Tradicionales Especiales

Total Page：16

File Type：pdf, Size：1020Kb

TRADICIONALES ESPECIALES Caña Klasikoa Goat cheese, roasted tomato, green charcuterie & Cheese pepper, red onion, pistachio, Pick two meats and two cheeses 29 mountain bread 7 bayonne ham, chorizo, saucisson sec caña de cabra, manchego, valdeon stuffed peppadew Marinated manchego, pickling spices 8 add jamón ibérico 14 SMOKED MUSHROOMS Ensalada Verde Loud mouth farm mushrooms, Local greens, endive, roasted peppers, red onion, house vinaigrette 8 black truffle goat cheese crème fraîche, pimiento relleno mountain bread 9 Poblano, smoked mushroom, manchego, romesco 12 Tortilla de Chorizo Spanish omelette, onion, potato, chorizo Grilled sweet potato pimenton aioli 7 Green tomato relish, za’atar chimichurri, bruléed san simon 10 Mussel Escabeche Grilled Little gem salad Marinated mussels, sobrassada, fennel, mountain bread 10 Tahini-yogurt dressing, pickled pixie peppers, manchego, charred onion migas 12 Add Boquerones 2 Bikini White cheddar grilled cheese, jamón Cornish hen ibérico, black truffle, white bread 9 Mojo picón, romesco, chickpea, labneh 18 Pan Con Tomate roasted beet salad Tomato, garlic, mountain bread 6 Yogurt, carrot, piquillo jam, arugula 13 add jamón ibérico 9 patatas bravas Basque montadito Chorizo, bayonne ham, green tomato Flash fried potatoes, bravas spice, mojo picón 9 tapenade, spiced chips 10 add ¼ oz kaluga caviar, crème fraiche and chives 16 Chistorra in Blanket* Pulpo Chistorra sausage, croissant, cider glaze, Spanish octopus, gigante bean, roasted chestnut, potato purée, maple-mustard aioli 9 68 degree yolk, paprika pistou 18 French onion tostada gambas French onion, queso brulée 11 white shrimp, saffron fideua, pistou, garlic aioli 16 marinated olives 4 Ibérico Albondigas* Smoked almonds 5 Berkshire and ibérico meatballs, tomato, pimenton, manchego espuma 10 Ibérico smash burger Ibérico pork and beef patty, garlic aioli, manchego, lettuce, onion bun, guindilla pickle 10 WOODFIRE GRILL TO SHARE Meat & seafood VEGETABLES Pescado a la Parilla* Whole market fish, mojo rojo, fried garlic MKT Patatas Murros Chicken BASQUAISE* Crushed potatoes, mojo rojo 7 Half chicken, saffron piperade, potato 32 Coal roasted Mushrooms Filet mignon* Loud mouth farm mushrooms, pistou 11 10 oz Painted Hills filet, roasted greens, tempranillo bordelaise 55 cauliflower Chuletón* Black garlic aioli, caper, spanish onion, egg yolk 1 kg bone-in Painted Hills ribeye, bottarga, bayonne ham 11 tempranillo bordelaise, green salad 84 .

Copy Link

Recommended publications

Carnes Y Productos Cárnicos
Carnes y productos cárnicos Carnes Las carnes y el ganado alcanzaron en 2009 un valor de 9.855,5 aminoácidos, que se han descrito muy acertadamente como los millones de euros, equivalentes al 73% del valor de la pro- “ladrillos” de las proteínas. ducción animal y al 25,6% de la producción total de la rama Continuando la analogía, las proteínas vendrían a ser las pa- agraria. redes que le dan forma a los músculos y las fibras de un edifi- Los resultados económicos de 2009 fueron peores que los de cio, que es la carne propia de cada especie animal. Las pare- 2008 debido a que la producción registró un descenso en can- des y los edificios difieren de una especie a otra porque la se- tidad del 7,9% y los precios experimentaron una caída del cuencia de los aminoácidos que los forman es distinta. 0,3%. Con estos datos, el valor generado por el sector cárnico Una ingesta excesiva de carne produce trastornos metabólicos y ganadero resultó inferior en un 8,2% al del año precedente. y puede dar como resultado la aparición de ácido úrico, de urea Por su parte, en la Unión Europea el valor de la producción y de otros derivados nitrogenados que dan lugar a artritis, gota cárnica supera ampliamente los 45.000 millones de euros, y a algunos tipos de colesterol que resultan nocivos para el equivalentes a más del 60% del valor de la producción animal hombre. ● y a más del 20% de la producción de la rama agraria. Analizando la estructura de la producción cárnica española en 2009, se observa que el porcino supone el 43% de todas las PRODUCCIONES ESPAÑOLAS DE LAS PRINCIPALES carnes obtenidas, la carne de vacuno el 25%, las aves el 12% CARNES (MILES DE TONELADAS) y las carnes de ovino y caprino el 8%.
