Tapas 5

Iberico Mac n cheese (Menu description)

Garganelli, mahon garlic cream, gremolata, crispy jamon

Iberico Mac n cheese (In Depth)

Garganelli pasta baked in a cast iron skillet with mahon crema garlic cream

Mahon crema garlic cream

Bechamel based sauce with cumin, coriander, and mahon cheese

What’s the mac n cheese garnished with?

Gremolata and charcuterie crumble

Gremolata

Panko, butter, garlic, lemon, parsley, salt

Charcuterie crumble

Scraps that cannot be used on the boards

Iberico Mac n cheese (Allergies)

Cannot be removed: dairy, allium, cilantro, egg, gluten

Beef, capsaicin, pork: charcuterie crumble

Citrus: gremolata

Lomo (Pork Tenderloin) (Menu Description)

Pork tenderloin, aioli, grapefruit mojo, manchego, potato hay

Lomo (In Depth)

Grilled Berkshire pork tenderloin rubbed in togarashi spice. The pork is cooked to temp and served with garlic aioli and grapefruit mojo

Togarashi spice

A Japanese spice blend with sesame, chilies, and orange peel

Grapefruit mojo

Shallot, garlic, red pepper flakes, green onion, grapefruit juice, lemon, lime, parsley, cilantro, pimenton oil, salt

What’s the lomo garnished with?

Potato hay fried potato and grated manchego

Lomo (Allergies)

Cannot be removed: pork

Allium, capsaicin, citrus: grapefruit mojo

Allium, citrus, egg, mustard: garlic aioli

Capsaicin: espy

Citrus, sesame: togarashi

Dairy: manchego

Gluten: potato hay

Bistec (Menu Description)

Wagyu sirloin, caper chimichurri, confit potatoes, crispy shallots

Bistec (In Depth)

4oz wagyu bavette, seared a la plancha. Cooked to temp request. Served with marbled potatoes. Bavette is sliced and placed on the plate with the confit potatoes. Topped with caper chimichurri

How’s the chef recommend the bistec to be cooked?

Medium to render down the fat

How are the marbled potatoes cooked?

Flash fried

Caper chimichurri

Shallot, garlic, olive oil, parsley, cilantro, capers, white wine vinegar, salt, chili pepper

What’s the bistec garnished with?

Oil and salt

Bistec (Allergies)

Cannot be removed: beef

Allium: chimichurri, potato

Cilantro: chimichurri

Gluten and nut: fryer cross contamination

Nightshade: marble potato

Costillas al pimenton (Menu Description)

Grilled St. Louis pork ribs, pimenton glaze, Pedro ximenez

Costillas al pimenton (In Depth)

Brined for 48 hours then braised in a court-bouillon then marinated in adobo seasoning. Finished with adobo glaze

Court bouillon

Chicken stock, rosemary, bay leaves, garlic, and onion

Adobo seasoning

Pimenton Dulce and picante, bravas salt, coriander, sherry vinegar, salt, and blend oil

Adobo glaze

Adobo seasoning emulsified down with vinegar and blend oil

What is Costillas Al Pimenton garnished with?

Pedro ximenez

Costillas Al Pimenton (Allergies)

Cannot be removed: Allium, Capsaicin, Carrot, Cilantro, Mushroom, Nightshade, Pork

Cordero (Lamb) (Menu Description)

Australian lamb sirloin, black garlic Demi, salsa criolla

Cordero (In Depth)

4oz australian lamb loin, rubbed in merken spice and grilled to preferred temp, sliced into 3 pieces and plated over black garlic demi

Merken spice

Smoked paprika, goats horn chiles, sea salt, coriander

Black garlic demi

Black garlic, fresh garlic, onion, caper, amontillado sherry, sherry vinegar, chicken stock, veal demi

What’s the Cordero garnished with?

Salsa criolla and spring onion tops a la plancha

Salsa criolla

Poblano pepper, onion, red bell pepper, tomato, evoo, red wine vinegar, salt, pepper

Cordero (Allergies)

Cannot be removed: Allium, beef, mushroom, nightshade, pork

Capsaicin: salsa criolla