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}

Romesco Brussels sprouts, piquillo peppers, tomato vinaigrette, migas, garlic mousse, almonds 11.00 

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

GLAZED MOORISH SPICED RIBS, Basque chilies, olive oil 10.00

ESCALIVADA MONTADITO*, whipped goat cheese, stewed peppers, onions, eggplant, 63 degree egg, cilantro, country bread 13.00 

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

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

Sardines in Tomato, José Gourmet, Portugal 22 

Tuna Fillets, Agromar, Spain 26 

Trout Fillets, José Gourmet, Portugal 36 

Squid in its Ink, La Brújula, Spain 22 

Small Mackerel, José Gourmet, Portugal 24 

Octopus in Olive Oil, Portomar, Spain 22 

Mussels in Pickle Sauce, Portomar, Spain 22 

Branzino, Iasa, Italy 24 


brunch

fritter,  Honeycrisp apple pastry, cream cheese glaze  8.00   

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

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

SETAS*, king trumpet mushroom conserva, sherry marinated button mushroom, black garlic aioli, Amontillado mushroom emulsion, "crashed egg", migas 13.00

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  

brunch COCKTAILS

ESPRESSO NEGRONI, Woody Creek gin, Bonanto aperitivo, espresso 16  

HOT HONEY, Barr Hill gin, Jack Rudy tonic, cinnamon, star anise, orange 17

PINK 75, Tresor cava, Bloom gin, lemon 15 

PERENNIAL, Bloom gin, lime, elderflower tonic, rose water 15 

ROJO, Atxa vermouth, aromatic tonic, orange 13 

BERRY BOMB, Bombay Sapphire gin, lime, light tonic, cranberry 14 

BRAMBLE DAN, Bombay Bramble, cardamaro, spiced orange ginger ale, mint 16

MIMOSA, Viña Palaciega cava, fresh-squeezed orange juice 10 

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus glass 11/pitcher 42

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

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PEAR TOGETHER, pear, honey, thyme, lemon 8 (NA) 

CURRANT AFFAIR, currant, lime, sage, pepper 8 (NA)

NA SPRITZ, white or rosé NA wine spritzer 13 (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