Menu
First Course
Fresh cherry gazpacho
with basil leaves and tropical fruit
Sweet corn mousse salad
mixed greens, tomato seeds, shredded carrots, avocado, corn nuts, cilantro, and whole grain mustard
“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
Cinco Jotas Ibérico ham
and toasted “pa amb tomaca" + 26
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 + 24
Grilled branzino
with avocado, grapefruit, pine nuts and warm mayonnaise foam + 26
Grilled lamb chops*
with BCN potatoes, roasted zucchini filled with eggplant, red bell pepper, onion, confit tomato, served with garlic alioli + 28
Suckling Ibérico pig “a la Segoviana”
shoestring fries, and pineapple in textures + 26
Third Course
“Gypsy’s arm”
sponge cake filled with whipped cream and caramelized custard
Lemon tart
fresh strawberry, lemon verbena
“Tarta de Santiago”
almond cake, homemade lemon marmalade
Crispy fillo dough
Catalán vanilla brûlée and aged rum raisins + 4
Chocolate cake in textures
raspberry sorbet + 6
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
roasted zucchini filled with eggplant, red bell pepper, onion, and confit tomato, served with fingerling potatoes sautéed 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 wild rice + 12
Grilled 6oz filet mignon*
with BCN potatoes, glazed pearl onions, sweet pea purée, snow peas, sunchoke chips, served with Grandma’s sauce + 24
6oz Suckling Ibérico pig “a la Segoviana”
shoestring fries, and pineapple in textures + 26
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
raspberry sorbet + 5
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This Houston Restaurant Weeks 2026 menu benefits
