tapas

  • this is a sample menu our menu changes daily

  • Participating locals: Autumn Olive, Forrest Green, Planet Earth, Manakintowne, Caromont, Shenandoah Joe’s, Organic Butcher, Free6 Union Grass Farm, Hungry Hill, Highland Farm, AMFog, Sharondale, Polyface Farm, The Rock Barn

  • 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)

    • Pintxo de Atún Crudo (crispy garlicky toast w/ Carolina Yellowfin tuna tartare, olive salad, Arbequina olive oil)

    • Pimientos Guindillas (the famous Basque pepper, lightly pickled w/ a little bite at the end)

    • Uvas Frescas (fresh concord 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

    • 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)

    • Empanada (duck confit, goat cheese and chestnut cream a flaky pastry w/ crema)

    • (from Manakintowne Growers organic green chard and chickory lightly sauteed w/Amontillado & garlic, finished w/Queso Mahon and farm egg)

    • Gorditas (daintily delicious fingerling potatoes roasted in duck fat w/ grey sea salt)

    • Cols de Brussels (tender brussel sprouts roasted w/ smoked bacon, chicken stock and saffron, finished w/ Mahon cheese)

    • Tomates écologica (a mixed plate of gorgeous local, organic heirloom tomatoes w/extra virgin olive oil, grey sea salt, basil)

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

    • **+☺Espárragu (fresh, vernal asparagus sauteed lightly with salt-packed capers, lemon, sweet butter)

    • 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)

    • Coliflor horneado (local, organic cauliflower pan-roasted and baked w/ golden raisins, Marsala wine, turmeric)

    • Zanhorias horneadas (local, organic carrots slowly-roasted w/ local apple cider, cumin and ginger)

    • Calabasa (local, organic butternut squash, roasted and finished w/agave nectar-cardemom butter)

    • Trinxat (slowly-braised purple potatoes, cabbage, pork belly and onions w/ Amontillado, grey sea salt, duck fat )

    • Acelgas (local, organic chard sauteed w/ garlic, Amontillado, finished w/ local farm egg, truffle salt, Manchego)

    • Papas con crema (rich, buttery Yukon Gold potatoes baked to bubbling perfection w/sweet cream and Manchego)

    • ☺+**Ejotes amarillos (local, organic tender yellow wax beans in a sassy vinaigrette of Pedro Ximenez, olive oil, crushed chilis)

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

    • +Queso con Miel (from Albemarle County, Caromont Farm's Bloomsbury goat's milk cheese melted over toasted bread w/raw local wildflower honey)

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

    • +**Plato de melon (local, organic cantaloupe w/ lime)

    • +Queso con Miel (local Hungry Hill raw honey on toasted hearth-baked bread w/Torta la Serena sheep’s milk cheese)

    • +**Zanahorias con comino (local, organic baby carrots w/ cumin seed, local honey and Madeira)

    • Empanada ( Applewood smoked ham, mango chutney, jalepeño and impastata in a flaky pastry, served w/ crème fraiche)

    • **Sopa de Hongos (a chilled soup of wild-harvested morels, Madeira, chervil and savory)

    • Fideos con Albahaca (fat, hand-cut semolina noodles with basil mojo, aged Mahon cheese)

    • **Croquettas de Yucca (crispy, pan-fried yucca fritters with Manchego cheese centers,cinnamon, crème fraiche)

    • Empanada (shredded Madeira-braised veal cheeks, goat cheese and mango chutney in a flaky pastry crust w/ crème fraiche)

    • **Hinojo confitado (whole fennel braised w/ copious amounts of extra virgin olive oil, white wine, herbs and garlic)

    • Caldo Gallego (a hearty soup of mirepoix veggies, smoked bacon, potatoes and Fabina green beans from Espana)

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

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

    • Puerros confitados (leeks transformed through braising in duck fat w/ saffron, sherry, over toasted brick oven bread)

    • 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)

    • Bikini (a pan-fried sandwich of sautéed morels, shallots, Urgélia cheese, white truffle butter on sunflower wheat)

    • Muslos (chili marinated chicken thigh skewers w/a refreshing cucumber yogurt salsa)

    • Pa amb trufas (our hearth-baked bread, grilled and rubbed with garlic, sweet butta sprinkled with grey sea salt, Alba truffle slices)

    • Plato del dia (Spanish chickpeas,hot-smoked Timbercreek Organics pork belly, w/ pork sausage in a warming stew)

    • Pintxo (beautiful wild-caught Pacific King salmon tartare w/capers, sweet onion served w/garlic crisp, olive oil, grey sea salt)

    • Higos (plump, ruby-fleshed freshTurkish figs with raw Hungry Hill honey, Valdéon cave-aged blue cheese)

    • Ensalada Amanida (a delightful salad of arugula, radicchio, endive, fuji apples, red beets, walnuts, Caromont chevre w/ O/V)

    • Escalivada (grilled zukes, squash, sweet peppers bathed in garlic-infused oil w/ salsa verde, crema, over our crusty potato roll)

    • Queso y tomates (house pulled & smoked Mozzarella with our hot-smoked roma tomates, basil mojo and grey sea salt)

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

    • Kinky Montedito (luscious, pouty & pampered Mortadella, spicy Soppressata, arugula, Manchego spanked with pear mustard)

