Authentic Spanish Food ​
Passed Down Through Generations
Our menu celebrates authentic Spanish cuisine rooted in generations of tradition. Crafted with fresh, seasonal ingredients, each dish honors time-honored recipes passed down through our heritage. From wholesome, healthy Mediterranean options to beloved Spanish classics, our food brings people together through the true taste of tradition. Experience the warmth, flavor, and soul of Spain.
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Tapas
CROQUETAS DE JAMÓN
Jamón Ibérico Croquetas (4u)
12
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CHURROS BRAVOS
Potato Churros With Brava Sauce (ve, gfa, 5u)
12
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BUÑUELOS DE QUESO
Aged Cheese Fritters with tomato Confit (v, 4u)
+ add caviar 18
12
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HAND-CARVED JAMÓN IBÉRICO
80 gr Premium pata negra Ibérico ham, expertly hand-carved (gf)
+ add pan con tomate for a traditional experience 12
42
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LA VIE EN CHEESE
Triple-cream cheese board with dried figs, grapes, tomato–rosemary jam & warm bread (v, gfa)
24
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ENSALADILLA
Spanish potato salad with Dungeness crab, trout roe, Piquillo peppers, olives & mayonnaise
+ add caviar 18
22
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PADRÓN PEPPERS
Flash-fried Padrón peppers finished with flaky sea salt (ve, gfa)
10​​​
EMPANADAS
Sweet red pepper & premium tuna belly with smoked pimentón de la vera (4u)
14
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MINI CORNETOS DE ATÚN
Squid ink cones with tuna tartare & orange escabeche (4u)
+ add caviar 18 ​
20
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STURGEON CAVIAR (1 oz)
Siberian sturgeon caviar served with blinis & crème fraîche (gfa, blinis contain egg)
18​​0
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GRILLED CALAMARI
Grilled squid with salsa mery (gf)
18​​
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GAMBAS AL AJILLO
Prawns cooked in garlic-infused olive oil and Chili. Served with bread (gf)
18
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OXTAIL CANELONES
Mini canelones filled with slow-braised oxtail and béchamel
16​
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ABUELITA'S MEATBALLS
Braised pork and beef meatballs with peas & potatoes
18​​
Macarena Says
“If we are sociable in Spain, it’s because the more friends you gather, the more tapas you get to try.”
Las Flores
ENSALADA DE TOMATE
Heirloom tomato & beet salad with greek yogurt, kalamata olive Ajoblanco & almonds
 (v, gfa, nuts)
16
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SPANISH ARTICHOKE
Grilled confit artichoke with Romesco sauce and Parmesan shavings (v, gfa, dfa, nuts)
16
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LETTUCE FLOWER
Lettuce heart salad with pickled vegetable vinaigrette & olive crumble (ve, gf, df)
18
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BROCCOLINI
Garlic-sautéed broccolini with black olive tapenade and Spanish almonds(ve, gfa, nuts)
16
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Mains
SALMON 'EN PAPILLOTE'
Salmon with yellow curry & coconut sauce, sautéed vegetables, gently cooked in its own juices (gf)
32
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PULPO A LA BRASA
Char-grilled octopus with garlic-paprika oil
and potato purée (gf)
+ add caviar 18 ​
24
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WAGYU CARRILLERA
Slow-braised Wagyu beef cheeks with rich jus & creamy mashed potatoes (gf)
42
BRANZINO
Whole roasted Mediterranean Sea bass with confit potatoes and tomatoes, served with a citrus sauce(df)​​
64
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SOLOMILLO
Prime beef tenderloin with pak choi, chanterelle mushrooms and rich jus (gfa)
58
DRY AGED RIB EYE
1lb of 28-day dry-aged Wagyu ribeye with Catalan
Escalivada (gf)
86
Macarena Says
“If you prefer your meat on the rarer side, order it vuelta y vuelta. This means a quick flip on each side to sear the outside, while keeping the inside tender and juicy.”
Paellas
PAELLA NEGRA CON VIEIRAS
Squid ink paella with scallops, calamari, swordfish, shrimp, peas & aioli (gf)
+ Add protein (extra shrimp, scallops, swordfish) 16
52
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PAELLA CAMPESTRE
Iberian pork belly, boneless chicken thighs, fava beans, seasonal vegetables, roasted red bell pepper & aioli (gf)
+ Add Shrimp to make it a classic 'Paella Mixta' 16
48
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VEGAN PAELLA
Seasonal vegetables & mushrooms (ve, gf)
+ Add gambas al ajillo 16
44
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Macarena Says
PAELLA DE PULPO
Octopus & squid paella with cauliflower snow & aioli(gf)
+ Add gambas al ajillo 16
52​
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ROSSEJAT DE FIDEUÀ
Traditional xàbia-style seafood fideuà with squid, shrimp & aioli.
