TAPAS y RACIONES

Pan con Tomate 5

Grilled bread rubbed with tomato, garlic and olive oil

Cojonudo 6
Fried quail eggs and chorizo on toast

Pintxos Morunos 9
Seared lamb marinated in lemon and cumin, “salsa verde”

Dátiles con Beicon 7

Dates stuffed with almonds and Valdeón, wrapped in bacon

Bombas de la Barceloneta 8
Two beef and potato croquettes, “salsa brava,” garlic all i oli

Tortilla Española 7
Traditional egg and potato Spanish omelet

Pimientos de Padrón 7
Blistered Shishito peppers, coarse sea salt

Salteado de Setas 11
Sautéed wild mushrooms, Manchego cheese

Espinacas a la Catalana 8
Sautéed spinach, garbanzos, pine nuts, garlic, raisins

Coles de Bruselas y Chorizo 12

Pan roasted Brussels sprouts, chorizo

Huevo Estrellado 14
Pan fried farm egg, house made potato chips, Pata Negra, truffle oil

Gambas al Ajillo 13
Shrimp, garlic and Guindilla pepper in olive oil

Patatas Bravas 9
Crispy potatoes, “salsa brava,” roasted garlic all i oli

Croquetas Cremosas 12
Creamy croquettes; three each of mushroom and Serrano ham

Buñuelos de Bacalao 11
Salt-‐cod fritters, citrus all i oli

Ensalada del Momento 10

Organic mixed greens, herbed croutons, citrus vinaigrette

Txipirones 13
Baby squid, frisée, romesco vinaigrette, tomato confit, crispy scallions

Albóndigas 14
Lamb meatballs in tomato sauce, sheep’s milk cheese

Carne a la Plancha 18
Hanger steak “a la plancha,” seasonal market vegetables

Paella de Mariscos 19 per person (minimum 2 orders)

Seafood Paella of monkfish, sepia, squid, shrimp, clams, mussels

Marc Vidal -‐ Executive Chef, Yann de Rochefort -‐ Proprietor

20% service charge will be added for parties of six or more
Carta del Día | 4.13.11
Vino de Jerez
Lustau “Península” Palo Cortado/ Palomino Fino ~ Jerez 11/58
Vinos d el Día
Gramona “Gessamí” Blanco 2009 / Muscat, SB, Gewurtz ~ Penedès 12/46
Gurrutxaga Rosé 2010 / Hondarribi-Beltza ~ Txakolina 14/54
D. Ventura “Pena do Lobo” 2009/ Mencía ~ Ribeira Sacra 15/54
Peraj Petita Capçanes 2008 / Garnacha, Samso, Temp ~ Montsant 13/49
Sangría del Día
Sangría de Mandarina / Rum, Cava, Fresh Mandarin Juice, Ginger 12 gls

Montado de Esque ixada 7

Toasted Stirato Bread, “Bacalao,” Tomato, Black Olive Oil

Esparragos Fritos con R omesco 9

Asparagus, Vichy Catalan Batter, Romesco Sauce

Ensalada de Manzana y Queso Azu l 13

Market Apple Salad, Arugula, Blue Cheese, Roasted Artichokes,
Crispy Serrano Ham, Marcona Almond Vinaigrette

Tartar de Bue y 14
Steak Tartar, Herb Butter, Filone Toast

Coca de Butifarra 14
Flat Bread, House Made Pork Sausage, Fresh Goat Cheese,
“Olivada Picante,” Fresh Onions & Tomatoes

Vieira a la Planch a 11
Day Boat Scallop, Pickled Ramps,
Celery Root Purée, Tomato Confit, Black Olives

Piquillos Re llenos de Rabo d e Bue y 13

Piquillo Peppers, Braised Oxtail, Crispy Shallots,
Shoestring Potatoes, Parsnip Purée

Queso de l D ía
Zamorano (zah-more-AH- no) – raw sheep’s milk cheese
from Castilla y León, sweet and tangy with underlying nuttiness