Casa Mono Menu

Manchego

Romao

Malvarosa

Mahón

Valdeón

Puig Pedros

Caña de Cabra

Garrotxa

Blau de Cabra

Café Solo

Tea

Café con Leche

Café Cortado

Flan

Churros y Chocolate

Tarta de Ruibarbo

Sweet Brown Butter Tart Stuffed with Braised Rhubarb, Homemade Crème Fraiche, and a Green Strawberry Pink Peppercorn Purée

Chocolate Romero a la Lleida

Chocolate Ganache with Black Olive Cookie Crumble and Rosemary Helado

Crema Catalana con Buñuelos

Burnt Vanilla Custard with Deep Fried Bay Leaves

Helado de Azafrán

Saffron Helado, Fresh Spiced Mango Chutney, Dried Golden Fruits, Honey and Olive Oil

Pudín de Pan

Orange Infused Bread Pudding with Caramel Helado and Sherry Berries

Tabla de Quesos

Selection of three Spanish Cheeses with Seasonal Jams, Homemade Confitures, and Local Honey

Aceitunas

Pan con Tomate

Tortilla Española

Pata Cabra with Beets

Mussels en Escabeche

Pickled Sardines

Manteca Toast with Oven Tomatoes

Ensalada Gitana

Coach Farm Piquillo

Soft Egg with Romesco

Boquerones con Arbequinas

Calamares con Tapenade

Chorizo with Pickled Peppers

Smoked Pork Rillete

Tuna with Capers

Fuet Catalán with Lentils

Bocadillo de Bar Jamón

Pulpo with Spicy Garbanzos

Warm Sepia with Poblano Peppers

Anchoas with Leeks Vinaigrette

Duck Liver with Apricots

Burrata with Portobello Sofrito

Jamon Serrano Fermin

Lardo Ibérico with Figs and Apples

Lomo Ibérico with Mongetes

House Cured Meat and Terrine Board

Jamon Iberico de Bellota Cinco Jotas

Pan con Tomate

Bacalao Croquetas with Orange Alioli

Ensalada Mono with Manchego and Pimentón Spiced Marcona Almonds

Sweet Canary Melon with Honey and Parmesan Brodo

Summer Beans with Almonds, Calabrian Chiles and Smoked Basque Cheese

Pulpo with Fennel and Grapefruit

Oxtail Stuffed Piquillo Peppers

Upstate Burrata with Red Pepper Harissa, Shishitos, and Fried Olives

Fluke Crudo with Corn Cantaloupe Gazpacho, Grapefruit, and Habanero Popcorn

Fig Leaf Smoked Sea Trout with Potatoes, Capers, and Charred Parsley Sauce

Sardinas Tres Veces with Muchos Rábanos and White Miso

Mussels with Cava and Chorizo

Baby Squid with Mussel Mayo, Sungold Tomatoes, and Purslane

Long Island Striped Bass with Peaches and Yellow Tomato Vinaigrette

Lamb's Tongue Jim Harrison, Red Jalapeño Pesto and Espresso Lentils

Heirloom Tomatoes with Mortadella, Anchovies, and Pickled Ramps

Creamy Eggs with Sea Urchin, Walnuts, Lime and Ancient Anchovy Oil

Razor Clams a la Plancha

Grilled Quail with a Bitter Lime Glaze, Labne, Minted Pea and Fava Bean Salad

Scallops with Mango, Yellow Cucumber, Basil and Chorizo Oil

Softshell Crab with Tomatoes, Strawberries and Squash

Fideos with Chorizo, Sea Beans and Clams

Bone Marrow with Sungold Panzanella and Ancho Salsa Inglesa

Skirt Steak with Romesco and Onion Mermelada

Sweetbreads with Fennel al Mono and Marcona Almond Vinaigrette

Duck Egg with Mojama and Black Truffles

Foie Gras with Cinco Cebollas

House-Made Pork Charcuterie and Terrine Board with Cheese and Pickles

Jamón Iberico

Setas with Garlic

Patatas Bravas

Shishito Peppers

Pork Croqueta with Tomatillos, Baby Heirlooms and Okra Octopus Stew

Minted Lamb Sausage with Sweet Pepper Curry and Cherry Tomatoes

Stuffed Lamb Belly with Sweet Corn Succotash, Spicy Chorizo and Blueberry Sofrito

Pork Meatballs and Cockles in a Black Tomato Sauce

Fresh Pasta with Housemade Fennel Sausage and Anise Crema

Grilled Pork Belly with Sweet Potato Tortilla, Aji Pepper Jus, and Salsa Huancaína

Confit Goat with Avocado Queso, Scallion Ash, and Pistachios

Rabbit with Habanero Cuajada and Mono Kimchee