cava brut

white asparagus, white nectarine, and mâche with mandarin mignonette

roasted quail stuffed with fennel-cornbread, butifarra sausage, and spinach. served with manchego polenta and dried plum/red wine sauce

roasted strawberry, lemon-thyme-semolina shortbread, chantilly cream

torres 5 year reserva brandy



palo cortado

two gazpacho duet w/ cilantro oil

potato + mango w/ saffron vinaigrette

black rice and carrot timbale

lemon snow pudding w/ thyme branch-milk and almond lace



herbed olives

roasted garlic/asparagus tartlets + shaved fennel salad w/ orange dressing (albet y noya, penedes, 2008, chardonnay and xarello)

gnocchi, fava beans, spring onion broth w/ mint and lemon (sancti pauli, valdepeñas, 2004 crianza, tempranillo)

golden plum sorbet, burnt sugar lace, whipped cream (PX 1979, montilla moriles, barrel aged 20 years)



machego gougeres + palacio de bornos sparkling rueda

okra ceviche + principe de viura chardonnay, navarra

melon bisque + synera blanco, catalunya

israeli cous cous with black mushroom ragoût + montevannos tinto, ribera del duero

pink peppercorn flourless chocolate cake with plums + pedro domecq brandy fundador, jerez



swabian-inspired tomato soup

rosemary crackers

blood orange and aragon olive salad

quinoa griddle cakes, beet papardelle, spiced eggplant, asparagus

carrot-butternut squash pudding, ginger syrup, plantain



manzanilla sherry + marcona almonds

radicchio, mâche, + roasted eggplant salad with warm mustard vinaigrette

ginger, rosemary, + fava bean soup with housemade spelt toast

royal trumpet mushroom steak, root veg gratin, + brussel sprouts

deconstructed cherry clafoutis




anis-mint tea

roasted pumpkin and wild rice salad

green gram soup

fennel-okra succotash with parsnip puree and onion rings

pear-sage sorbet with cranberry sauce