tapas
small plates
In the tradition of the spanish style of dining,
“tapas” are served in waves and meant for sharing.


quesos y embutidos
cheeses & salt-cured meats
cheeses | select 3 for 17
(served with dried cherry & sun ower toast, membrillo, marcona almonds)


MANCHEGO
pasteurized, cow, sheep & goat’s milk, sharp & semi- rm; la mancha, spain

MAHON
pasteurized, cow’s milk, soft with a mild & nutty avor; minorca, spain

GARROTXA
pasteurized, goat’s milk, semi- rm witht long smooth nish, hints of herbs and nuts; catalonia, spain

CABRA AL’ ROMERO
pasteurized, goat’s milk, semi-soft, rubbed with rosemary resulting in a pleasant, tangy avor; murcia, spain

MURCIA AL VINO
pasteurized, goat’s milk, semi-soft, soaked in red wine; murcia, spain

RONCAL
unpasteurized, sheep’s milk, semi- rm, salty and piquant with butterscotch notes; basque region

VALDEON
pasteurized, cow and goat’s milk, creamy blue with a balance of sweet, spicy & earthy; leon, spain

MONTE ENEBRO
pasteurized, goat’s milk, lactic toward center,
ash and mold exterior, similar to a blue; castilla y leon, spain


JAMÓN SERRANO | (1.25 OZ) | 12
serrano ham (spain)

LOMO IBERICO (1.25 OZ.) | 15
pork loin (spain)

JAMÓN IBERICO DE BELLOTA (1.25 OZ.) | 27
acorn fed, hand carved (spain)

TRÍO DE EMBUTIDOS | 21
a 1/2 oz. sampling of each of our three cured meats


vegetales


PAN CON ACEITE DE OLIVO Y SALSA ROMESCO | 6
local bread board served with extra virgin olive oil and romesco sauce

ACEITUNAS ALIÑADAS Y QUESO MURCIA AL’ VINO | 7
warm marinated olives and drunken goat cheese

PIMIENTOS DE SHISHITO | 7
blistered shishito peppers, lots of maldon sea salt

GAZPACHO DE SANDIA | 10
watermelon gazpacho, cucumber, tomato, pickeled onion, marcona almonds, black olive crumble, pimenton

ENSALADA DE ZANAHORIA, QUINOA Y REMOLACHA | 10
harissa roasted carrots, quinoa & beets, pickled spring onions, pistachio

ENSALADA DE JICAMA Y MANGO | 10
jicama and green mango salad, watercress, frisee, queso fresco, cilantro vinaigrette

ENSALADA MIXTA | 9
farm greens salad, shaved fennel, oranges, marcona almonds, sherry vinaigrette

*BATATAS BRAVAS | 7
fried potato wedges tossed in pimenton oil, aioli

TORTILLA ESPAGÑOLA | 11
spanish omelette, summer truf es, queso fresco & squash blossom tempura, scallion vinaigrette (served warm)



pescados
fish

*CEVICHE DEL DIA | M.P.
“catch of the day”, pineapple, red onion, fresno chilies, jicama, shiso, citrus

*CEVICHE DE CAMARONES | 15
baja california shrimp, avocado, cucumber, citrus, aji amarillo, cilantro

*TIRADITO DE HAMACHI | 16
wild caught yellowtail tuna sashimi, espelette pepper, fennel,
tomato, green olives, sweet pepper vinaigrette

CONSERVA DE CABALLA | 10
olive oil poached spanish mackerel, basil pesto, “olive fugazi” toast

PULPO | 13
spanish octopus with fingerling potatoes, potato foam, pimenton

MERO | 18
orida grouper with mussels, tomatoes, celery, bell peppers, pearl onions, artichokes, fennel, white wine & saffron

POZOLE VERDE CON MARISCOS | 21
seafood and hominy stew with lobster, shrimp, squid, red snapper, cilantro & avocado

carne
meat

PAN CON TOMATE | 9
tomato rubbed toast, serrano ham bits, chives

EMPANADAS DE RES CON PIQUE (2) | 10
two beef short rib patties with a cilantro-chili pepper sauce

AREPA CON QUESO FRESCO Y CHORIZO | 9
cornmeal cake, farmers cheese & chorizo

*BOCADILLOS DE HAMBURGUESA (2) | 7
two beef sliders, mahon cheese, pickles,
crispy serrano ham, brioche bun


racciones
family-style plates
Depending on your appetites and how many tapas you’ve ordered,
these dishes can be shared among 2–6 guests.

*CARNE ASADA A LA PARRILLA | (12 OZ.) 36
grilled hanger steak, yellow rice, summer beans, sweet plantains, grilled chimmichurri sauce, leeks

MEDIO POLLO | 29
halfchicken,roastedbabysquash,pickledbanana peppers, pee-wee potatoes, mojo rojo


PAELLA VALENCIANA | 63
10″ paella: calaspara rice, saffron, clams, chicken, chorizo, gulf shrimp, mussels, octopus
(please allow approximately 45 minutes.)


* These items can be served raw or undercooked.
Consuming raw or undercooked eggs, meat, or fish
increases your risk of foodborne illness.

†A service charge of 20% of food and beverage purchases will be applied to parties of eight (8) or more.

(vegan entree available highlighting freshest seasonal ingredients; see server)

JOSÉ SALAZAR | chef,proprietor
BRENDAN LONG | chefdecuisine
CHIP ROIG | beverage director, sommelier