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

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

    • 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

    • 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)

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

    • **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

    • Queso con tomates (hot-house chocolate tomatoes, grey sea salt, buffalo milk fresh mozz, Clos Mogador Arbequina olive oil)

    • Ensalada de pulpo (tender braised octopus, chickpea, green olives, Arbequina olive oil, sweet onion & herb salad over arugula)

    • 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)

    • 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)

    • Atun a la parilla (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

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

    • Cangrejo (one plump, backfin domestic lump Blue crab crabcake pan-fried w/ crema, tomato cinnamon 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)

    • Bocaditos (braised local, organic Timbercreek acorn-fed pork shoulder with flour tortilla, pico de gallo, Caramont feta)

    • +Bocaditos(locally-cultivated shitake, oyster & crimini mushrooms w/ house corn tortillas , yogurt-dill salsa, queso Manchego)

    • +CocaMAS (wood-fired flatbread w/ smoked tomatoes, Caromont Farm’s Chevre, Manchego, Basil on hand-crafted doughs)

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

  • $15 Tapas / $30 Raciones

    • Chuleta de cerdo (plump, juicy pan-fried local, pastured, organic Polyface loin pork chop w/ mojo rojo)

    • Morillas (wild harvested morels sautéed w/ garlic, Arbequina olive oil, Amontillado)

    • ẅPescado (pan-fried filet of Golden Tilefish w/ apple cider-fennel-citrus salad)

    • 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)