Toro

Toasted bread with tomato, garlic, Spanish olive oil and sea salt.

Salted Spanish almonds.

Egg, potato and onion omelet with aioli.

Spicy shishito peppers with sea salt.

Toasted bread with preserved sardines, goat butter and tomato.

Caviar, sea urchin and quail egg spoon with iberico jamon.

Pressed sandwich of sea urchin, miso butter and pickled mustard seeds.

Aged sheep's milk cheese from Andalucia with mem brillo.

Soft goat cheese with local honey, persimmons, and migas.

Medjool dates filled with marcona almonds and cabrales blue cheese, wrapped in jamon serrano.

Smoked beef heart with romesco on toast.

Little gem lettuce, carrots, sunchokes, migas, cucumbers, tahini dressing and mahon cheese.

Smoked eggplant, onions, peppers and tomatoes with sherry vinegar and olive oil.

Yellowtail with tonnato, white soy, pickled peppers, and koshu.

Tuna tartare with stuff that we all really like.

Marinated white anchovies with manzanilla olives, guindilla peppers, and migas.

Aged duck ham.

Premium cured Spanish ham.

Hand carved premium Iberian jamon.

Dry cured iberian sausage.

Grilled corn with aioli, lime, espelette and aged cheese.

Grass fed mini burgers with smoked tomato, aioli, and pickled red onion.

Marinated hanger steak with cabrales blue cheese butter.

40 day dry aged bone in ribeye and charred green onion. For 2 - 4.

Salt cod fritters with tempura lemon rings and aioli.

House made chicken and potato empanada with salsa verde.

Smoked duck drumettes with zaatar honey glaze.

Fresh chorizo and chickpea stew with braised greens and a hard cooked egg.

Cuttlefish, orzo, squid ink, goat cheese and jamon.

Fried potatoes with aioli and spicy tomato sauce.

Roasted bone marrow with radish citrus salad and beef cheek marmalade.

Blood sausage with apple butter, idiazabal, and spaetzle.

Mushrooms with farm egg.

Razor clams with piquillo pepper, garlic, and lemon.

Griddled garlic shrimp with cascabel chilies.

Galician octopus with potatoes and charred onions.

Baby squid with toasted bread and farm egg.

Sea bass with txakoli and shellfish escabeche.

Blowfish tails with moroccan spices.

Pork belly with adobo glaze, pickled green papaya, and roasted beets.

Heirloom carrots with buttermilk, dill and harissa.

Brussels sprouts with sea salt and olive oil.

Shrimp, mussels, clams, chorizo, chicken and calasparra rice.

Farmer's market vegetable paella with winter squash and heirloom carrots.