Menu
First Course
Fresh strawberry gazpacho
with basil leaves and tropical fruit
Burrata salad
with watermelon, baby greens, basil leaves and vinegar reduction
“Patatas bravas BCN”
potatoes, spicy oil and alioli
Beet-pistachio-raspberry ravioli salad
kefir cheese, and pistachio oil
Spanish octopus
served with potato purée, olive oil and smoked paprika + 18
Spanish Ibérico ham
and toasted “pa amb tomaca” + 24
Sautéed garlic shrimp
“gambas al ajillo”, crispy garlic chips, spicy alioli + 18
Second Course
Grilled salmon*
with arugula and lemon, served with a creamy bleu cheese wild rice
Bomba rice
cooked in cuttlefish’s black ink, grilled branzino, sautéed garlic shrimp
Grilled 6oz filet mignon*
with BCN potatoes, glazed pearl onions, sweet pea purée, snow peas, sunchoke chips, served with Grandma’s sauce
Grilled duck breast
served with quince, Idiazábal cheese sauce, pine nuts and balsamic vinegar reduction
Roasted fideo pasta
“fideuá” with grilled lobster, clams, and alioli + 21
Grilled branzino
with avocado, grapefruit, pine nuts and warm mayonnaise foam + 22
Grilled lamb chops
with potato, eggplant, red bell pepper, onion, confit tomato, served with garlic alioli + 25
Suckling Ibérico pig “a la Segoviana”
shoestring fries, and peach in textures + 22
Third Course
“Gypsy’s arm”
sponge cake filled with whipped cream and caramelized custard
Crispy fillo dough
Catalán vanilla brûlée and aged rum raisins
Lemon tart
fresh strawberry, lemon verbena + 3
“Tarta de Santiago”
almond cake, homemade lemon marmalade
First Course
Sautéed white beans and garlic
served with traditional beef meatballs with caramelized onions and vermouth sauce, red bell peppers, eggplant, and onion
Free-range sunny side up eggs
with potatoes, chistorra sausage,and cured Spanish Ibérico ham
Confit chicken thighs
with ratatouille, fingerling potatoes with caramelized onions and smoked paprika
Bomba rice
cooked in cuttlefish’s black ink with sautéed garlic shrimp
Grilled 6oz salmon*
with arugula, lemon, and salad with mixed citrus and creamy bleu cheese + 8
Grilled 6oz filet mignon*
with BCN potatoes, glazed pearl onions, sweet pea purée, snow peas, sunchoke chips, served with Grandma’s sauce + 20
Suckling Ibérico pig “a la Segoviana”
shoestring fries, and peach in textures + 22
Second Course
Seasonal fruit salad
whipped cream, and orange-passion fruit juice
“Gypsy’s arm”
sponge cake filled with whipped cream and caramelized custard
Crispy fillo dough
Catalán vanilla brûlée and aged rum raisins
Chocolate cake in textures
passion fruit ice cream + 3
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
When making reservations, please notify the restaurant you would like the Houston Restaurants Week Menu. Whole table participation required. Dress Code is Business Casual.
Restaurant Information
Menu Photos
