1st Course

QUESO Y CHARCUTERÍA
apple membrillo, house mustard, castelvetrano olives

 
 

2nd Course

BELGIAN ENDIVE SALAD
shaved fennel, apple, spiced walnut, valdeon, sherry-mustard vinaigrette

GAMBAS AL AJILLO
garilc shrimp, chili, lemon, chickpea, migas

ROASTED BEETS
lemon crema, mint, pistachio dukkah

BROCHETAS DE POLLO
wood-grilled chicken, harissa, pomegranate, mint, pistachio

CALÇOTS A LA PARILLA
grilled green onion, romesco, toasted almond

 
 

3rd Course

GRILLED OCTOPUS
chorizo, chickpeas, muhummara

WOOD OVEN PORK BELLY
pineapple agridulce, toasted almond, paprika oil

CHARRED EGGPLANT
honey, ginger, poblano, tagine spice, scallions

BRUSELAS ASADAS
Brussels sprouts, pearl onion, fresno gastrique

BRAISED LAMB SHOULDER
toasted farro, hazelnut, cocoa, PX gastrique

 
 

4th Course

PAELLA OLOROSO
shrimp, clams, mussels, calamari, chorizo, Calasparra, sa ron

PAELLA VERDE
escalivada, Calasparra rice, sa ron, salsa verde

ROASTED HALF PIG’S HEAD
Pedro Ximénez-rosemary gastrique, green olive tapenade

 
 

Dessert

CHEF SELECTION