{ 345 park ave south }

SNACKS
PORK BELLY BRIOCHE
Two steamed brioche buns, confit pork belly whole grain mustard, fresh mint 12

{ 212.255.4086 }

IBERICO PORK CHARCUTERIE
Selection of Iberico charcuterie and housemade pâtés 25

OXTAIL BRIOCHE
Two steamed brioche buns, pulled oxtail, mushroom, kale 13

BABY SHRIMP FRITTER
Crispy baby shrimp, spicy mayo, parsley, garlic 13

CROQUETTES
Squid ink and cuttlefish croquettes, coriander and citrus alliolis 10

APPETIZERS
OYSTERS by the dozen or 1/2 dozen . . . . . . . . . 3/per oyster Sherry vinegar, shallots / Tomatillo gazapacho / Escabeche, black garlic TUNA TARTARE
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FOIE GRAS TERRINE

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

17

Foie gras, caramelized goat cheese, green apple purée, PX raisins

16

PULPO A LA GALLEGA

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15

Uni cream, tuna tartare, avocado, green apple, citrus dressing

Smoked octopus, potatoes, spicy pimentón 13

SEA BASS CRUDO

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CURED SCALLOPS .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

14

Raw Sea bass, shaved fennel, dill, citrus dressing

Citrus salt-cured scallops, ajo blanco, green grapes, crispy Serrano ham 13

ARTICHOKE

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

KALE SALAD

Slow poached egg, glazed baby artichokes, Iberico pork lardo

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Kale, black olive dressing, Valdeón cheese, poached quail eggs, crispy maize

ENTRÉES
BLACK RICE
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

25

WILD MUSHROOM RICE

. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

22

Bomba rice, squid ink, shrimp, cuttlefish ribbons, citrus alioli

Creamy bomba rice, wild mushrooms, Valdeón cheese 28

BACALAO CON GAZPACHUELO

. . . . . . . . . . . . . . . . . . . . . .

SUCKLING PIG

Seared fresh cod, cauliflower purée, citrus gazpachuelo sauce

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Slow cooked Fossil Farms suckling pig, crispy skin, squash, orange purée

MONKFISH IN SALSA VERDE

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30

SEARED IBERICO PORK “PRESA”

. . . . . . . . . . . . . . . . . . . . . .

34

Monkfish seared a la plancha, stewed white beans, mussels

Tomato pesto, potatoes, padrón peppers, shiitake mushrooms

from the GRILL
served with french fries

{ on the SIDE 8/ea }
CREAMY MASHED POTATOES, RAS EL HANOUT

GRILLED FISH

. . . . . . . . . . . . . . . . . . . . . . . . . . . .

30

SPINACH A LA CATALANA, RAISINS, PINENUTS PATATAS BRAVAS

NY STRIP 12OZ STEAK .

. . . . . . . . . . . . . . . .

36

FRIED SHISHITO PEPPERS CARAMELIZED PIQUILLO PEPPERS

32OZ BONE IN RIBEYE FOR 2 .

. . . . . . . . . . .

65
DANI GARCIA - chef SANTIAGO GUERRERO - chef

partner de cuisine

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