"Food is our common ground, a universal experience." – James Beard



de todo un poco

PAN CON TOMATE   6
noble bread | roasted garlic | heirloom tomato
spanish olive oil
+ boquerones  4

PAN DE QUESO   9
colombian cheese bread | cotija

QUEEN CREEK OLIVES   9
preserved lemon | thyme

CHARRED PADRÓN PEPPERS   9
agave | chile salt

CRISPY CHICKPEAS   7
sal de gusano | lime

MARCONA ALMONDS   9
za'atar spice

HOUSE-PICKLED VEGETABLE   9
chef sam's market provisions

crudo

*AHI TUNA TIRADITO   22
green harissa | crispy shallot

*BEEF TARTARE   24
beet + horseradish gremolata | chicharrón
walnut | egg | labne

*OYSTER   4
vermouth mignonette

Charcutería
Y Queso

JAMÓN IBÉRICO DE BELLOTA   45
aged 36 months | black label

SALCHICHÓN IBÉRICO DE BELLOTA   21

JAMÓN SERRANO   11

CHORIZO ESPAÑOL   10

MANCHEGO   11
sheep's milk | aged 12 months

MAHÓN   11
cow's milk | aged 12 months

CABRALES BLUE CHEESE   13
cow's milk | aged 12 months

VERDURA

HEIRLOOM TOMATO   14
gazpacho vinaigrette | red onion | persian cucumber

GRILLED RADICCHIO   14
watercress | charred stone fruit
25 year sherry vinegar

BABY BEETS   14
labne | black garlic | citrus
tarragon

GRILLED ASPARAGUS   14
spring onion | romesco
marcona almond

TAPAS

*ROASTED BONE MARROW   17
parsley + cress salad | horseradish
orange gremolata | noble toast

GAMBAS AL AJILLO   24
whole prawns | garlic | mole verde | mudica

PULPO A LA PLANCHA   19
grilled galician octopus | picon | potato

STUFFED PEPPADEW PEPPERS   12
ahi tuna confit | oregano | lemon
queen creek olive oil

PAELLA

DE MARISCOS   44
clams | mussels | lobster | whole prawn

DEL CAMPO   38
chorizo | chicken thigh | pork belly

VEGETARIANA   32
seasonal farmer's market vegetables

PATATAS

BRAVAS | FRITAS | MASHED   10

PLANCHA

*8oz C.A.B. FILET   46
black garlic | caramelized onion | olive | manchego

*12oz USDA PRIME NY STRIP   50
cress | parsley | radish chimichurri

*20oz BONE-IN RIBEYE   58
churrasco salsa | grilled maitake mushroom

CENA

WHOLE BRANZINO   60
tomato confit | fennel | blood orange

*SEARED SCALLOPS   41
marcona almond | chorizo | chickpea

*SALMON   40
black lentil | saffron-shrimp nage
quick-braised chard

*SECRETO IBÉRICO DE BELLOTA   54
iberian pork shoulder | cherry mostarda
green apple | celery root

CRISPY NATURAL HALF CHICKEN   35
piperrada | green olive | preserved lemon

Compartir

*40oz GRASS-FED BEEF TOMAHAWK   160
smoked sea salt | carved tableside

Summer in Seville

Tasting Menu for Two

Includes:

A BOTTLE OF SPARKLING CAVA OR PORRÓN OF SANGRIA FOR THE TABLE

PAN CON TOMATE + QUEEN CREEK OLIVES TO SHARE

CHOOSE: ONE ITEM FROM VERDURA + ONE ITEM FROM TAPAS* + ONE PAELLA

98** per couple

*Excludes Gambas al Ajillo. we kindly request that no substitutions be made to Summer in Seville menu.
**Prices exclusive of tax & gratuity.

 


*ITEMS CAN BE SERVED RAW OR UNDERCOOKED, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

FOR PARTIES OF 8 GUESTS & LARGER, AN 18% SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL