LECHUGAS

C H E F S TA S T I N G M E N U
Local Baby Lettuces, Lemon Confit,
Brioche Migas 12 $75/pp

CHOICE OF DRESSING:
Jerez Vinaigrette, Anchovy Dressing
Cabrales Blue Cheese CAZUELAS

POLLUELO
JAMN DEL DA Wood Roasted Poussin,
Daily Selection of Spanish Ham Nora Chile Grits, Quail Egg 24
MP
RABO
Braised Oxtail, Chickpeas,
C R U D O S & C O N S E R VA S Tomato & Fennel Sofrito 19

MEDREGAL* COSTILLAS DE CERDO

Hamachi, Piquillo Pepper, Saffron Emulsion 19 Pork Ribs, Alubias de Tolosa,
Black Bean Stew, Guindilla Peppers 22
TORO*
C O N E J O E S T O FA D O
Bluefin Tuna Belly, Arbequina Olive Oil, Caviar 28
Rabbit Stew, Albario, Artichokes,
TRUCHA*
Rosemary 25
Sea Trout, Sevilla Orange, Fennel 16 BACALAO EN SALSA VERDE
Black Cod, Cockles, Parsley Emulsion 23
P L AT J A *
Fluke, Chickpea Powder, Lemon, Sea Beans 15
ZARZUELA
Seafood Stew, Red Prawns, Mussels,
LU B I N A N E G R A *
Calamari, Fideos, Marcona Almond Picada 32
Black Bass, Green Chile Escabeche, Mojama 17
CANGREJO
PULPO
Roasted King Crab, Piquillo Aioli 31
Braised Octopus, Garlic, Pimentn 17
PIQUILLOS RELLENOS
BONITO DEL NORTE
Stuffed Piquillo Peppers, Bacalao, Almond 19
Ventresca Tuna Belly, Remoulade, Caper Berries 16

BERBERECHOS
Cockles, Potato Pure, Pine Nuts, Chorizo 14 C I D E R H O U S E T X U L E TA *
24 oz. Dry Aged Bone-In Ribeye,
M E J I L LO N E S Green Chile, Potato 65
Spanish Mussels, Tomato Escabeche 14

VERDURAS A LA PLANXA

GAMBAS
S E TA S
Spanish Prawns, Garlic, Lemon 19
Seasonal Wild Mushrooms 14

TRUCHA*
E S P R R A G O S
Sea Trout, Parsley, Lemon 19
Asparagus, Grilled Lemon, Manchego 11

MORCILLA
PATATA S A S T U R I A N A S
Blood Sausage, Soubise, Roasted Apple 14
Crispy Potatoes, Tomato, La Peral 10

HABAS WA G Y U S I R LO I N *

Fava Bean Salad, Feta, Meyer Lemon, Salsa Verde 24

Gordal Olives, Smoked Egg Yolk 11
C H U L E TA S D E C O R D E R O *

C O L Lamb Chops, Garlic, Parsley 27

Wood Roasted Cabbage, Anchovy Dressing, POLLO
Manchego, Guanciale 12 Organic Chicken Breast, Guindilla Aioli 17
* Consumers are advised that eating raw or undercooked food may increase the risk of foodborne illness.