February 1st-6th

One of America’s rising chefs shares a collection of honest and authentic recipes, that brings the true essence of Spanish cuisine to the American kitchen.

Salad

Endive & Pecan +

spiced pecans, blue cheese, pomegranate seeds, walnut vinaigrette 9

Appetizers

Sautéed Bread Crumbs (page 161)

cauliflower, Brussels sprouts, lemon, garlic, Celery Root Purée (page 164) 12

Sautéed Shrimp with Garlic (page 68) +

garlic, sherry wine, arbol chiles, house-made baguette 14

Entrées

Braised Local Rabbit (page 134) +

salmorejo sauce, garlic, white wine, Patatas Bravas (page 169), Brussels sprouts 28

Spice-Rubbed, Grilled Hanger Steak* (page 102) +

Mushrooms Sautéed in Sherry (page 176), Olive Oil Potato Purée (page 165), piquillo peppers, arugula 30

Seared Scallops* (page 74) +

peas, country ham, white wine, lemon, fresh mint, jasmine rice 36

Dessert

Chocolate-Brandy Sabayone (page 250) +

chocolate custard, sea salt, olive oil, raspberries 7