PINTXOS | TAPAS | PETISCOS


bare hands
{MANOS DESNUDAS}

croquetaS de jamón 9.00

ROASTED CARROTS, honey, coriander whipped goat cheese, chimichurri  10.00 

Bacon Wrapped dates, goat cheese, pimentón drizzle 9.00

marcona almonds and olives, 6.00

Pan con tomate, pan de cristal, garlic, tomato, olive oil 8.00

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, blistered shishito peppers, adobo spice, olive oil 10.00

TRÍO DE JAMón 22.00

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}

ROOT SALAD, arugula, watercress, fennel, beets, caña de cabra, blood orange, marcona almonds 12.00 

ARTICHOKE SaLAD, farro, shishito crema, marcona almonds, manchego, herbs 12.00

GLAZED MOORISH SPICED RIBS, Basque chilies, olive oil 10.00

THE OLGA, pintxo of Gordal olive, Basque chilies, anchovy, piquillo pepper 5.00 

PATATAS BRAVAS, crispy potatoes, spicy tomato sauce, manchego, herbs  10.00 with octopus +6.00 

SeTAS*,     roasted mushrooms, chimichurri, egg yolk, dill 10.00

quesos, each cheese served with picos, membrillo   

Tetilla, Galicia, cow, buttery 5.00

Caña de Cabra, Spanish, goat, tangy 5.00

Valdeon Blue, Spanish, cow, goat, bold 5.00 

Manchego, Spanish, sheep, nutty, tangy 5.00

tinned fish , potato chips, aioli, pimentón hot sauce

Mussels in Pickle Sauce, Portomar, Spain 22 

Cockles, Espinaler, Spain 32 

Octopus in Olive Oil, Portomar, Spain 22 

Stuffed Squid, Portomar, Spain 20 

Branzino, Iasa, Italy 24 

Cod in Oil, Alkorta, Spain 24 

Tuna Fillets, Agromar, Spain 26 

Squid in its Ink, La Brújula, Spain 22 

Spiced Octopus, José Gourmet, Portugal 36 

Sardines in Tomato, José Gourmet, Portugal 22 

Small Mackerel, José Gourmet, Portugal 24 

Trout Fillets, José Gourmet, Portugal 36 


brunch

CHURRO DONUTS, Licor 43 ganache 6.00

TORTILLA DE PATATAS CHIPS, Spanish tortilla, potato chips, aioli, dill 10.00

HUEVOS ROTOS*,
“crashed” eggs, French fries, potato cream, chistorra 12.00  

HUEVOS REVUELTOS CON SETAS, scrambled eggs, roasted mushrooms, chimichurri, smoked oil, dill, toast 14.00

BUTIFARRA, Spanish garlic sausage, bean escabeche, wilted spinach al ajillo 20.00

TORTITAS AL ACEITE DE OLIVA, olive oil pancakes, dried apricots, Marcona almonds, lemon honey, mint 12.00

PAN CON CHOCOLATE,
toasted pan de cristal, tempered chocolate, olive oil, salt 6.00

brunch COCKTAILS

PENNY LANE, Family Jones gin, elderflower, lemon juice, muddled cucumber, hot sauce 15 

BIARRITZ BLUE NEGRONI, blueberry & cucumber infused gin, Lillet blanc, elderflower, melipona bitters 15 

FOLIAGE, St George Terroir gin, bay leaf simple, lime, Indian tonic 16 

STRAWBERRY SHRUB FOREVER, Askur gin, strawberry rhubarb shrub, light tonic, rhubarb 15 

VERIDITAS, Moletto Italian tomato gin, cucumber tonic, watermelon radish 15 

WILD CHILD, Family Jones gin, lavender tonic, lemon 14 

MIMOSA, Barcino C3 cava, fresh-squeezed orange juice 10 

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

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

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THYME AID, lime juice, honey, thyme, soda water 8 (NA)  

 

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness