pintxos ~ TaPAS ~ Petiscos  

bare hands

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 aioli 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 Jamón Serrano, aged 2 years

Mangalica, aged 3 years

Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years

tools required

sopa de ajo, roasted garlic soup, bean escabeche, 63 degree egg*,  wilted spinach 1.00                            with butifarra sausage +7.00

Romesco SALAD, rapini. piquillo peppers, tomato vinaigrette, croutons, garlic mousse, almonds 11.00 

GRAIN SALAD,  bulgur wheat, farro, cucumbers, red onion, shishito crema  12.00

trout escabeche, cured trout*, salsa de tigre, pickled vegetables, potato chips 13.00 

CHICKEN LIVER MOUSSE, crispy chicken skins, pistachio dukkah, pickled mustard seeds, cherries, radishes 14.00 

setas, king trumpet and button mushrooms, black garlic aioli, migas 11.00       

PATATAS bravas, crispy potatoes, spicy tomato sauce, aioli, herbs 10.00 with octopus +9.00  with butifarra sausage +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. 


 RACIONeS {larger plates}
 after 4 pm

crispy cod, rapini, bizkaina, chistorra, xipister sauce 24.00

CHEF’S STEAK*,  Lazy Acres steak*, stewed black lentils, chimicurri, pickled carrots, pearl oniions    27.00 

GLAZED MOORISH  SPICED RIBS,  Basque chilies, olive oil 24.00 

EMPANADA,  sofrito, hard boiled eggs, Gordal olives, queso pimento, herbs  16.00 

MUSSELS IN CIDER, calamari, octopus linguiça,    cider, mojo picón, migas, gigante beans  20.00



potato chips, aioli, pimentón hot sauce.

Sardines in Spicy Olive Oil,   Pinhais, Portugal 22 

Tuna Fillets, Maria Organic, Portugal 26 

Trout Fillets, José Gourmet, Portugal 36 

Squid in its Ink, La Brújula, Spain 22 

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 


Basque Cheesecake, apricot cheesecake, sherry ice cream  9   

EL VERANO, pineapple sorbet, coconut sorbet, vanilla ice cream, toasted coconut, toasted walnuts, white chocolate magic shell 9

CHURROs, crispy pâte à choux pastry, chile chocolate ganache, salted caramel 6

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



*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