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Toasted slices of uniquely crispy bread imported from Barcelona brushed with fresh tomato

Ferran Adrià’s ‘liquid’ olives

Jamón Ibérico de bellota with caviar

Spanish white anchovies served with salsa verde, piquillo oil, olives and toasted 'cristal' bread

Traditional marinated Spanish olives

A cone of fire-roasted eggplant, red pepper, and anchovy butter; topped with anchovy and chive

A cone filled with crème fraîche and caviar and topped with gold flakes

A cone of sobrasada Ibérica, goat cheese, and topped with local honey

A crispy cone of brik pastry filled with tuna tartare and topped with whipped avocado

A cone filled with salmon tartare and topped with trout roe

1-oz Amur Ossetra Caviar served with José's potato chips, egg yolks, egg whites, crème fraîche, shallots and chives

Daily selection of oysters with a traditional Spanish pickled relish

Crispy gourmet bread thins topped with caña de cabra cream and tuna tartare

Crispy gourmet bread thins topped with ensaladilla rusa, Spanish white anchovies, and piquillo oil

Embrace the sophisticated side of Spain with José's favorite selection of tapas

Enjoy specially selected Spanish wines to pair with your tasting menu

Tour de España $50

José's Way $125

Fried potatoes with spicy tomato sauce and alioli

Traditional Spanish chicken fritters

Traditional Spanish fritters made with Spanish jamón

Crispy-fried squid served with squid ink alioli

Fried eggplant with yogurt espuma, local honey, and lemon

Almond filled, fried bacon-wrapped dates served with an apple-mustard sauce

Fried cod and potato fritters with honey alioli

Fried potatoes topped with sautéed seasonal wild mushrooms, mushroom cream, and fried egg

Pressed sandwich of Serrano ham and manchego cheese

Mini-burger made from the native, acornfed, black footed Ibérico pigs of Spain

Mini dry-aged burger with American cheese, caramelized onion and José's not so secret sauce

Grilled chicken thigh with ajillo sauce and black garlic purée

Grilled 6-oz flat iron steak with confit piquillo peppers

Grilled Merino lamb with honey aioli, rosemary sauce and olive oil potato purée

Full Order $110

Half Order $60

Grilled pork sausage with fire-roasted vegetables and honey mustard alioli

Grilled chorizo sausage with olive oil potato purée and cider sauce

Grilled 10-oz strip loin with Valdeón sauce and olive oil potato purée

Canelone pasta filled with braised oxtail, mushrooms, bechamel and Manchego cheese

Whole-grilled Spanish sea bass with a Basque-style dressing

Head-on shrimp with garlic and extra virgin olive oil prepared as José does in summer

Half rack of grilled pork ribs with "Salmorejo" style barbeque sauce, served with fried potatoes tossed with sautéed onions and herbs

A "secret" skirt cut from the native, acorn-fed, black-footed Ibérico pigs of Spain. Served with toasted tomato bread, mojo verde and honey mustard alioli

40-oz Jack's Creek Australian Wagyu Tomahawk served with confit piquillo peppers

(D.O. La Mancha) A plate of raw sheep’s-milk cheese. Nutty with a tangy, creamy finish

(Murcia) A soft, semi-sweet goat's-milk cheese paired with raisin walnut bread and fig jam

(D.O. Idiazábal, Basque Country and Navarra) A smoked, nutty-flavored sheep's-milk cheese paired with membrillo

(D.O. La Mancha) A raw sheep’s-milk cheese. Nutty with a tangy, creamy finish paired with Marcona almonds and compressed apples

(Asturias) Your choice of intensely flavored cow's-milk cheese, spiced with pimentón or not!

Chef's choice of a traditional cheese from different regions throughout Spain

(Asturias) Sharp and creamy, a raw-milk version of Cabrales. Named for José Andrés' grandmother. Paired with green apples, membrillo, picos, and toasted 'cristal' bread

Creamy raw sheep's-milk cheese served with toasted 'cristal' bread, membrillo, and fig jam

48-month cured ham from the native, acorn-fed, black-footed Ibérico pigs of Spain

24-month cured ham shoulder from the native acorn-fed, black-footed Ibérico pigs of Spain

18-month cured Serrano ham

Smoke-cured Ibérico pork loin

Cured acorn-fed chorizo sausage

Dry-cured sausage made with Ibérico meat

A selection of cured ibérico meats

Classic chilled Spanish soup made with tomatoes, cucumbers, and bell pepper

Mixed greens with tomato, piparra pepper, red onion, and sherry dressing

Avocado with cucumber, soft goat cheese, and mojo verde

Endives with goat cheese, oranges, almonds, and roasted garlic dressing

Shaved fennel and apple salad with Manchego cheese and walnut

Roasted beet salad with citrus, pistachios, yogurt espuma, and micro greens

Confit of piquillo peppers with Ibérico lardo

Sautéed spinach with rum-soaked apricots and raisins, pine nuts, and apples

Fire-roasted red peppers, eggplant, and sweet onions with sherry dressing

Fried brussel sprouts with apple mustard purée, Marcona almonds, dried cherries and sherry dressing

Sautéed cauliflower with dates, olives, and PX wine

Seared piquillo pepper filled with goat cheese and seasonal mushrooms

Grilled asparagus with romesco sauce and sherry dressing

The classic Spanish omelet with potatoes and onions

Catalan-style stewed vegetables with a fried egg

A creamy rice dish with seasonal mushrooms and Pasamontes Manchego cheese

Seared salmon with Catalan-style stewed vegetables

Charcoal-grilled octopus with potatoes and tomato confit

The classic Spanish tapa of shrimp sautéed with garlic and flauta bread

Seared scallops with Delicata squash purée, chorizo oil, parsley oil and toasted pumpkin seeds

'Paella’ made with toasted pasta with sepia, shrimp, and squid ink...or not!

Paella-style rice with braised oxtail, carrots, pearl onions, and Romano beans

Paella-style rice with cuttlefish sofrito and head-on shrimp

Paella-style rice with chicken and seasonal mushrooms

Paella-style rice with seasonal vegetables and mushrooms