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

    • +**Terina de Conejo (local, organic pork and rabbit terrine w/ mango mustard, Guindilla peppers and a bit of bread)

    • +**Pernil asado (local, organic pork shoulder dry-rubbed, hot-smoked, pulled, served over corn tortillas w/ pico de gallo, crema)

    • **Judíon con Acelgas (plump, bodaciously beautiful white beans from Léon, bean capital of España, w/local, organic chard)

    • Albondigas (spherical tidbits of beef, pork and lamb in tomato salsa & chix stock, finished w/ grated Manchego cheese)

    • **Cebiche de Halibut (refreshing Alaskan Halibut, chopped fine and marinated in lime w/ cilantro, olive oil and cucumber)

    • **Lentejas con calabaza (Spanish lentils w/ mirepoix & sweet, buttery Kabocha pumpkin)

    • Pulpo y Paleta (tender young Spanish octopus wrapped in Paleta de Iberico, grilled lightly and served w/ tomato-Rioja reduction)

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

    • Bocadillo de cordero (paper-thin leg of lamb, sweet onions, tomato marmelata, Manchego cheese)

    • Alubias Tolosanas (the famous black kidney beans of Leon, Espana cooked w/ homemade pork & veal meatballs)

    • Paste de higado (rich local, organic rabbit liver pate w/ greenpeppercorns, Amontillado, duck fat, garlic, w/ chopped eggs, sweet onion, virgin oil, pan tomaquet)

    • Pimenton rellenos (roasted Anaheim peppers stuffed w/ herbs and goat cheese, beer battered and fried)

    • 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

    • Mejillones (wild-harvested Atlantic blue mussels w/garlicky sofrito, Amontillado, sweet butter served w/bread)

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

    • Muslos (chili marinated chicken thighs grilled w/ piquillo pepper-anise salsa)

    • Adovado( hot-smoked, local, pastured Patterson Farm Berkshire pork butt, salsa verde, Caromont chevre, duck fat tortilla, crema)

    • Lomo-licious (local, pastured, hot-smoked pork loin slice, piled upon bread w/ pickled onions, chicharones, salsa rojo, chevre)

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

    • Mejillones (wild-harvested Maine mussels in our smoky, pungent and sanguineous Romesco sauce w/ fresh basil, bread)

    • Almejas (Pacific farm-raised Manilla clams and chopped razor clams in a spicy coconut-lemongrass broth)

    • Ostras frescas (the briny, plump and pristine Stellar Bay oysters from Vancouver, B.C. on the shell)

    • Medula de Ternero (deliciously rich veal marrow, parsley, sweet butter, white truffles, garlic, bread crumbs roasted in the bone)

    • Calamares a la parilla (grilled calamares swimming in a scarlet sea of smoky, grey sea salt,picante, pungent, Romesco sauce)

    • Cabrito (a slow-cooked stew of smoky, lightly-spicy curried local, organic BoerBok shoulder over saffron-scented bomba rice)

    • Porktopus (pork sausage, octopus and pork belly wrap in a chickpea crepe w/ arugula, sauce of insanity, goat cheese)

    • +Médula y Huesos (veal marrow roasted w/ sweet butter, garlic, lemon parsley)

    • Chupa Chups(delectably tender quail legs wrapped in bacon, dusted w/cocoa & pimentón, oven-roasted, finished w/lavender honey)

    • CocaMAS (our wood fired flatbread w/oyster, shiitake and Lion’s Mane mushrooms, goat cheese, Manchego)

    • Pato Confitado (duck legs slowly-cooked in their own fat & juices, pan-roasted w/ garlic, sherry, caramel gastrique, truffled sea salt crust)

    • Cachetes de Ternero (insanely tender, grilled veal cheek w/ tamarind demi-glace, lemon)

    • 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)

    • Mizcalos con Faro (the marvelous pairing of wild-harvested autumnal Chanterelles w/ pressure-cooked spelt, w/Mahon cheese)

    • 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 (fresh, free-range chickens cured & roasted w/ duck fat, cinnamon, saffron, preserved lemons w/ saffron rice)

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

    • **Salmon ahumado (house hot-smoked wild-caught Willapa Bay Wa., King Salmon w/ watercress, tomato, cucumber, blood orange salad)

    • **Cocochas de Halibut (tumescent halibut cheeks from Alaska, pan-fried w/citrus fume and organic mache)

    • **Costillas de Cerdo (hormone-free, all-natural hot-smoked Neiman Ranch St.Louis style pork ribs w/ 5-spice mango glaze)

    • CocaMAS (our brick oven pizza w/ rich, creamy custard, saffron-braised leeks and Urgelia cheese)

    • Pinzas de cangrejo (sweet, plump Stone Crab claws in orange, garlic and smoked paprika broth w/ garlic toast

    • Pintada confitada (local, organic Guinea fowl braised w/ a Montsia rice, morel and herb stuffing)

    • Cocinillo asado (hearth-roasted suckling pig w/ roasted potatoes)

    • Churrasco con chimichurri (melt-in-your mouth grilled Akaushi skirt steak w/ thyme, oregano, parsley sauce)

    • Solomillo de Akaushi (thinly sliced Akaushi beef strip loin seared very rare, sliced paper-thin w/ manchego cheese, a smizzala of white truffle oil over arugula)


©2014 Mas Tapas

Charlottesville Restaurant Group