Lunch

spanish almonds

slow roasted in wood burning oven, a drizzle of l’estornell olive oil, sprinkle of maldon

mixed greens & purple olives

miel and maldon

cured egg yolk, pecorino

melting mozzarella, balsamic-blackberry marmalade

lemon aioli

bomba rice, orange essence, saffron aioli

coriander dipping

+ jamon + boquerones

wamed in pata negra “butter”, lemon zest

ask your server

cornichon, cognac, dijon, crispy capers and béarnaise aioli

avocado, cucumbers, limes and chillies

tomatoes, cucumbers, ripped pita, pomegranate molasses

grated mahón cheese, gremolata

with raw and poached spring vegetables, px vinegar and olive oil

caramelized olives and fennel, tangerine and dill

corn puree, trumpet royale mushrooms

lightly pounded boned chicken with almonds, castelvetranos, shaved asparagus, crunchy capers

our favorite noodle based paella with mussels, prawns, cuttlefish and white fish

our favorite noodle based paella, cooked in tomato sauce with pulled mozzarella

sweet and spicy charred chilies, crispy garlic, shallots, txakoli

king oyster and trumpet mushrooms, fermented garlic tahini, jeweled rice

grilled hanger steak and house fries, béarnaise aioli, peppercorn sauce

lettuce, tomato, tartar sauce

double patties, melting american cheese, house pickles, special sauce, heavily caramelized onions and zak’s bun

soy-sherry drizzle

béarnaise aioli

crème fraîche

brava sauce, huancaína

pickled beets, coriander

everything bagel spice

olive oil, crème fraîche, crunchies

macerated local strawberries, basil boba, cava gelée

gluten free pistachio cake, tropical fruit salsa

dark chocolate, rum soaked raisins