Grilled toy box squash atop romesco with herb migas, px reduction, wild arugula and piquillo peppers

Calabacines a la Brasa

Sunny side up egg With Shrimp, crispy potato, garlic chips, pine nuts, chili de arbol and chorizo dressing

Huevos Rotos

Valdeon

Salchichón de Ibérico

head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, ATOP bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth

Paella Mar y Montaña

SEASONAL BEETS BRAISED IN PEDRO XIMENEZ, OLIVE OIL AND HERBS, TOSSED WITH CARA CARA ORANGE

Ensalada de Remolacha

grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, & poached egg yolk

Setas al Ajillo

Lamb meatballs with sultana raisins, marcona almonds, spiced yogurt and green garlic mojo

Albondigas Ala Feria

market vegetables, with english pea mint puree

Paella Primavera

deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and STURGEON Caviar

Huevos Nacionales

mediterranean sea bass with castelvetrano olives, preserved meyer lemon, and black olive mojo

Lubina de Mar

Chorizo de Bellota

Chef’s Grand Selection of cured meats & cheeses

El Gran Plat Cap

lacinato kale with charred gooseberries, GOAT CHEEse, candied pistachios, gooseberry confitura and fresh CARBANZO dressing

Ensalada de Kale

market greens served catalan style with vineyard raisins, pine nuts, and raisin-caper puree

Verduras a la Catalana

Olive oil poached head-on gulf prawns with black garlic and chili sauce with grilled country bread

Gambas Negras

bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves

Pluma Iberico

wood grilled spanish octopus with pimentón confit potatoes

Pulpo a la Parrilla

Classic chicken & english pea croquetas, crusted with chicharron, served with cured seasonal citrus

Croquetas de Pollo

32 oz. tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions

Gaucho Bistec

El Plat Cap de Queso

ROASTED EGGPLANT, CAñA DE CABRA CHEESE ON HOUSE MADE BRIOCHE, TRUFFLE HONEY, AND quince CONSERVA

Bocadillo La Casa 'Bikini'

Caña de Cabra

soft boiled quail egg, pickled mustard seeds, jamon serrano and ESPELLETTE

Huevo de Codorniz

In a blender, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, smoked paprika, and salt. Blend until smooth and set aside.

Make the Romesco Sauce

Preheat the grill. Cut the toy box squash in half lengthwise and brush with olive oil, salt, and pepper. Grill cut-side down for about 5-7 minutes until charred and tender. Remove from grill.

Prepare and Grill the Squash

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add the crumbled stale bread, parsley, thyme, and salt. Cook until golden brown and crispy, stirring occasionally.

Prepare the Herb Migas

In a small saucepan, bring the Pedro Ximénez sherry to a boil over medium heat. Reduce to a simmer and cook until it thickens to a syrupy consistency, about 15-20 minutes.

Prepare PX Reduction

On each plate, spread a generous amount of romesco sauce, place the grilled squash on top, sprinkle with herb migas, drizzle with PX reduction, and garnish with wild arugula and sliced piquillo peppers.

Plate the Dish

Toy box squash

Olive oil

Salt

Black pepper

Roasted red peppers

Almonds, toasted

Garlic, minced

Red wine vinegar

Smoked paprika

Stale bread, crumbled

Fresh parsley, chopped

Fresh thyme, chopped

Pedro Ximénez sherry

Wild arugula

Piquillo peppers, sliced

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden and crispy, about 15-20 minutes. Remove from the pan and set aside.

Fry the Potatoes

In the same pan, add the diced chorizo and cook until browned and crispy, about 5 minutes. Remove and set aside with the potatoes.

Cook the Chorizo

Add the sliced garlic to the pan and fry until golden brown. Remove and drain on a paper towel.

Prepare the Garlic Chips

Add a tablespoon of olive oil to the pan and add the shrimp. Cook for 2-3 minutes until they turn pink and are cooked through. Set aside.

