PINTXOS | TAPAS | PETISCOS

BARE HANDS
{MANOS DESNUDAS}

CROQUETAS DE JAMÓN, 9.50

BACON WRAPPED DATES, goat cheese, pimentón drizzle  9.50

MARCONA ALMONDS AND OLIVES, 6.25

MARINATED IDIAZABAL, vegetable escabeche 7.25

GILDA, Gordal olive, anchovy, olive oil  6.25

PAN CON TOMATE, pan de cristal, garlic, tomato, olive oil 8.50

with marinated white anchovies +4.25
with jamón Serrano +6.25
with jamón Mangalica +7.25
with jamón Ibérico de Bellota +10.50

SHISHITO PEPPERS blistered shishito peppers, adobo spice, olive oil  10.50

TRÍO DE JAMÓN 23.00

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 13.50

CHARRED BROCCOLI AND ASPARAGUS, harissa verde, crispy marble potatoes, piquillo vinaigrette, Marcona almonds, pickled rhubarb  14.50  CHEFS TIP add trout roe +2.50

GRAIN SALAD, bulgur wheat, farro, cucumbers, red onion, shishito crema 12.50

MOORISH SPICED RIBS, Basque chilies, olive oil 11.50

HUEVOS BRAVAS, “crashed” eggs*, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, dill 12.50
with chistorra +7.25

ROTATING CHEESE SELECTION, A selection of Spanish and Portuguese inspired cheeses. Ask your server about today’s choices. Each cheese served with fruit jam.

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

BRUNCH

BUÑUELO, seasonal pastry, cream cheese glaze 8.50 

PIRI PIRI BREAKFAST SANDWICH, piri piri chicken sausage, Manchego crema, “crashed” egg*, hash browns, English muffin 14.50 

CRISPY TROUT SANDWICH, crispy trout, Basque chile aioli, curtido, chile oil, lettuce, potato bun, fries or chips  15.75   

TORTILLA DE PATATAS CHIPS, Spanish tortilla, potato chips, aioli, dill 10.50      

SETAS, king trumpet and button mushrooms, black garlic aioli, “crashed egg”*, migas 13.50

BUTIFARRA, Spanish garlic sausage, bean escabeche, wilted spinach al ajillo 17.75

OLIVE OIL PANCAKES, dried apricots, Marcona almonds, lemon honey, mint 12.50  

All prices subject to change without notice

BRUNCH COCKTAILS

BASQUE SPRITZ, Bonanto, Poema cava rosé, pomegranate, lemon, soda 13.50

SEXTON,  Leopold Small Batch gin, pineapple shrub elderflower tonic, pineapple  14.50

CILANTRO AZUL,  The Botanist gin, blueberry shrub. lime, light tonic  15.75

WASHED UP MERMAID,  Hendrick’s gin, Lillet Blanc, lemon, spirulina simple, cucumber  16.75

REBUJITO, Rio Viejo Olorosa sherry, rosemary syrup. thyme syrup. lemon, soda  14.50

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus glass 11.50/pitcher 43.75

BLOODY MARY, house made piri piri, harissa. Choice of gin, vodka, sherry  10.50
drink local with Streeter Flynn vodka  +2.25
add draft beer back +3.50

MIMOSA, Viña Palaciega cava, fresh-squeezed orange juice 10.50

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SEASONAL AGUA FRESCA,  10.50

*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