Teleferic Barcelona Los Angeles Menu

Serves 2. An assortment of traditional Spanish tapas to enjoy at home: Paella Mixta, Bravas, Ham Croquettes, Chicken Empanadas, Nutella Churros.

Serves 2. An assortment of traditional Spanish tapas to enjoy at home:Veggie Paella,\nCauliflower, Brussels Sprouts, Patatas Bravas\nNutella Churros)\n+ Choice of Sangria (32 FL Oz): Barceloneta, Telefèric & Spicy flavors

Gluten-Free. Made with Lobster, Gulf Shrimp, Seasonal Mushrooms & Octopus.\n\nSelect to take it out in a Paella Pan or Box to Go in the options below. \n\nWhat is a Paella Pan? A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large-diameter, shallow skillet-like pan made of enameled metal.

Gluten-Free. Made with Pork, Chicken, Seasonal Mushrooms, Gulf Shrimp & Octopus \n\nSelect to take it out in a Paella Pan or Box to Go in the options below. \n\nWhat is a Paella Pan? A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large-diameter, shallow skillet-like pan made of enameled metal.

Gluten-Free. Made with Squid ink, scallops, seasonal mushrooms, gulf shrimp & clams \n\nSelect to take it out in a Paella Pan or Box to Go in the options below. \n\nWhat is a Paella Pan? A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large-diameter, shallow skillet-like pan made of enameled metal.

40 oz. Rib eye’s special cut is served with our traditional bomba rice paella.\n\nThis item is only available to be taken back home in a Paella Pan. \n\nWhat is a Paella Pan? A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large-diameter, shallow skillet-like pan made of enameled metal.

Gluten-Free. Seasonal mushrooms, cauliflower, artichokes & seaweed stock.\nSelect to take it out in a Paella Pan or Box to Go in the options below. \n\nWhat is a Paella Pan? A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large-diameter, shallow skillet-like pan made of enameled metal.

Crispy artichoke with light pistachio foam & red curry (v)

King crab croquettes with ahi tuna and aioli (2 Units)

Roasted chicken empanadas with aioli (4 Units)

Gulf shrimp with preserved lemon and crispy garlic.

Breadcrumbed and fried bechamel balls with Iberian ham pieces (4 Units)

(2. Oz) The Rolls-Royce of ham. Native Iberian pigs range freely in the oak-studded meadows of western Spain, feasting on acorns through the fall and winter.\n\nTheir richly marbled meat is cured for a minimum of two full years, allowing the incredible nutty-sweet flavors to develop. To fully appreciate this delicacy, allow the sliced Jamon to come to room temperature before serving. It will literally melt in your mouth.

Vegetarian. Potatoes topped with brava sauce & aioli.

Galician grilled octopus with truffle oil & pimentón potato puree (1 Leg)

Spanish loaf, tomato dressing, and chorizo butter (4 Units).

Marinated sashimi tuna with mashed avocado and wonton shells (3 Units).

ALLOW 45 MINUTES TO COOK \n\nGluten-free (upon request). Premium 'chuletón', potatoes, and a set of dressings.

Braised short ribs covered in a puff pastry roll served with Spanish-style potatoes.

Salmon, cauliflower cream & Ibérico ham (gf)

Vegetarian. Flavorsome authentic Spanish omelette made with eggs, potatoes & caramelized onion. A timeless classic!

French Toast serve with Catalan Cream (nuts, v)

Half baked cookie dough, & chocolate (v, nuts)