Cook the Shrimp

In the same pan, add a little more olive oil if needed and crack the eggs in, cooking them sunny side up until the whites are set but yolks are still runny, about 3-4 minutes.

Fry the Eggs

On a large plate, arrange the crispy potatoes as the base. Top with the cooked shrimp, chorizo, and the fried eggs. Garnish with garlic chips, pine nuts, and the dried chili de arbol.

Drizzle with olive oil and season with additional salt and pepper to taste. Serve immediately while hot.

Serve

Large eggs

Shrimp, peeled and deveined

Potatoes, peeled and diced

Garlic cloves, thinly sliced

Pine nuts

Dried chili de arbol

Chorizo, diced

In a large pot, combine cow's milk and goat's milk. Heat the mixture to 30°C (86°F) while stirring gently.

Prepare the Milk

Once the milk reaches the desired temperature, remove it from heat. Add the rennet and stir gently for about 30 seconds. Allow the milk to sit undisturbed for 30 minutes, or until a gel-like consistency forms.

Add Rennet

Using a long knife, cut the curd into small cubes (about 1-2 cm). Allow it to rest for 5 minutes.

Cut the Curd

Slowly heat the curds to 38°C (100°F) over 30 minutes, stirring gently. The curds should become firmer.

Cook the Curd

Pour the curds into a cheesecloth-lined colander to drain the whey. Allow it to drain for about 1 hour.

Drain the Curds

Once drained, transfer the curds to a mixing bowl. Add salt, Penicillium roqueforti, and chili flakes. Mix thoroughly.

Mix in Salt and Mold Culture

Pack the mixture into cheese molds, pressing it down to eliminate air pockets. Cover and allow to rest at room temperature for 24 hours.

Mold the Cheese

After 24 hours, remove the cheese from the molds and place it in a cool, dark, and humid environment (ideally 10-15°C or 50-59°F) to age for at least 2-3 months, flipping it every week. Check for the development of blue veins and flavor.

Aging the Cheese

Cow's milk

Goat's milk

Rennet

Penicillium roqueforti (blue mold culture)

Chili flakes

Begin by coarsely grinding the Iberico pork using a meat grinder. Ensure that the meat is chilled to prevent it from becoming mushy.

Prepare the Pork

In a large bowl, combine the ground pork with sea salt, black pepper, minced garlic, curing salt, and any optional seasonings like paprika and wine. Mix thoroughly until the ingredients are well incorporated.

Mix Ingredients

Rinse the natural hog casings under cool water and soak them in water for about 30 minutes. Use a sausage stuffer to fill the casings with the pork mixture, ensuring there are no air pockets.

Stuff the Casings

Tie off the ends of the stuffed casings with kitchen twine. Prick the sausages with a needle to remove any air bubbles. Hang the sausages in a cool, dry place to cure for at least 2-3 weeks, ensuring the temperature and humidity levels are appropriate for curing.

Tie and Cure

After the curing period, transfer the sausages to a cool, dark location with good air circulation. Allow them to dry age for an additional 2-4 weeks, depending on your taste preference.

Dry Aging

Iberico pork

Sea salt

Curing salt (sodium nitrite)

Natural hog casings

Paprika

Wine (red or white)

In a large paella pan, heat olive oil over medium heat. Add diced chorizo and jamon, cooking until browned. Stir in the fire-roasted tomato puree and let it simmer for 5 minutes.

Prepare the Sofrito

Add the bomba rice to the pan and stir to coat the rice with the sofrito. Pour in the shellfish broth and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until the rice is just tender and has absorbed most of the liquid.

Cook the Rice

Gently stir in the clams, mussels, and fresh peas. Arrange the gulf prawns on top. Cover the pan with a lid or aluminum foil and cook for an additional 10-15 minutes, until the seafood is cooked through and the shells have opened.

Add Seafood and Peas

Remove the pan from heat and let it rest for 5 minutes before serving. Season with salt and black pepper to taste. Serve hot, garnished with lemon wedges if desired.

Serve the Paella

Gulf prawns, head-on

Clams

Mussels

Fresh English peas

Fire-roasted tomatoes, pureed

Chorizo, sliced

Jamon, diced

Bomba rice

Shellfish broth

Preheat your oven to 180°C (350°F). Wrap the beets in aluminum foil and roast them for 45-60 minutes until tender. Allow them to cool, then peel and cut into wedges.

Prepare the Beets

In a large skillet, heat the olive oil over medium heat. Add the roasted beet wedges and pour in the Pedro Ximenez sherry. Add thyme, parsley, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the beets are heated through and well coated.

Braised Beets

While the beets are braising, peel the Cara Cara oranges and segment them, removing any seeds.

Prepare Oranges

In a large bowl, combine the braised beets and orange segments. Toss gently to combine. Adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature.

Combine and Serve

beets

Pedro Ximenez sherry

olive oil

fresh thyme

fresh parsley

Cara Cara oranges

salt

black pepper

In a saucepan, heat 1 cup of olive oil over medium heat. Add 6 minced garlic cloves and 1 teaspoon of dried red chilli flakes. Cook until the garlic is golden brown. Remove from heat and let it cool.

Make Garlic Chilli Oil

Preheat a grill or grill pan over medium-high heat. Brush the trumpet royale mushrooms with 4 tablespoons of olive oil and grill for about 5-7 minutes on each side until tender and slightly charred. Baste with garlic chilli oil while grilling.

Grill the Mushrooms

In a small saucepan, bring 1 cup of Amontillado sherry to a boil. Reduce heat and simmer until reduced by half. Add 2 tablespoons of butter and stir until melted and combined.

Prepare Amontillado Sherry Reduction

Thinly slice 2 garlic cloves. Heat oil in a small frying pan over medium heat. Fry the garlic slices until golden brown, then remove and drain on paper towels.

Prepare Garlic Chips

Bring a pot of water to a simmer. Add 1 tablespoon of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3 minutes until the yolk is set but runny. Remove with a slotted spoon.

Poach the Egg Yolks

On a serving plate, place the grilled trumpet royale mushrooms. Drizzle with the Amontillado sherry reduction, top with fried garlic chips, and carefully place a poached egg yolk on top.

Assemble the Dish

Trumpet Royale Mushrooms

Olive Oil

Garlic

Dried Red Chilli Flakes

Amontillado Sherry

Butter

Oil for frying

Eggs

Vinegar

In a large bowl, combine the ground lamb, sultana raisins, chopped marcona almonds, minced garlic, cumin powder, coriander powder, salt, black pepper, and chopped parsley. Mix until well combined.

Shape the mixture into small meatballs, approximately 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.

Form Meatballs

Preheat your oven to 180°C (350°F). Bake the meatballs for 25-30 minutes or until they are cooked through and browned on the outside.

Bake Meatballs

In a bowl, mix the plain yogurt with cumin powder, paprika, salt, and lemon juice. Stir until smooth and well combined.

Combine Yogurt Ingredients

In a blender, combine the chopped green garlic, olive oil, chopped cilantro, lemon juice, and salt. Blend until smooth.

Calabacines A La Brasa

Huevos Rotos

Valdeon

Salchichón De Ibérico

Paella Mar Y Montaña

Ensalada De Remolacha

Setas Al Ajillo

Albondigas Ala Feria

Paella Primavera

Huevos Nacionales

Lubina De Mar

Chorizo De Bellota

El Gran Plat Cap

Ensalada De Kale

Verduras A La Catalana

Gambas Negras

Pluma Iberico

Pulpo A La Parrilla

Croquetas De Pollo

Gaucho Bistec

El Plat Cap De Queso

Bocadillo La Casa 'bikini'

Caña De Cabra

Huevo De Codorniz