Tapas Frías

chilled tapas

Jamón Ibérico *
with Manchego cheese on tomato bread
9

 † Tortilla Española
with potato & onion with red pepper aioli
6

‡ Pimientos Rellenos de Pollo
Roasted piquillo pepper, stuffed with curried chicken* salad, golden raisins & dried cranberries

8

†‡ Esparragos y Salmon Ahumado
Smoked salmon*, asparagus spears, heirloom tomato, boiled egg* & horseradish vinaigrette
10

Pan Plano con Salmon Ahumado
Flat bread, goat cheese, smoked salmon*, cucumbers, capers, balsamic glaze and chives
10

‡ Crudo de Atún
Tuna tartare*, red chile vinaigrette, lemon marmalade, sliced cucumber, red amaranth micros & lemon oil
11

 † Pintxos de Higo
Roasted red peppers, goat cheese and a fig coulis on grilled bread
7

 † Pan con Tomate
Grilled garlic & Maldon salt baguette with housemade tomato fresco
6

†‡ Aceitunas Alinadas
Assorted house marinated olives with spices & fresh herbs
6.5

‡ La Tabla de España
Assorted Spanish meats*, cheeses and accoutrements
18

 †‡ Judías Verdes
Haricots verts, feta, red onion, peppadew peppers, tomato, basil & chunky green olive vinaigrette
7

Tapas Calientes

hot tapas

Croquetas de Jamon y Queso
Serrano ham*, Mahon cheese and red pepper aioli
9

Embudito con Curtido
Grilled chorizo* Bilbao, chorizo* Morcilla with curtido and topped with a pimenton aioli
9

 ‡Pincho de Pollo y Chorizo
Skewered chicken* and chorizo* with garlic cumin aioli
9.5

 Mejillónes y Chorizo
PEI mussels*, crumbled chorizo*, fennel, onion, garlic, Yzaguirre Reserva dry vermouth & saffron
13

‡ Gambas a la Plancha
Sautéed shrimp* with garlic, olive oil and red pepper flakes
13

 Queso de Cabra Al Horno
Goat cheese baked in housemade tomato fresco and served with garlic crostinis
8

 ‡ Calamares y Chorizo a la Plancha
Sautéed squid* with Bilbao chorizo* in olive oil, garlic and lemon sauce
9

Datiles con Jamón y Chorizo
Pancetta*-wrapped dates stuffed with chorizo*
8.5

 ‡ Albóndigas Caseras
Meatballs* in a spicy garlic cream sauce
8.5

Solomillo con Cabrales
Grilled beef* tenderloin crusted with Spanish bleu cheese
MP

 †Patatas Bravas
Potatoes in a spicy tomato sauce
7.5

 †‡ Champiñones a la Plancha
Roasted mushrooms with garlic and white wine parsley sauce
7

† Crespelle de Feta y Puerros
Thin crepes layered with feta cheese, leeks and basil
8

Alcachofas y Jamón con Aioli
Breaded artichoke hearts wrapped with Spanish ham* and red pepper aioli
8.5

‡ Vieras
Seared Scallops*, caramelized onion, sweet pea purée, red amaranth micros & lemon oil
13

Montaditos del Carne de Cerdo
Spanish slow-braised, pulled pork*, roasted red peppers and Roncal cheese
9.5

 † Papas Fritas con Ajo
Refried-roasted potatoes with garlic, parsley and garlic-cumin aioli
7.5

Brotxeta
Grilled shrimp* wrapped with pancetta*, served with horseradish cream sauce
13

 † Pipérade
A Valencian refogado of olive oil-fried garlic, onions, red & green bell peppers & Roma tomatoes on grilled, garlic -Maldon bread
6

Costillas Cortas
Spanish short ribs* spiced with smoked paprika and a chipolte-apricot wine reduction
12

 La Pelota Estofadas
Meatballs* in a red wine- bravas sauce, served on crostinis, dash of Maldon salt Topped with Manchego cheese
9.5

† Atún de Valencia
16-spice rubbed grilled tuna*, Valencia orange-mint relish, parsley oil & micro-greens
12

Hacer una Barca

The Spanish hate to see delicious sauce go to waste, which is one of the reasons that bread, especially a crusty bread, is found in virtually every Spanish meal. There is a Spanish idiom, “Hacer una barca,” which means “to make a boat.” The idea is that you “sail a boat of bread” around the plate, taking on the sauce.

