"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

CRISPY CHICKPEAS   7
sal de gusano | lime

MARCONA ALMONDS   9
za'atar spice

HOUSE-PICKLED VEGETABLE   9
chef sam's market provisions

CHURRITOS CON CHILE   8
guajillo furikake | lime | salsa sanzarita

crudo

*OPAH CRUDO   25
hibiscus | citrus | elephant garlic
green garlic mojo aïoli

*SALMON BELLY TARTARE   24
spring onion + pea leche de tigre
cucumber | mint | chicharrón

*WAGYU CARNE CRUDA   25
anchovy | manchego | celery
egg | espelette pepper | labne

*OYSTER   4
vermouth mignonette

Charcutería

JAMÓN IBÉRICO DE BELLOTA   45
aged 36 months | black label

SALCHICHÓN IBÉRICO DE BELLOTA   21

CHORIZO IBÉRICO DE BELLOTA   2

JAMÓN SERRANO   11

CHORIZO ESPAÑOL   10

Queso

MANCHEGO   11

MAHÓN   11

CABRALES BLUE  13

GARROTXA   12

PAYOYO   13

VERDURA

LITTLE GEM LETTUCE   14
endive | strawberry | payoyo | px sherry gastrique
hazelnut + rose bud dukkah

HEIRLOOM CARROTS   15
saffron | vanilla | fennel | hazelnut
ginger-tarragon labne

GRILLED ASPARAGUS   16
spring onion | romesco
marcona almond

BLISTERED SNAP PEAS   13
peppadew pepper | tahini | crow’s dairy feta
avocado | cascabel tajín | mint
pine nut chermoulata

MOREL MUSHROOMS + ARTICHOKES   17
crispy jamón | goat’s milk cuajada | peas
squash blossom | jamón honey

TAPAS

*SPICED LAMB MEATBALLS   18
mint pesto | currant | cucumber labne
calabrian chile | pine nuts

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

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

OXTAIL AREPAS   18
mole negro | pickled red onion | cotija
avocado + tomato salsa | charred chimichurri

PAELLA

DE MARISCOS   46
clams | mussels | lobster | whole prawn

DEL CAMPO   38
chorizo | chicken thigh | pork belly

VEGETARIANA   34
seasonal farmer's market vegetables

SMOKED TOMATO FIDEUÀ   32
fideo pasta | morel mushroom | leek | peas
artichokes | pine nut | chermoula

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

*1oz SANTA CAROTA GRASS FED STRIP   62
carrot harissa | heirloom carrot salad

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

CENA

*SEARED SCALLOPS   41
romesco cauliflower purée | marcona almonds
sweet potato | pine nuts | caper brown butter

*SALMON   40
black lentil | saffron-shrimp nage
tuscan kale

CRISPY NATURAL HALF CHICKEN   36
piperrada | green olive | preserved lemon

*SEA BREAM   44
fabada | chorizo de bilbao | broccoli rabe
lemon mudica

*MOROCCAN BRAISED LAMB 43
eggplant | ras el hanout | crispy chickpea
cilantro hummus | sesame

Compartir

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

*SECRETO IBÉRICO DE BELLOTA   58
iberian pork shoulder | fig mostarda | celery
pickled seasonal vegetables | arizona citrus


*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, A 20% SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL