Beginnings
Pa Amb Tomaquit 8
Grilled Pan Crystal Rubbed with Garlic, Colorado Heirloom Tomatoes, Olive Oil
East and West coast Oyster Selection 4 ea
Chorizo & Cherry Tomato Mussles** 22
PEI Mussles, Chorizo, Cherry Tomatoes, White Wine, Grilled Pan CrystalAhi Tuna Tartar with Ginger 28
Avocado, Sesame Seed, Grilled Pan Crystal
Hiramasa Ceviche Traditional 24
Lime Juice, Ginger, Plantain Chips
Classic “Gambas al Ajillo” 26
Wild Gulf Shrimp, Garlic, Pepperoncini
Octopus “Galician Style” 32
Potato Foam, Smoked Paprika
Patatas Bravas 15
Classic Spanish Potatoes, Bravas Sauce, Aioli
Tortilla Espanola 18
Clasic Spanish Egg and Potato Dish
Calamari “Fries” with Two Dipping Sauces 20
SPANISH CHARCUTERIE
Spanish Olive Selection 8
Spanish Cheese Board 26
Selection of Iberian Cheese and Imports
Charcuterie and Cheese Board 36
Selection of Iberian Meats and Cheeses with Traditional Garnishes
Hand Sliced Iberico “Cinco Jota” 48 for 50grams
100% Acorn Fed Iberico Bellota Jamon
Jamon Serrano with Olives and Marcona Almonds 45
SOUPS AND SALADS
Traditonal Chilled Gazpacho “Andaluz” 10Watermelon Salad 18Cucumber/Lime Agua Fresca, Ciliegine, Tajin Honey, FriseeBeet Salad With Pears 22
Cana de Cabra Goat Cheese, Walnuts, Sherry VinaigretteSimple Salad 10
Mixed Greens, Avocado, Cherry Tomatoes, Sherrry Vinaigrette
FISH AND SEAFOOD
Zarzuela Seafood Stew 38
Catalan Style Soup with Shrimp, Mussels, Daily Fish, Calamari, Clams, Saffron
Roasted Wild Striped Bass 45
Sauteed Pea Tendrils, Heirloom Tomato Vinaigrette, Cauliflower Puree
Grilled Loch Evite Steelhead Trout 36
Olathe Creamed Corn Succotash, Chive Oil
Baked American Red Snapper 42
Gigante Beans, Chorizo, Tomato and Spanish Olives
MEATS
Colorado Lamb Stew 45
Red Wine, Russet Potatoes, Heirloom Carrots
Milk Fed Veal Chop Milanesa 68
Garlic Spinach, Asparagus, Buttery Mashed Potatoes
Grilled Iberico Pork “Secreto Cut” 54
Salsa Verde “Casera”, Crispy Oven Papas
18oz Certified Angus Bone in Ribeye 58
Grilled Asparagus, Truffled Bravas Potatoes, Local Porcini Mushroom Sauce
8 oz. Prime “Picanha” Sirloin Steak 52
Spanish Cabrales Crust, Madeira Wine Reduction, Grilled Summer Vegetables
A 3% service charge will be added for the Culinary Team to assist with the high cost of living expenses in the Vail Valley