Sopas

soup cup/bowl

† ‡ Sopa de Alubias Negras
Black bean soup
4/6

Caldo Gallego
A Galacian garlic soup with white beans, chorizo*, chicken* and spinach
4/6

Sopa del Día
Our fresh soup of the day Ask your server for today’s feature
4/6

Ensaladas

salads

† ‡ Remolacha
Aritsan mixed greens tossed with roasted beets, red onions, cabrales cheese, and candied walnuts, tossed in a balsamic vinaigrette
9.5

Ensalada de Amor
Romaine hearts, artichoke hearts, hearts of palm, cherry tomatoes, shaved Manchego, crispy Serrano Jamón chopped hard-boiled egg and a chunky green olive-Champagne vinaigrette
12

† ‡ Ensalada Conquistador
Baby kale, red quinoa, kalamatas, artichokes, roasted red peppers, heirloom tomatoes, dried cranberries, olive brine vinaigrette
10

† ‡ Ensalada de la Casa
Mixed greens, balsamic vinaigrette, toasted almonds, goat cheese, roasted red bell peppers
6

† ‡ Ensalada de Augustus
Grilled split Romaine, red peppers, red onions, Manchego, toasted almonds, white anchovies*, roasted garlic vinaigrette
9.5

Cabrales Ensalada de Pollo
Spicy arugula tossed in a Spanish cabrales blue cheese dressing with heirloom cherry tomato, red onion & a crostini crumble. Tossed with pulled chicken* & crispy Serrano ham*
10

Paella rice

‡ Paella Valenciana
Chicken*, shrimp*, PEI mussels*, clams*, chorizo*, sofrito & green beans in Calasparra rice
28

‡ Paella Abanda
White fish*, scallops*, squid*, PEI mussels*, sofrito & little neck clams* in Calasparra rice
26

†‡ Paella Huertana De Múrcia

Sofrito, piquillo peppers, eggplant, squash, zucchini, artichokes, peas, & goat cheese in Calasparra rice
24

Paella a la Noche – Every Wednesday
Join us for our signature dish served unlimited. Chef’s selection of the day served tableside
25

Add Ensalada Casa and Chef’s choice of dessert
35

Ask your server about a bottle of Marqués de Cáceres to join your meal

Entradas

entrees

Filete con Romesco

Smoked paprika & roasted garlic rubbed beef* filet topped with romesco, Manchego cheese & Marcona almonds atop haricot verts
MP

‡ Zarzuelo de Mariscos
Our Spanish version of cioppino with saffron rice, PEI mussels*, clams*, shrimp* & chorizo* with sofrito, in a spicy fish stock.Accompanied with a grilled cumin aioli baguette
22

‡ Lomo de Cerdo en Jamón
Spanish ham*-wrapped pork* tenderloin, topped with Maldon salt, accompanied by sautéed figs, baby kale & Marcona almonds with a saffron aioli smear.
21

Pechuga de Pollo con Queso
Catalan stuffed Airline chicken*, lined with tarragon goat cheese mixed with Peppadew peppers.Served atop a potato-parsnip purée, fried parsnip & potato skins & drizzled with a shallot-white wine butter.Finished with crispy kale
18

‡ Filete de Salmón
Seared Salmon* on a bed of saffron-piquillo risotto, heirloom tomato confit and topped with micro greens and a tomato syrup
24

‡ La Trucha
Crispy pan-roasted Trout* on a bed of brussels sprouts & bacon hash. Finished with lemon-butter pan sauce and seasonal micro-greens
24

Chef’s Feature
A unique daily creation by our Executive Chef
MP

* These items served raw or under-cooked. Eating raw or under-cooked foods may increase risk of food-borne illness.

† Vegetarian dishes

Gluten-free