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Casa Mono & Bar Jamon

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Menu

Pan con Tomate: 7
House-Made Pork Charcuterie and Terrine Board with Cheese and Pickles: 25
Burrata with Sourdough Crostini, Calabrian Fig Jam and Coppa: 19
Razor Clams a la Plancha: 19
Pulpo with Fennel and Grapefruit: 15
Baby Squid with Green Goddess Aderezo and Sidra Roasted Cipollinis: 20
Scallops with Serrano Pepper Green Curry and Minted Cashews: 19
Cod Cheeks Pil Pil with Chiles: 19
Fideos with Chorizo, Sea Beans and Clams: 19
Sweetbreads with Fennel al Mono and Marcona Almond Vinaigrette: 21
Foie Gras with Cinco Cebollas: 24
Skirt Steak with Romesco and Onion Mermelada: 25
Bone Marrow with Bonito Alioli, Pickled Shallots and Togarashi Seven-: 20
Confit Goat with Avocado Queso, Scallion Ash and Sicilian Pistachios: 25
Grilled Sepia with Pork Albondigas, Celtuce and XO Sauce: 19

Jamón Iberico: 50
Ensalada Mono with Manchego and Pimentón Spiced Marcona Almonds: 13
Spanish Mackerel Crudo with Vegetable Caldo and Hearts of Palm: 18
Bacalao Croquetas with Orange Alioli: 11
Sardinas Fritas with Endive Salad: 18
Confit Hake with Potato Croqueta, Escalivada and Meyer Lemon: 24
Creamy Eggs with Sea Urchin, Walnuts, Lime and Ancient Anchovy Oil: 18
Mussels with Cava and Chorizo: 16
Spanish Sobrasada with Honeycomb and Quince Mermelada: 16
Duck Egg with Mojama and Black Truffles: 20
Oxtail Stuffed Piquillo Peppers: 18
Duck Breast with Maitake Crema, Seared Maitake, Kalamansi and Chamomile: 26
Pork Belly with Charred Jewel Yams, Tuscan Kale and Citrus Crema: 18
Lamb Belly with Red Pozole, Market Radish and House Made Crème Fraîche: 18

Dulces

Chocolate con Galleta de AvellanaChocolate Ganache with Olive Oil Helado, Shaved Ibizan Chocolate and Tahini Hazelnut Cookie Crumble: 10
Pudín de PanOrange Infused Bread Pudding with Caramel Helado and Sherry Berries: 10

Crema Catalana con BuñuelosBurnt Vanilla Custard with Deep Fried Bay Leaves: 10
Tabla de QuesosSelection of three Spanish Cheeses with Seasonal Jams, Homemade Confitures, and Local Honey: 12

Main

Pan con Tomate: 6
Tortilla Clásica with PX Garlic Alioli: 8
Burrata with Balsamico Jerez: 15
Ensalada Bar Jamón: 11
Smoked Trout with Charred Parsley and Capers: 14
Boquerones with Piquillo Peppers and Garlic Donostia: 10
Sardinas Escabeche with Manteca Toast and Balsámico de Jerez: 9
Pulpo Marroquí with Chickpeas, Harissa and Pickled Cucumbers: 14
Marcona Gazpacho with Jamón and Huevo: 10
Lardo Ibérico with Samfaina and Pickled Raisins: 10
Pork Rillette with Cauliflower and Piparra Giardiniera: 12
Foie Gras with Manzanas and Maple: 15
Bocadillo de Bar Jamón: 12
Jamon Iberico de Bellota Cinco Jotas: 40

Aceitunas with Sherry Vinegar and Cocitos: 6
Raw Vegetable Crudité with Mint Cuajada: 9
Beets with Valdeón and Blueberries: 13
Fluke Ceviche with Tony el Tigre and Camote: 14
Deviled Egg with Ensalada Rusa: 3
Calamares with Olive Tapenade and Radicchio: 10
Don Bocarte Anchovies with Saffron Leeks: 14
Olive Oil Poached Bonito with Fennel and Salsa Verde: 14
Spicy Chorizo with Pickled Peppers and Scallions: 10
Lomo Ibérico with Mongetes a la Catalán: 18
Dry Aged Beef Tartare with Scallion Ash and Porcini Mostaza: 16
Hudson Valley Pork Terrine Board: 24
Jamon Serrano: 15

Quesos

$8 each

Manchego
Malvarosa
Valdeón
Caña de Cabra
Blau de Cabra

Romao
Mahón
Puig Pedros
Garrotxa