[Show full text]
Barcelona Restaurant & Wine
Charcuterie + Cheese 6.50 for one, 17.50 for three Jamón Serrano Chorizo Picante Tetilla Galicia Segovia La Rioja Dry-Cured Spanish Ham Dry-Cured Sausage, Smoky & Spicy Cow’s Milk, Creamy & Buttery 6-Month Aged Manchego Fuet Mahón Catalonia Balearic Islands Castilla-La Mancha Dry-Cured Pork Sausage Cow’s Milk, Aged 4 Months, Mild &Nutty Firm Sheep’s Milk, Sharp& Piquant Salchichón de Vic Valdeón Drunken Goat Catalonia Castilla-León Murcia Dry-Cured Pork Sausage, Peppercorns Cow + Goat’s Milk Blue, Tangy & Spicy Semi-Soft Goat’s Milk,Soaked in Red Wine Sobrassada Caña de Cabra Idiazábal Mallorca Murcia Basque Country Spreadable Pork Sausage Soft-Ripened Goat’s Milk, Buttery &Tangy Smoked Raw Sheep’s Milk, Nutty & Robust Duroc Salami Berkshire Lomo Jamón Mangalica Spicy Dry-Cured Pork Sausage Dry Cured Pork Loin Cured Hungarian Pig, New York, New York Los Angeles, California Segovia 10.50 10.50 10.50 Tapas Eggplant Caponata 4.50 Chicken Liver Mousse 6.50 Amberjack Crudo* 13.00 Peppers, Onions, Basil Pickles, Grilled Bread Valencia Orange, Piment d‘Espelette Spinach Chickpea Cazuela 7.50 Whipped Sheep’s Cheese 8.00 Tomato & Watermelon 8.00 Cumin, Roasted Garlic Pistachio, Pimentón Caña de Oveja, PX Vinegar Hummus 6.50 Snap Peas 6.50 Albondigas 8.50 Spiced Meatballs in Tomato Sauce Poppy Seeds, Garlic, Lavash Fresh Horseradish, Pickled Onions Heirloom Tomato Gazpacho 7.00 Hen of The Woods Mushrooms 11.50 Potato Tortilla 5.00 Basil, Olive Oil Garlic, Butter, Thyme Chive Sour Cream Beef Empanadas 6.50 Chicken Drumsticks (Goffle Farms) 6.50
[Show full text]
Exporting a Majorcan Alimentary Product to the Russian Maket
MEMÒRIA DEL TREBALL DE FI DE GRAU DEL GRAU (ESCI-UPF) EXPORTING A MAJORCAN ALIMENTARY PRODUCT TO THE RUSSIAN MAKET AUTOR/A: Queralt Gutiérrez i Calatayud NIA: 101069 GRAU: Negocis i màrqueting Internacionals CURS ACADÈMIC: 2017 – 2018 DATA: 22.05.2018 DIRECTOR/S: Oriol Castells i Ferrer Table of contents 1. Introduction …………………………..…………………………………………….... 2 2. Background …………………………………………………………………………... 2 3. Aim of the project .………………………………………………………………….... 3 4. Election of the country of destination ………………………………………………. 4 5. Theoretical framework ……………………………………………………………… 5 6. Market analysis of Russia ……………………………………………………….…... 5 6.1 PEST Analysis ….…………………………………………………………...……. 5 6.2 Potential size of the market ……………………..………………………………… 6 6.3 Meat Industry: trends of the Russian meat market and perception of the Spanish products .…………………………………………………………………………... 7 6.4 Competition in the sector ..………………………………………………………... 8 6.5 Market entry mode: distributor ……………..…………………………………….. 8 6.6 Conditions of the access to the Russian meat market ….…………………..……. 10 7. SWOT Analysis ……………….………………………………………………......... 10 8. Business model and operations ……………………………………………………. 11 8.1 Key drivers, vision, mission …………………………………………………….. 11 8.2 Strategy ………………………………………………………………………….. 12 8.2.1 Organization Chart ………………………………………………… 13 8.2.2 Alliances …………………………………………………………... 13 8.2.2.1 Suppliers …………………………………………………. 13 8.2.2.2 Logistics …………………………………………………. 13 8.2.3 4P’s ………………………………………………………………... 14 8.2.3.1 Product …………………………………………………… 14 8.2.3.2 Price ……………………………………………………...
