tapas

  • Our Hand-crafted Imported and Domestic Cheese Plate

    • $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

    • Uvas Frescas (fresh seedless grapes)

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

    • Nueces picantes (spicy Marcona almonds and walnuts dusted with three smoked chili powders, cinnamon, grey sea salt and 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

    • Babaganoush con pan (roasted eggplant and garlic spread w/ our brick oven bread)

    • Croquetas de jamon (Yukon gold potao and smoked ham croquettes w/ crème fraiche)

    • Pimenton rellenos (pickled cherry peppers stuffed w/ ham and cheese)

    • Acelgas salteadas (fresh local, organic green chard sauteed w/ garlic and Madeira)

    • Remolachas con vinaigrette (local golden beets in a lemon and herb vinaigrette)

    • Membrillo con queso azul (hand-crafted, cave-aged Valdeon blue cheese w/ quince paste)

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

    • Empanada de quesoa (potatoes, blue cheese, cheddar, and impastata in flaky pastry w/ creme fraiche)

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

    • Queso con mermelada (artisinal ripe, Torta del Casar cheese melted over brioche w/ organic apricot preserves)

    • Queso con miel (artisinal Bica cheese roasted over brick oven bread w/ wild chestnut honey from Austurias)

    • 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)

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

    • 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)

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

  • $8 Tapas / $16 Raciones

    • Durazneros a la parilla (fresh summer peaches lightly grilled and roasted w/ lavender honey)

    • Plato de aguacate y tomate (sliced avocado w/ cucumbers, smoked tomatoes, and dill)

    • Plato de mangu y melon (plate of fresh summer Cantaloupe and sliced honey mangos)

    • Montedito de salamis (grilled brick oven bread piled high w/ salami, hot copa, baby arugula, aioli, and cheese)

    • Bocadillo de cerdo (spicy, pulled pork BBQ w/ cole slaw on a soft roll w/ pickled onions)

    • Alubias Tolosanas (buttery pole beans from Leon cooked w/ homemade pork sausage)

    • Brochetta d' atun (yellowfin tuna -grilled rare only- w/ smoked tomato alioli)

    • 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

    • Cordoniz a la parilla (grilled Green Fence Farm quail over tender purslane w/ shallot pistachio glaze)

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

  • $15 Tapas / $30 Raciones

    • Ostras frescas (fresh farm-raised Pacific Shigoku oysters on the half shell w/ cracked pepper and lemon)

    • Jamon Paleta Iberico (tender, Acorn-fed Spanish ham sliced thin served w/ bread and aged Manchego cheese)

    • Chuletas de cordero (tender, young lamb chops w/ bread and a mint-mojo sauce)

    • Solomillo de Kobe (thinly sliced kobe beef strip loin very rare only w/ manchego cheese, a smizzala of white truffle oil over arugula)