APPETIZERS
Flat Bread Del Dia** 16
Today’s Flatbread
East and West coast Oyster Selection 4ea
Chorizo & Cherry Tomato Mussles** 22
PEI Mussles, Chorizo, Cherry Tomatoes, White Wine, Grilled Pan CrystalAhi Tuna Tartar with Ginger 26
Avocado, Sesame Seed, Grilled Pan Crystal
Peruvian Bay Scallop “Ceviche” 26
Lime Juice, Ginger, Plantain Chips
Classic “Gambas al Ajillo” 26
Wild Gulf Shrimp, Garlic, Pepperoncini
Canoed Tartar of Beef and Bone Marrow** 34
Roasted Bone Marrow and Hand Chopper Filet Tartar, Grilled Pan Crystal
Octopus “Galician Style” 32
Potato Foam, Smoked Paprika
Patatas Bravas 15
Classic Spanish Potatoes, Bravas Sauce, Aioli
Tortilla Espana 18
Clasic Spanish Egg and Potato Dish
Calamari “Fries” with Two Dipping Sauces 24
SPANISH CHARCUTERIE
Spanish Olive Selection 8
Spanish Cheese Board 26
Selection of Iberian Cheese and Imports
Spanish Charcuterie 32
Chef’s Daily Selection of Spanish Cured Meats
Antipasto “Iberico” 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
SPECIAL
Stone Roasted Whole Iberico “Cochinillo” From Spain
Ask our servers for various sizes.
Order must be placed 48 hours in advance.
$48 per Pound
SOUPS AND SALADS
Traditonal Chilled Gazpacho “Andaluz” 12Red Posole Soup with Pork
and Cabbage 10First of Season White Asparagus from Navarro, Spain 34
Romesco “Verde”, Garlic Saffron AioliWatermelon Salad 15Cucumber/Lime Agua Fresca, Ciliegine, Tajin Honey, FriseeBeet Salad With Pears 22
Cana de Cabra Goat Cheese, Walnuts, Sherry VinaigretteWarm Seafood Salad 32
Shrimp, Calamari, Crabmeat, Arugula, Lemon Vinaigrette
FISH AND SEAFOOD
Seafood Fideua** (For 2) 98
Squid Ink Fideua with Calamari, PEI Mussels, Clams, Shrimp, Lobster, Scallops, Saffron Aioli
Japanese Whiskey Barrel Molasses Marinated Scottish Salmon 36
Basque Warm Potato Salad, Grilled Bok Choy, Iberico Sherry Vinaigrette
Grilled Branzino 62
Small salad, Boiled Fingerling Potatoes
Roasted Black Cod with Grilled Fennel 45
Gigante beans, Chorizo, Tomato and Spanish Olives
Baked American Red Snapper 42
Gigante Beans, Chorizo, Tomato and Spanish Olives
MEATS
Colorado Lamb Chop and Crispy Lamb Belly 65
Fava Bean Hummus, Wrinkled Potatoes
Grilled Venison Chop 68
Chesnut Flan, Braised Red Cabbage, Truffled Mashed Potatoes
Rice Panko Crusted Iberico Pork “Secreto Cut” Tonkatsu 54
Baked Savoy Cabbage, Bravas Potatoes
Braised Iberico Pork Cheeks with Himalayan Morels 48
“Asturian Semola” with Chorizo
18oz “Chuleton” From 28day Dry Aged Piemontese Beef 95
Bravas Potatoes, Grilled Asparagus, Sauteed Mushrooms
24oz Boneless Ribeye From Neesvig’s Farms 160
Dry Aged Grass Fed Ribeye with Vegetables and Patatas Bravas
Prime Center Cut Sirloin Steak 52
with Assorted Mushrooms, Red Wine Sauce
Roasted Duck Breast with Duck Croquetta 48
Hazelnut Amaranth, Cassis Sauce
A 3% service charge will be added for the Culinary Team to assist with the high cost of living expenses in the Vail Valley