[Show full text]
Las Carnes Y Productos Cárnicos Con Denominaciones De Origen Y De Calidad Diferenciada
Las carnes y productos cárnicos con denominaciones de origen y de calidad diferenciada ■ ALICIA LANGREO NAVARRO Doctora Ingeniero Agrónomo. Directora de Saborá, Estrategias Agroalimentarias a estrategia de la gran distribución enseñas de la distribución buscan reunir De ahí surgen desde los jamones y em- en la mayor parte de los productos en sus tiendas un surtido amplio y cualifi- butidos ibéricos de cualquiera de las DO L alimentarios de larga duración pa- cado de estos productos, entre los que o IGP, que tienen una enorme gama de ca- sa por trabajar con un número limitado de caben mayor número de marcas, orígenes talogaciones, hasta los numerosos tipos marcas, la líder, la propia, algunas regio- distintos, gamas y, por supuesto, produc- de chorizo, salchichón, fuet, cecinas, etc. nales y poco más. Este hecho condiciona, tos de denominaciones de origen. Para la gran mayoría de las especialida- y a la vez es la expresión, el estrecha- En el caso de los transformados cárni- des hay que destacar el buen comporta- miento del mercado para los industriales, cos hay que destacar la enorme variedad miento del mercado en los últimos años. que, o alcanzan la dimensión suficiente de productos con calidad diferencial. Esta Estos productos se han dirigido a todo ti- para codearse con los mayores, o se ven calidad puede radicar en un amplio abani- po de mercados, pero los extensos mer- abocados a la producción de marca blan- co de elementos: cados de radio corto están permitiendo la ca o se dirigen a nichos específicos de – Con respecto a la materia prima: la existencia de un gran número de peque- mercado.
