Boqueria

1 liter.

750 ml.

Jamon Serrano, chorizo, manchego cheese, queso del dia served with Catalan tomato bread, olives, piparras, roasted peppers and quince.

Grilled stirato bread rubbed with tomato, garlic, and olive oil.

Blistered shishito peppers and coarse sea salt.

Grilled flatbread, porcini pur?e, Idiaz?bal cheese, caramelized onions, wild mushrooms, pine nuts, arugula

Crispy cauliflower, saffron labneh, raisins, lemon

Saut?ed spinach, garbanzos, pine nuts, garlic, golden raisins

Roasted eggplant, red pepper, and onion, with labne yogurt, fresh herbs, olive oil, and flatbread

Traditional Spanish omelette made with organic eggs, confit potatoes, and Spanish onions.

Crispy potatoes, salsa brava, and roasted garlic aioli.

Baby squid, white beans, artichokes, squid ink, Calabrian chilies, garlic, dill

Shrimp, garlic, brandy, and Guindilla pepper in olive oil.

Grilled octopus, Picual olive oil mashed potatoes, fennel, and smoked pimenton.

Mussels and clams, with French fries, garlic and parsley sauce

Serves 2. Whole roasted bronzino, potatoes, roasted red peppers, garlic and sherry vinaigrette.

White anchovies, goat cheese, olivada, roasted tomatoes, and toast points.

Dates stuffed with almonds and Valdeon blue cheese wrapped in bacon.

Seared Colorado lamb skewers, pickled shallots, and salsa verde.

Creamy croquettes. Three each of mushroom and Serrano ham.

Colorado lamb meatballs, tomato sauce, and sheep's milk cheese.

8 oz. grilled Creekstone Farm hanger steak, fingerling potatoes, Shishito peppers, and mojo verde.

Fried quail eggs and chorizo on toast.

Braised oxtail stuffed Piquillo peppers, celery root puree, shallots, and red wine jus.

Hanger steak, french fries, salsa verde

Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, and salsa verde.

Serves 2. Bomba rice, pork belly, roasted chicken, Piquillo peppers and kale.

9 pieces. Traditional fried dough and thick hot chocolate.

9 pieces. Churros filled with Nutella and cinnamon sugar.