sponge cake soaked in lemon juice, vanilla cream, lemon sauce, topped with pistachio crumble

Pastel de Crema de Limón

chicken, Spanish chorizo, shrimp, mussels, piquillo peppers, lima beans, romesco, saffron, Carnaroli rice

Paella El Farol (GF)

seasonal vegetables, piquillo peppers, romesco, saffron, cream, Carnaroli rice

Paella de Verduras (GF)

8oz Flat Iron Steak, Truffle Fries, Mixed Green Salad with Radish, Baby Heirlooms, Lemon Vinaigrette, House Demi-Glace, Green Chile Aioli

STEAK FRITES

Sponge cake soaked in lemon juice, vanilla cream, lemon sauce, topped with pistachio crumble

PASTEL DE CREMA DE LIÍMON

The classic Catalan treat - a creamy custard, bright citrus marmalade and a crunchy rolled

CATALANA

8oz Pork Loin Sautéed Spinach with Bacon, Patatas Bravas with Roasted Garlic and Red Chili Flakes, Honey Dijon Mustard Sauce

CERDO ESPECIAL

Mussels, Clams, Chorizo Ibérico, Pasta, Spicy Tomato Sauce

FIDEO

Strawberry and chocolate mousse filled bonbon, served with house made strawberry coulis, and fresh berries

STRAWBERRY CHOCOLATE MOUSSE

White Beans, Onions, Chorizo Bilbao, Chorizo Ibérico, Chorizo Morcilla

FABADA SOUP

Field Greens, Honey Balsamic Roasted Pears, Manchego Cheese, Piñón Sherry Vinaigrette, Pine Nuts

ENSALADA EL FAROL

La Playa

Donini

G4 to G6

Gin Mare Mediterranean gin, Fever Tree tonic, mixed herbs

HERB GARDEN

Don Julio reposado, grand marnier, agave, lime juice

CANYON ROAD CADILLAC

Bombay Sapphire gin, sweet vermouth, Campari, orange twist

NEGRONI

Gin Mare Mediterranean gin, Fever Tree tonic, grapefruit, cinnamon stick

THE EL FAROL GIN & TONIC

ArteNOM 1146 añejo, cointreau, lime juice

SANTA FE GOLD

El Farol house margarita infused with pomegranate

FLAMENCO

House-infused jalapeño tequila, agave, fresh jalapeño, lime juice

JALAPEÑO

Campari, fresh orange juice, orange slice

GARIBALDI

Sauza Silver tequila, elderflower liqueur, lime juice

MEXICAN FLOWER

Exotico Blanco tequila, grand marnier, orange and lime

CADILLAC

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract and mix well. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and mix until just combined. Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.

Make the Sponge Cake

In a small saucepan, combine lemon juice and sugar over medium heat. Stir until the sugar dissolves. Remove from heat and set aside.

Prepare the Lemon Soak

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form. Refrigerate until ready to use.

Make the Vanilla Cream

In a saucepan, combine lemon juice, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool.

Prepare the Lemon Sauce

In a bowl, combine crushed pistachios, melted butter, brown sugar, and flour. Mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.

Make the Pistachio Crumble

Once the sponge cake is cool, poke holes in the top and brush the lemon soak over the cake. Spread the vanilla cream on top, drizzle with lemon sauce, and sprinkle with pistachio crumble. Slice and serve.

Assemble the Pastel de Crema de Limón

all-purpose flour

granulated sugar

eggs

vanilla extract

baking powder

salt

fresh lemon juice

heavy cream

powdered sugar

cornstarch

water

pistachios

butter

brown sugar

Chop the chicken into bite-sized pieces. Slice the chorizo and piquillo peppers. If using fresh lima beans, remove them from the pods.

Prepare the Ingredients

In a large paella pan or skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Add the chorizo and cook for an additional 2-3 minutes.

Cook the Chicken and Chorizo

Stir in the Carnaroli rice, saffron, and season with salt and pepper. Pour in the chicken broth and bring to a simmer.

Add Rice and Liquid

Add the lima beans, piquillo peppers, shrimp, and mussels. Stir gently to combine. Do not stir after this point.

Incorporate Vegetables and Seafood

Allow the mixture to simmer on low heat for about 20 minutes, or until the rice is cooked and the seafood is done.

Simmer

Remove from heat, cover with a clean kitchen towel, and let it rest for about 5 minutes. Serve with a generous dollop of romesco sauce on top.

Rest and Serve

Chicken thighs, boneless and skinless

Spanish chorizo, sliced

Shrimp, peeled and deveined

Mussels, cleaned

Piquillo peppers, sliced

Lima beans, fresh or frozen

Carnaroli rice

Romesco sauce

Saffron threads

Chicken broth

Olive oil

Salt

Black pepper

Wash and chop the seasonal vegetables into bite-sized pieces.

Prepare the Vegetables

In a small bowl, soak the saffron threads in a few tablespoons of warm water for about 10 minutes.

Infuse the Saffron

In a large paella pan or skillet, heat a tablespoon of olive oil over medium heat. Add the chopped seasonal vegetables and sauté for about 5 minutes until they start to soften.

