PINTXOS | TAPAS | PETISCOS
bare hands
{MANOS DESNUDAS}
croquetaS de jamón 9.00
Bacon Wrapped dates, goat cheese, pimentón drizzle 9.00
marcona almonds and olives, 6.00
MARINATED IDIAZABAL, vegetable escabeche 7.00
GILDA, Gordal olive, anchovy Basque chile 6.00
Pan con tomate, pan de cristal, garlic, tomato, olive oil 8.00
with marinated white anchovies +4.00
with jamón Serrano +6.00
with jamón Mangalica +7.00
with jamón Ibérico de Bellota +10.00
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}
TROUT ESCABECHE, cured trout*, salsa de tigre, pickled vegetables, potato chips 13.00
ENSALADA DE BATATAS Y COLIFLOR, crispy sweet potatoes, cauliflower, cranberries, piquillo pepper vinaigrette, hazelnut purée, harissa verde, trout roe 14.00
GRAIN SaLAD, bulgur wheat, farro, cucumbers, red onion, shishito crema 12.00
GLAZED MOORISH SPICED RIBS, Basque chilies, olive oil 11.00
HUEVOS BRAVAS, “crashed” eggs*, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, dill 12.00
with chistorra +7.00
Cheese table, A selection of Spanish and Portuguese inspired cheeses. Ask your server about our rotating selections. Each cheese served with fruit jam.
tinned fish , potato chips, aioli, pimentón hot sauce
Sardines Spicy Olive Oil, Pinhais, Portugal 22
Tuna Fillets, Maria Organi, Portugal 26
Trout Fillets, José Gourmet, Portugal 36
Mackerel in Olive Oil, Pinhais, Portugal 24
Octopus in Olive Oil, Portomar, Spain 22
Mussels in Pickle Sauce, Portomar, Spain 22
Branzino, Iasa, Italy 24
brunch
BUÑUELO, seasonal pastry, cream cheese glaze 8.00
PIRI PIRI BREAKFAST SANDWICH, piri piri chicken sausage, Manchego crema, “crashed” egg*, hash browns, English muffin 14.00
SANDWICH DE TRUCHA FRITA, crispy trout, Basque chile aioli, curtido, chile oil, lettuce, potato bun, fries or chips 15.00
TORTILLA DE PATATAS CHIPS, Spanish tortilla, potato chips, aioli, dill 10.00
SETAS, king trumpet and button mushrooms, black garlic aioli, "crashed egg"*, migas 13.00
BUTIFARRA, Spanish garlic sausage, bean escabeche, wilted spinach al ajillo 17.00
TORTITAS AL ACEITE DE OLIVA, olive oil pancakes, dried apricots, Marcona almonds, lemon honey, mint 12.00
brunch COCKTAILS
BASQUE SPRITZ, Bonanto, Poema cava rosé, pomegranate, lemon, soda 13
REZAGARSE, Mythology gin, cranberry, light tonic 16
EL CAMPANERO, tomato infused Askur gin, bell pepper shrub, Jack Rudy tonic 14
GETTIN FIGGY WITH IT, Family Jones gin, fig, lemon, Indian tonic 12
TAWNY TONIC, Niepoort Tawny, clove, Mediterranean tonic 13
CENIZAS A LAS CENIZAS, Uncle Val’s gin, Atxa, St Elder, lemon 15
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 10Add draft beer back +3
Drink local with Streeter Flynn vodka +2
MIMOSA, Viña Palaciega cava, fresh-squeezed orange juice 10
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N/A, Spiritless whiskey, blueberry shrub, lemon, soda 12
*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