

Citrus, lemongrass, coconut milk, mango-habanero salsa, tostones.

8 grams noble Russian ossetra caviar, hazelnut gelato.

With sesame-butter-cookie.

Creme anglaise, wine poached pear, red wine reduction.

Vanilla ice cream, Vietnamese coffee, abuelita-churros.