PINTXOS | TAPAS | PETISCOS


bare hands
{MANOS DESNUDAS}

STUFFED DATES, goat cheese stuffed dates, jamón serrano 8.00

CRISPY EGGPLANT, rosemary, honey, sesame 6.00

GILDAS, olive, anchovy, Basque chile 5.00
croquetaS de jamón 5.00

croquetas de jamón, olive, anchovy, Basque chile 8.00

MOORISH SPICED PORK RIBS, olive oil, Basque chilies 10.00

marcona almonds, 4.00

warm Marinated olives, 5.00

Pan con tomate, ciabatta, garlic, tomato, olive oil 6.00

with marinated white anchovies +4.00

with jamón Serrano +5.00

with jamón Mangalica +6.00

with jamón Ibérico de Bellota +9.00

SHIsHITO peppers, fried shishito peppers, olive oil, salt 9.00

chorizo picante Y manchego, cured chorizo and 12 month manchego 5.00

TRÍO DE JAMón 21.50

Fermin Jamon Serrano, aged 2 years

Mangalica, aged 3 years

Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years

 

tools required
{REQUIERE HERRAMIENTAS}

sopa de ajo, warm garlic-tomato soup, puffed rice, egg yolk*, market pickles 10.00

frisée salad, frisée, Leonora goat cheese, honey, za’taar 11.00

gildas, olives, anchovy, Basque chile 3.00

boquerones, Spanish anchovies, orange, yuzu, olive oil 5.00

chicken liver mousse, vinho verde gelée, piparras, umami crisps 10.00

fermented carrots, olive oil labneh, almonds, olives, mint 12.00

morcilla & Chistorra, curtido, caraway aioli 12.00

PATATAS BRAVAS, Yukon Gold potatoes, jamón salsa brava, aioli, sunflower seeds 8.00
with octopus +5.00

cedar plank mushrooms, black garlic espuma, dill 9.00

quesos, each cheese served with toasted Marcona almonds, membrillo

Tetilla, Galicia, cow, buttery 5.00

Leonora, Spanish, goat, tangy 5.00

Marquese Castillo, Spanish, sheep, nutty 5.00

Manchego, Spanish, sheep, nutty, tangy 5.00

pescado conservado, tinned fish and potato chips

Spiced Small Sardines, Jose Gourmet, Portugal 22.00

Yellowfin Tuna, Flott, Italy 22.00

Mussels in Escabeche, La Brújula, Spain 22.00

Squid in Its Ink, La Brújula, Spain 22.00

Anchovies in Olive Oil, Agostino Reca, Italy 16.00

Small Mackerel in Olive Oil, Jose Gourmet, Portugal 22.00

 


brunch

MANCHEGO AND CHORIZO SCONE, whipped butter 5.00

CIABATTA membrillo butter 6.00

CALASPARRA RICE PORRIDGE, manchego porridge, chorizo, pimenton oil, 63 degree egg* 10.00

cojonudo, ciabatta, nduja, piquillo, aioli, fried egg*, mixed greens 12.50

PATATAS BRAVAS HASH, Kennebec potatoes, salsa brava, aioli, 63 degree egg*, dill 12.50

garlic shrimp and eggs, soft scramble*, crème fraîche, pickled garlic, mixed greens 14.50

torrejas, a Spanish French toast. Wine-soaked papo seco, honey glaze, sherry gastrique, olive oil powder, membrillo crème fraîche 13.00

TORTILLA ESPAÑOLA, egg and potato Spanish tortilla, piquillo aioli, tomato confit 8.00

curtido eggs*, 7 minute eggs, curtido, aioli   3.00

JAMÓNBURGUESA jamón cheeseburger*, mahon, piparras chilies, smoked aioli, sesame bun, mixed greens 12.50

JAMÓN SERRANO CROISSANT two year jamón Serrano, mahon cheese, tomato, mixed greens 12.50

the feast, the chefs choose an assortment of our favorite tapas 20.00


brunch COCKTAILS

DENVER MINT, Apostoles gin, crème de cacao, Fever-Tree Light tonic, mint bitters, cocoa nibs, mint 15

CATCH UP WITH THE THYME, Gin Mare gin, tomato water, Fever-Tree Mediterranean tonic, tomato oil, gordal olive, confit tomato, thyme, brava salt rim 16

ESPRESSO YOURSELF, Few Breakfast gin, Bailey's, espresso, coffee beans 15er

THE STANLEY, Real McCoy 3 year rum, Aurora Amontillado sherry, lime, aquafaba, cinnamon 14

ORANGE GROVE, Leopold's Small Batch gin, Fever-Tree Indian tonic, orange, mint 13

MIMOSA, Spanish cava, orange juice 8.50

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus glass 10/pitcher 36

BLOODY MARY, house made with our piri piri and harissa spice blends. Choice of gin, vodka, sherry 10
Add draft beer back +2