A traditional fritter with a slice of Jamon Iberico de bellota

Jamón Ibérico de bellota, thinly sliced

pineapple, crispy Paletilla Iberica, Sherry Dressing

An Egg cooked at 63℃, sauteed mushrooms, seasonal mushrooms, potato, and Idiazabal cheese

48-month cured ham from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain hand carved

Local tomatoes with Jamón Iberico de Bellota, Goat cheese and Walnuts

Cone of salmon tartar with trout roe

Cone of Tuna tartare, avocado mousse and sesame seeds

Quince marmalade, goat cheese and walnut dust cone

Jamón ibérico de bellota and

Royal Ossetra caviar

‘Ferran Adrià’ liquid olives and stuffed olives with piquillo pepper and anchovy

Pressed sandwich of Serrano and Sweet ham with Manchego cheese 15

Sobrassada and Manchego cheese

pressed sandwich with honey

Add 1 oz of royal Ossetra caviar with José Andrés chips, or to add to your favorite dish or for caviar bombs

Please be aware that normal kitchen operation involves shared cooking and common fryer oil. The possibility of cross-contamination may exist. Due to these circumstances, we are unable to guarantee that any menu item can be prepared or is completely allergen free. Using the key below, please find the letter corresponding to your allergy or dietary restriction, and if the menu item includes the letter, then it is safe for you to eat. Please always alert your server and the manager of your food allergy or other dietary needs.

Perfect to share! Cristal bread brushed with tomato and extra virgin olive oil, topped with paletilla ibérica de bellota

(Cheeses)

36-month cured ham shoulder from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain

Unpasteurized sheep’s milk cheese.

Nutty with a tangy, lingering flavor

Toasted slices of crispy bread brushed with fresh tomato

(Murcia) A soft, semi-sweet pasteurized goat’s milk cheese paired with spanish sweet cracker and fig jam

(D.O. La Mancha) A traditional

unpastuerized Manchego cheese paired with moscatel compressed apples

(D.O. Leon) An intensely flavored blue cheese of pasteurized cow and goat milk, paired with raisins and Pedro Ximénez compressed pears

(D.O Asturias) A rich, creamy blue cheese paired with fresh apples, membrillo, fig marmalade and pan de cristal

‘The drunken goat’ semi-soft goat pasteurized cheese immersed in red wine paired with honey, rosemary and pinenut shortbread and PX reduction

(D.O. Idiazábal, Basque Country and Navarra) A smoked, nutty flavored sheep's milk unpasteurized cheese paired with membrillo and sliced almonds

(D.O. Asturias) An intensely-flavored cow’s milk unpasteurized cheese paired with Florida honeycomb--apricot marmelade.

(D.O. Asturias) A bold and spicy raw cow’s milk unpasteurized cheese with pimentón, almonds and smoked tomato marmalade.

(Cured Meats)

When I was a young boy, I used to help my father cook the best-known dish in Spanish cuisine: paella. He would put me in charge

of the open fire where we would cook for our friends and family. This is where I learned the art of controlling the heat, a skill needed by any chef. While heat is important to creating the perfect paella, the real star

is the rice. Bomba rice from Valencia or Calasparra from Murcia are the best to absorb all the amazing flavors and to keep a perfect texture. ¡Buen provecho!

- José Andrés

When you hear the bell, it’s Paella Time!

Our team will ring our famous Paella Cowbell every time a new paella is ready from our wood-fire grill.

Please allow up to 45 minutes of preparation time for all paellas.

A true classic "Paella" of chicken, rabbit, and artichokes

Rice with chicken, vegetables and mushrooms

Rice with cuddlefish sofrito and

head-on shrimp

Rice with seasonal vegetables

Rice with Wild Mushrooms, Artichokes, and a 32 oz Josper Grilled Ribeye

Mellow rice with monkfish, mussels, shrimp, and cuddlefish sofrito.

(Meats)