dinner
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}
CALDO VERDE SOUP, mushroom safron broth, gigante beans, crispy potatoes 9.00
add chistorra sausage 3.00
SMOKED APPLE & PEAR SALAD, castelfranco, quince viniagrette, spiced goat cheese, crispy shallot 12.00
GRAIN SALAD, bulgur wheat, farro, cucumbers, red onion, shishito crema, crispy artichokes, potato fry bread 12.50
GAMBAS AL AJILLO, chile de arbol marinated shrimp, citrus gemolata, cider beurre blanc 15.75
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, romesco Brussels sprouts, ancho butternut squash nage, jalapeño oil 27.00
MOORISH SPICED RIBS, Basque chilies, olive oil 25.00
GARBANZOS DE ESPINACA, chickpea and spinach stew, cold smoked sun chokes, piquillo peppers, toasted hazelnuts 21.00
add shrimp +9.25
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
FLAN DE QUESO | creamy vanilla custard, caramel 7.00
DULCE DE LECHE CHEESECAKE | almond cookie crust, vanilla whipped cream 10.50
CHURROS | crispy pâte à choux pastry, 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
GINJINHA DE OBIDOS | Espinheira Ginja cherry liqueur, edible chocolate cup 9.50
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