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2 COURSES / $30 PER PERSON
Available July 24 – August 20 except Saturdays and Sundays
(Available only at Midtown)
TAPAS
GAZPACHO
chilled Spanish tomato soup
VEGETALES CON ROMESCO | GF
seasonal vegetables, romesco, sea salt, lemon
CROQUETAS DEL DÍA
crispy and creamy croquettes of the day
CHORIZO…CHORIZO!
chorizo, white wine sauce, paprika
GAMBAS AL AJILLO | GF
sizzling shrimp, olive oil, garlic, guindilla peppers
MAIN COURSE
PAELLA ARROZ NEGRO | GF
shrimp, calamari, white fish, scallops, piquillo peppers,
fava beans, squid ink sofrito
PAELLA SOCARRAT | GF
free-range bone-in chicken, chorizo, shrimp, white fish, squid,
mussels, cockles, fava beans, peppers, tomato sofrito
BACALAO A LA PLANCHA
grilled codfish, Spanish ratatouille
PAELLA CARNE | GF
short ribs, free-range chicken, chorizo, snow peas, mushroom sofrito
PAELLA FIDEUÁ DE MAR Y MONTAÑA
vermicelli noodles, squid, shrimp, free-range chicken, brussels sprouts, mushroom sofrito
3 COURSES / $45 PER PERSON
Available July 24 – August 20 except Saturdays and Sundays
TAPAS
COLES DE BRUSELAS
crispy brussels sprouts, chopped almonds,
sweet and spicy glaze
GAZPACHO
chilled Spanish tomato soup
VEGETALES CON ROMESCO | GF
seasonal vegetables, romesco, sea salt, lemon
CROQUETAS
crispy and creamy croquettes of the day
CHORIZO…CHORIZO!
chorizo, white wine sauce, paprika
GAMBAS AL AJILLO | GF
sizzling shrimp, olive oil, garlic, guindilla peppers
MAIN COURSE
PAELLA SOCARRAT | GF
free-range bone-in chicken, chorizo, shrimp, white fish, squid,
mussels, cockles, fava beans, peppers, tomato sofrito
BACALAO A LA PLANCHA
grilled codfish, Spanish ratatouille
PAELLA ARROZ NEGRO | GF
shrimp, calamari, white fish, scallops, piquillo peppers,
fava beans, squid ink sofrito
CHULETAS DE CORDERO
grilled lamb chops with chimichurri sauce, roasted potatoes, asparagus
PAELLA CARNE | GF
short ribs, free-range chicken, chorizo, snow peas, mushroom sofrito
DESSERT
CHURROS CON CHOCOLATE
traditional Spanish churros, hot dipping chocolate
FLAN | GF
classic Spanish flan
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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”