52
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WAGYU RIBEYE STEAK PAELLA
28-day dry-aged Wagyu ribeye paella with
garbanzo beans and Piquillo peppers (gf)
108
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CALDERETA DE BOGAVANTE
Caldereta-style Bomba rice in lobster broth with whole lobster, shrimp, calamari and aioli (gf)
110
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‘Paella is a Sunday ritual in Valencia. Our chef brings that authentic tradition from his hometown straight to your table.’
(*) All Paellas are Designed for 2 Guests. Allow 35 minutes for cooking
Crafted Desserts
TIRAMISÚ DE MELINDRO
Traditional coffee sponge cake with mascarpone cream & cocoa powder (v)
12
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TRADITIONAL FLAN
Homemade vanilla flan with whipped cream (v, gf)
12​
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LEMON PIE
Velvety lemon cream with salted cookie crumble & lime meringue (v)
12​
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PROFITEROLES
Choux pastry filled with whipped cream and melted chocolate sauce (v)
12
SAQUETS DE CREMA
Crispy puff pastry filled with cool vanilla cream & melted chocolate (v)
12​​
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EL PECADO DE MACARENA
Chocolate Sachertorte with apricot jam (v, nuts)
12​​
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GORGONZOLA CHEESE
Spanish-style gorgonzola cheesecake with raspberry coulis (v)
12
Macarena Says
“On a mission to bring back the desserts our grandmothers would have been proud of.”
20% Service Charge for parties over 6 guests will apply.
(v = Vegetarian, Ve=vegan, gf= Gluten-Free, gfa= Gluten-Free Available, Va= Vegan available). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Items marked with an asterisk (*) are served raw, undercooked, or contain raw/undercooked ingredients.
Crafted Cocktails
LA MUSA
Gray Whale gin, thyme and rosemary oleo saccharum, fresh raspberry juice, grapefruit soda
16
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PIÑA BLANCA
Rum, ripe pineapple, coconut purée
16​
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DEHESA MOJITO
White rum, clarified artesian mojito base, cucumber soda, mint.
16
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MAGNOLIA
Nordés Gin, Lille Blanc, low-temperature coconut and lemongrass infusion, topped with sparkling water.
16
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ÁMBAR PISCO
Acholado Pisco, almond and Chai tea Cordial, fresh passion fruit
16
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SIROCO
Mezcal verde, yuzu and mandarin cordial, yellow Chartreuse
16
GAZPACHO MARTINI
Ford's gin & vodka, clarified gazpacho cordial, dry vermouth
19
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BOURBON Y ROSAS
Evan Williams bourbon, Ancho Reyes Chile Poblano, lychee and lemongrass, rose water, lemon
18
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RAFFAELLA
Mommenpop grapefruit apéritif, sage and rosemary-infused mezcal, fresh pineapple and grapefruit, touch of spicy
19
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PALO CORTADO SOUR
Pisco, Palo Cortado sherry, fresh lime juice, white truffle oil
18​​​​
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MACARENA RESERVE
Noisette butter fat-washed Diplomático Reserva Exclusiva, Pedro Ximénez Barbadillo, Mr. Black coffee liqueur
22
THE TRUE SPANISH G&T RITUAL
Step into a true Spanish ritual. Our G&T Cart delivers Four striking gin and tonics, poured tableside in oversized balloon glasses and bursting with fresh, vibrant botanicals.
(*) Ask Your Server for Our Table side G&T Experience
Sangrias
TRADITIONAL SANGRIA
Our Classic Recipe Made with Red Wine, Mommenpop Aperitif and Port.
14
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SANGRIA BLANCA
A Bubbly Blend of Vermouth, Pineapple Sherbet, White Wine And Mommenpop Apéritif.
14
SANGRIA DE CAVA
A Sparkling Combination of Vermouth, Mommenpop Apéritif and Cava.
14
Mocktails
NIÑA COLADA
Ripe Pineapple and Creamy Coconut.
8
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FLOR DE MARACUYÁ
Fresh Pineapple And Passion Fruit Juice With Sichuan Pepper, Clove, Cardamom. Subtle Alcohol-Inspired Note.
8
CRYSTAL MOJITO
A clarified blend of fresh citrus, finished with mint and cucumber soda.
8
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MATCHA ROJO
Blood orange with a hint of maraschino cherry, topped with house-made matcha soda.
8