Menu
Our menu changes daily, based on seasonal variations, local farmers' produce, and the kitchen crew's inspiration. This menu gives a good general idea of recent offerings.
Updated February 6th, 2013
Pinchos
Toasted Almonds with sea salt 3
Marinated Olives & Pickled Vegetables 4
Bread with butter & olive oil 1
Griddled Bacon Wrapped Date with warm honey 2 ea
Steve’s Cheese Board 10
Marinated Sheep’s Cheese with rose petal harissa & mint 8
Butter Braised Turnips with mojo pocon 8
Braised Leeks with salbitxada* 4
Blood Orange Salad with arugula, red onion & espelette 8
Octopus a la Plancha “Becerrita”* 8
Blood Orange Salad with arugula, red onion & espelette 8
Groundwork’s Greens with grapefruit, onions, almonds, blue cheese & tarragon 6/9
Radicchio Salad with green olive toast & manchego vinaigrette 9
Tapas
Tortilla Española with piperade* 7
Salt Cod Fritters with aioli* 4/8
Fried Spanish Anchovies with fennel & lemon* 9
Griddled Shrimp with chilies 10
Sautéed Calamari with white beans & parsley 10
Boquerones with grilled bread & piperade 7
Seared Cauliflower with olives & salsa verde 9
Potatoes Bravas* 4/8
Basque Piperade with duck egg 9
Braised Salsify with lemon, bacon & cream 8
Sautéed Spinach with pine nuts & golden raisins 8
Harira moroccan lamb & lentil stew with house buttermilk cheese 5/9
Sautéed Chard with sunny side up egg 7
Brussels Sprouts with bacon sherry cream 8
Fresh Pasta with piment basquaise & manchego 8
Empanada with braised beef, kumquat & chilies 8
Sautéed Hedgehog Mushrooms with griddled bread & sherry cream 9
Grilled Flat Bread with black truffle cheese & arugula 10
Charcuteria
French “Kiss” 2 ea
House Cured Chorizo & Manchego 8
Sherry Chicken Liver Mousse 9
Smoked Pork Rillettes with marmalade & toast 7
House Salami Plate with country bread 8
Duck Liver Mousse Terrine with morels & house made sidra mustard 8
Charcuteria Board/Grande 14/21
Raciones
Squid Ink Pasta* with hazelnuts, anchovy syrup & egg yolk 13
Spicy Octopus & Prawn Stew 10
Seared Scallops with romesco* 17
Moroccan Cod "Chermoula" with dried cherry couscous 14
Harissa Stewed Butternut Squash with sheep’s cheese 6/10
Baked Polenta with roast beef, peppers & onions 4/8
Braised Pork & Collards with potato dumplings 12
Noodles "10 con 10" with bacon & sea urchin 14
Grilled Iberico Skirt Steak with guindillas roja salsa 16
Smoked Pork Sandwich "Mollete" with mahon & celery root slaw* 9
Drunken Pork with fresh shell bean stew 7/14
Meatballs with tomato-almond sauce & english peas 8/12
Oxtail Croquettes with chili mayonnaise* 15
Squash Dumplings with eight pepper braised lamb 15
Roasted Eggplant & Lamb Ragu with sweet peppers & mahon 13
Grilled Moorish Lamb Chops with warm potato & chorizo salad 11/20
Spicy Merguez Sausage & Flatbread with fries, harissa & house buttermilk cheese 8/15
Moorish Brick Chicken with arugula & capers 14
Jamon Wrapped Chicken with pisto manchego 17
Chicken & Clams Cataplana with tomato & jamon 16
House Bacon & Manchego Burger* with romesco & pickled vegetables 11
