menu //

A selection of pintxos (small bites), artisan-preserved Spanish seafood, and Spanish-inspired cocktails and wines.

tapas [small plates]

• cured olives | 4
  rosemary, thyme, spanish evoo

• ensalada tomate | 5
  marinated tomatoes, pickled onions, olives

• pan con tomate | 4
  miso butter, tomato jam

• croquettas | 6
  piquillo pepper aioli

• boquerones | 7
  spanish anchovy, lemon, caperberry, tapenade, crustini

• chorizo à bombeiro | 5
  fire cooked sausage

• datiles rellenos | 7
  dates, blue cheese, bacon

• chocolate dipped marcona almonds | 6

carne & quesos [meat & cheese]

• served with bread & giardiniera | 15

• add truffle marcona almonds | +5

• one ounce iberico jamon | 15

bocadillos [pressed sandwiches]

• manchego, mozzarella, giardiniera pepper aioli | 7
  con chorizo | +2

conservas [preserved fish]

• sardines in spicy o.o. | 8

• mackerel in evoo | 12

• octopus in evoo | 14

• mackerel in lemon cream | 12

• scallops in galician sauce | 14

• razor clams in brine | 14

• squid in squid ink | 15

• cockles from galacia in brine | 36

• barnacles in butter | 36 (served warm)

• yellowfin tuna belly | 15

• sardines with padron peppers | 10

• sea urchin in brine | 38

• baby eels in evoo | 40

• mussels in pickled sauce | 8

• ekone smoked oysters | 14