Cooks & Soldiers

Traditional Basque skewer featuring plump green olives, tender boquerones, and spicy guindilla pepper.

Rustic sourdough topped with savory boquerones, dark Cantabrian anchovies, and vibrant red piquillo peppers.

Delicate ribbons of five-star Cinco Jotas acorn-fed Iberian ham served with traditional accoutrements.

Crispy golden baby artichokes served with a zesty guindilla and fennel relish alongside rich lemon aioli.

Warm house-baked artisan bread dusted with aromatic za'atar, served with smoked butter and flaky Maldon salt.

Creamy Caña de Cabra goat cheese paired with pickled plum, peach butter, serrano ham, and house sourdough.

Hand-cut beef tenderloin tartare with house pickles, capers, and charred onion aioli, served with sourdough.

Succulent Argentine shrimp over silky leek crema, pickled fennel, and garlic-infused ajo refrito with sourdough.

Crispy artisan potato chips topped with Cinco Jotas Iberian ham, airy Manchego espuma, and guindilla peppers.

Crispy Yukon gold potatoes tossed in smoked pimentón with garlic aioli and vibrant mojo picón.

Decadent white American grilled cheese sandwich layered with jamón ibérico and black truffle on white bread.

Savory chistorra sausage wrapped in a flaky croissant with cider glaze and maple mustard aioli.

Ruby-red beet-cured salmon with dill crème fraîche, blackberry chutney, trout roe, and sourdough.

Fresh gem lettuce, frisée, smoked blueberries, piquillo peppers, pistachio, chèvre, and lemon lavender vinaigrette.

Frisée, endive, roasted butternut squash, Pell Florida cheese, hazelnut, Asian pears, and maple dijon dressing.

Heirloom tomatoes, cucumber, herb aioli, Garrotxa cheese, and crunchy bread migas.

Chilled green beans tossed with figs, Valdeón blue cheese, walnut vinaigrette, and chili crisp.

Seared sushi-grade tuna with butternut squash escabeche, citrus marinade, blood orange, and basil.

Luxurious Siberian reserve caviar paired with savory Idiazabal cheese churros and crème fraîche.

Fresh yellowtail crudo with peach aguachile, smoked peach, cucumber, trout roe, and serrano.

Grilled oysters bubbling in rich ibérico butter and piquillo peppers, served with pan cristal.

Fire-roasted artichokes with crisped serrano ham, garlic mojo, and nutty salbitxada sauce.

Flaky halibut resting on celery root purée with Txakoli butter sauce and trout roe.

Tender Spanish octopus with almond caper picada, crispy potato rösti, and olives.

Piquillo peppers stuffed with braised lamb and Manchego, over smoked yogurt, pistachios, and pistou.

Grilled Ibérico pork tenderloin medallions over Basque white beans with sherry au poivre.

Creamy bomba rice with smoked mushrooms, black garlic crema, artichoke, Manchego, and spring pea.

Melt-in-your-mouth slow-braised beef cheek with celery root, radish, and red onion.

Succulent grilled lamb chop with harissa, eggplant escabeche, smoked tomato, and lamb jus.

Massive 32 oz bone-in ribeye cooked over woodfire, served with bordelaise and local greens.

32 oz bone-in dry-aged ribeye with chimichurri and piquillo peppers.

48 oz bone-in porterhouse with chimichurri, piquillos, bordelaise, and seasonal vegetables.

Whole Mediterranean branzino withmojo rojo and golden fried garlic.

Half chicken marinated in choricero adobo over saffron piperade.

8 oz filet mignon with broccolini, maitake mushrooms, grilled tomatoes, salsa vizcaina, and bordelaise.

Smoked local mushrooms tossed in aromatic green pistou.

Charred broccoli with piquillo romesco, bagna cauda, Manchego, and grilled lemon.

Confit sweet potato with spiced yogurt, brown butter, apple harissa, and crispy sweet potato ribbons.

Spiced baby carrots served over roasted piquillo yogurt and pepper relish.

Extremely silky whipped potatoes dusted with Espelette pepper.

Crispy Yukon gold potatoes tossed in pimentón with garlic aioli and mojo picón.

Fresh herb and garlic sauce.

Rich peppercorn sauce infused with sherry.

Classic French red wine sauce.

Smoked butter whipped to a light consistency.

Butter infused with rich black truffle.

Sweet, caramelized slow-roasted garlic cloves.

Rich pan-seared duck liver.

Premium Ossetra caviar add-on.