TOO GOOD TO BE COOKED

OSTRAS

shucked oysters, horseradish, spicy sauce

Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses.

FROM MAD TO THE MOON

TUNA TARTAR

piquillo pepper sorbet, Kalamata olive, fresh oregano, shallot

CRUDO DE LUBINA

wild-caught branzino, mango, celery-lemon sorbet

STEAK TARTAR

prime beef tenderloin, pickled vegetables, Dijon mustard

#GOGREEN

ENSALADA DE LA CASA

mixed greens, tomato, carrot, onion, olive oil, sherry vinegar

HABITAS

baby fava beans, whole grain mustard, artichoke, green onions, fresh mint

ESPÁRRAGOS REBOZADOS

tempura asparagus, Romesco sauce

TALLOS, BROTES Y HOJAS

sautéed vegetables, stems, leaves, sprouts, cauliflower purée

SALMOREJO DE AMATXU

chilled tomato soup, sherry vinegar, olive oil, hard boiled egg

KEEP CALM & EAT BREAD

COCA DE VERANO

Spanish flat bread, roasted onion and eggplant, Kalamata olive, goat cheeese, fresh oregano and garlic oil

SEARED FOIE GRAS STREUSEL

berry streusel, seared Hudson Valley foie gras, cassis reduction

MONTADITOS DE BOQUERONES

fresh pickled anchovies, sofrito, Pan de Cristal, orange zest

ANCHOAS DEL CANTÁBRICO

cured Spanish anchovies, Pan de Cristal, fresh tomato, extra virgin olive oil

PA AMB TOMÀQUET

Catalan style Pan de Cristal, fresh tomato

RABO DE TORO

16 hour braised Oxtail, pain de mie mini sandwich, Tempranillo au jus

EMPANADILLAS DE COCHINILLO

Segovian style suckling pig empanadas, potato, onion, mango-apricot chutney

SERRANITO

Pan de Cristal, Secreto, tomato, caramelized onion, Jamón Ibérico de Bellota, Manchego, sautéed green bell pepper

MIXTO DE SOBRASADA Y QUESO

grilled sandwich with Majorcan sobrasada, sheep’s milk cheese

BOCADILLO DE CALAMARES

squid ink potato bun, crispy calamari, aioli

OLDIES AND GOODIES

JAMÓN IBÉRICO

Spanish Ibérico ham, toasted Pan de Cristal, fresh tomato

OLIVAS MANZANILLA

Spanish Manzanilla olives

BRAVAS TOMÁS

Bar Tomás style potatoes, spicy oil, garlic alioli

CROQUETAS DE JAMÓN

Ibérico de Bellota ham croquettes

SALMÓN AHUMADO

smoked salmon, shaved vegetable salad, toasted bread

GULAS

sautéed gulas “baby eels”, potato chips, sunny-side up quail eggs

CROQUETAS DE TXIPIRÓN

baby squid croquettes, nutmeg alioli

CRUJIENTE DE CERDO

crispy pig ear, au jus, toasted Pan de Cristal

BUÑUELOS DE BACALAO

Spanish cod fritters, forest honey

TXISTORRA

Grilled Spanish chorizo, toasted Pan de Cristal

MEJILLONES AL JOSPER

grilled mussels, leeks, white wine

MODERN TAPAS

“COCKTAIL”

Bourbon sour with passion fruit

OLIVAS LÍQUIDAS

liquid olives

MAD TOMATO

pesto, parmesan mousse, pumpernickel bread

CUCURUCHO DE FOIE Y OPORTO

foie gras torchon, cornetto, Oporto and raspberry confiture, fig compote

CHEF’S SELECTION OF TAPAS

Lengüitas de Pato, Majorcan sobrasada mochi, Nidos

LENGÜITAS DE PATO

confit duck tongue taco, lime-avocado mousse

NIDOS

potato nests, egg yolk, truffle, Jamón Ibérico de Bellota

MAD ‘N BEEF

Ibérico broth noodles, beef bolognese, cheddar

CIGALA TÍO PEPE

Norwegian lobster (langoustine), sherry and lemon verbena cream, candied orange, toasted butter noisette

CIGALA TÍO PEPE

squid ink chicharrón, cuttlefish, beet tuile, bonito flakes, avocado purée, aioli

WOOD ROASTED RICE

FIDEUÁ DE GAMBAS (2 PEOPLE / 4 PEOPLE)

roasted angel hair pasta, sautéed garlic shrimp

FIDEUÁ DE COCHINILLO (2 PEOPLE / 4 PEOPLE)

roasted angel hair pasta, sautéed porcini mushroom and onions, suckling pig

CIGALA (2 PEOPLE / 4 PEOPLE)

Norwegian lobster (langoustine), cuttlefish, peas

SEPIONETA (2 PEOPLE / 4 PEOPLE)

black squid ink, crispy artichokes, baby cuttlefish

SETAS (2 PEOPLE / 4 PEOPLE)

wild mushrooms, asparagus

PATO (2 PEOPLE / 4 PEOPLE)

duck leg confit, bok choy

OVER THE OPEN FIRE PIT

PULPO (5 OZ / 14 OZ / 30 OZ)

Spanish octopus, “patatas Canarias”

LENGUADO (WHOLE FISH / 24 OZ)

dover sole, potato terrine, roasted garlic cauliflower

CHULETÓN DE BUEY (32 OZ)

Wagyu bone-in rib eye steak, confit piquillo peppers

beef tenderloin, carrot ganache, wild mushrooms, green beans, scallions, Grandma's sauce

CAÑA DE SOLOMILO (8 OZ / 24 OZ)

Segovian-style suckling pig, pork demi-glace, cardamom-apple compote, Spanish quince, potatoes

COCHINILLO IBÉRICO (HALF PIG / 28 OZ)

SECRETO IBÉRICO (16 OZ)

Ibérico de Bellota skirt steak, grilled shishito peppers, confit piquillo peppers

SIDES

PATATAS CANARIAS

wrinkled boiled potatoes

PIMIENTOS SHISHITO

grilled shishito peppers

PIMIENTOS DEL PIQUILLO

confit piquillo peppers

GARBANZOS “PINOTXO”

chickpeas, botifarra de perol sausage, pine nuts, parsley

VERDURAS A LA PARRILLA

grilled seasonal vegetables

PATATAS FRITAS

potato fries

SAUCES

MOJO VERDE

parsley, green pepper

CABRALES

Cabrales blue cheese

CERVEZA

Spanish Mahou beer

PIMIENTA VERDE

green peppercorn

MOJO PICÓN

spicy red bell pepper

HINOJO CÍTRICO

fennel citrus beurre blanc

REFRITO DE AJOS

crispy garlic, vinegar

ROMESCO

hazelnuts, tomato, nyora peppers, garlic, onion

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