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 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
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 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
Spanish Charcuterie 32
Chef’s Daily Selection of Spanish Cured Meats
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 VinaigretteSummer Citrus Salad 16
Grapefruit, Orange, Pear, Mixed Greens, Pistachio
FISH AND SEAFOOD
Zarzuela Seafood Stew 48
Catalan Style Soup with Shrimp, Mussels, Cod, Scallops, Tomato Broth
Grilled European Branzino 68
Micro Greens Salad, Olive Oil Potatoes
Roasted Black Cod with Grilled Fennel 36
Fingerlings, Lemon Butter Sauce
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
Cochinita Pibil 32
Roasted Pork in Banana Leaves, Pickled Onions, Rice
Grilled Iberico Pork “Secreto Cut” 54
Salsa Verde “Casera”, Crispy Oven Papas
18oz “Chuleton” From 28 Day Dry Aged Piemontese Beef 95
Bravas Potatoes, Grilled Asparagus, Sauteed Mushrooms
8 oz. Prime “Picanha” Sirloin Steak 36
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