tapas

  • Participating locals:Autumn Olive, Forrest Green, Planet Earth, Manakintowne, Caromont, Shenandoah Joe’s,Organic Butcher, Free Union Grass Farm, Hungry Hill, Highland Farm, AMFog, Sharondale, Polyface Farm

  • Our Hand-crafted Imported and Domestic Cheese Plate

    • $8 Pequeno Plato de Queso - sliced, aged raw-milk Manchego, local apples, on a slice of hearth-baked bread

    • $24 Quesos de Caromont - locally produced at Caramont Farms: Alberene Ash, Crottin w/ herbs, and Smoky Goat cheeses w/hearth baked bread, Henley Orchard's Granny Smith apples

    • $24 Plato de Quesos Especiales ~ these whole milk cheeses present a wide variety of styles, regional specialties and tastes from fresh, young goat cheese ricotta, to gooey, runny ripe Urgelia, or pungent Cabrales 'Picon Pastor', to the buttery, grainy cured sheep's milk Manchegos, Zamorano or Idiazabal, to the goat cheeses Mahon, Majorero, Robledo, or the famed Monte Enebro w/ bread and fruit

  • $4 Tapa / $8 Raciones

    • Pimentón Padron (we got ‘em! The reknowned Spanish chili pepper sautéed w/olive oil and grey sea salt)

    • Uvas Frescas (fresh concord grapes)

    • Pan al horno (to-go or warmed brick-oven bread w/ extra virgin olive oil)

    • Tomates asados( hot-smoked roma tomatoes in their own juices)

    • Datil con tocino (fat, juicy, pitted Medjool dates roasted inside of applewood-smoked bacon)

    • Papas bravas (our version of the classic tapa w/ Yukon Gold potatoes roasted w/ a spicy rub, served w/ our own hand-made alioli)

    • Tortilla espanola (organic eggs, Yukon Gold potatoes, onions, and grey sea salt)

  • $6 Tapa /$12 Raciones

    • Cols de Brussels (brussel sprouts and parsnips roasted till caramelized w/ garlic, pine nuts)

    • Cebollas asadas (plump baby onions slowly-braised w/ Amontillado)

    • Porros confitados (tender leeks slow-roasted in duck fat and saffron, over our brioche, grey sea salt)

    • Moutabel (a delicious Middle Eastern spread of beets, tahini, roasted peppers and garlic w/bread)

    • Babaghanouz (the traditional spread of roasted eggplant, garlic, and yogurt w/brick oven bread)

    • Acelgas (O PIONEER! organic green chard and beet greens lightly sauteed w/ Amontillado, garlic, olive oil, dusting of Mahon)

    • **Papas con crema (a molten landscape of bubbly, lactose overload w/ Yukon Gold potatoes, Manchego cheese, sweet cream)

    • Empanada de calabasa(roasted butternut squash, sage, Caromont Farm’s Jersey milk ricotta, flaky pastry w/crème fraiche)

    • +Empanada (locally-cultivated oyster and Lion’s Mane mushrooms, goat cheese, impastata in a flaky pastry w/crème fraiche)

    • **Membrillo con Queso Azul (sweet quince paste w/ cave aged Valdeon blue cheese)

    • Hummus con pan (chickpeas, tahini, harissa, olive oil, and garlic with bread)

    • Queso cocido con alcachofa (warm artichoke and goat cheese spread w/ brick-oven bread)

    • Queso con mermelada (hand-crafted goat's milk cheese, Monte Enebro from Avila, rolled in ash and Roquefort culture. One of the world's unique goat cheeses. cheese melted over brioche w/ organic apricot preserves)

    • Queso con miel (the famous Torta la Serena sheep's milk cheese, made with thistle rennet and aged. we serve it roasted over brick oven bread w/ wild chestnut honey from Asturias)

    • Ensalada de espinaca con pinones (organic baby spinach w/ mango vinaigretta, pines nuts, raisins, and manchego)

    • Ensalada de arugula (baby arugula w/ tomatoes, egg, sherry vinegar, olive oil, manchego cheese)

    • Bocadillo jamon (jamon serrano, Manchego cheese and alioli on our delicious wood-oven bread)

    • Salchichas a la parilla: grilled chorizo (dry-cured Spanish pork sausage w/ brick oven bread)

  • $8 Tapas / $16 Raciones

    • Medulla (rich, buttery, beef marrow blended w/ Alba truffles, sweet butter, parsley, garlic and bread crumbs toasted w/Manchego)

    • Montedito (smoked beef tongue sliced thinly, grilled on the plancha, heaped on hearth-baked bread w/ spicy mustard, slaw, pickles)

    • Almohadas (tender potato dumplings, sweet peas, cherry tomatoes w/basil mojo, Manchego)

    • Salmon Crudo (a pristine, rich in omega 3’s wild-caught Alaskan King Salmon tartare w/ garlicky toasts)

    • Boquerones con ajo (plump white Cantabrian anchovy filets in an olive oil, garlic, lemon marinade)

    • Plato de Jamon (air-cured, thinly sliced Spanish Serrano ham served w/ manchego cheese)

    • Ensalada d' atun (grilled yellowfin tuna salad over baby greens w/ capers, cilantro, basil, tomatoes, egg, lemon, olive oil, and manchego cheese)

    • Gambas al' parilla (Jumbo shrimp grilled Catalan style-in the shell-w/ garlic alioli and grey salt)

  • $10 Tapas / $20 Raciones

    • Los Dos (a pairing of wild King Salmon and Yellowfin tuna tartares w/ thyme flowers, grey sea salt, garlic crisps)

    • Los Tres (Southern Spain’s trio of Moutabel, Hummus, and Babaghanous with bread)

    • Carne asada (marinated hanging tenderloin -grilled rare only- w/ smoked tomato alioli)

  • $15 Tapas / $30 Raciones

    • Pierna de cordero (Rioja-braised lamb shanks w/ heirloom tomato mermelada, creamy potatoes)

    • Setas (wild-harvested Matsutake & King Trumpet mushrooms a la plancha w/ estate-bottled Arbequina olive oil, grey sea salt)

    • Pescado (wild-caught King Salmon grilled and served w/ green tomato-poblano gazpacho)

    • Chuletas (delectable Shenandoah Valley baby lamb chops grilled rare only w/flatbread, mojo verde)

    • Solomillo( from Madison, VA, 24 day dry-aged strip loin, waffer-thin, very rare only w/baby arugula, olive oil, queso Manchego)

    • Plato de Iberico (from the world-famous pastured Pata Negra hogs of Espana, the richly-marbled, aged 36 mos.air-cured Lomo or tenderloin)

    • **Pollo confitado (free-range chicken & Yukon Gold potatoes slow- roasted w/saffron, garlic, onion, preserved lemon & duck fat)


©2013 Mas Tapas

Charlottesville Restaurant Group