DINNER

​manos desnudas{BARE HANDS}

PINTXOS       TAPAS       PETISCOSCAÑA DE CABRA, black walnuts  4.08

CHISTORRA, chorizo, aioli, pickled onion, migas  4.08

DATILES RELLENOS, goat cheese stuffed dates, jamón serrano  8.16

BERENJENAS, eggplant, sesame, rosemary, membrillo  5.10

GILDAS, olive, anchovy, Basque chile  5.10

croquetaS de jamón  6.12

tortillas de camerones, shrimp griddle cake, lime. aioli  8.16

Aceitunas Marinadas, marinated olives, Marcona almonds  5.10

Pan con tomate, ciabatta, garlic, tomato, olive oil  5.10
   with boquerones  +2.04
   with Fermin Jamon Serrano  +5.10
   with jamón Mangalica  +6.12
   with jamón Ibérico de Bellota  +9.18

pimientos DE SHIsHITO  fried shishito peppers, olive oil, salt  8.16

costillas de Cerdo, Moorish spice-rubbed pork ribs, olive oil, Basque chilies  8.16

chorizo picante Y manchego, aged cured chorizo and 12 month manchego  5.10

nueces y semillas, corn nuts, peanuts, pepitas, pimenton, tomato powder, salt 3.06

TRÍO DE JAMón   20.40
   Fermin Jamon Serrano, aged 2 years
   Mangalica, aged 3 years
   Cinco Jotas Jamón Ibérico de Bellota,  acorn fed, aged 4 years

​requiere herramientas{tools required}

PINTXOS       TAPAS       PETISCOScaldo verde, traditional Portuguese soup of linguiça, kale, potato, leek, olive oil  9.18

mexilhões portugueses, mussels, linguiça, pickled carrot, vinho verde, cilantro, griddled bread  14.28

migas, cider-braised kale, black eyed peas, olive oil-bean emulsion, manchego, pimenton oil  9.69

ensalada de escarole rizada, frisée, Caña de Cabra goat cheese, parsley, honey, za’taar  10.20

trucha curada, cured trout, olive-orange salad, potato chips  9.18

Patatas Bravas, Yukon Gold potatoes, salsa brava, aioli, sunflower seeds  8.16
     with octopus +4.08

PiquilloS rellenos de Atun, tuna, egg, aioli, potato stuffed piquillo peppers  8.16

Setas, cedar plank mushrooms, black garlic espuma, dill  9.18

Selección de quesos, each served with toasted Marcona almonds, membrillo
   Ovelha Amanteigado, Portuguese, sheep  5.61
   Palhais Goat Buttons, Portuguese, goat  4.59
   La Peral, Spanish, cow, sheep  5.61
   Ibérico, Spanish, sheep, cow, goat  4.08
   Caña de Cabra, Spanish, goat  4.08
   1 year Manchego, Spanish, sheep  4.08

​Raciones{MAS GrANDE}         available after 4 p.m. dailyPINTXO MORUNO*, skewered skirt steak, mojo picon, ciabatta 18.36

FIDEUÀ, anchovy sofrito, shrimp, calamari, poached egg 18.36

BORREGO COM TOMILHO*, roasted leg of lamb, north African spices, marinated beans 26.52

TRUCHA A LA PLANCHA, crispy whole trout, jamon serrano, romesco vegetables 21.42

ESTOFADO DE POLVO, stew of octopus, pork rib, chorizo, beans, sofrito 25.50

MENÚ DEGUSTACÍON, chef's tasting menu, five courses  35.70

​POSTRESHIGOS, figs, Caña de Cabra cheese, PX fig glaze, puff pastry cookies  7.14

CHURROS CON CHOCOLATE, crispy pâte à choux pastry, tempered chocolate  5.10

PASTEL DE NATA, traditional Portuguese custard tart  4.59

TRIO OF HOUSE MADE ICE CREAMS & SORBETS, choose from saffron, dark chocolate Marcona almond, vanilla ice creams. Olive oil, pear-sherry, rose petal sorbets  7.14

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness