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

    • Aceitunas con anchoas(plump Spanish olives stuffed with itty-bitty anchovies)

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

    • 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)

    • Papas gorditas (tender fingerling potatoes roasted in duck fat w/ grey sea salt)

  • $6 Tapa /$12 Raciones

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

    • Remolachas asadas (tender young beets roasted w/ sweet butter, Madeira)

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

    • 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)

    • Acelgas salteadas (organic green chard sauteed w/ garlic, olive oil, pine nuts and Madeira)

    • Patatas con crema (creamy, roasted scalloped potatoes w/ Manchego cheese and a drazzle of white truffle oil)

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

    • Empanada de Pato (confit duck, chesnut cream, impastata and goat cheese in flaky pastry w/ creme fraiche)

    • 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 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)

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

  • $8 Tapas / $16 Raciones

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

    • **Picadillo de Cols (savory hash of Brussels sprouts, sofrito, tomatoes, onions, taters, sweet peppers, sweet butter)

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

    • Montedito de lengua (grilled brick oven bread piled high w/ smoky beef tongue baby arugula, aioli, and cheese)

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

    • 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

    • **Judion con acelgas (rich, verdant green chard w/ jumbo white beans from Asturías – que rico!)

    • Montedito de Res (hot-smoked Akaushi beef tenderloin w/ carmelized sweet onions, spicy mustard, arugula, potato roll)

    • Pulpo Confitado ( rioja-braised baby octopus w/ spicy mole and potatoes)

    • Casserola de Cazadoras (a rich, smoky stew w/ smoked local, organic duck and rabbit, sweet peppers and onions served w/ bread)

    • Mejillones al ajillo (farm-raised Pacific Penn Cove mussels cooked in a spicy sofrito sauce w/ our brick oven bread)

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

    • Almejas con chorizo (farm-raised Pacific Manilla clams in a rich broth w/ applewood smoked bacon, tomatoes, chorizo, fingerling potato)

  • $15 Tapas / $30 Raciones

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

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

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

    • Vieiras chamuscadas (pan seared, ginormous U-8 sea scallops served w/ Piquillo-anise sauce)

    • Cachetes de ternero ( luscious, insanely tender veal cheeks braised in Madeira w/ pan juices)

    • Conejo braseado (local, organic rabbit slowly braised in Madeira, leeks and our own five spice finished w/ bittersweet chocolate-cherry glaze)

    • Ostras frescas (fresh farm-raised Pacific Kushi 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/ grilled flatbread and a mint-mojo 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)

    • Hongos salteadas con Farro (wild-harvested morels and shittake mushrooms, spelt, goat butter, Amontillado and aged Mahon cheese)