Mita’s eclectic, farm-inspired dinner focuses on both the traditional and modern foods and beverages of Spain and Latin America – with tapas, ceviches, cured hams, cheeses and large plates.


tapas
small plates


ACEITUNAS ALIÑADAS Y
QUESO MURCIA AL’ VINO | 7

warm marinated olives
and drunken goat cheese

PAN CON ACEITE DE OLIVO
Y SALSA ROMESCO | 6

local breads served with extra
virgin olive oil and romesco sauce

COLES DE BRUSELAS ASADAS | 9
roasted brussels sprouts, crispy
pork lomo, saba reduction

*TOSTONES | 8
smashed plantains, saffron aioli

PULPO GALLEGO | 12
galician style octopus with
potatoes and pimenton

AREPA CON QUESO
FRESCO Y CHORIZO | 9

cornmeal cake, farmers
cheese & chorizo

EMPANADAS DE RES
CON PIQUE | 9

beef short rib patties with
a cilantro-chili pepper sauce

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

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

quesos
cheeses (select 3 | 17)
(served with toast, membrillo, marcona almonds)


MANCHEGO
cow, sheep, goat, pasteurized (la mancha, spain)

MAHON
cow, pasteurized (minorca, spain)

VALDEON (BLUE)
cow & goat, pasteurized (leon, spain)

GARROTXA
goat, pasteurized (catalonia, spain)

CABRA AL’ ROMERO
goat, pasteurized (murcia, spain)

MURCIA AL VINO (DRUNKEN GOAT)
goat, pasteurized (murcia, spain)

RONCAL
sheep, unpasteurized (basque)

MONTE ENEBRO
goat, pasteurized (castilla y leon, spain)


embutidos
salt-cured meats


JAMÓN SERRANO | 13
serrano ham (spain)

LOMO IBERICO | 15
pork loin (spain)

JAMÓN IBERICO DE BELLOTA | 30
acorn fed ham, hand carved (spain)

TRÍO DE EMBUTIDOS | 26
a sampling of our three available cured meats

ceviches y crudos
raw fish & shellfish


*CEVICHE DE AGUJA | 16
blue marlin ceviche, yuzu, green apple, scallion, seaweed

*CEVICHE DE CAMARONES | 15
shrimp, grapefruit, fresno chilies,
citrus, radish, cilantro


ensaladas y sopas
soups and salads


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

ENSALADA DE
JICAMA Y MANGO | 10

jicama and mango salad watercress, frisee, queso fresco, cilantro vinaigrette

ENSALADA DE ZANAHORIA
QUINOA Y REMOLACHA | 10

harissa roasted carrots, quinoa & beets, pickled spring onions, pistachio

CALDO VERDE | 10
chorizo, kale & potato stew, croutons, roncal, ham broth

platos principales
main courses


*SALMON DEL REY | 33
crispy skin king salmon, lentils, celery, celery root, saffron-celery root puree

POZOLE VERDE CON
MARISCOS | 36

seafood and hominy stew with lobster
shrimp, squid, red fish, cilantro & avocado

PECHUGA DE POLLO | 26
chicken breast, brussels sprouts, carrots, fennel, ras al hanout, pickled mustard seeds, cauliflower-fennel puree

*HAMBURGUESA | 18
hamburger, mahon cheese, pickles, lettuce, confit tomato, crispy serrano ham, potato bun with french fries & aioli

*LOMO DE RES | 36
wagyu beef sirloin, variations of potatoes, swiss chard, pimenton

*CAÑA DE CORDERO | 31
raised lamb shank, corn masa, sweety drop peppers, winter squash, salsa mole

PAELLA VALENCIANA | 63 (SERVES 2–4)
paella: calaspara rice, saffron,
clams, chicken, chorizo, gulf shrimp, mussels, octopus

(please allow approximately 45 minutes.)

VEGAN & VEGETARIAN ENTREE | 20
quinoa, harissa roasted carrots, brussels sprouts, butternut squash, sweety drop peppers, cipollini onions, butternut squash puree


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