Marinated Spanish olives and aged Manchego cheese

Stuffed anchovy and piquillo pepper olives and liquid olives “Ferran Adria”

Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato

Raw sheep’s milk cheese, handmade from an ancient recipe. Nutty with a tangy, lingering flavor

Sobrassada and Spanish goat cheese cone

Salmon tartare and trout roe cone

Tomato marmalade and goat cheese cone

Hokkaido scallops with pipirrana relish and sherry dressing

Rappahannock oysters with a traditional spanish pickled relish

Spanish mini burger made from the legendary acorn-fed, black-footed ibérico pigs of Spain and ibérico bacon

Flauta bread brushed with tomato and extra virgin olive oil, topped with cured ham from the legendary acorn-fed Ibérico pigs of Spain

Pressed traditional sandwich of Spanish ham and cheese

20-month cured Spanish Serrano ham from Salamanca

Cured acorn-fed pork sausage

Cured pork chorizo from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain

A selection of all cured meats

Served with Chef’s selected pairings

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. Please, always alert your server and the manager of your food allergy or other dietary needs.

(Murcia) A soft, semi-sweet goat’s

milk cheese

(D.O. Idiazabal) A sharp, smoky raw sheep’s milk cheese

(D.O. Cadiz) A goats milk cheese from the Payoyo goats of southern Spain

A traditional raw Manchego cheese

(D.O. Asturias) An intensely-flavored cow’s milk cheese paired with membrillo (quince paste) and rosemary

(D.O. Asturias) AA bold and spicy raw cow’s milk cheese with pimentón, paired with almonds and orange marmalade

(D.O. Asturias) A unique variety of Rey Silo aged in apple must left over from the cider-making process

Classic chilled Spanish soup made with beets, tomatoes, cucumbers, and peppers

Mixed greens with tomatoes, onions, olives and piparra peppers with sherry dressing

Heirloom tomato salad with onions, sherry dressing and Cantabric Spanish white anchovies

Red beet salad with citrus, pistachos and Mamá Marisa blue cheese

The ultimate Spanish tapa: potato salad with imported conserved tuna, carrots, green beans, olives and mayonnaise

Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing

Salad of conserved tuna, fingerling potatoes, green beans, red onions, tomatoes, capers and hard-boiled eggs with sherry dressing

Warm brussel sprout salad with apricot puree, grapes, Jamon Serrano, apples and sherry dressing

Seared piquillo peppers filled with caña de cabra goat cheese

Roasted sweet onions, pine nuts, and Mamá Marisa blue cheese

Endives, goat cheese, oranges

and almonds

Sautéed spinach, pine nuts, raisins and apples

Sauteed wild mushrooms over potato puree and a poached egg

Spanish omelet with confit potatoes and onions

Roasted red pepper, onion and eggplant with sherry dressing

Grilled chicken thigh with stewed vegetables, chicken jus, dried fruits and pine nuts

Grilled hanger steak with confit piquillo peppers

Grilled house-made pork sausage with sautéed white beans

House-made traditional chorizo with olive oil mashed potatoes and piquillo confit

Canary-islands-style marinated rabbit confit with apricot purée

Rolled pasta stuffed with a creamy chicken, pork and foie gras filling. Baked with bechamel and manchego cheese

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

Entire pans of paella are prepared to order for 4-6 guests and presented tableside. Please allow up to 45 minutes of preparation time for all paellas.

Available all day weekends, and Monday through Friday 5 PM until 45 minutes prior

to closing.

Chocolate custard with caramelized bread, olive oil and brioche ice cream

A classic Spanish custard with‘espuma’ of Catalan cream and oranges

Crispy caramelized rice and creamy rice pudding with vanilla, lemon, and cinnamon

Olive oil ice cream with textures of grapefruit

Basque-style goat’s milk cheesecake with a creamy center

Vegan rice with seasonal mushrooms and vegetables

Paella of chicken, vegetables

and mushrooms

Iberico rice with acorn-fed Iberico pork, Iberico sausage and porcini mushrooms

Literally meaning ‘rice apart from shrimp’,

made with shrimp and calamari