TXULEBURGER

If Spaniards had invented burgers…
60 days dry-aged ribeye burger (8oz), seared & smashed, topped with American cheese (because there’s no better cheese for a burger), our not-so-secret sauce (Brava sauce & olive oil mayo & mustard) and pickled green peppers from the Basque country for an extra punch of acidity.

Pan de cristal con tomate

Toasted slices of uniquely crispy and ethereal Spanish “glass” bread brushed with fresh tomato and extra virgin olive oil.
Pairs perfectly with all our Pica-Pica selections:

Jamón Ibérico de Bellota

Cinco Jotas, Andalucía, Spain Hand-cut from the famous acorn-fed, black-footed Spanish pig (1oz)

Cabecero Ibérico de Bellota

Acorn fed Iberico pork cured top loin (2oz)

Sobrasada ibérica

Spreadable ibérico chorizo paste served with honey from Asturias and toasted Pan de cristal

Queso Idiazábal

Smoked sheep milk cheese from Navarra

Torta Pascualete

Soft cheese cream made with un-pasteurized sheep milk from Cáceres. Served with toasted pan de cristal

Anchoas De Santoña con Mantequilla Ahumada

The best anchovies from the Cantabrian Sea, cured in salt. Served over toasted pan de cristal and smoked butter!

Croquetas de Jamón Ibérico

Ibérico ham and bechamel fritters

Ibérico Lovers Board: La Tabla del Maestro Afinador

Acorn fed ibérico pork ham (1oz), top loin (2oz), sobrasada (2oz) and Idiazábal cheese (2oz). Served with pan con tomate

Ostras "Rita Hayworth"

Shigoku oysters, Gordal olive juice, piparra pickled peppers; Green, salty and spicy like Rita Hayworth at "Gilda"

Vieira con Escabeche Ahumado

Fresh scallop crudo served with warm smoked pickled escabeche sauce

Gamba Roja El Bulli 1996

Mediterranean red shrimp crudo, caramelized onion cream. An homage to “El Bulli” from Ferran and Albert Adrià

Bacalao ahumado Carpier

Smoked cod from made by our friend Carlos Piernas in Catalunya. Thinly sliced and served with brushed tomato, and extra virgin olive oil

Gambas a la Plancha

Grilled red shrimp from Hawaii (4 each)

Pulpo a la Gallega

Boiled Spanish octopus, olive oil mashed potatoes, EVOO and smoked pimentón

Oyster Festival: Selección de Ostras

Shigoku oysters (18ea) three-ways
A la gallega: EVOO and smoked pimentón
Mojo verde: Cilantro, EVOO, vinegar and cumin emulsion
Escabeche ahumado: Spanish smoked pickle sauce

Alcachofas Con Romesco

Grilled artichokes from Murcia, Spain. Served with romesco sauce

Escalivada Catalana

Charcoal roasted red peppers, eggplant, and onions, dressed with extra virgin olive oil and sherry vinegar

Piquillos Julian De Tolosa

Roasted and confit piquillo peppers as Julian de Tolosa does!

Patatas Fritas con Padrones

Homemade fries with Padrón peppers

Ensalada de Anchoas y Manchego

Gem lettuce, Spanish anchovies, Manchego cheese and crispy croutons

Ensalada de Tomate con Bonito

Heirloom tomatoes, spring onions, sherry dressing, and canned white tuna from the North of Spain

Ensalada de Cogollos con Piparras y Cebolleta

Gem lettuce, spring onions, piparra peppers, extra virgin olive oil and sherry vinegar

Alitas de “Pollo Bravo"

Grilled chicken wings dipped in smoky Spanish spicy sauce. Extremely adictivo!

Talos de chistorra

Talo is a traditional Basque grilled corn dough rolled with a piece of “chistorra” chorizo sausage and Idiazábal cheese. You can’t miss this!

Presa ibérica de bellota a la brasa

Acorn-fed ibérico pork top shoulder cut, marinated in Andalousian spices, grilled over charcoal embers

Chuletillas de Cordero

Grilled New Zealand lamb chops served with alioli

Costillas de Cerdo Ibérico

Grilled Ibérico pork ribs slow cooked for 24h and then grilled over charcoal

Pepito de Ternera

The famous steak sandwich from the Spanish bars elevated by Jose Andres! Grilled New York steak from New Zealand served with crispy “pan de cristal” sliders, caramelized onions, mustard and pickled piparra peppers. Build it yourself!

Lubina a la Donostiarra

Grilled seabass from the Canary Islands, Donostiarra sauce, gem lettuce salad

Arroz De Bogavante

Lobster creamy rice (serves 2 - 3 guests)

Cochinillo

Nested in a Spanish cazuela and roasted in wood-fire oven, this traditional method achieves a crispy skin and juicy interior and served with ensalada de cogollos, piquillos Julian de Tolosa, puré de patatas

Txuletón

60 day aged Spanish style beef ribeye, oak wood fired and served with fries, piquillo peppers and gem lettuce salad