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

Spanish cracker with freshly grated tomato, avocado mousse and Iberico Ham

Cone of salmon tartar and whipped goat cheese

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

Perfect to share! Flauta 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 county and Navarra) A smoked, nutty flavored sheep’s milk unpasteurized cheese paired with orange marmalade 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)

Whole Mediterranean Seabass cooked with traditionall Basque sauce

Marbleized pork tenderloin from the ibérico pigs from spain, cooked on the basque grill and served with pan con tomate

Josper grilled "Lumina" New Zealand Lamb Chops with Rosemary Sauce and Honey Alioli

60 day dry aged Josper grilled ribeye served with confit piquillo peppers and fried potatoes

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)