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 5.00Manchego, 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