House Smoked Coppa Steak* with potatoes, olives, onions & salbitxada 9/17
Squid Ink Fideo with dungeness crab & boar sausage 21
Paella Toro with chicken, chorizo, shrimp, clams & mussels 19
Tasting Menu
Chef’s Choice for the Table, 30 dollars per person
*raw egg used in preparation
Sweets
Chocolate Almonds 3
Churros & Chocolate 7
Lemon Curd Crepes 6
Olive Oil Cake with apple caramel 6
Caramel Panna Cotta 6
Almond Ice Cream with a shot of espresso 6
Hazelnut Ice Cream with Sherry 9
’85 Don PX, Bodegas Toro Albala
Molten Chocolate Cake with vanilla ice cream 7
Baked Apples & Pears with vanilla ice cream 7
Steve’s Cheese Board 10
Sherry
Lustau, Don Nuno, Reserva, Dry Oloroso 7
Lustau, Peninsula, Reserva, Palo Cortado 7
Hidalgo, Napoleon, Amontillado 9
Jerez Cortado Wellington, V.O.S. 10
El Maestro Sierra, Amontillado 1830 V.O.R.S 14
La Guita, Manzanilla 375ml 7/20
Gutierrez Colosia, Elcano Fino 375ml 22
El Maestro Sierra, Amontillado 1830 V.O.R.S 14
Sherry Tasting…flight of three 14
By the Glass
Spanish Sparkling & White
NV Vina Romale, Brut Nature, Cava 7/28
'07 Mas de Monistrol, Brut Rose, Cava 8/32
'11 Arregi, Getariako Txakolina 9/36
'11 Gaba do Xil, Valdeorras, Godello 9/36
Northwest Cask White
'11 J. Christopher, Chardonnay 8/22
'11 J. Scott Cellars, Roussanne 9/25
Spanish Red
'09 Mercedes Eguren, Castilla La Mancha 7/28
'09 Vina Olabarri, Crianza, Rioja 8/32
Northwest Cask Red
'09 Johan Vineyards, Pinot Noir 8/22
'10 Cana's Feast, Sigaro, Primitivo 9/25
By The Bottle
Sparkling
NV Avinyo, Brut Nature Reserva, Cava 42
NV R.H. Coutier, Grand Cru Brut, Champagne, 375ml 38
NV Francis Boulard, Grand Cru, Champagne 89
NV André Clouet, Grand Cru Rosé, Champagne 74
Spanish White
'11 Pardevalles, Tierra de Leon, Albarin Blanco 36
’11 Can Feixes, Blanc Selecció, Penedès 32
'11 Los Bermejos, Lanzarote, Malvasia Seco 47
'11 Vina Mein, Ribeiro 42
'11 Garciarevalo, Tres Olmos, Rueda, Verdejo 33
'10 Buil & Giné, Hoan Giné Blanc, Priorat 51
'11 Laxas, Rias Biaxas, Albarino 34
'10 Do Ferreiro, Rias Biaxas, Albarino 375ml 28
'11 Cune, Monopole, Rioja Blanco 375ml 17
Northwest White & Rosé
'10 Cameron, Dundee Hills, Chardonnay 39
Spanish Red
'05 La Rioja Alta, Vina Alberdi Reserva, Rioja 375ml 25
'09 Lindes de Remelluri, Rioja 57
’01 Heredia, Viña Tondonia Reserva, Rioja 68
'98 Señorio De. P. Peciña, Gran Reserva, Rioja 87
'10 Vina Sastre, Ribera del Duero 38
'09 Antidoto, Ribera del Duero 48
'09 Bodegas Volver, Tarima Hill, Alicante 33
'10 Black Slate, La Vilella Alta, Priorat 44
'05 Genium Cellar, Priorat 67
’10 Joan D Anguera, La Planella, Monstant 45
'11 Doniene Gorrondona, Bizkaiko Txakolina 49
’09 Monje, Tacaronte Acentajo, Canary Islands 42
’05 Jean Leon, Reserva, Penedès 56
’09 Arrel, Binissalem Mallorca 33
’11 Bernabeleva, Camino de Navaherreros, Madrid 30
'11 D. Ventura, Viña do Burato, Ribeira Sacra 34
'09 J. Palacios, Petalos, Bierzo 46
Northwest Red
'07 Red Lily Vineyards, Tempranillo 39
'09 Ransom, Grenache 48
'09 J. Christopher, Charlie's Vineyard, Pinot Noir 70
’10 Matello, Souris, 375ml Pinot Noir 33
Corkage 15