brunch
PINTXOS | TAPAS | PETISCOS
BARE HANDS {MANOS DESNUDAS}
TOT-AS BRAVAS, Manchego tater tots, mojoli 8.00
CROQUETAS DE JAMÓN, 9.50
BACON-WRAPPED DATES, goat cheese, pimentón drizzle 9.50
MARCONA ALMONDS AND OLIVES, 6.25
MOORISH SPICED RIBS, Basque chilies, olive oil 11.50
PAN CON TOMATE, pan de cristal, garlic, tomato, olive oil 8.50
with marinated white anchovies +4.25
with jamón Serrano +7.25
with jamón Paleta +9.50
with jamón Ibérico de Bellota +12.50
SHISHITO PEPPERS blistered shishito peppers, adobo spice, olive oil 10.50
TRÍO DE JAMÓN 27.00
Fermin Jamón Serrano, aged 2 years
Jamón Paleta, aged 3 years
Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years
TOOLS REQUIRED {REQUIERE HERRAMIENTAS}
GAMBAS AL AJILLO, cascabel chile marinated shrimp, citrus gremolata, cider beurre blanc 15.75
ENSALADA DE UVAS, butter lettuce, grapes, blue cheese, green goddess, herbs, almond migas 14.00
LITTLE GEM WEDGE, Little Gem lettuce, egg vinaigrette, cherry tomatoes, gordal olives, cucumbers, crispy shallots, fresh cheese 12.50
with tuna +3.25
PATATAS BRAVAS, crispy potatoes, Spanish chile crunch, tomato crema, sunflower seeds 10.50
PISTO PIDE, flatbread stuffed with green chile, zucchini, onion, tomato, pepper, Manchego cheese, egg* 12.00
ROTATING CHEESE SELECTION, A selection of Spanish and Portuguese inspired cheeses. Ask your server about today’s choices. Each cheese served with fruit jam.
BRUNCH
STEAK & EGGS, hanger steak*, two eggs* mojo verde, mojo rojo, patatas bravas 22.00
SPAN-ISH TWO EGG PLATE, adobo glazed bacon or chorizo sausage, two eggs*, patatas bravas 13.00
JAMÓNBURGUESA, double cheeseburger*, American cheese, Portuguese 1000 Island dressing, lettuce, onions, pickles, fries 16.00
add an egg* +3
CRISPY TROUT SANDWICH, Basque chile aioli, curtido, chile oil, lettuce, potato bun, fries or chips 15.75
TORTILLA DE PATATAS CHIPS, Spanish tortilla, potato chips, aioli, dill 12.00
BUTIFARRA, Spanish garlic sausage, bean escabeche, wilted spinach al ajillo 16.00
PLANCHA CAKES, orange-scented maple syrup 14.00
BRUNCH SIDES
Toast, membrilo 3
Adobo Glazed Bacon 6
Chorizo Sausage 6
Egg 3
Crispy Potatoes 4
TINNED FISH
potato chips, aioli, pimentón hot sauce
Sardines Spicy Olive Oil, Pinhais, Portugal 23
Tuna Fillets, Maria Organi, Portugal 27
Trout Fillets, José Gourmet, Portugal 37.50
Mackerel in Olive Oil, Pinhais, Portugal 25
Octopus in Olive Oil, Portomar, Spain 23
Mussels in Pickle Sauce, Portomar, Spain 23
Branzino, Iasa, Italy 25
Codfish in Garlic & Olive Oil, José Gourmet, Portugal
All prices subject to change without notice
BRUNCH COCKTAILS
AIGUA DE VALÈNCIA, Tito’s vodka, Ford’s gin, orange juice, cava 14
MIMOSA, sparkling wine, fresh-squeezed orange juice 10
BLOODY MARY, house made piri piri, harissa. Choice of gin, vodka, sherry 11
Add draft beer back +3
SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus glass 12/pitcher 43
ESPRESSO MARTINI, Reyna vodka, Moonlight Expresso liqueur, Amontillado sherry, demerara sugar, espresso 15
EL CLASSICO, our classic gin tonic 15
choose Hendrick’s, Ford’s or The Botanist or ask your server about other gin options
add your choice of tonic
Elderflower
Spectacular
Light
CLARA DE LIMON, draft lager, lemon soda 7
LECHE DE PANTERA, Ford’s gin, milk, condensed milk, cinnamon 12
NON/ALCOHOLIC
SOBERISH
THREE SPIRIT SPRITZ, Three Spirits Nightcap, Social & Livener, lime, simple syrup, Lyre’s Cava float 14
JENGIBRE, Ritual NA whiskey, lime, ginger ale 14
NA DELICIAS, Ritual gin, lim, simple syrup, Fever Tree Lemonade 12
SODAS & TONICS
Mexican Coke 3.50
Mexican Sprite 3.50
Orange Fanta 3.50
Q Spectacular Tonic 4.50
Q Elderflower Tonic 4.50
Q Ginger Beer 4.50
Jack Rudy Tonic 3.50
N/A beverages
Partake N/A Pale Ale 12 oz 8
Lyre’s Classico Sparkling Wine 11.50 glass 57.00 bottle
Club Soda 3
House Lemonade 4
Iced Tea 3
Organic Hot Tea 5
choice of Earl Grey or Chamomile
*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