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—Tapas—

 

Boquerones

White Spanish anchovy, Castelvetrano olives | 9


Marinated Tuna Crudo

Basquaise peppers, cherry tomatoes, cucumber, migas | 15


Gambas Al Ajillo

garlic shrimp, chili, lemon, chickpeas, migas | 15


Clams & Pork

little neck clams, braised pork belly, majoram-tomato sauce | 12


Calamares Fritos

charred picked longhots, saffron aoili | 10

Avocodo & Crab Toast

jumbo lump crab, pickled radish, lemon | 14


Bacalao Croquetas

salted cod, potato, saffron aioli | 7


Wood Oven Pork Belly

pineapple agridulce, paprika oil, toasted almond, frisee | 14


Escargot Bizkaina

guajillo peppers, bacon, chorizo picante, migas | 11


House Made Chorizo

smoked paprika sausage, shrimp, Gigante beans, aioli | 12

 

*Lunch Served daily from 12 – 4 pm.


 

Queso y Charcuteria

 

Mixto | 25 — Selection of five

 
 

Idiazabali

R-sheep, Basque firm, nutty, smoky | 6

Ibores

R-goat, Extremadura firm, rich, piquant | 5

Garrotxa

P-goat, Catalunya earthy, balanced | 5

Valdeon

P-cow/goat, León blue, tangy | 7

Monte Enebro

P-goat, León soft, lemony | 7

Fuet

black pepper, garlic | 6

Chorizo

spicy paprika | 6

Salchichon De Jabali

wild boar, red wine | 6

Chorizo Blanco

garlic sausage | 6

Salchichon De Bellota Iberico

rich, acorn-fed ‘pata negra’ | 12

 

 

—Parrilla—

Pulpo Oloroso

grilled octopus, chorizo, chickpeas, muhammara | 17

Jumbo Sea Scallops

sweet potato purée, Mangalica jamón | 15

New York Strip

grilled spring onion, pickled hot peppers, habanero vinegar | 16


—Verduras—

Charred Eggplant

honey, ginger, pipparas, tagine spice, scallions | 10

Roasted beets

lemon crema, mint, pistachio dukkah | 10

Roasted Wild Mushrooms

seven minute egg, garlic, garam | 10

Blistered Peppers

shishito peppers, lemon, piment d’Espelette | 9

Patatas Bravas

spicy tomato sauce, Manchego, saffron aioli, fresno chili | 10

Belgian Endive Salad

shaved fennel, apple, spiced walnut Valdeon,
sherry-mustard vinaigrette | 11


 

—La Mesa—

 

Wood Oven Organic Chicken

pumpkin samfaina, romesco | 27

 

Roasted Sea Scallops

mussels, clams, calamares, tomato-shellfish stew | 28

 

Wood-Fired Branzino

escalivada, zuccini-basil mojo | 28

 
 

Paella Oloroso
44 / 68

shrimp, clams, mussels, calamares, chorizo, Calasparra rice, saffron

 

Paella Verde
34 / 58

escalivada, Calasparra rice,
saffron, salsa verde

 

 

ROASTED HALF PIG’S HEAD

Pedro Ximénez-rosemary gastrique,
green olive tapenade | 38 per person

 

WOOD-GRILLED RIBEYE 32OZ
DRY-AGED CHULETÓN

seta conserva, blistered peppers | 46 per person

 

Five-Course Tasting
$65 per person