Dinner Menu


    • Ensalada Verde 8

      Mesclun salad with extra virgin olive oil and sherry vinegar dressing.

    • Ensalada de Endivias con Salsa Cabrales 11

      Endives with Cabrales cheese and yogurt sauce surrounded by fresh orange wedges.

    • Ensalada de Salmon Marinado 14

      Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing.

    • Ensalada de Navarra 14

      White asparagus, Piquillo peppers, endives, cherry tomatoes, ldiazabal cheese and scallion vinaigrette over mesclun salad.

    • Gazpacho 10

      Cold Andalusian Soup

Cold Andalusian Soup - Mediterranean diet NYC

  • Porrusalda 10

    Clear soup of leek, carrots and potatoes.

  • Sopa de Pescado Larruskain 12

    Clear soup of fish and shellfish with white Rioja wine Basque-style

  • Setas al Horno 13

    Oven roasted caps of Shiitake mushrooms with parsley and garlic

  • Sardinas a la Parrilla con Ensalada 13

    Grilled sardines with mesclun salad and pimenton oil

  • Side Dishes 6

    Tomato Bread, Sautéed Vegetables, Scalloped Potatoes, White Rice

  • Jamon Iberico 25

    In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham.

  • Chef Jesus Martinez

    Main Courses

  • Plato Vegetariano 18

    Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus and artichokes

  • Rape en Salsa Verde 28

    Sautéed monkfish in a parsley and garlic sauce with clams and shrimp

  • Atun Encebollado 30

    Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions

  • Chipirones en su Tinta 27

    Baby squid in a black ink sauce with white rice


  • Pimientos de Piquillo con Bacalao 24

    Red Piquillo peppers stuffed with codfish on Salsa Vizcaina

  • Canelones de Espinacas y Gambas 22

    Cannelloni of spinach and shrimp with tomato and Béchamel sauce

  • Pechugas de Pollo al ]erez 22

    Filet of chicken in a light sherry sauce with artichoke hearts, Serrano ham, mushrooms and potato puree

  • Solomillo de Cerdo Adobado 26

    Marinated pork tenderloin with roasted red peppers and potato puree

  • Chuletitas de Cordero a la Parilla 34

    Grilled lamb ribs with scalloped potatoes and sautéed vegetables

  • Solomillo de Buey con Pimientos Asados 34

    Grilled filet mignon with roasted red peppers and crusty fried potatoes

  • Paellas y Arroces

    (Price per person, please allow 25 minutes)

  • Arroz Negro 22

    Black rice with squid paella-style served with aioli

  • Arroz Confitado 24

    Confit of rice with chorizo sausage, chicken, shrimp, squid, mushrooms and caramelized sofrito

  • Paella de Mariscos 27

    Paella with squid, shrimp, prawn, clams, monkfish and mussels

  • Paella de Carne 24

    Paella with chicken, beef and chorizo sausage