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}

SPRING ONION & GREEN GARLIC GAZPACHO, chilled gazpacho, Aleppo pepper tuile, pickled green tomatoes, crispy gigante beans.  9.50

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

TROUT ESCABECHE, cured trout*, salsa de tigre, pickled vegetables, potato chips 13.50 

CHICKEN LIVER MOUSSE, crispy chicken skins, pistachio dukkah, pickled mustard seeds, cider poached plums, radishes 14.50

SETAS, king trumpet & button mushrooms, black garlic aioli, migas 11.50

PATATAS BRAVAS, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, herbs 10.50 with octopus +9.50  with butifarra sausage +7.25

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

RACIONES {LARGER PLATES}
AFTER 4 PM

OCTOPUS A LA PLANCHA, avocado espuma, citrus olive tapenade, olive bread tuile  29.00

BRAISED LAMB SHOULDER,  smoked potato salad, fresh corn, pickled mustard seeds, cured egg yolk, salsa barbacoa, pickles    33.50

MOORISH  SPICED RIBS,  Basque chilies, olive oil 25.00

CRISPY ARTICHOKES,  gigante bean purée, adobo rubbed garbanzos, fermented corn & Jimmy Nardello peppers, plums, pistachio dukkah  20.00

TROUT A LA PLANCHA, ras el hanout rubbed Riverence trout, charred onions, mushroom-tomato chermoula  34.00

CHEF’S FEAST, the chefs fill your table with Ultreia favorites  83.25 for two people

TINNED FISH

potato chips, aioli, pimentón hot sauce.

Sardines in Spicy Olive Oil,   Pinhais, Portugal 23
Tuna Fillets, Maria Organic, 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  28.50 

POSTRES

CHOCOLATE FLAN CAKE, whipped dulce de leche, cider poached plums, chocolate crumbles, caramel  10.50
Donating $1 to Maui Food Bank

CHEESECAKE, goat cheese cake-filled vanilla tart shell, sweet cherry tomato marmalade  9.50

CHURROS, crispy pâte à choux pastry, chile chocolate ganache, salted caramel 6.25

PASTEL DE NATA, traditional petite Portuguese custard tart 2.25
add a shot of espresso +3.25

TRIO OF HOUSE MADE ICE CREAMS & SORBETS, choose from our daily selection of ice creams and sorbets 6.25

All prices subject to change without notice

*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