BCN Taste & Tradition

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Fresh cherry 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

Seared foie gras*, wild berries and cassis reduction + 22

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 and glazed pearl onions, 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 + 16

Grilled wild-caught branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam + 18

Grilled lamb chops* with BCN potatoes, sautéed artichokes, and garlic alioli + 22

Suckling Ibérico pig “a la Segoviana”, shoestring fries, and cherry in textures + 18

Third Course

“Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard

Crispy fillo dough, Catalán vanilla brûlée and aged rum raisins

Flan, toffee sauce and caramel whipped cream

Lemon tart, fresh strawberry, lemon verbena + 3

Chocolate cake in textures, vanilla ice cream + 3

“Tarta de Santiago” almond cake, homemade lemon marmalade served with sweet Muscat wine + 3

Note

* consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Notify your waiter of any food allergies. 20% gratuity added for all HRW parties. Whole table participation required. No splits.

$25 PER PERSON

Restaurant will donate $3 from each brunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

Sautéed white beans and garlic, served with Catalan sausage, 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 and glazed pearl onions, served with Grandma’s sauce + 20

Second Course

Seasonal fruit salad, whipped cream, and orange-passion fruit juice

“Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard

Flan, toffee sauce and caramel whipped cream

Crispy fillo dough, Catalán vanilla brûlée and aged rum raisins

Chocolate cake in textures, vanilla ice cream + 3

Note

* consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Notify your waiter of any food allergies. 20% gratuity added for all HRW parties. Whole table participation required. No splits.

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.