Dinner

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

Jabugo, Andalucía, Spain

$15 per 0.25oz

$40 per 1oz

Catalan-style toasted pan de cristal, fresh tomato

$12

dill cream cheese, salmon roe

each $7

brick dough, horseradish crème fraiche, Osetra caviar, gold leaf

each $15

modern & traditional

$10 per 5pc

foie gras torchon, pimentón, crispy corn nuts

$12

jamón ibérico de bellota, Osetra caviar, gold leaf

each $12

chicken bechamel fritters

$6 per 2pc

with addition of black truffle $6

airbread, cheddar, Kobe beef

each $13

cherry tomatoes, liquid mozzarella, pesto

$15

sweet baby gem lettuce, piparra peppers, green onions, tomato confit

$12

lemon purée, apricots, grapes, lemon air

$12

buttered lobster, chives

$14

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, shiso tempura

$28

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

$22

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

potato espuma, fried potatos, chorizo

$28

European sea bass, Donostiarra sauce

$55

(Salamanca, Spain) chimichurri, mojo verde

$58 per 10oz

chicken ajillo sauce, potato puree

$22

wild mushrooms, fried egg, pan de cristal

$19

button mushrooms, garlic, nasturtium

$13

Labneh yogurt, carrot gastrique, za'atar

$15

almonds, tomato, garlic, peppers

$17

apple, pine nuts, PX raisins

$14

butter, butter, more butter, some potatoes

$12

fried potatoes, spicy tomato sauce, alioli

$12

(Hyōgo Prefecture, Japan)

$65 per oz

(Shiga Prefecture, Japan)

$45 per oz

(Kagoshima Prefecture, Japan)

$35 per oz

(Fermín, Salamanca, Spain)

$140 per quarter

(9-11lb) available with 24 hours notice $490 per whole

Bone-in Wagyu / Black Angus* (Ennis, TX)

$90 per lb

Bone-in Wagyu (Lindsay Ranch, OR)

$98 per lb

Bone-in Wagyu* (Lindsay Ranch, OR)

$130 per 18oz

Wagyu* (Ennis, TX)
passion fruit, pearl onions, coffee air

$47 per 8oz

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

(Petaluma, CA)

$65 per lb

Angus Prime, (Rivere Farm, MN)

$90 per 22oz

Angus Prime* (Rivere Farm, MN)

$52 per 7oz

$72 per 14oz

Chocolate | chocolate chantilly, olive oil jam, maldon sea salt
Peach Melba | vanilla diplomat cream, raspberry compote, peach compote

Key Lime | key lime cream, toasted meringue, graham cracker
Milk Chocolate Peanut | milk chocolate ganache, salted caramel, candied peanuts

Pecan Pie Cookie | brown butter, toasted pecan - GF
PB&J Alfajore | peanut butter ganache, strawberry jam, peanut brittle
Chocolate Hazelnut | milk chocolate, toasted hazelnut, maldon sea salt

Pionono | vanilla rum cake, pastry cream, caramelized yolk custard
Doughnut | doughnut mousse, doughnut caramel, flavored chocolate shell
Canelé | vanilla bean, aged dark rum

one scoop 4 | three scoops 12
vanilla, dark chocolate, burnt cinnamon, seasonal sorbet