November 5th-11th

Spanish cuisine from this decade-old New York City Tapas Bar with a true Barcelona vibe. Chef Vidal and Owner Yann display their passion and skill in every dish.

Soups

Soup du Jour amical 4/6

daily selection from our own recipe book

Tomato Soup en Croute amical 9

our signature soup with a puff pastry crust

Lentil Soup + page 124 4/6

leeks, vegetable stock, Smoked Paprika Vinaigrette

Appetizers & Salad

Patatas Bravas+ page 57 10

olive oil-fried gold potatoes, paprika, Salsa Brava (page275), Allioli (page 273)

Marcona Almond Dip+ page 114 12

hummus-style spread, sherry vinegar, garlic, served with crudités & pickled vegetables

Steamed Saffron Mussels+ page 156 12

Prince Edward Island mussels, shallots, sherry, dijon mustard, fresh herbs, crostini

Grilled Spiced Lamb Skewers*+ page 50 14

Sweet Grass Farms lamb leg, pickled shallots, Salsa Verde (page 275), crostini

Romaine Salad+ page 81 7

baby romaine hearts, toasted hazelnuts, fresh mint, Manchego cheese, Romesco Sauce (page 276)

Entrees

Roasted Chicken+ page 214 19

one half bird, white wine-prune sauce, bomba rice, Roasted Broccolini with Blue Cheese (page 115)

Sautéed Wild Mushrooms+ page 54 19

assorted local mushrooms, garlic, aged Manchego cheese, braised lentils, smoked paprika vinaigrette

Roasted Local Acorn Squash+ page 108 22

house-made sobrasada sausage, Mahón cheese, toasted hazelnuts, honey, fresh arugula

Great Lakes Whitefish+ amical 26

house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Rabbit Confit+ page 216 27

slow-cooked local rabbit, chile-garlic rub, Yukon gold potatoes, Spinach with Raisins & Pine Nuts (page 111)

Braised Local Pork Shank+ page 202 28

olive oil mashed potatoes, chanterelle mushooms, grain mustard, fresh tarragon, grilled cabbage

Hanger Steak*+ page 206 28

herb-marinated & grilled, blistered shishito peppers, Yukon gold potatoes, Mojo Verde (page 207)

Garlicky Sautéed Shrimp+ page 172 30

chiles, brandy, lemon, steamed bomba rice, spinach with raisins & pine nuts

Braised Local Short Ribs+ page 212 32

apricot-red wine sauce, olive oil mashed potatoes, roasted broccolini with blue cheese

Roasted Striped Bass+ page 181 34

white wine glazed, fingerling potatoes, bell pepper ragout, Warm Ajillo Vinaigrette

Featured Dessert

Chocolate Tart page 226 7

toasted walnuts, chocolate-sherry glaze, coffee cream