reservations

Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.534.1970 to take advantage of last minute cancellations.

Parties of five or more should call us directly for reservations. 303.534.1970

dinner

PINTXOS | TAPAS | PETISCOS

BARE HANDS
{MANOS DESNUDAS}

CROQUETAS DE JAMÓN, 9.00

BACON WRAPPED DATES, goat cheese, pimentón drizzle  9.00

MARCONA ALMONDS AND OLIVES, 6.00

MARINATED IDIAZABAL, vegetable escabeche 7.00

GILDA, Gordal olive, anchovy Basque chile 6.00

PAN CON TOMATE, pan de cristal, garlic, tomato, olive oil 8.00

with marinated white anchovies +4.00
with jamón Serrano +6.00
with jamón Mangalica +7.00
with jamón Ibérico de Bellota +10.00

SHISHITO PEPPERS blistered shishito peppers, adobo spice, olive oil  10.00

TRÍO DE JAMÓN 22.00

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}

SOPA DE AJO, roasted garlic soup, bean escabeche, cured egg yolk,  wilted spinach 1.00
with butifarra sausage +7.00

GRAIN SALAD, bulgur wheat, farro, cucumbers, red onion, shishito crema  12.00

SWEET POTATO & CAULIFLOWER SALAD, crispy sweet potatoes, cauliflower, cranberries, piquillo pepper vinaigrette, hazelnut purée, harissa verde, trout roe 14.00

TROUT ESCABECHE, cured trout*, salsa de tigre, pickled vegetables, potato chips 13.00 

CHICKEN LIVER MOUSSE, crispy chicken skins, pistachio dukkah, pickled mustard seeds, apples, radishes 14.00

SETAS, king trumpet and button mushrooms, black garlic aioli, migas 11.00

PATATAS BRAVAS, crispy potatoes, spicy tomato sauce, toasted sunflower seeds, sunflower shoots, aioli, herbs 10.00 with octopus +9.00  with butifarra sausage +7.00

CHEESE TABLE, a selection of Spanish and Portuguese inspired cheeses. Ask your server about our rotating selections. Each cheese served with fruit jam.

RACIONES {LARGER PLATES}
AFTER 4 PM

OCTOPUS A LA PLANCHA, piri piri lebneh, Romesco-glazed root vegetables  31.00

CRISPY PORK SHOULDER,  crispy pork shoulder, smoked onions, delicata squash, seed mix, celery root slaw    27.00

MOORISH  SPICED RIBS,  Basque chilies, olive oil 24.00

TWICE BAKED WINTER SQUASH,  escalivada purée, cider braised cabbage, pistachio dukkah  22.00

ESTAFADO DE CAMARONES, shrimp stew, tomato shelfish broth, smoked escarole, gigante beans, shrimp a la plancha, garlic crumble  25.00  

 

TINNED FISH

potato chips, aioli, pimentón hot sauce.

Sardines in Spicy Olive Oil,   Pinhais, Portugal 22
Tuna Fillets, Maria Organic, Portugal 26
Trout Fillets, José Gourmet, Portugal 36
Mackerel in Olive Oil, Pinhais, Portugal 24
Octopus in Olive Oil, Portomar, Spain 22
Mussels in Pickle Sauce, Portomar, Spain 22
Branzino, Iasa, Italy 24

POSTRES

BLUEBERRY TRES LECHES, blueberry cake, yuzu lemon curd, coconut crunch, macerated berries, 3 milk blend 9 

 PEANUT BUTTER FUDGE TORTE, Do-Si-Do fudge cake, peanut butter chocolate ganache, burnt sugar caramel milk chocolate ice cream  10 

CHURROScrispy pâte à choux pastry, chile chocolate ganache, salted caramel 6

PASTEL DE NATA, traditional petite Portuguese custard tart 2.00
add a shot of espresso +3

TRIO OF HOUSE MADE ICE CREAMS & SORBETS, choose from our daily selection of ice creams and sorbets 6.00

*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