Coqueta / Dinner Menu

Appetizers Embuitidos / Sliced Cured Meats Jamon Iberico de Bellota, importedJamon Serrano, house curedFuet, house curedChorizo, house cured“El Plat Cap” / Chef’s selection of cured-meats Quesos / Cheeses Valdeon, semi-soft, cow, Spain, blueCana de Cabra, soft, goat, SpainMahon, semi-soft, cow, SpainManchego Crudo, firm, sheep, Spain, rawIdiazabal, firm, sheep, Spain, smoked“El Plat Cap de Queso” / Chef’s selection of Spanish Cheeses“El Gran Plat Cap” / Chef’s Grand Selection of cured meats and cheeses Pintxos / Skewers Boquerones, olives, pearl onions, and guindilla peppersChorizo, roasted artichokes, and piquillo peppersJamon Serrano, manchego, and apricotBaby beets, cana de cabra, citrus, and spring onionQuail egg “Diablo”, pickled mustard seed, Serrano Tapas Frias / Cold Tapas House cured CFV manzanilla olivesRoasted Marcona almondsHouse-cured BoqueronesEnsalada Resorte with spring vegetables, English pea puree, sieved egg and Serrano croutonsBaby beets with Sausalito watercress, beet vinagreta and tierra, and cabrales snowWhite gazpacho with marcona almonds, grapes, and cabarnet syrup and oilTortilla “Andres” with sweet onion, organic potato, asparagus, and piquillo pepper alioliOlive oil poached Delta asparagus with red sangria salsa holendesa, idiazabal, and serrano “bits”Shellfish Escabeche, canned fresh daily, with fennel salad and green olivesHouse Cured Cod Crudo, with tomato fresco, hearts of palm, arugula, and whole citrus dressing Montaditos and Bocadillos / Sandwiches Pan con tomate with cristal bread and tomato conservaSmoked salmon with cream cheese and truffle honeyHouse cured chorizo with manchego and aioli Mar y montaña, sea and mountain, Iberico lardo gently melted over sea urchin

Tapas Calientes / Hot Tapas “Tattas” Bravas, crispy potato and jamon nuggets with bravas salsa and alioli Vineyard Greens, Catalan style, caper-raisin puree with raisins, pine nuts, and garlicRoasted pardon peppers with jamon Serrano and sherry vinegar Calcots, wood grilled leeks with romesco salsaCanary Island “wrinkly” new potatoes with mojos verdeSopa de Ajo, bread and garlic soup, with green garlic pesto and 62* hen eggGambas al Negro, olive oil poached head on gulf prawns with black garlic and chiliSunny side-up egg with shrimp, crispy potato, and chorizo dressingGrilled razor clams with meyer lemon and wild rampsWhole Monterey calamari on the plancha with onion jam and squid ink aioliCrispy shrimp and chickpea flour with saffron aioliWood grilled octopus with fingerling potatoes, pimenton, and olive oilSavory clams with albarino, white beans, chorizo and herbal brothChicken and English pea croquetas with cured cara-cara orangeGrilled Iberico Secreto, Spanish butchers secret cut, with” tximi-txurri” and watercressIberico spare ribs with sherry-honey BBQ Grilled Duck albondigas, meatballs with dried cherry and tempranillo Raciones / Larger, family style La Brasa / From the Wood Grill “Gaucho” bone-in dry aged Prime beef ribeyeWhole Branzino stuffed with meyer lemon and herbsDungeness crab with citrus and Piment d’ Espelette Pluma, Iberico de Bellota pork shoulder loin with honey-chili glaze Paella, Arroz & Fideua / Rice and Pasta Arroz Cremoso, creamy rice with braised oxtail, and leeks two waysArroz con Vieira, tomato rice with scallopsFideua, vermicelli pasta cooked like paella with shrimp and lomoiberico Al Horno / From the Oven Fabada Asturiana, fabada bean stew from Asturias with chorizo, pork belly, and morcilla

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