island creek oyster shooter 4 edamame hummus 9 three cheese plate 18 fresh ginger, salmon roe ninja radish, cucumber, togarashi idiazábal, manchego, caña de cabra veg ora king salmon * 14 eva’s pea green salad 12 tortilla espaÑola 12 cucumber, cubanelle, lime , avocado, toasted pistachios spanish omelette, potato, onion chilled make it a john bush 3 chilled sugar snap peas 9 tomato jam, torched goat cheese nantucket bay scallop sashimi* 17 roasted sesame dressing ikura, white soy, citrus, shiso chicken katsu 16 lollipop kale sprouts 9 PAGU sauce, pickled cabbage, alioli 5j’s ibÉrico + honeydew* 16 espuma, espelette vidueña, baby arugula pork belly bao 13 a la plantxa* 13 the land from pickled cukes, peanuts, cilantro 5j’s jamÓn ibÉrico* 16/32 sherry, egg yolk, PAGU baguette acorn fed, 36-month aged Spanish ham sticky hen 32 shishito peppers 9 cornish game hen, taiwanese sausage, , togarashi dried shrimp, peas, carrots xo gai lan 7 pan + avocado + cubanelles 7 ***please pre-order with your server oil spanish meatballs 20 pan+ avocado + ikura 8 arugula manchego salad 9 morcilla, txistorra, baguette yuzu, sunflower seeds, goji berries the gilda 8 grass-fed beef short rib 32 boqueron, castelvetrano olive, piparra

pintxos tamari glaze, ginger, honey cheesy wafflato 6 thai basil pesto mazemen* 15 smoked mozzarella, caramelized shallots cashew, ginger oil, 62°c egg squid ink oyster bao 15 curry crab croquetas 12 panko oyster, norioli, purple cabbage coconut, peekytoe, aji amarillo roasted mushroom mazemen* 15 brown beech, blue foot, 62°c egg lobster roll 23 jamÓn croquetas 12 Dovetail kasu brioche, avocado, 5J’s jamón, tomato, arugula, vidueña guchi’s midnight * 16 Rita’s pork, 6-minute egg, Asian pear, black sesame childhood fried rice 15 crispy octopus 15 Taiwanese sausage, peas, fried garlic mojo rojo, squid ink tuile noodles, rice noodles, salmon fried rice 16 cedar campfire black cod 23 hijiki, sesame, watercress the sea from shiro , sake, seaweed salad

*consuming raw or undercooked meats, **before placing your order, please poultry, seafood, shellfish or eggs may inform your server if anyone has a food increase your risk of foodborne illness. allergy. DINNER ALIOLI GARLIC + OIL + MILK EMULSION BELLOTA ACORN (IN SPANISH) BAO STEAMED BUN BOQUERONES VINEGAR CURED ANCHOVY CAÑA DE CABRA SPANISH GOAT CHEESE CROQUETA SPANISH FRITTER GOJI DRIED WOLFBERRY IDIAZABAL SMOKED SHEEP’S MILK CHEESE IKURA CURED SALMON ROE JAMÓN 36 MONTH CURED SPANISH HAM KATSU PANKO-COATED, FRIED CUTLET MANCHEGO SPANISH SHEEP’S MILK CHEESE MAZEMEN STIRRED, SAUCY NOODLES MORCILLA SPANISH BLOOD SAUSAGE NORI SEAWEED NORIOLI SEAWEED + ALIOLI PAN BREAD PONZU CITRUS + SASHIMI RAW FISH SHISHITO PEPPER, 1/10 ARE SPICY! SHIO NUTTY SEAWEED @huebucket TORTILLA SPANISH OMELETTE TXISTORRA BASQUE CHORIZO We believe the best way to take care of our VIDUEÑA TYPE OF SPANISH OLIVE guests is to provide excellent product, WAFFLATO POTATO BASED WAFFLE service and hospitality in the PAGU XO CHILI SAUCE YUZU CITRUS experience. Our team is an integral part in YUZU KOSHO SPICY CHILI PASTE helping us achieve standards of excellence.

Our Kitchen Appreciation Fee is a SUCKLING PIG transparent way to reward our hardest working dishwashers, line cooks, and prep Gather a group of 10+ friends to pig out! cooks without increased menu prices. This allows our team to grow with us, and Give us one week’s time to throw together help us care for our community for many a menu of pig and sides for you and your years to come. friends. $450 feeds 10: one pig plus four sides Please note that parties of eight or more will be subject to a twenty percent gratuity. Reserve with [email protected]