Our Menu

 

Cold Plates

Tapastrie Butter with Grilled Bread (v)   4.5
House-Made Compound Butter with an Exotic Blend of 12 Herbs and Spices

House Marinated Olives (vg, gf)   6
Cornicabra, Zorzalena, Cuquillo, Verdial, Gordal

Mediterranean Dip Sampler   11
Served with Toasted Flatbread
      Purple Sweet Potato Hummus – Dukkah Spice (vg, gf)
      Creamy Cucumber Dip – Herbed Tzatziki with Tahini, Lemon Zest (v, gf)
      Baba Ghanoush – Levantine Eggplant Specialty (vg, gf, pine nuts)

House Salad (vg, gf)   7
Arugula, Kalamata Olives, Cucumber, Tomato, Lemon Oregano, Vinaigrette

Roasted Golden Beets, Goat Cheese and Spinach Salad (v, gf)   9.5
Candied Pine Nuts, Pickled Shallots, Balsamic Vinaigrette (vg w/o cheese)

Sprout & Apple Salad (vg w/o Bacon, gf)  9.5
Purple and Green Brussels Sprout, Honey Crisp Apples, Pork Jowl Bacon, Crispy Sweet Potato, Mustard-Fennel Vinaigrette

Ceviche (gf)   13
Yellowfin Tuna and Sea Scallops, Chimichurri Marinade

Oysters on the Half Shell (gf)   14.5
Spicy Cucumber Clam and Tomato Sauce, Trout Caviar – Ask Your Server for Today’s Oyster Variety

Ibérico Ham (Jamón Ibérico de Bellota) (gf)  22
The Ultimate Spanish Delicacy – Acorn Fed Cured Black Ibérico Pig, Aged Over Two Years

 

Cheese and Charcuterie

Choose 3 for 16   or   Choose 5 for 26

Humboldt Fog (Goat) – Cyprus Grove California Barolo – Creminelli Fine Meats, Salt Lake City, UT
Manchego (Sheep) – El Atrio, Spain Gravlax Pastrami – Ducktrap River, Belfast, ME
Triple Creme Brie (Cow) – Marin French, Petaluma, CA Duck Terrine – Tapastrie
Old French Feta (Goat) – J2K Capraio Creamery, Walkerton, IN Jamón Serrano (15 months cured) – Spain
Extra Age Goat Gouda (26 months) – Netherlands Loukanika – Olympia Provisions, Portland, OR

Signature Paellas

Paella (gf) – Serves 2 – 3 people
Classic Spanish Saffron Rice Dish with Bell Peppers, Oregano, Garlic, Smoked Paprika (Prepared to Order, Please Allow 30-45 Minutes)

   Vegan – Chorizo Spiced Tofu, Beech and Royal Trumpet Mushrooms (vg)  20

   Mixed – Chorizo, Chicken, Mussels, Shrimp  26

   Hunter’s – Caracoles, Morcilla, Chorizo, Rabbit  28

   Seafood – Cod, Shrimp, Mussels, Clams (choose saffron or squid ink)  28

 

Hot Plates

Spinach and Feta Pie (Spanakopita) (v)   9
Savory Greek Spinach and Feta Phyllo Pastry, Balsamic Pickled Tomatoes, Garlic Yogurt

Grilled Shishito Peppers (Pimientos del Padrón) (vg, gf)   7
Blistered Shishito Peppers, Hawiian Black Sea Salt

Sautéed Spinach (Espinacas a la Catalana) (vg, gf, nuts)   7
Baby Spinach Sautéed in Olive Oil, Garlic and Sliced Almonds, Lemon-Balsamic Syrup

BBQ Carrots (vg, gf)   7
BBQ Rubbed Baby Carrots Grilled and Roasted, Cilantro, Baharat Gastrique

Patatas Bravas (v)   6.5
Fried Potato Cubes with a Tangy Roasted Tomato Coulis

“Loaded” with Chorizo and Manchego Cheese  8

Falafel  (vg)   7
Fried Chick Pea Fritters With Vegetables, Herbs, Harissa Tahini Hot Sauce

Za’atar Crusted Grilled Halloumi Cheese (v)  12
Blood Orange Marmalade

Spinach Stuffed Peppers (v)   8.5
Sautéed Spinach, Feta, Lemon Zest
*Can be Stuffed Only with Spinach as a Vegan Alternative (vg)