[Show full text]
Catering About Bellota
CATERING ABOUT BELLOTA CUISINE Executive Chef Ryan McIlwraith brings his critically acclaimed approach to Spanish dishes, including a diverse menu of meats grilled on a wood-fired hearth, inventive paellas, Old World stews, fresh seafood, medium-sized tapas, slow-roasted vegetable dishes, as well as imported charcuterie and cheeses including our namesake, jamon (ham) iberico de bellota. Dessert options are unique and delectable treats by Executive Pastry Chef Michael Aguliar. CATERING Each platter ($40-$200) serves up to ten people and is served in disposable, stackable aluminium pans. We will provide compostable dinnerware, napkins, and signage upon request. For ensured availability, please place your order at least 72 hours in advance. A deposit of $200 is required, which will be applied to your final bill. Want it delivered? Delivery within San Francisco is available, (please advise 48-hours in advance). Our most current menu is always available online at bellotasf.com/events. QUICK FACTS LOCATION 888 Brannan Street @ 8th San Francisco, CA 94103 ESTABLISHED May 2016 CHEF DE CUISINE Joel Ehrlich CREDIT CARDS Visa, MasterCard, American Express, Discover PARKING Street Parking WEBSITE www.bellotasf.com CONTACT [email protected] February 2018 CATERING MENU All platters serve up to 10 people MEAT AND CHEESE SNACK PLATTERS IMPORTED SPANISH SNACKS $60 Per Platter marinated Spanish olives, roasted marcona almonds, olive and anchovy skewer IMPORTED SPANISH CHEESE $60 Per Platter three-cheese manchego flight, quince paste, celery-&-grape
[Show full text]
Heavy Hors D'oeuvres Selections
Heavy Hors D’oeuvres Selections Hors D’oeuvres Displays . French Market Display- assorted gourmet house made sausages, wholegrain mustard, assortment of classic & country pates and terrine, cornichons, Cumberland sauce, hickory smoked salmon with fresh herbs, chopped onion, crème fraiche, capers, domestic and imported cheeses, fresh seasonal fruits and berries, marinated, pickled and grilled vegetables, dried fruits & nuts, deviled eggs and toast points . Farmers Market Display – assortment of fresh seasonal vegetables and fruits served with house made dipping sauces . Farmer’s Market Display with imported and domestic cheeses . Fresh Seasonal Fruits and Berries and Imported and Domestic Cheeses served with toast points . Tapas Display: deviled eggs with avocado, garlic and Tabasco, chorizo sausage, Sobrassada, imported cheeses, marinated vegetables, roasted peppers and garlic, marcona almonds, lemon and herb marinated feta and olives with fresh mint, asparagus wrapped in Serrano ham with lemon aioli, orange and fennel salad grilled tiger shrimp with cumin aioli and spicy marinara, toast points . Antipasto Display: seasonal marinated and roasted vegetables, grilled prosciutto, marinated salami, air dried bresaola, parmesan reggiano, grilled asiago, fresh mozzarella, layered herb and sundried tomato cheese terrine, roasted peppers, roasted garlic, house pickled vegetables, italian breads and crostini . Best of the Lowcountry Display: traditional pimento cheese spread with broken lavosh mini buttermilk ham biscuits with apple-horseradish
[Show full text]
To Share Tapas Charcuterie + Cheese Ensaladas Winter Is on My Head, but Eternal Spring Is in My Heart
Charcuterie + Cheese $6.50 for one, $17.50 for three Jamón Serrano Sobrassada Valdeón Segovia Majorca Castilla-León Dry-cured Spanish ham Soft spreadable chorizo Cow & goat’s milk blue cheese, tangy & spicy Chorizo Picante Mahón Garrotxa Catalunya Balearic Islands Catalonia Dry-cured pork sausage with hot pimentón Cow’s milk cheese aged 4 months, mild & nutty Semi hard goat’s milk cheese, nutty, herbaceous Chorizo Blanco Idiazabal 6-Month Aged Manchego United States Basque Castilla-La Mancha Dry-cured pork sausage Raw sheep’s milk cheese, creamy, nutty, robust Firm, cured sheep’s milk, sharp & piquant Salchichón de Vic Drunken Goat Caña de Cabra Catalunya Murcia Murcia Dry-cured pork sausage with peppercorns Semi soft goat’s milk cheese, aged in red wine Soft-ripened goat’s milk cheese, creamy, mild Wild Boar Proscuitto, California Jamón Mangalica, Segovia, SP Chorizo Iberico de Bellota Dry Cured