Lunch
TAPAS LUNCH 24/PERSON
A selection of our best and quickest tapas,
served to share amongst the table.
Dessert included.
TAPAS
CHOOSE 2 PER PERSON:
FENNEL AND APPLE SALAD (GF)
CAESAR SALAD (GF)
ESPINACAS A LA CATALANA (GF)
PATATAS BRAVAS* (GF)
CROQUETAS DE JAMÓN*
CROQUETAS DE SETAS*
SUMAC CHICKEN SKEWERS (GF)
BEEF AND PORK MEATBALLS
ANGUS BEEF SLIDERS
SERRANO HAM GRILLED CHEESE*
PAN-SEARED BLACK COD (+10) (GF)
Dessert
CHURROS CON CHOCOLATE
With choice of sauce: dulce de leche, hot chocolate, or nutella (All 3 sauces for +$4)
SALAD ADDITIONS
Add to any Salad: Avocado 5, Salmon 11, Ahi Tuna 11, Shrimp 10, Chicken 9, Steak 12
BOWLS
GRILLED SALMON* (GF) 19
Black rice, avocado, sautéed spinach, soft-boiled egg, fresh herbs
AHI TUNA CRUDO* (GF) 22
Sliced avocado, black rice, grape tomato, fava bean, citrus vinaigrette, fresh chives
ROASTED CHICKEN* (GF) 18
Black rice, avocado, sautéed spinach, soft-boiled egg, fresh herbs
BOQUERIA
FLATIRON53 WEST 19TH STREET, NYC
CHEESE & CHARCUTERIE
Order à la carte or three for $25, six for $35CHEESE
AGED MAHÓN
7Tangy, citrusy cow’s milk
CAÑA DE CABRA
7Creamy, bright goat’s milk
AGED MANCHEGO
12Nutty, caramel sheep’s milk
VALDEÓN
7Sharp, creamy blue blend
TRUFFLE GOAT CHEESE
9Earthy and sweet, goat’s milk
CHARCUTERIE
JAMÓN SERRANO
12Aged 16 months, savory, slightly sweet and nutty
SALCHICHÓN IBÉRICO DE BELLOTA
14Cured pork sausage, seasoned with whole peppercorns
CHORIZO IBÉRICO DE BELLOTA
13Mildly spicy cured pork sausage, seasoned with smoke pimentón
CERDO IBÉRICO
Our Jamón, Salchichón, and Chorizo Ibérico de Bellota Charcuterie come from Spain’s prized pure-bred black Iberian pigs that roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling.
★ JAMÓN IBÉRICO DE BELLOTA
39Aged 48 months, deep marbling, rich and nutty
CHEF’S MENU
THE CLASSICS
52/PERSONJourney to Barcelona with a customized assortment of Boqueria guest favorites, including one of our paellas.
THE BOQUERIA EXPERIENCE
65/PERSONTravel through the classics and beyond with a selection of seasonal dishes, paella, and a taste of our most prized ingredient: hand-carved Jamón Ibérico de Bellota.
TAPAS
Recommend 2-3 per personVERDURAS | VEGETABLE
PIMIENTOS DE PADRÓN
9.5 (GF)Blistered Shishito Peppers, coarse sea salt
PAN CON TOMATE
8Catalan-style toasted bread rubbed with tomato, garlic, and olive oil
ESPINACAS A LA CATALANA
13 (GF)Sautéed spinach, garbanzos, pine nuts, garlic, golden raisins
TORTILLA ESPAÑOLA*
10 (GF)Traditional Spanish frittata; eggs, confit potatoes, onions, garlic allioli
CROQUETAS DE SETAS*
9 (GF)Creamy mushroom croquettes, truffle allioli
CAESAR SALAD*
15 (GF)Baby gem lettuce, Marcona almonds, white anchovies, Manchego cheese
FENNEL AND APPLE SALAD
14 (GF)Mahón cheese, walnuts, mint, citrus dressing
MARKET SALAD
13 (GF)Spring lettuces, fresh herbs, sherry-lime vinaigrette
GRILLED BROCCOLINI
14 (GF)“Ajo Blanco,” sumac, golden raisins, Marcona almonds
CRISPY SWEET POTATOES
13 (GF)“Mojo Verde,” spicy yogurt, cilantro
★ PATATAS BRAVAS*
13.5 (GF)Crispy potatoes, salsa brava, pimentón, garlic allioli
ESCALIVADA
15 (ADD White Anchovies — 6)Fire-roasted eggplant, red pepper, onion, labne yogurt, fresh herbs, olive oil, served with focaccia
PESCADOS Y MARISCOS | SEAFOOD AHI
AHI TUNA TARTARE*
26 (GF)Yellow-fin, cilantro-lime “aguachile,” Persian cucumbers, avocado crema, citrus ponzu
CRISPY CALAMARI*
14.5Citrus allioli, spicy tomato sauce
BOQUERONES CON NARANJA
14 (GF)Pickled white anchovies, orange, olive oil, black pepper, house-made potato chips
GAMBAS AL AJILLO
19.5 (GF)Shrimp, garlic, brandy, lobster reduction, Guindilla pepper in olive oil
PAN-SEARED BLACK COD
32 (GF)Piquillo pepper sauce, fingerling potatoes, green beans, Champagne mustard vinaigrette
★ SEARED OCTOPUS
24 (GF)Manzanilla olivada, olive oil crushed potatoes
CARNE | MEAT
BACON-WRAPPED DATES
10 (GF)Stuffed with almonds and Valdeón blue cheese
SERRANO HAM GRILLED CHEESE*
9.5Burrata cheese, truffle allioli
PX CHICKEN WINGS
14.5 (GF)Za’atar, sweet and sour Pedro Ximénez reduction
SUMAC CHICKEN SKEWERS
15 (GF)Nyora and roasted red pepper sauce, onion, fresh herbs, Aleppo pepper
CROQUETAS DE JAMÓN*
9Creamy Serrano ham croquettes, quince purée
PINTXOS MORUNOS*
16Seared and marinated lamb skewers, pickled shallots, salsa verde, crusty bread
BEEF AND PORK MEATBALLS
17.5Tomato sauce, sheep’s milk cheese, chives
STEAK AND CHORIZO “MONTADO”*
18Grilled sourdough, mojo verde, garlic allioli
★ SECRETO DE IBÉRICO*
34 (GF)The “secret cut” of the Ibérico pig — buttery, richly marbled seared pork, creamy white romesco, sherry-honey reduction, patatas paja, fresh herbs
ANGUS BEEF SLIDERS*
15Sobrasada-bacon jam, crispy Manchego cheese, garlic allioli
BRANDT RANCH NY STRIP*
36 (8oz)/18 (4oz)Seared a la plancha, mojo verde, blistered shishito pepper
ROASTED CHICKEN
25 HALF / 44 WHOLE (GF)Lemon, herbs, salsa verde
PAELLA
A classic Spanish rice dish defined by saffron, bomba rice, and socarrat — the crunchy, caramelized layer at the bottom of the pan.VEGETABLE
38 (GF)Eggplant, broccoli, peas, grape tomato, piquillo peppers, saffron, salsa verde
SEAFOOD
52 (GF)Monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde
SHORT RIB
52 (GF)Braised short rib, Turkish figs, Piparra peppers, roasted bone marrow
General Manager — Maria Lozano
Chef de Cuisine — Jason Brown
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
For parties of 6 or more, a taxed 20% service charge will be added.
