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ONE AND A HALF HOUR OF RED SANGRIA OR MIMOSA
With the purchase of any entree. Entire table must participate
Two poached eggs, english muffin, piquillo sauce, patatas bravas, market greens
Choice of bacon, smoked salmon or spinach
Baked egg casserole, chorizo, potatoes, artichokes, fava beans, tomato sauce, country toast
Two fried eggs, jamón serrano, manchego cheese, crispy wedged potatoes
3 Eggs open omelette, mixed greens
CHOOSE 3 INGREDIENTS,
EXTRA FOR $2 EACH:
mushrooms
broccoli
zucchini
potatoes
bacon
cheddar cheese
Egg, potato & onion omelette, served with pan con tomate toast, market greens
ADD
smoked salmon + $7
bacon +$7
jamón serrano + $7
chorizo sausage + $7
Bacon, baked eggs, cheddar
cheese, tomato sofrito
Brioche bread, milk batter, strawberry compote, strawberries, blueberries, maple syrup & whipped cream
Fresh cod in a light & crunchy curry tempura, olives tartar sauce, smoked paprika parsley fries
Breaded chicken cutlet, parsley & garlic, arugula, Idiazábal cheese
Skirt steak, two eggs any style, patatas bravas, market greens
8oz free range veal & beef, lightly sautéed onions, tetilla cheese, smoked paprika parsley fries, homemade ketchup
ADD crispy bacon + $3
Chunky avocado, two poached eggs tomato toast, patatas bravas, market greens
ADD smoked salmon or
jamón serrano + $7
Burrata cheese, heirloom tomatoes, beets, greens, basil sherry vinaigrette
Mixed greens, avocado, asparagus, crisp apples, dried cranberries, candied walnuts, sherry-honey vinaigrette
Lager from Madrid
Lager from Barcelona
*beer availability may differ per location
Verdejo, Tierra de Castilla y León, 2022
Tinto, Tempranillo, Rioja Crianza
Cava Brut (2020)
Sauza reposado tequila, fresh lime or jalapeño infused juice, triple sec, salt
Gin, lemon, tonic water, angostura, juniper berries
All chicken served at Socarrat Restaurants is free-range
Menu items subject to availability, restaurant reserves the right to substitute any of the above-mentioned items
Pricing does not include service fee and 8.875% NY sales tax
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(Sok-uh-raht) n. Refers to the “seductive caramelization of the bottom layer of a perfect paella when the liquid is absorbed and the rice is done”
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