Feral Pig Cured Hungarian Pig Dry cured acorn fed pork sausage 10.50 10.50 10.50 Tapas Charred Pulpo 9.50 Sunchokes 7.50 Patatas Bravas 7.00 Piquillo Peppers, Harissa Black Garlic Aioli Salsa Brava, Garlic Aioli Brussels Sprouts 7.50 Manilla Clams 11.00 Potato Tortilla 5.00 Pork Belly, Pickled Red Onions Arugala, Almond Picada Chive Sour Cream Butternut Squash Hummus 6.50 Mahi Mahi a la Plancha 10.00 Chorizo with Sweet & Sour Figs 8.50 Crispy Pita, Dukkah Salsa Verde Balsamic Glaze Fennel Crusted Tuna 10.50 Gambas al Ajillo 9.50 Spinach & Chickpea Cazuela 7.50 Mojo Picon Guindilla Pepper, Olive Oil, Garlic Cumin, Roasted Garlic Duck Steak* 10.50
[Show full text]
Artisanal Charcutterie
ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
[Show full text]
Effect of Capsicum on the Physico-Chemical Properties and Sensory Attributes of Chicken Sausages
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1043-1052 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 2 (2017) pp. 1043-1052 Journal homepage: http://www.ijcmas.com Original Research Article http://dx.doi.org/10.20546/ijcmas.2017.602.117 Effect of Capsicum on the Physico-Chemical Properties and Sensory Attributes of Chicken Sausages Parveez Ahmad Para1, Praveen Kumar Praveen2 and Subha Ganguly3* 1Department of Livestock Products Technology, Arawali Veterinary College, N.H. -52 Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India 2Department of Veterinary Public Health and Epidemiology, Arawali Veterinary College, N.H. -52 Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India 3Department of Veterinary Microbiology, Arawali Veterinary College, N.H.-52 Jaipur Road, V.P.O. Bajor, Sikar – 332001, Rajasthan, India *Corresponding author ABSTRACT The objective of this study was to develop chicken meat sausages with the inclusion of capsicum and to assess the pH, cooking yield, emulsion stability, proximate composition and sensory properties. Chicken meat sausages were prepared with the addition of 0%, 7%, 14% and 21% of capsicum replacing the corresponding amount of lean meat in preparation K e yw or ds of chicken sausages. Amongst the different physico-chemical and compositional parameters, a decrease (p<0.05) in pH, emulsion stability, ash content, cooking yield as Chicken sausages, Capsicum, well as fat and protein percentage with each subsequent incorporation level of capsicum Proximate was accompanied by a gradual increase in moisture of the sausages. However, crude fiber composition, content significantly (p<0.05) increased with increasing level of inclusion.
[Show full text]
Some Quality Parameters of Functional Fermented, Cooked and Liver Sausages*
tehnologija mesa UDK: 637.523.047:577.15 Osnivač i izdavač: Institut za higijenu i tehnologiju mesa, Beograd Tehnologija mesa 52BIBLID: (2011) 1,0494-9846 141–153 Some quality parameters of functional fermented, cooked and liver sausages* Vasilev Dragan1, Vuković Ilija1, Saičić Snežana2 A b s t r a c t: The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% inulin powder, c) functional fermented sausage with 4% inulin suspension and d) functional fermented sausage with 8% inulin suspension. All fermented sausages contained probiotic strain Lactobacillus casei LC 01. Experimental cooked sausages included: a) conventional cooked sausage, b) functional cooked sausage with inulin suspension, c) functional cooked sausage with flaxseed/rapeseed oil and d) functional cooked sausage with inulin suspension and flaxseed/rapeseed oil. Experimental liver sausages were: a) conventional liver sausage and b) functional liver sausage with inulin suspension. The obtained results show that functional fermented sausages have lower pH (4.77 – 4.93) and aw (0.89 – 0.90) values then the conventional sausage (pH = 5.18; aw = 0.93). Functional fermented sausages contain more proteins (24.2–24.5%) and less fat (24.4 – 29.7%) then conventional sausage (proteins = 20.9%; fat = 32.4%). The content of functional ingredients such as inulin and pea fiber (4.1–5.7%), in functional fermented sausages as well as higher number of probiotic strain Lactobacillus casei 01 (8.3–8.5 log cfu/g) than in conventional cooked sausage (8.1 log sfu/g) supports their functional potential.
