Las Vegas

hand-cut from the famous acorn-fed, black-footed Spanish pig

$15 per .25oz

$45 per 1oz

Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $12

Spanish meatball, saffron aioli, veal tomato sauce, fried potatoes

$15

crispy corn nuts

$10 per each

Modern & Traditional

$14

jamón Ibérico de bellota, Ossetra caviar, gold leaf, nori

$20

Mexican crema espuma, chili spice, lime

$14

chicken béchamel fritters

$15

fried potatoes, spicy tomato sauce, alioli

$14

beef Bolognese, steamed bun, straw potatoes (2 per order)

$13

pan cristal, drunken goat cheese, honey, chives

$13

airbread, cheddar, Wagyu beef

$17 per each

$30 per 3oz

$60 per 6oz

add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $15

Tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.

beef sirloin, Savora mustard, egg yolk, HP sauce, anchovy, Parker House rolls

$32

salmon roe, capers, lime, soy sauce, avocado, wasabi, seaweed crackers

$24

tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

$26

First popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings.

tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing

$24

pickled celery, Valdeón bleu cheese, Buffalo wing sauce

$26

our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven. This traditional method achieves a crispy skin and juicy interior.

Served with gem lettuce, piparra peppers, mojo verde

(Fermin, Salamanca, Spain)

$180 per quarter

(9-11lb) available with 24-hour notice

$620

Beef Rib Steak Chuletón

bone-in ribeye, oak-wood fired

(Mindful Meats, CA)

$90 per lb

(Rosewood, TX)

$115 per lb

(Lindsay Ranch, OR)

$114 per lb

Flatonia, TX

$116 per lb

In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA

$64 per 10oz

(Brandt Beef, CA) Périgordine sauce, straw potatoes

$92 per 16oz

(Lindsay Ranch, OR) miso-mustard sauce

$150 per 20oz

(Flatonia, TX) miso-mustard sauce

$150 per 20oz

pan con tomate, Ibérico potato purée

$62 per 10oz

(Rosewood, TX) rosemary-mustard sauce

$45 per 8oz

(New Zealand) oakwood fired, lamb gastrique, stone fruit

$89 per 16oz

grilled pan de cristal, fresh tomato

$38 per 14oz

potato purée, garlic, thyme

$50 per 1.5lb

Sasanian, China

$120

Sasanian, Belgium

$240

dill cream cheese, salmon roe

$11

crème fraîche, classic Ossetra caviar

$20

piquillo cocktail sauce, avocado

$32

spicy bluefin tuna, kewpie mayo (4 per order)

$22

pipirrana, mandarin, valencian sherry-orange vinaigrette

$32

avocado, red onion, yuzu ponzu

$18

ask your server for the daily selection.

half dozen or dozen with fruit vinegar, piquillo cocktail sauce, lemon, black pepper

$24 per 1/2 dozen

$48 per dozen

applewood-smoked oysters, apple mignonette

$24 per per 1/2 dozen

spanish and domestic cured meat platter

omage to Lhardy's Madrid, quail egg, Ossetra caviar

$16

endive Caesar salad, Parmesan, boquerones, air croutons

$16

gem lettuce, tomato, onion, sherry dressing

$15

cherry tomatoes, liquid mozzarella

$18

black garlic romesco sauce

$15

“Julian de Tolosa” confit piquillo peppers

$15

truffle, smoked hazelnut, Cana de Cabra

$15

button mushrooms, mojo verde

$15

apricots, grapes, lemon air, lemon purée

$16

labneh yogurt, carrot-organge gastrique, sumac

$15

butter, butter, more butter, some potatoes

$19

traditional potatoes that will remind you of your childhood, with malt vinegar

$13

(Hasegawa Farm, Saitama Prefecture)

$55 per oz

(Okaki Farm, Shiga Prefecture)

$60 per oz

(Kamichiku, Kagoshima Prefecture)

$50 per oz

a preselected tasting

$150 per 3oz

Gulf shrimp, alioli

$27

Galician-style octopus, chorizo, potato, pimentón

$29

Josper-roasted, forest mushrooms, lobster butter espuma

$90