Let us take you on a culinary journey with one of our exceptional tasting menus.įerran Adrià Olives, Modern & Traditional (Brandt Beef, CA) Perigord sauce, pommes souffléīutter, butter, more butter, some potatoesĬream puffs, assorted, tarts, little cakesĬompliment your menu with an additional course. Spanish-style bone-in ribeye, oak-wood fired Tomato, balsamic vinegar, olive oil, cucumber, black olive, gem lettuce Liquid green olive spheres, Gordal olives with piquillo and anchovyĪpple wood-smoked oysters, apple mignonetteīeef sirloin, Savora Mustard, egg yolk, HP Sauce, anchovy, Parker House Rolls Grilled pan de cristal, fresh tomato, honey alioliįerran Adrià Olives, Modern and Traditional (Klingeman Farm, WA) Valdeón blue cheese sauceīutifarra Catalan-Style Pork Sausage Spiral (Double-R Ranch, Loomis, WA) Miso-mustard sauce (Brandt Beef, CA) Perigord sauce, pommes soufféīone-In Strip Loin, Charolais/Angus blend “C’mon, guys.this is why you are here!” - José Andrés Platter of 6 Assorted Embutidos and Jamon Each order comes with a side of Pà Amb Tomàquet, Catalanstyle toasted pan de cristal, fresh tomato Hand-cut from acorn-fed, black-footed Spanish pigs. Make your own taco, pickled celery, bleu cheese, Bu alo wing sauce Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leavesįirst popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings. Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers Tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.īeef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
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