Charcuterie + Cheese

$6.50 for one, $17.50 for three

J am n S errano
Segovia
Dry-cured Spanish ham

Finocch iona
Utah, United States
Dry-cured Italian style salami

6 -Mont h A ged Manch ego

Castilla-La Mancha
Cured sheeps milk, sharp & piquant

Ibore s
Extremadura
Semi-firm raw goats cheese

Soria C horiz o
United States
Smoky dry-cured pork sausage, garlicky

Sobrasada
Majorca
Soft, spreadable chorizo

Vald e n
Castilla-Len
Cow and goats milk blue cheese, spicy

Vald e n
Castilla-Len
Cow and goats milk blue cheese, spicy

C op p a
Italy
Cured, aged pork shoulder

Fuet
Catalonia
Dry-cured pork sausage

Aragon s
Aragn
Washed-curd cows milk cheese

Que so G alleg o
Galicia
Soft, creamy cows milk cheese

C horizo P icant e
La Rioja
Smoky, mildly spicy, dry-cured sausage

Fuet
Catalonia
Dry-cured pork sausage

G arrot xa
Catalonia
Semi-hard goats cheese, herbaceous

Rom ao
Castilla-La Mancha
Raw sheeps milk cheese with rosemary

J am n Mang alica
Cured Hungarian pig, Segovia
$10.50

L ardo de Bellot a Ibrico

Acorn-fed Ibrico pig fat, cured with herbs, Andalusia
$10.50

L amb Porch et ta
House Made
$10.50

Tapas
J amon Pot ato C h ip s
Pimentn, Hot Sauce

5 .5 0

C risp y Bruss els S prout s

Sherry Glaze

6 .5 0

P otat o Tort illa

Chive Sour Cream

4 .5 0

Marinate d O live s
Garlic, Orange Zest

4 .5 0

Veal S we et breads al Ajillo

Thyme, Sherry, Guindilla Chili

9 .5 0

Sp icy E gg plant Cap onat a

Basil, Parsley

4.50

C auliflowe r C azuela
Capers, Crispy Boquerones

7 .0 0

Flounde r a la P lancha
Salsa Verde

J am n & Manche go C roque tt es

Garlic Aioli

5.50

Swe et P otat o G ratin

Turnips, Fennel, Manchego

7 .0 0

G eorgia Sh rimp C arp accio

Lemon, Olive Oil, Chives

9 .0 0

Sp inach-C hick pe a C azue la

Cumin, Roasted Onion, Lemon

7 .5 0

G rille d Broccoli
Mahon, Raisins, Hazelnuts

6 .5 0

Sp iced B ee f Em p anadas
Red Pepper Sauce

6 .5 0

St eam e d L it t le neck C lams

Chorizo con Arroz, Parsley, White Wine

1 0.5 0

1 0.0 0

Morcilla Migas
Parsley, Sunny-Side-Up Egg

7 .5 0

P ig H ead Croque t te s
Apple Mustard

7 .5 0

P atat as B ravas
Salsa Brava, Garlic Aioli

6 .5 0

C ana de Ov eja a la Planch a

Butternut Squash, Maple, Pepitas

8 .5 0

C ham p i ones
Sherry, Shallots

6 .0 0

Albon dig as
Spiced Meatballs in Ham-Tomato Sauce

8 .5 0

P ulp o C on fit
Olives, Cherry Peppers

9 .5 0

W hit e G azp ach o

Pistachio

6 .5 0

G rille d H ange r St e ak
Truffle Vinaigrette

Braise d Lam b Ne ck
Cauliflower, Tomato, Saffron

8 .0 0

Sq uid Ink Cav ate lli

Rock Shrimp, Manchego Broth

1 0.5 0

1 0.0 0

Blis te red Shish ito P ep p ers

Sea Salt

8 .0 0

Sm ok ed Trout C oca
Rye, Radish, Trout Roe
(Sunburst Trout Farms)

1 1.5 0

C risp y C alam ari

Caper & Anchovy Aioli

9.50

C horizo wit h Swee t & Sour Figs

Balsamic Glaze

9 .5 0

Ensaladas
E nsalada Mixt a
Olives, Onions, Tomatoes
7.50

Re d C abbag e Salad
Hazelnuts, Pear, Grenache
6.50

Be et Salad
Walnuts, Valden
6.50

Farro & Aut um n Ve get ables

Crispy Kale
6.50

Jerez ( your eth )

Be ef Tart are
Palo Cortado, Frozen Mustard,
Charred Herbs
9.50

Salt Cod Brandade

Toasted Bread
7.00

P otat oes & Mush room s

Fried Egg, Foie Gras
10.50

To Share
Two or more
P arrillada
Picanha Steak, Sausage, Chicken,
Heritage Pork
(Porter Road Butcher)
26.50

P aella Vale ncian a

Chicken, Rabbit, Snails,
Butterbeans
24.50 per person

P aella Maris cos

Shrimp, Mussels, Clams,
Squid, Saffron Rice
24.50 per person

Veg et able P aella

Cabbage, Squash,
Garlic Aioli
16.00 per person

C hick en P im ie ntos
Roasted Potatoes, Lemon,
Hot Peppers
19.50

Bone -In Be e f Short rib

Autumn Vegetables
Wheat Beer, Citrus Jus
28.50

Se rrano W ra pp ed Trout
Fingerling Potatoes, Kale,
Salsa Verde
25.50

Salvaje Fide os
Three Sausages,
Fried Egg
12.50 per person

Executive Chef Andrew Hayes | Sous Chefs Daryl Emig and Justin Thompson
*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.