Our Dinner Menu
Dinner 5pm – Close; Tuesday – Saturday
Our menus are seasonal and continually evolving. Below is a sample of a recent menu.
Tapas / Small Plates
Come and taste our fine wines and plate suggestions, made with care by our experienced and friendly staff.
Skewers of anchovy, Manzanilla olive and pippara peppers
Champiñones en Escabeche
Pickled wild mushrooms, leek mayonnaise, cristal bread, cured egg yolk
Spanish mixed olives, piparra peppers, thyme, lemon zest, olive oil
Roasted beets, coriander-honey goat cheese, pickled turnips, almond
Ensalada de Pecanas y Valdeon
Red leaf lettuce, frisee, Valdeon blue cheese, crispy jamon, golden raisins, candied pecans, pickled shallots, toasted pecan vinaigrette
Pan Con Berenjena
Toasted Spanish cristal bread, eggplant puree, olive oil. Optional add Boquerones, sliced Manchego, or sliced Serrano ham
Stuffed Piquillo Peppers
Goat cheese, herb picada sauce, Maldon, Boquerones
Tartar de Atun
Yellowfin Tuna, cucumber-sherry water, cilantro, piquillo peppers, saffron aioli, Calabrian oil
Crispy fried potatoes, Bravas sauce, garlic aioli, Pimenton de la Vera
Pulpo a la Plancha
Grilled Spanish octopus, marinated gigande beans, mojo rojo, saffron aioli
Atun con Nabos
Seared yellowfin tuna, roasted turnips, coffee vinaigrette, Xató sauce, sherry gastrique
Traditional Spanish potato and onion omelet, garlic aioli
Buñelos de Bacalao
Salt cod fritters, black garlic tartar sauce, piquillo aioli
Gambas al ajillo
Sauteed shrimp, pimenton oil, lemon, crispy garlic, Calabrian peppers, crusty sourdough bread.
Beef and pork meatball, Sauce Espanol, herb gremolata
Zanahorias en Harissa
Plancha grilled heirloom carrots, harissa-sorghum glaze, garlic gremolata
Prime Hanger Steak
Guajillo marinated hanger steak, valdeon blue cheese, pickled shallots, marcona almonds, olive oil
Lightly fried calamari, manzanilla olives, artichokes
We hand slice our Jamon Iberico at the bar, to order.
Chef’s Selection Board
3 meats, 3 cheese, smoked onion jam, marcona almonds, quince paste.
Jamon Iberico de Bellota
Toasted sourdough, olive oil, sherry vinegar, garlic confit.
In Spain canned seafood is a gourmet delicacy to be shared and enjoyed by all. They take great pride in creating the most exquisite tasting seafood on the planet and canning them at perfection! A true Spanish gourmet tradition.
La Cala tuna belly by Albert Adrià
Beautiful tuna belly preserved in fine Spanish Olive Oil
Small Scallops in Galician Sauce by Conservas de Cambados
Small Spanish scallops packed in a sauce of tomato, onion, tomato, wine and spices
Ortiz Tuna Loin in Olive Oil
Fine fillets of white tuna loin preserved in fine Spanish Olive Oil.
Mussels in Escabeche by Ramon Pena
Large mussels in a rich sauce of olive oil, vinegar, paprika, spices, and salt.
Razor Clams in Brine by Conservas de Cambados
Sardines in Escabeche by Jose Andres
Sardines in a brine of olive oil, vinegar, onion, spices and salt.
Creme de Catalan
Orange-nutmeg custard, caramelized sugar, blueberries.
Traditional Basque style cheesecake, apple-quince butter, candied pecans.
Guajillo chile infused chocolate cake, chocolate mousse, caramel, almond crumble, candied quicos.
* Parties of more than six are subject to a 20% gratuity.
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