Although Volver's menu is globally inspired, its Spanish roots shine through in this updated classic. Chef David Conn uses the famed Pata Negra Presa for the Iberico Wellington. He serves with a bright Saffron Bearnaise and finishes with Piquillo Puree, Charred Eggplant Puree with Squid Ink, Chorizo Powder and Pork Jus with Toasted Pine Nuts.