tapas

  • Our Artesanal Cheese Plates

    • $20 Plato de Queso Artesanal ~ 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

  • $3 Tapa / $6 Raciones

  • $4 Tapa / $8 Raciones

    • Uvas Frescas (fresh seedless grapes)

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

    • Chili rellones (pickled cherry peppers stuffed w/ ham and cheese)

    • Nueces picantes (spicy Marcona almonds and walnuts)

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

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

    • Papas bravas (our version of the classic tapa of spicy roasted potatoes w/ aioli)

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

  • $6 Tapa /$12 Raciones

    • Remolachas en vinaigretta (local, sweet, mixed beets served w/ aged sherry vinaigrette)

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

    • Empanada de ternero (craised veal shoulder & goat cheese in flaky pastry)

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

    • Queso con mermelada (artisinal ripe, Monte Enebro cheese melted over brioche w/ organic apricot preserves)

    • 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 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)

    • Broccolini (fresh broccolini sauteed in garlic, sherry, and olive oil)

  • $8 Tapas / $16 Raciones

    • Pimenton Padron (lightly spicy, locally grown, Padron peppers sauteed w/ grey sea salt)

    • Queso con tomates (house smoked mozzarella cheese served w/ local tomatoes and fresh basil)

    • Queso frito (lightly salty queso blanco grilled and served w/ a sweet pepper sauce)

    • Romanos salteado (fresh romano beans sauteed w/ Romesco sauce, garlic, and Manzanilla sherry)

    • Plato de melon (ripe cantaloupe and seedless watermelon w/ lime)

    • Babaghanouz (smoked baby eggplant blended w/ garlic, yogurt, olive oil, lemon served w/ bread)

    • Croquetas de jamon (applewood smoked ham, yukon gold potatoes, Manchego cheese w/ creme fraiche)

    • 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

    • Pulpo a la parilla (grilled Mediterranean octopus served w/ baby arugula and saffron alioli)

    • Judion de Astorga (jumbo, buttery, white beans from Leon cooked w/ smoked ham and chorizo)

    • Torta de cerdo (slow roasted, pulled pork over out new potato bread w/ cucmber slaw)

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

    • Mejellones con sofrito (farm-raised Pacific mussels cooked in a spicy sofrito sauce w/ our brick oven bread)

    • Almejas con salchicha (beautiful farm-raised Manilla clams w/ pork sausage, parsley, and lemon)

  • $15 Tapas / $30 Raciones

    • Peirna de carne (dry aged heirloom beef shank cooked in Rioja w/ sweet onions, juniper berries, and anise served w/ saffron farro)

    • Higos asados (golden Turkish figs roasted lightly and finished w/ wild lavender honey)

    • Perdiz asado con miel (grilled, tender, farm raised whole quail finished w/ wild thyme honey-pistachio glaze)

    • Pescado fresco (hot-smoked Columbia River King Salmon w/ Greek yogurt and sliced lemon)

    • Ostras frescas (fresh Pacific Samish Bay oysters on the half-shell w/ cracked black pepper and sliced lemon)

    • Coca de MAS (hand tossed specialty pizzas cooked in our wood-fired brick oven)

    • 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)