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 +7.25
with jamón Mangalica +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
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

SMOKED STONEFRUIT SALAD, cold smoked stone fruit, guajillo-peach purée, honey lebneh, black garlic and macadamia crumble  14.50

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

QUEIJADAS, Manchego custard tart, vanilla whipped cream, orange marmalade  7.00

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 & 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

OKARITO, Leopold No. 25 gin, Chareau liqueur, kiwi, lime  16

EL CLASSICO, Botanist gin, orange bitters, Mediterranean tonic, lemon, rosemary  13

SANGUINA, Haymans Citrus gin, blood orange juice, Indian tonic  15

THE GARZA EXPERIENCE, Laws 2 year rye, tarragon, blackberry, lime  16

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus
glass 12/pitcher 43

BLOODY MARY., house made piri piri, harissa. Choice of gin, vodka, sherry  11
Dring local with Street Finn vodka  +2
Add draft beer back  +3

MIMOSA, Campo Viejo cava, fresh-squeezed orange juice  10

SANGRIA, traditional blend of wine, orange liqueur, brandy, citrus
glass 12/pitcher 43

 

NON/ALCOHOLIC

SOBERISH

LIAR LYRE’S SPRITZ, Lyre’s Sparkling Wine, Lyre’s Italian Orange  16.00

WHISKEY MULE, Ritual Whiskey Alternative, Fever Tree Blood Orange, ginger beer, lime  14.50

SPICED GIN SUNRISE, Ritual Gin Alternative, Lyre’s Italian Orange,cinnamon, lemon  14.50

LA DUREZA, Ritual Whiskey Alternative, honey, lemon, Fever Tree Sparkling Pink Grapefruit  14.00

FEVER TREE SODAS & TONICS

4.50 EACH

Blood Orange

Ginger Beer

Cucumber Tonic

Distiller’s Cola

Elderflower Tonic

Ginger Ale

Indian Tonic

Sparkling Grapefruit

Light Tonic

Mediterranean Tonic

 

N/A beverages

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