Menu
Tapas para Empezar / Starting Tapas
Gazpacho Trio 10
Tomato, beet and cherry - Green tomato, honeydew melon and cucumber - Yellow tomato, bell pepper and orange juice. Served chilled with foccacia bread.
Aceitunas Aliñadas (V/GF) 6
Assorted house olives marinated in Spanish olive oil, herbs and spices. Served with fresh baked bread
Almogrote de Alcachofas (V/GF) 8.50
Warm spread of artichoke hearts, spinach and Mahon cheese, with sautéed spring onions, fresh tomatoes and fire roasted piquillo peppers. Served with fresh baked crostini
Plato de Carnes y Quesos o Fruta 15
A selection of 15 month old Spanish Serrano Ham, Pamplona Chorizo, Idiazabal, Mahon and Manchego cheeses, served with fresh baked bread. You can substitute fresh fruit for the meats at no cost OR add fresh fruit for $3.00.
Tapas del Mar - Tapas from the Sea
Calamares Rellenos a la Brasa 9
Grilled Calamari stuffed with sausage, parsley, Idiazabal cheese, bread crumbs and lemon zest. Served on Romesco sauce and topped with fried tentacles.
Piquillos Rellenos de Txangurro (GF) 11 Four baked fire roasted Spanish piquillo peppers stuffed with fresh lump crab meat. Drizzled with extra virgin olive oil and served with fresh baked herb bread
Gambas al Ajillo (GF) 9.50
Shrimp sautéed in garlic and olive oil. Served with fried plantain chips and fresh herb aioli.
Crudo de Sandia y Bonito (GF) 11
Layered slices of seared tuna loin and fresh watermelon. Served with lemon-basil vinaigrette and micro greens.
Viuras Serrano (GF) 12.5
Fresh sea scallops wrapped in basil leaves and Pancetta. Grilled and served with
mixed field greens, and lightly drizzled with fresh lemon juice.
Tapas de la Tierra - Tapas from the Land
Albondigas en Salsa Brava 8.50
Baked beef and pork meatballs bathed in a cumin, coriander, spiced tomato sauce, and topped with shredded Iberico cheese and parsley. Served with fresh baked herb bread.
Empanadas Salamanca (V) 8
Two freshly baked spinach turnovers with Manchego cheese, garlic, and mushroom filling. Served with a side of salsa brava, grilled peppers, and topped with cilantro aioli. Add up to 2 extra empanadas for $1.50 each.
Ensalada de Remolachas Rostizadas (V/GF) 9
Oven roasted Hairston Creek Farm baby beets and carrots with crumbled goat cheese, toasted almonds, and flat leaf parsley tossed in a toasted cumin vinaigrette.
Queso de Cabra Frito con Miel (V) 10
Goat cheese cakes breaded and fried. Served with sweet red onion marmalade, and topped with honey and dry lavender. Served with baked crostinis.
Coca de Pato Ahumado 12
Grilled Spanish flat bread with thin slices of smoked duck breast, blue cheese, caramelized onions, and fruit in season. Drizzled with a rasberry vinaigrette
Lomo a la Plancha * (GF) 10.50
Petit beef seared medium rare and served with side of roasted garlic aioli. Served with fresh baked pita bread.
Patitas de Pollo Ahumedas * (GF) 10
Hickory smoked chicken drumettes fried and seasoned with our paprika rub. Served with Cabrales sauce and a celery herb salad.
Patatas con Aioli y Salsa Brava (V/GF) 8.50
Roasted potatoes seasoned with parsley, oregano, crushed red pepper, hot smoked paprika, black pepper and olive oil. Lightly fried and served with aioli and salsa brava.
Cordero Cacereño * (GF) 11.50
Seared New Zealand lamb loin marinated in rosemary, garlic, Spanish olive oil and smoked paprika. Served with curry aioli and pita bread.
Flamenquines * (GF) 9.50
Thin rolls of tender pork loin, layered with pancetta, fire-roasted piquillo peppers, Mahon cheese, thinly sliced garlic, and fresh basil leaves. Grilled and served with a zesty lime crema.