House-Made Gnocchi in Clam Sauce   9
Sun-dried Tomato, Grilled Asparagus, Fried Capers

Jumbo Stuffed Mushroom Caps (v)   8
Herbed Cream Cheese, Meyer Lemon, Panko Breading, Horseradish Cream

Roasted Chorizo-Wrapped Medjool Dates (gf)   8.5
Filled with Manchego Cheese Blend, Baharat Spice, Sherry Gastrique

Spanish Style Garlic Shrimp (Gambas al Ajillo) (gf wothour bread)   14.5
Marinated Shrimp Cooked in Olive Oil, Wine, Garlic, Red Chili Flakes

Serrano Wrapped Pan Seared Sea Scallops (gf) 16
Black Beans and Rice, Roasted Sweet Corn Pepita Cream

Grilled Oysters (gf without bread)  14.5
Chorizo Butter, Green Onion

Steamed Mussels (gf without bread)   13
PEI Mussels, Fennel Sausage, Swiss Chard, White Beans, Sherry Cream, Grilled Bread 

Fried Calamari  11
Lightly Breaded, Delicately Fried with Crispy Spinach Leaves, All’acqua Pazza Sauce

Shish Kebab (choose 2) (gf)   12.5
Seasoned and grilled; your choice of:

  • Pork – Smoked Paprika Pineapple Marinade
  • Chicken – Garlic Yoghurt Marinade, Cracked Black Pepper, Lemon Oregano
  • Merguez – Spiced North African Lamb Sausage, Saffron Aioli
  • Steak – Chimichurri Marinade
  • Shrimp – Smoked Paprika Garlic Marinade

Pan Seared Morcilla 14
Traditional Spanish Sausage (Black Boudin), Crispy Dill and Parmesan Polenta,
Smoked Tomato and Parsnip Chutney

Lamb Meatballs (Albóndigas) (nuts)   11.5
Spiced Lamb Meatballs, Sauce Romesco, Rosemary Red Wine Reduction

Larger Plates

(To Share, or as a Small “Entrée” After Some Tapas “Appetizers”)

Add a Side   5
– House Salad
– BBQ Carrots
– Sautéed Spinach
– Patatas Bravas
– Gnocchi in Clam Sauce

Quinoa Stuffed Roasted Honeydew (vg)   18
Pistachios, Dried Cranberries, Golden Raisins, Almonds, Basil Vinaigrette

Eggplant Moussaka (v, gf, vg without Mornay)   15
Potato and Tomato Stuffing, Parmesan Mornay

Grilled Marinated Boar Chops (gf)   26
Patatas Bravas, Seasonal Vegetable

Yellowfin Tuna Tacos (gf w/corn tortillas)  18
Napa Cabbage Slaw, Pineapple Salsa, Avocado-Cilantro Crema, Tortillas

Stuffed Chicken Breast   16
Boursin, Duck Prosciutto, Green Onions, Mushrooms, Pesto

Gyro Plate – (gf without bread)   20
Marinated Thin Strips of Lamb Leg, Pickled Onions, Heirloom Tomato, Tzatziki Sauce, Pita Bread

Grilled Barramundi Filet (gf)   24
Cherry Pepper Beurre Blanc, Seasonal Vegetable

Grilled Flatiron Steak (gf)   20
Patatas Bravas, Seasonal Vegetable
   With Peppercorn Crust add 2
   With Raclette Topping add 4

 

Desserts

Apricot and Almond Cake (vg, nuts)  7
Hibiscus and Dukkah Syrup, Mango Sorbet 

Lemon and Lingonberry Tart   7
Blueberry and Pommegranate Frozen Yogurt

Valencia Orange Flan (gf, nuts in the brittle)   7
Pistachio-Rose Petal Brittle

Baklava (v, nuts)   7
Pistachio, Lemon-Honey Syrup

Vegan Parfait (vg, nuts)   6
Chick Pea Cake, Whipped Coconut Milk, Pistachios, Fresh Berries

Filled Chocolate Truffles (v, nuts)   8
Strawberry Jelly Filling, Milk Chocolate, Almond Butter Cookie Crumbles

Gorgonzola Cheesecake (nuts)   7
Chocolate Ganache, Marscapone

Culinary Team
Executive Chef Tony Nafrady, Sous Chef Ian Swope
Zac Roof, Everado Garibay, Christian Van Den Dreissche,
Daysy Rivera, Lucy Moreno, Ulises Morales

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