Pan con Tomate: 7
Spanish Sobrasada with Honeycomb and Quince Mermelada: 15
House-Made Pork Charcuterie and Terrine Board with Cheese and Pickles: 25
Burrata with Caramelized Peaches, Maple Saffron Gastrique and Spicy Hazelnuts: 22
Razor Clams a la Plancha: 19
Bacalao Croquetas with Orange Alioli: 10
Fried Baby Squid with Nora Alioli, Persian Cucumbers and Roasted Fennel: 20
Creamy Eggs with Sea Urchin, Walnuts, Lime and Ancient Anchovy Oil: 17
Crab and Chorizo Croquetas with Lemon Alioli, Asparagus and Crispy Jamón: 22
Lamb's Tongue Jim Harrison, Red Jalapeño Pesto and Espresso Lentils: 16
Duck Egg with Mojama and Black Truffles: 19
Oxtail Stuffed Piquillo Peppers: 17
*Quail a la Plancha Potato Nest, Broccoli Rabe, Aleppo Butter: 22

Jamón Iberico: 50
Dry-aged Beef Carpaccio with Tea Glazed Shiitake and Tomato Raisins: 22
Ensalada Mono with Manchego and Pimentón Spiced Marcona Almonds: 13
Fluke Crudo with Blood Orange, Lemon and Ancho Dust: 20
Mussels with Cava and Chorizo: 16
Pulpo with Fennel and Grapefruit: 14
Scallops with Serrano Pepper Green Curry and Minted Cashews: 18
Sardinas a la Plancha with Chilled Dashi, Pickled Seaweed, Peaweed, Chili Oil: 18
Fideos with Chorizo, Sea Beans and Clams: 18
Sweetbreads with Fennel al Mono and Marcona Almond Vinaigrette: 20
Foie Gras with Cinco Cebollas: 22
Skirt Steak with Romesco and Onion Mermelada: 23
Bone Marrow with Coca con Caña de Cabra, Stracciatella and Caramelized Onions: 20

Raised on Small Farms in New York's Hudson Valley Free to Roam on Pasture and Butchered In-House

Confit Goat with Avocado Queso, Scallion Ash, and Pistachios: 22
Lamb Pintxo Charred Snap Peas with Tomatillo Salsa and Piquillo Marmalade: 18
House Made Merguez Sausage with Market Coliflor, Yogurt and Spicy Pepinos: 19
Pig Ear Chilaquiles with Soft Boiled Egg and Crema: 14

Fazio Farms Rabbit with Salmorejo, Harissa Heirloom Carrots and Potato Gratin: 34
Lamb Bacon with Manchego Brodo, Mongetes and Soft Cured Egg Yolk: 17
Pork Belly with Pan con Tomate Alioli, Tomato Petals, Watercress: 15
Albondigas al Pizzaiolo with Fresno Chile: 15

Helado de Guayaba con Salsa de QueisadaGuava Sorbet with Kaffir Lime Cheesecake Sauce, Feuilletine and Fresno Chili Glaze: 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

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

$8 each

Menu

Casa Mono