"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

*SALMON BELLY TARTARE   24
avocado | calabrese chile | cucumber | ginger | mint
black cumin + coriander lavash
cantaloupe agua fresca

*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

PAYOYO   13

VERDURA

LITTLE GEM LETTUCE   14
peach | grilled endive | watercress
marcona almond + lavender dukkah
feta | peach + amaro gastrique

CHARRED STREET CORN   15
chorizo + cotija croquettes | tomato butter
cilantro | lime

GRILLED ASPARAGUS   16
spring onion | romesco | marcona almond

HEIRLOOM TOMATO   15
watermelon | chayote squash | red onion
payoyo | poblano | chiltepin granola

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

PAELLA

TALAVERA   52
clams | mussels | lobster | shrimp
chorizo bilbao | pork belly | chicken

DEL CAMPO   38
chorizo | chicken thigh | pork belly

SUMMER   40
chorizo bilbao | prawn | mussels | clams
summer corn | peas | chermoula verde

VEGETARIAN FIDEUÀ   36
fideo pasta | smoked tomato broth
seasonal farmer's market vegetables
pine nut chermoulata

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

*SEARED SCALLOPS   41
black garlic baba ganoush | summer squash
charred sesame seed | mango + achiote citronette

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

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

*SEA BREAM   44
pistachio + hazelnut romesco | grape gremolata
crispy sunchoke | asparagus | morel mushroom

*SECRETO IBÉRICO DE BELLOTA   58
iberian pork shoulder | stone fruit | feta
negroni mostarda | radicchio | fennel | dill

Summer in
Seville

*Tasting menu for two | 98
bottle of txakolina or porrón of sangria
pan con tomate + queen creek olives
one item from verdura
spied lamb meatballs or pulpo a la plancha
paella or fideuà to share (excludes paella talavera)


*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