Jaleo

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

Traditional chicken fritters

The very, very famous tapa of shrimp sautéed with garlic

Traditional stewed vegetables with a fried organic egg

Spanish omelet with confit potatoes and onions

Seared piquillo pepper filled with goat cheese and seasonal mushrooms

Grilled chicken thigh with garlic chicken glacé and black garlic

Grilled chorizo sausage with olive oil potato purée and cider sauce

Grilled 6-oz flat iron steak with confit piquillo peppers

A traditional paella of chicken and wild mushrooms

Jamón Ibérico de bellota with caviar

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

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

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

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

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

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

Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing

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

A cone filled with salmon tartare and topped with trout roe

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

Brik pastry filled with chocolate custard and chocolate crumbs and Maldon sea salt

Spanish style rice pudding topped with 'espuma' of citrus cream and caramelized rice

A classic Spanish custard with ‘espuma’ of Catalan cream

Hazelnut butter praline, cookie ice cream and cocoa nib-milk chocolate cream