El Quijote

Spanish restaurant, 226 W 23rd St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Arroz Meloso de Rebozuelos — Calasparra rice with dark mushroom stock, chanterelles, and preserved artichokes Vegan
• Bogvante Quijote — Grilled lobster with pimenton butter and amontillado sherry
• Hamburguesa Bikini Style — Pork and beef smash burger with mahon cheese, serrano ham, onions, pain de mie, and patatas bravas
• Daily Double — 10oz ribeye with half grilled lobster, pimenton butter, and mixed salad
• Paella de Mariscos — Calasparra rice with rock shrimp, squid, and mussels
• Lubina con Mojo Verde — Grilled whole bone in sea bass with green mojo and pickled fennel salad with grapefruit

Starters

• Aceitunas Marinadas — Marinated olives with piparras Vegan
• Pan con Tomate — Toasted baguette with garlic and tomato Vegan
• Almendras Marcona — Warm marcona almonds Vegan
• Ensalada Mixta — Mixed lettuces with spanish onion and sherry vinaigrette Vegan
• Gilda de Atun — Confit tuna, piparras, roasted tomato, manzanilla olive
• Patatas Bravas — Fried potatoes with alioli and choricero pepper sauce
• Fritos de Pixin — Fried monkfish with saffron aioli
• Pulpo Adobado — Octopus with potato and adobo
• Tabla de Quesos — Selection of 3 cheeses with quince paste and marcona almonds
• Jamón Serrano o Ibérico — Serrano ham or Iberian ham
• Matrimonios — Anchovies and boquerones
• Montadito de Morcilla — Blood sausage with quince and goat cheese spread
• Croquetas de Chorizo — Chorizo, mahon cheese, and potato croquettes
• Pincho de Pollo con Mojo Picon — Chicken skewer with quince barbecue sauce and spicy mojo
• Camaron Crudo al Ajillo — Raw red shrimp with shallot vinaigrette, lime, and garlic chips
• Gildas — Anchovy, pipparas, and manzanilla olive
• Ostras en Escabeche — Oysters with escabeche mignonette
• Tortilla de Patata — Spanish potato omelette
• Mejillones en Escabeche — Potato chips with mussels in escabeche sauce
• Alcachofas Fritas — Fried artichoke hearts with saffron aioli
• Pintxo de Iberico y Manchego — Toasted baguette with pepper jam, manchego cheese, and iberico ham
• Chistorra a la Sidra — Spanish sausage with cider
• Gambas al Ajillo — Head-on prawns a la plancha with espelette and garlic oil
• Ensalada de Judiones — Gigante beans with boquerones, soft boiled egg, pepper vinaigrette, and manzanilla olives
• Carpacho de Atún — Yellowfin tuna crudo with potato chips, black olive aioli, and citrus vinaigrette
• Ensalada de Manzanilla y Endivias — Endive with oveja negra cheese and hazelnuts
• Setas al Ajillo — Wild mushrooms with garlic and egg yolk

Desserts

• Soft Serve de Sandía — Watermelon with rose water jelly and smashed raspberry Vegan
• Flan de Queso Cabra — Goat cheese custard with caramel and olive oil
• Chocolate Gâteau Basqu — Cocoa sablée crust with dark chocolate cream
• Arroz con Leche — Rice pudding with vanilla, cinnamon, and orange

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