PINTXOS | TAPAS | PETISCOS

BARE HANDS
{MANOS DESNUDAS}

CROQUETAS DE JAMÓN, 9.00

BACON WRAPPED DATES, goat cheese, pimentón drizzle  9.00

MARCONA ALMONDS AND OLIVES, 6.00

MARINATED IDIAZABAL, vegetable escabeche 7.00

GILDA, Gordal olive, anchovy Basque chile 6.00

PAN CON TOMATE, pan de cristal, garlic, tomato, olive oil 8.00

with marinated white anchovies +4.00
with jamón Serrano +6.00
with jamón Mangalica +7.00
with jamón Ibérico de Bellota +10.00

SHISHITO PEPPERS blistered shishito peppers, adobo spice, olive oil  10.00

TRÍO DE JAMÓN 22.00

Fermin Jamón Serrano, aged 2 years
Mangalica, aged 3 years
Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years

TOOLS REQUIRED
{REQUIERE HERRAMIENTAS}

TROUT ESCABECHE, cured trout*, salsa de tigre, pickled vegetables, potato chips 13.00

ROMESCO SALAD, rapini,  piquillo peppers, tomato vinaigrette, migas, garlic mousse, almonds 11.00

GRAIN SALAD, bulgur wheat, farro, cucumbers, red onion, shishito crema 12.00

GLAZED MOORISH SPICED RIBS, Basque chilies, olive oil 11.00

HUEVOS BRAVAS, “crashed” eggs*, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, dill 12.00
with chistorra +7.00

CHEESE TABLE, A selection of Spanish and Portuguese inspired cheeses. Ask your server about our rotating selections. Each cheese served with fruit jam.

TINNED FISH, potato chips, aioli, pimentón hot sauce

Sardines Spicy Olive Oil, Pinhais, Portugal 22
Tuna Fillets, Maria Organi, Portugal  26
Trout Fillets, José Gourmet, Portugal 36
Mackerel in Olive Oil, Pinhais, Portugal 24
Octopus in Olive Oil, Portomar, Spain 22
Mussels in Pickle Sauce, Portomar, Spain 22
Branzino, Iasa, Italy 24

BRUNCH

BUÑUELO, seasonal pastry, cream cheese glaze 8.00 

PIRI PIRI BREAKFAST SANDWICH, piri piri chicken sausage, Manchego crema, “crashed” egg*, hash browns, English muffin 14.00 

CRISPY TROUT SANDWICH, crispy trout, Basque chile aioli, curtido, chile oil, lettuce, potato bun, fries or chips  15.00   

TORTILLA DE PATATAS CHIPS, Spanish tortilla, potato chips, aioli, dill 10.00      

SETAS, king trumpet and button mushrooms, black garlic aioli, “crashed egg”*, migas 13.00

BUTIFARRA, Spanish garlic sausage, bean escabeche, wilted spinach al ajillo 17.00

OLIVE OIL PANCAKES, dried apricots, Marcona almonds, lemon honey, mint 12.00  

BRUNCH COCKTAILS

BASQUE SPRITZ, Bonanto, Poema cava rosé, pomegranate, lemon, soda 13

MUJER SABIA,  The Botanist gin, sage-allspice syrup, lemon, Indian tonic  14

MARY BERRY,  Hendrick’s gin, herbed blackberry balsamic shrub, light tonic  15

TOOTSIE,  Ford’s gin, Flor de Cana Spresso, clove syrup. Jack Rudy tonic  12

TAWNY TONIC, Niepoort Tawny, clove, Mediterranean tonic 13

ALL THAT GLITTERS, Barr Hill gin, cranberry-apple shrub, Elderflower tonic  16

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus glass 11/pitcher 42

BLOODY MARY, house made piri piri, harissa. Choice of gin, vodka, sherry 10Add draft beer back +3

MIMOSA, Viña Palaciega cava, fresh-squeezed orange juice 10

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N/A, rosemary syrup, lemon, lime, cranberry-apple shrub, soda  8

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness