bare hands

trumpet mushrooms and romesco, mushrooms a la plancha, romesco sauce 6.00

ENSALADA DE KYLE, little gems lettuce. almond green goddess, Marcona almonds, market herbs 6.00

stufffed 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 8.00

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

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

frisée salad, frisée, Leonora goat cheese, honey, za’taar 12.00

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

portuguese mussels, linguiça, pickled carrot, vinho verde, cilantro, griddled bread 15.00

cured striped bass, cured striped bass, olive-orange salad, potato chips 9.00

Patatas Bravas, Yukon Gold potatoes, jamón salsa brava, aioli, sunflower seeds 8.00
with octopus +5.00

empanada, tuna, piperade, olive, egg, kale powder 8.00

cedar plank mushrooms, black garlic espuma, dill 9.00

pescado conservado, tinned fish and potato chips

Spiced Small Sardines, Jose Gourmet, Portugal 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

Branzino, Iasa, Italy 22.00

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

{larger plates}

Available after 4 p.m.

chicken pintxo, skewered chicken thigh, chistorra, orzo, kale, spicy mojo verde 18.00

bass a la plancha, seared sea bass, spiced black beans, rutabaga mash, pepper relish 24.00

glazed moorish spice-rubbed pork ribs, olive oil, Basque chilies 24.00

pico pau, pork loin, pickles, olives, preserved tomato butter sauce, cilantro, Calabrian oil, turmeric mustard 21.00

chef's feast, our chefs fill your table with Ultreia favorites 72.00 for two people



spiced grapefruit cake, candied pecans, grapefruit segments 6.00

basque cheesecake, chocolate espresso beans 6.00

CHURROS CON CHOCOLATE, crispy pâte à choux pastry, tempered chocolate 5.00

PASTEL DE NATA, traditional petite Portuguese custard tart 2.00
add a shot of espresso +3

TRIO OF HOUSE MADE ICE CREAMS & SORBETS, choose from our daily selection of ice creams and sorbets 6.00


pastry chef: Lauryn Markle