Wood-grilled (semi-boneless) branzino with manzanilla olive and preserved Meyer lemon salsa.
Acorn-fed, Spanish Ibérico de bellota pork shoulder loin with honey-chili glaze.
Verduras a la Catalana
Broccoli di ciccio, Catalan style with garbanzos, caper-raisin puree, pine nuts, raisins and garlic.
Setas al Ajillo
Wild and cultivated mushrooms with garlic, chili and sherry amontillado.
The classic, made with bomba rice, jamón serrano-shellfish broth, Gulf shrimp, clams, chorizo with pickled white asparagus, sugar peas, baby carrots, mustard flowers and lemon aioli (please allow 30-40 minutes to prepare).
Jamón Ibérico de Bellota
Fuet House Cured Catalan Salami
Chorizo House Cured
El Plat Cap
Served with picos and pan de cristal con tomáquet.
Tell us what you want and we will send a Postmate to get it for you.