TXULE BURGER

If Spaniards had invented burgers…
60 days dry-aged ribeye burger (8oz), seared over the charcoal embrs of our "Josper" oven, topped with American cheese (because there's no better cheese for a burger), our not-so-secret sauce (Srava sauce + olive oil mayo + mustard) and pickled green peppers from the Basque country for an extra punch of acidity.

Pan de cristal con tomate

Toasted slices of uniquely crispy and ethereal Spanish “glass” bread brushed with fresh tomato and extra virgin olive oil.
Pairs perfectly with all our Pica-Pica selections:

Jamón Ibérico de Bellota

Cinco Jotas, Andalucía, Spain Hand-cut from the famous acorn-fed, black-footed Spanish pig (1oz)

Sobrasada ibérica

Spreadable ibérico chorizo paste served with honey from Asturias and toasted Pan de cristal

Queso Idiazábal

Smoked sheep milk cheese from Navarra

Torta Pascualete

Soft cheese cream made with un-pasteurized sheep milk from Cáceres. Served with toasted pan de cristal

Anchoas de Santoña Pujado Solano

The best anchovies from the Cantabrian sea, cured in salt and preserved in extra virgin olive oil

Chistorra a la brasa

Charcoal roasted Navarra style chorizo

Bacalao ahumado Carpier

Smoked cod from made by our friend Carlos Piernas in Catalunya. Thinly sliced and served with brushed tomato, and extra virgin olive oil

Vaso de Gazpacho

The very famous Spanish tomato, cucumber and peppers soup, served with vegetables brunoise and crunchy bread croutons

Croquetas de Jamón

Ibérico ham bechamel fritters

Escalivada Catalana

Charcoal roasted red peppers, eggplant and onions, dressed with extra virgin olive oil and sherry vinegar

Pimientos asados con ventresca de bonito

Roasted red peppers with Cantabric tuna belly

Alcachofa de Murcia a la brasa con romesco

Confit and charcoal roasted Spanish artichokes served with romesco sauce

Piquillos Julián de Tolosa

Roasted and confit Spanish piquillo peppers as Julian de Tolosa does!

Cogollos a la brasa con escabeche de pollo

Grilled gem lettuce hearts with roasted chicken escabeche sauce

Gambas a la Brasa

Grilled red shrimp from Hawaii

Mejillones a la brasa

Charcoal roasted Bang Island mussels with mojo verde

Calamar a la brasa

Grilled squid with caramelized onions and green pepper served with ink sauce

Pulpo a la brasa

Charcoal roasted Spanish octopus, smoked paprika with olive oil mashed potatoes

Pollo a la Brasa

Grilled chicken thigh, roast chicken jus, and mojo verde

Chuletillas de Cordero

Grilled New Zealand lamb chops served with alioli

Presa ibérica de bellota a la brasa

Acorn-fed ibérico pork top shoulder cut, marinated in Andalousian spices, grilled over charcoal embers

Aguacate con mojo verde Canario y queso de cabra

Avocado, mojo verde, Spanish goat cheese, micro cilantro

Tomates aliñados con Ancahoas de Santoña

Heirloom tomatoes, sherry dressing, and anchovies from Santoña, spring onions

Ensalada de Lubina a la brasa

Gem lettuce, grilled Spanish Branzino, spring onions, piparras pickled peppers from the Basque Country

Cogollos con cebolletas y piparras

Gem lettuce, spring onions, piparra peppers, extra virgin olive oil and sherry vinegar

Txuletón

60 day aged Spanish style beef ribeye, oak wood fired and served with fries, piquillo peppers and gem lettuce salad

Cochinillo

Nested in a Spanish cazuela and roasted in wood-fire oven, this traditional method achieves a crispy skin and juicy interior and served with ensalada de cogollos, piquillos Julian de Tolosa, puré de patatas

Lubina a la Donostiarra

Charcoal roasted branzino filet from the Canary Islands, Donostiarra sauce, gem lettuce salad

Paella de Gamba Roja

Wood-fired paella made with bomba rice, cooked in decadent seafood stock and topped with red shrimp from Palamós, Catalina
minimum 2 people