Sauté the Vegetables

Stir in the Carnaroli rice and cook for an additional 2 minutes, allowing the rice to toast slightly.

Add the Rice

Add the piquillo peppers, saffron with its soaking water, vegetable broth, romesco sauce, salt, and black pepper. Stir to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove from heat and gently stir in the heavy cream. Let it sit covered for about 5 minutes before serving.

Finish with Cream

Seasonal vegetables (zucchini, bell peppers, green beans)

Heavy cream

Vegetable broth

Season the flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Steak

Add the steak to the skillet and cook for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

Cut the russet potatoes into thin strips to make fries. Soak in cold water for 30 minutes to remove excess starch.

Prepare the Potatoes

Drain and pat dry the potatoes. Heat oil in a deep fryer or large pot. Fry the potatoes until golden and crispy, about 5-7 minutes.

Fry the Potatoes

Remove fries from the oil, drain on paper towels, and toss with truffle oil, salt, and chopped parsley.

Season the Fries

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.

Make the Vinaigrette

In a large bowl, combine mixed greens, sliced radishes, and halved baby heirloom tomatoes. Drizzle with the vinaigrette and toss to coat.

Assemble the Salad

Slice the rested steak and place it on a plate. Serve with a side of truffle fries, mixed green salad, house demi-glace, and green chile aioli.

Plate the Dish

Flat Iron Steak

Black Pepper

Olive Oil

Russet Potatoes

Truffle Oil

Fresh Parsley

Mixed Greens

Radishes

Baby Heirloom Tomatoes

Lemon Juice

House Demi-Glace

Green Chile Aioli

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and mix in the milk, vanilla extract, and lemon juice. Gradually combine the wet and dry ingredients until smooth.

Prepare the Cake Batter

Pour the batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Bake the Cake

Once cooled, poke holes in the cake with a fork and soak it with additional lemon juice. Allow it to absorb for about 30 minutes.

Soak the Cake

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla bean paste, continuing to whip until stiff peaks form. Spread a layer over the soaked cake.

Make the Cream

In a small saucepan, combine lemon juice, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens. Let it cool slightly before drizzling over the cake.

Prepare the Sauce

In a food processor, pulse the pistachios until coarsely chopped. In a bowl, combine the chopped pistachios, butter, brown sugar, and flour. Mix until crumbly and spread on a baking sheet. Bake at 350°F (175°C) for 10-12 minutes until golden.

Make the Crumble

Once the cake is chilled and the toppings are prepared, layer the lemon sauce over the vanilla cream and sprinkle with pistachio crumble. Serve chilled.

Assemble the Cake

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vanilla extract

Lemon juice

Powdered sugar

Vanilla bean paste

Cornstarch

Water

Pistachios

Butter

Brown sugar

In a saucepan, combine the whole milk, heavy cream, and 3 tablespoons of sugar. Heat over medium heat until just simmering. Remove from heat.

Heat the Milk and Cream

In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt until smooth.

Whisk Egg Yolks

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Combine Mixtures

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract.

Cook the Custard

In a small saucepan, mix together the orange marmalade, lemon juice, and water. Heat over low heat until warmed through and well combined.

Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Sprinkle with sugar, then layer another sheet on top. Repeat with remaining sheets.

Prepare Phyllo Dough

Roll the layered phyllo dough tightly into a log. Place on a baking sheet and brush the top with more melted butter. Bake for 15-20 minutes or until golden brown and crunchy.

Roll and Bake

Spoon the warm custard into serving dishes, top with citrus marmalade, and garnish with broken pieces of the crunchy phyllo roll.

Serve

whole milk

egg yolks

orange marmalade

lemon juice

phyllo dough

butter, melted

sugar

Heat olive oil in a skillet over medium heat. Season the pork loin with salt and pepper. Sauté for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and let it rest.

Sauté Pork Loin

In the same skillet, cook the bacon until crispy. Remove the bacon, chop it, and set aside. In the bacon drippings, add garlic and sauté for 30 seconds. Add spinach and cook until wilted. Season with salt and pepper, then mix in the chopped bacon.

Cook Bacon and Spinach

Preheat the oven to 400°F (200°C). Dice the potatoes into cubes, toss with olive oil, garlic powder, paprika, red chili flakes, and salt. Spread on a baking sheet and roast for about 25-30 minutes, until golden and crispy.

Prepare Patatas Bravas

In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and black pepper until smooth. Adjust seasoning to taste.

Make the Sauce

Slice the pork loin and serve it alongside the sautéed spinach and patatas bravas. Drizzle the honey Dijon mustard sauce over the pork and serve immediately.

Pastel De Crema De Limón

Paella El Farol (gf)

Paella De Verduras (gf)

Steak Frites

Pastel De Crema De Liímon

Catalana

Cerdo Especial

Fideo

Strawberry Chocolate Mousse

Fabada Soup

Ensalada El Farol

La Playa

Donini

G4 To G6

Herb Garden

Canyon Road Cadillac

Negroni

The El Farol Gin & Tonic

Santa Fe Gold

Flamenco

Jalapeño

Garibaldi

Mexican Flower

Cadillac