2014 Spring Menu
(GF =Gluten Free • V=Vegetarian)
Quesos y Enbutidos
Selecciòn de Quesos y Enbutidos, 25.
Spanish cured meats, artisan cheeses and seasonal accompaniments
Jamón Serrano, 12.
~ 3 ounces Serrano ham — aged for 18 months
Jamón Iberico De Bellota, 25.
~ 3 ounces of acorn fed Iberico ham — aged 36 months
Terrine De Queso • V 9.
Goat cheese terrine, pesto, olives, sun-dried tomatoes
Marinated Manchego • GF, V, 9.
Garlic, rosemary, olive oil, Marcona almonds and sun-dried cherries in PX
Picadas ~ small bites
Marinated Olives • GF, V, 8.
House marinated olives with orange peel, garlic, rosemary, olive oil, and Marcona almonds
Pimientos De Padrón GF • GF, V 12.
Galician Padrón peppers blistered in olive and served with coarse sea salt
Champiñones Al Jerez; GF, V, 8.
Sauté of button mushrooms, garlic, herbs and sherry
Coca • V, 9.
Spanish tart with tomato, onion, squash, eggplant
Datiles con Queso Azul • GF, 10
Serrano ham-wrapped blue cheese-stuffed dates
Patatas Bravas • GF, V, 8
Crispy potatoes with spicy aioli and sea salt
Tuna Cruda • GF, 14
Thinly sliced Ahi tuna, gremolata, sliced jalapenos, aioli, herb oil
Sea Salt Calamari • GF, 12
Tossed with jalapenos, cilantro, onions and a side creamy rocoto pepper sauce
Gambas • GF, 12
Fiery garlic and paprika shrimp with sautéed peppers onions and extra virgin olive oil
Pulpo Gallego • GF, 12
Grilled braised octopus with fingerling potatoes, smoked paprika, sea salt, and saffron aioli
Pollo al Ajillo • GF, 11
Sautéed chicken with garlic and smoked Pimentón and a touch of lemon
Costillas de Cerdo • GF, 13
Roasted pork spare ribs with membrillo-pineapple glaze
Carne Frita • GF, 14
Maple and chili glazed pork belly with house-pickled onions, cilantro
Pintxos de Beouf • GF, 16
Marinated rib eye skewers with grilled scallions and anchovy butter
Ensaladas Y Sopa ~ greens and soups
Mediterranean “Nicoise”, 16
Mixed greens, haricot verts, Kalamata olives, fingerling potatoes, and sliced seared Ahi tuna
Kale Salad, 9
Local kale with shaved fennel, orange segments, Marcona almonds, and vanilla citrus dressing
Spanish Caesar, 8
Crisp romaine, shaved parmesan, Spanish boquerones, and grilled foccacia crouton *contains raw egg yolk
Causa Peruanas, 16
Peruvian purple potatoes topped with a trio of salads, Ahi tuna, shrimp, and spicy crab
Chef’s Daily Soup, 6
Fideos de Pollo, 7 Classic Spanish chicken noodle soup with vermicelli noodles, braised chicken, and veggies
Platos grandes ~ large plates
Arroz Negro, 25
Spanish black rice with crispy calamari, Piquillo jam, saffron aioli
Vieras • GF, 28
Pan-roasted Maine sea scallops over purple potato purée, orange fennel salad
Salmon • GF, 27
Seared, Scottish salmon over English pea mash, tomato comfit, house pickled veggies
Camarones Enchilados • GF, 25
Sautéed local shrimp with spicy tomato and rum sauce served over basmati rice
Moorish Quinoa Paella • GF, V, 23
Vegetarian interpretation of a classic with pine nuts, raisins, eggplant, tomatoes, and kale
Pollo Catalan , 20
Pan-roasted, natural chicken breast with couscous pearls and Catalan vegetables
Cordero • GF, 34
Pan-roasted, double-cut lamb chops with braised kale, tomato comfit with saffron aioli
Chuleta de Cerdo • GF, 27
8oz White Marble Farm pork chop with brussel sprouts, fingerling hash, gremolata
Costillas de Res, 26
Adobo-braised beef short ribs with arugula salad, grilled corn bread
El Jefe • GF, Mrkt
14oz dry-aged bone-in New York Strip loin with roasted fingerling potatoes and haricot verts