Mita's Restaurant

Sponge cake, three milks, dulce de leche caramel, rum

Spiced dark chocolate tart, pepita crust, dulce de leche, cinnamon, whipped cream

almond tart filled with pastry cream and topped with orange marmalade

Two scoops of homemade ice cream or sorbet. Please ask your server for today's selections

a traditional mexican after dinner drink served over ice with licor 43 and espresso

serrano ham; Spain

iberian dehesa cordobesa ham; Spain

high quality spanish tinned seafood, spanish crackers, seasonal accompaniments

preserved rich life farm mushrooms and squash

warm marinated olives and drunken goat cheese

blistered shishito peppers, lots of maldon sea salt

cow, sheep and goat's milk, sharp and semi-firm; La Mancha, Spain

goat's milk, semi-firm, smooth, hints of herbs and nuts; Catalonia, Spain

goat's milk, semi-soft, rubbed with rosemary, tangy flavor; Murcia, Spain

cow's milk, semi-soft with a mild and nutty flavor; Minorca, Spain

goat's milk, semi-soft, soaked in red wine; Murcia, Spain

goat's milk, semi-soft, smoked over birch wood giving it a rich, buttery flavor; Canarias, Spain

goat's milk, salty, lactic and earthy, ash and mold exterior, similar to a blue; Castilla Y Leon, Spain

cow and goat's milk, creamy blue, sweet, spicy and earthy; Leon, Spain

local breads served with extra virgin olive oil and sauce romesco

goat cheese stuffed piquillo peppers, sherry gastrique

fried potato wedges tossed in spicy pimenton oil, aioli

twice-fried plantains tossed in garlic butter served with crushed avocado dip

farm greens salad, shaved fennel, stone fruit, guindilla peppers, marcona almonds, peach vinaigrette, mint

jicama & green mango salad, watercress, frisée, queso fresco, cilantro vinaigrette

raw "catch of the day," concord grapes, green grapes, black radish, chilies, chives

poached rock shrimp, jicama, cucumber, cilantro, passion fruit leche de tigre, corn nuts

shrimp skewer a la plancha on baguette with green apple-shallot vinaigrette and iberico ham bits

spanish octopus, fingerling potatoes, potato foam, pimenton

seafood & hominy stew with lobster, shrimp, squid, red snapper, cilantro & avocado

confit chicken thighs, sweet potato muhammara, walnuts, pmegranate

beef short rib hand pies, cilantro-chili sauce

grass-fed beef sliders, mahon cheese, pickles, crispy serrano ham, aioli, brioche bun

ried pork belly, citrus gastrique, habanero slaw, huitlacoche mayo, house made blue corn tortillas

roasted sakura farms wagyu sirloin, sauteed greens, mojo canario, olivada

10" paella: calaspara rice, saffron, clams, chicken, chorizo, shrimp, octopus. Please allow approximately 45 Minutes for this preparation

Sponge cake, three milks, dulce de leche caramel, rum

Spiced dark chocolate tart, pepita crust, dulce de leche, cinnamon, whipped cream

almond tart filled with pastry cream and topped with orange marmalade

Two scoops of homemade ice cream or sorbet. Please ask your server for today's selections

a traditional mexican after dinner drink served over ice with licor 43 and espresso

serrano ham; Spain

iberian dehesa cordobesa ham; Spain

high quality spanish tinned seafood, spanish crackers, seasonal accompaniments

preserved rich life farm mushrooms and squash

colombian-style fried pork belly

warm marinated olives and drunken goat cheese

sliced watermelon, peanut-chili sauce, basil

cow, sheep and goat's milk, sharp and semi-firm; La Mancha, Spain

goat's milk, semi-firm, smooth, hints of herbs and nuts; Catalonia, Spain

goat's milk, semi-soft, rubbed with rosemary, tangy flavor; Murcia, Spain

cow's milk, semi-soft with a mild and nutty flavor; Minorca, Spain

goat's milk, semi-soft, soaked in red wine; Murcia, Spain

goat's milk, semi-soft, smoked over birch wood giving it a rich, buttery flavor; Canarias, Spain

goat's milk, salty, lactic and earthy, ash and mold exterior, similar to a blue; Castilla Y Leon, Spain

cow and goat's milk, creamy blue, sweet, spicy and earthy; Leon, Spain

local breads served with extra virgin olive oil and sauce romesco

goat cheese stuffed piquillo peppers, sherry gastrique

fried potato wedges tossed in spicy pimenton oil, aioli

twice-fried plantains tossed in garlic butter served with crushed avocado dip

farm greens salad, shaved fennel, stone fruit, guindilla peppers, marcona almonds, peach vinaigrette, mint

jicama & green mango salad, watercress, frisée, queso fresco, cilantro vinaigrette

raw "catch of the day," concord grapes, green grapes, black radish, chilies, chives

poached rock shrimp, jicama, cucumber, cilantro, passion fruit leche de tigre, corn nuts

shrimp skewer a la plancha on baguette with green apple-shallot vinaigrette and iberico ham bits

spanish octopus, fingerling potatoes, potato foam, pimenton

seafood & hominy stew with lobster, shrimp, squid, red snapper, cilantro & avocado

crispy corn tortilla, blue crab, corn, nori-lime crema, trout roe, basil

confit chicken thighs, sweet potato muhammara, walnuts, pmegranate

beef short rib hand pies, cilantro-chili sauce

grass-fed beef sliders, mahon cheese, pickles, crispy serrano ham, aioli, brioche bun

ried pork belly, citrus gastrique, habanero slaw, huitlacoche mayo, house made blue corn tortillas

roasted sakura farms wagyu sirloin, sauteed greens, mojo canario, olivada

braised lamb tacos, corn salsa, black garlic crema, cotija cheese, cilantro

10" paella: calaspara rice, saffron, clams, chicken, chorizo, shrimp, octopus. Please allow approximately 45 Minutes for this preparation