[Show full text]
Nduja Dagwood Dog, Pickled Garlic and Creamed Corn 8Ea Tempura
SNACKS Lamb tartare, crystal malt, blood lime, saj crisps 8ea ‘Nduja dagwood dog, pickled garlic and creamed corn 8ea Tempura prawns, chilli mayonnaise 12 Flamed sobrassada, rooftop honeycomb, potato crisps 10 Grilled cabbage, anchovy, garlic and chilli 12 + CHARCUTERIE GBar cheese burger, blackmore wagyu, secret sauce, butter lettuce, American cheese 14 Fried chicken, hot sauce, kishk yoghurt, chorizo crumb 10 TERRINES / PRESEREVES (80G SERVING) Yurrita anchovies 16 Sardinillas in olive oil 16 Duck Liver Parfait 16 THE BOARDS THE HIGH ROLLER 98 The best three salumi available in Australia and one cheese, guindillas, house pickles, house bread LITTLE ITALY 48 Selection of three Italian style salumi and one cheese, roasted pear, house pickles, house bread THE SPANISH QUARTER 48 Selection of three Spanish style salumi and one cheese, roasted quince, house pickles, house bread CHEESE DREAMS 48 GERARD’S BAR GERARD’S One fresh, blue, aged and funky cheese with accompaniments and bread On public holidays a 15% surcharge applies to all accounts SALUME PROSCIUTTO DI PARMA 14 Fratelli Galoni. Italy, DOP aged for 24 months PALETA IBERICO DE BELOTA 20 Carasco, Spain. Shoulder of the king of Jamóns, acorn fed from the rare black foot pig, aged for a minimum three years. BOSQUITO 13 La Boqueria, Spain. Catalan style made with wild musroom, Fino sherry & black pepper VENISON SALAMI 18 Vics meats, NSW. Slow cured salami made from the mild, yet distinctively flavoured meats of New Zealand free range Cervena Venison ‘NDUJA 14 Quattro Stelle, NSW. Spreadable salami, originating in Calabria using the local red peppers. Fiery hot with great richness and length MALLORQUINA 12 + CHARCUTERIE La boqueria, NSW.spreadable samlami,spicy ith smokey notes and an asertive lactic tang FULL BLOOD WAGYU BRESAOLA 22 David Blackmore, NSW.
[Show full text]
Pan Queso Embutido Bellota Charcuteria Mercado Guisante
PAELLA Y ARROZ All paellas feed two to four people and take forty minutes to cook CHARCUTERIA Y QUESOS Sliced meats + cheese imported from Spain Setas paella, wood-oven roasted morel mushroom, snow pea, rhubarb, green garlic 36. Pollo paella, roasted chicken breast, braised chicken leg, chorizo, cauliflower, tomato 38. Pan toasted, spanish style bread, tomato fresco, garlic olive oil 5. Fideau paella of rice & noodle, “the SF treat,” gulf shrimp, scallop, asparagus, squid & ink 40. Queso three cheese manchego flight, quince paste, celery & grape salad, picos 15. Pluma paella, acorn-fed Iberico pork shoulder, saffron, garbanzo bean, summer squash 45. Embutido jamon serrano, chorizo sausage, sobrassada, pan con tomate 20. Dividida divided paella, choose two types of paella cooked in one pan 55. Bellota 5j, jamon iberico de bellota, sliced to order, pan con tomate 30. Charcuteria selection of sliced meats & cheeses with house charcuteria, picos, pan con tomate 40. HEARTH Wood-fired plancha, grill + oven Cordero Fabada “MAR Y MONTANA” TOWER Tower of all sea + land snacks slow roasted, moorish spiced lamb, asturian white bean & chorizo stew, flat bread, ember roasted+ crispy eggplant, morcilla, pork belly, grilled octopus, Tower for two 50. | by the each 10. cherry vinagreta charred & fermented cabbage Ostras raw Almeja poached Xato poached Cruda raw Pulpo steamed tapa 20. | racion 38. tapa 22. | racion 42. kumamoto oyster seasonal clam sablefish with grass-fed beef octopus with rabe, with apple, cava, with carrot, trout roe, orange, with oyster pocho bean, esplette saffron, fava romesco escabeche, gazpacho verde Chuleton harissa, benne Pescado grilled, dry-aged flannery beef, "CA reserve," plancha roasted, whole sea bass, basque tximitxurri, bone marrrow holandesa preserved lemon, jamon & artichoke salsa racion 38.
[Show full text]