Houston Restaurant Weeks
BRUNCH
$25 PERSON + TAX, 20% GRATUITY, & BEVERAGES
FIRST COURSE CHOICE OF…
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 CHOICE OF…
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
DINNER
$55 PERSON + TAX, 20% GRATUITY, & BEVERAGES
FIRST COURSE CHOICE OF…
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 CHOICE OF…
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 CHOICE OF…
“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
add Sweet Muscat wine + 4
Crispy fillo dough, Catalán vanilla brûlée and aged rum raisins + 4
Chocolate cake in textures, raspberry sorbet + 6