TRADITIONAL TAPAS

LATAS Y CONSERVAS

Canning was invented in 1810 in France by Mr. Nicolas Appert. Spain adopted this technique and today is known for producing the best canned products in the world. Here at SLS, we make them in house daily. Mussels olive oil, vinegar, pimentn * West coast oysters lemon, black pepper * Sea urchin pipirrana, Andalusian vegetables * King crab raspberries, raspberry vinegar Green asparagus labneh, macadamia nuts
JAMONES Y EMBUTIDOS

8 12 14 18 9

Catalan style toasted bread, tomato Jamn Serrano Fermin(2 oz) Dry cured ham Jamn Ibrico Fermin (2 oz) Dry cured, free-range Ibrico ham Jamn Ibrico de bellota Fermin(2 oz) Acorn-fed, free-range Ibrico ham Fermin platter (2 oz) Assortment of all three Embutidos platter Chorizo, lomo, salchichon
QUESOS

16 28 38 34 18

Picos, quince jam, almond Manchego Pasamontes / Sheep Firm, piquant and buttery, DO Manchego Valden / Cow and Goat Creamy, sharp blue, DO Valden Murcia al vino / Goat Semi-soft, sweet and smooth, wine cured rind, DO Murcia La Serena / Sheep Creamy, lightly bitter, DO Extremadura Idiazbal / Sheep Firm, sharp and wood-smoked, DO Idiazbal
SOPAS

Selection of Three / Five 15/25

Gazpacho estilo Algeciras, traditional gazpacho Ajo Blanco with king crab, Spanish Marcona almond soup Wild mushroom soup Idiazbal cheese, golden egg yolk

Cup 5 / Bowl 7 Bowl 10 Bowl 8

Foie Gras Floating Island Soup corn nuts

Cup 10

TRADITIONAL TAPAS
VERDURAS

Sauted wild mushrooms hazelnut praline Catalan spinach apple, pine nuts, raisins Stuffed piquillo peppers goat cheese Escalivada Catalan style roasted red pepper, onion, eggplant Green asparagus tempura romesco Endive goat cheese, oranges, almond, orange dressing Papas Canarias salty wrinkled potatoes, mojo verd Wild mushroom rice Idiazbal cheese Pisto vegetable stew, tomato, squash blossoms, Add slow poached egg 63 * Pa'amb tomaquet Catalan Style toasted bread, Manchego, tomato
PESCADO Y MARISCO

12 8 10 8 9 8 8 10 9

"The ultimate Spanish tapa!" Ensaladilla rusa potatoes, carrots, mayo, tuna belly Sauted shrimp garlic, guindilla pepper * Barramundi black garlic, scallions Buuelos codfish fritters, honey aioli Rossejat paella-style pasta, shrimp * Sea scallops Romesco sauce * Chipirones en su tinta baby squid with own ink * Norwegian lobster seaweed salad, lobster essence *
CARNES

9 14 14 9 15 14 10

Per Person 14

Butifarra Senator Moynihan, Catalan pork sausage, white beans, mushrooms * Beef hanger steak piquillo pepper confit, natural jus * Seared chicken and dates mustard caviar, spicy mustard greens * Boneless chicken wings green olive pure Lamb Tenderloin Jaques Maximin, pisto, black trumpet Croquetas de pollo chicken and bchamel fritters Braised Wagyu beef cheeks California Citrus

12 12 10 9 16 9 18

MODERN TAPAS
CARTS

American caviar cone * Bagel and lox cone * Californian cone guacamole with tomato hearts Cotton candy foie gras
SOME LITTLE STARTERS

Per Person

Per Person 9 Per Person 5 Per Person 5

Sweet potato chips Yogurt, tamarind, star anise Olives Modern and traditional Tortilla de patatas new way * Potato foam, egg 63, caramelized onions
SALADS

10 10 Per Person 5

Jicama wraps Mint, basil, pickled ginger, cucumbers, coconut dressing Organized Caesar Quail egg, parmesan Apple and fennel Manchego cheese, walnuts, sherry vinegar Baby beets Citrus, pistachio, Sherry dressing Not your everyday Caprs Cherry tomatoes, liquid mozzarella Baby Japanese peaches burrata, hazelnuts, arugula Brussels sprouts Lemon pure, apricots, grapes, lemon air
SEAFOOD

8 8 7 9 12 16 8

Japanese taco Grilled eel, shiso, cucumber, wasabi, chicharron Watermelon Nigiri * Yellowtail, fresh wasabi, red wine, soy, serrano Just shrimp cocktail * "Yeah Right" Tuna ceviche and avocado roll *

10 12 12 15

Jicama, micro cilantro, coconut dressing

MODERN TAPAS
VEGETABLES

Sauted cauliflower couscous Cauliflower pure, harissa, lemon, crispy quinoa Local Melon and Jamon Iberico 25 year Pedro Ximnez Ottoman carrot fritters Apricots, pistachio sauce Oven roasted cippolini onions Clementines, passion fruit, pumpkin seed oil Tomato and dashi salad seaweed, purslane Corn on the cob Baby corn, corn nuts, chili Piquin Watermelon tomato skewers Pedro Ximnez reduction, lemon dressing Jicama wrapped guacamol Micro cilantro, corn chips Lemon Spaguettis Dashi, parmesian, Quail egg Gazpacho New Way Tomato water, PX, flowers
SOME LITTLE SANDWICHES

8 12 7 8 9 12 8 10 11 9

Philly cheesesteak * Air bread, cheddar, Wagyu beef Hilly cheesesteak Air bread, cheddar, mushrooms American caviar * Crme frache, steamed buns and lemon air Foie gras (3 each) Quince, toasted brioche sandwiches Sea urchin (3 each) * Avocado, steamed buns King crab steamed buns (3 each) * Pickled cucumbers

Per Person Per Person

8 7

Per Person 10 15 12 18

* Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses Chef de Cuisine Joshua Whigham