Our Menu

Assorted Spanish olives, pickled onions, and basque peppers.

With aioli sauce.

With smoky tomato-pepper sauce.

Ground tomatoes, olive oil, garlic, on a baguette | Optional Serrano Ham.

With trout roe and smoked paprika.

Premium cured anchovies. Toasted bread and grated tomato.

Piparra peppers, Spanish olives and cured anchovies

Marinated white anchovies with olive oil

Spanish ibérico chorizo, salchichón and lomo, basket of bread.

Spanish goat, sheep, cow cheese, quince paste, and baguette.

Served with a toasted baguette.

A blend of potato, egg, tuna, olives, basque chiles, and house mayo.

Bosc pear, Marcona almonds, goat cheese, red onions, baby arugula, and cava dressing | Serrano ham +$5.00

Romaine lettuce, anchovies, Manchego cheese, and croutons with anchovy dressing.

Roasted vegetables with Romesco sauce.

Sobrasada (spreadable chorizo), caramelized onion, and honey.

With garlic and olive oil | Mild

Pasta tubes, goat cheese, spinach, pine nuts, bechamel sauce.

Roasted vegetables. calamelized onion, grilled zucchini, romesco dip

Roasted Brussels sprouts and Pedro Ximenez Vinegar

With Romesco sauce.

In tomato/saffron sauce with Idiazabal cheese.

With layers of Serrano ham, Manchego, and Picón cheese.

On chocolate Spanish sauce with silky potato puree

Fried calamari with aioli sauce on a baguette.

In creamy peppers and brandy sauce. Veggie option available.

Aioli sauce and Chili infused olive oil.

Brava sauce and parsley.

Squid simmered in a shallot, garlic and squid ink sauce with white rice

Smoked paprika, chili peppers, and Sherry vinegar.

Monterey squid, clams and mussels, sofrito, and squid ink sauce.

Monterey squid, prawns, white fish, clams, and peppers.

Asparagus, artichokes, mushroom, zucchini, green beans, spinach, sofrito, and vegan broth.

Chicken thighs, chorizo, clams, mussels, artichokes, and Romano beans.

Chicken, vegetables, sofrito, saffron, and bomba rice.

Basque “burnt” cheesecake, berry coulis, and blueberries.

Almond cake made with ground almonds, lemon zest and cinnamon served with ice cream (Nut allergy).

Madrid-style churros coated with sugar and cinnamon (optional) and served with a shot of Spanish hot chocolate.

Spanish cheese with quince paste and bread.

Heirloom tomato dip, Iberico ham, hard boiled egg, Extra Virgin olive oil. Toasted bread.

Marinated sushi grade ahí tuna, shallots, , EV olive oil , guacamole, chips.

Green asparagus , creamy romesco , Maldon Salt , Idiazabal cheese.

Serrano ham, ground tomatoes, garlic, and extra virgin olive oil, on a baguette.

Yukon potatoes, onions, cage-free eggs, olive oil, and aioli.

Beef meatballs with smoky tomato & saffron sauce.

Roasted eggplant, bell peppers, zucchini, caramelized onions, romesco sauce.

Serrano ham bechamel with ham broth.

With smoky tomato-pepper sauce.

With confit garlic, smoked paprika, chili peppers, and sherry vinegar.

Little gem, marinated anchovies, Manchego cheese, fresh croutons with a anchovy dressing.

Gulf Prawns, Monterey Squid, ling cod, clams, and mussels.

Basque “burnt” cheesecake, berry coulis, and blueberries.

Fresh crab spread, piquillo pepper spicy jelly, baguette.

Black truffle olive oil, Dijon mustard, Smoked paprika, and chives.

Prawns, octopus, Mediterranean mussels, red onion, cherry tomatoes, and a shallot vinaigrette. Served with our house potato chips.

Arugula, goat cheese, toasted almonds, light cava vinaigrette.

Jamon Iberico, prawns with scallions, brie & Manchego cheese.

Grilled Shiitake mushrooms with creamy romesco sauce.

With a Pedro Ximenez sweet cherry sauce, scalloped potatoes.

On the shell, silky olive oil potato puree, Parmesan cheese.