Pintxos
Bite size Skewers

Datiles medjool dates goat cheese, persian cucumber and harissa

Huevo de Codorniz soft boiled quail egg, pickled mustard seeds, jamon serrano and ESPELLETTE

Champinones sherry braised mushrooms, san simon cheese, jamon serrano

Boquerones spanish white anchovies, manzanilla olives, piquillo peppers, piparra & pickled meyer Lemon

Pan con Tomate iconic Cristal bread WITH tomato confitura

El Gran Plat Cap Chef’s Grand Selection of cured meats & cheeses

Embutidos
sliced cured meats

El Plat Cap Chef’s Selection of cured meats

Jamón Serrano redondo iglesias, 16 months, imported

Jamón Ibérico de Bellota acorn fed, pure breed, IMported

Salchichón de Ibérico 100% Iberico dry-cured sausage

Chorizo de Bellota iconic, zesty 100% iberian sausage

quesos
iberian cheeses

El Plat Cap de Queso Chef’s selection ofibérian Cheeses

Caña de Cabra two textured soft ripened goat’s milk

Valdeon SPICY, SHARP, SPANISH BLUE CHEESE

Manchego Crudo exquisite farmstead sheep’s milk

Ensalatas
salads

Ensalada de Kale lacinato kale with charred gooseberries, GOAT CHEEse, candied pistachios, gooseberry confitura and fresh CARBANZO dressing

Cogollos grilled little gem lettuce with chicken essence, toasted hazelnuts and crispy chicken skin

Ensalada de Remolacha SEASONAL BEETS BRAISED IN PEDRO XIMENEZ, OLIVE OIL AND HERBS, TOSSED WITH CARA CARA ORANGE WILD

Tapas Frias
COLD Tapas

Olivos del Venedo warm CHIARELLO FAMILY vineyard olives with citrus and fennel

Almendras Marcona house fried california marcona almonds with OTTIMO grey salt

Salmón Ahumado Smoked salmon montadito with queso fresco and truffle honey

Mar y Montaña deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and STURGEON Caviar

Huevos Nacionales deviled eggs pimenton aioli, english pea and piquillo puree, saffron pickled potato, and STURGEON Caviar

Tapas Calientes
hot Tapas

Patatas Bravas Freshly dug, lightly smoked, crispy potatoes with salsa brava and garlic aioli

Bocadillo La Casa “Bikini” ROASTED EGGPLANT, CAñA DE CABRA CHEESE ON HOUSE MADE BRIOCHE, TRUFFLE HONEY, AND quince CONSERVA

Bocadillo de Cochinillo 3hr braised pork belly, spanish slaw, apple-honey mustard,pickled cucumbers,on a house made brioche

Platillo De Calamari “la Madrileña”~ Crispy Calamari, Spicy Tomato Sofrito, Guindilla Peppers, and Squid ink with a side of GRILLED MEYER LEMON

Gambas Negras Olive oil poached head-on gulf prawns with black garlic and chili sauce with grilled country bread

Huevos Rotos Sunny side up egg With Shrimp, crispy potato, galic chips, pine nuts, chili de arbol and chorizo dressing

Pulpo a la Parrilla wood grilled spanish octopus with pimentón confit potatoes

Croquetas de Pollo Classic chicken & english pea croquetas, crusted with chicharron, served with cured seasonal citrus

Albondigas Ala Feria Lamb meatballs with sultana raisins, marcona almonds, spiced yogurt and green garlic mojo

De la brasa
from the wood grill

Gaucho Bistec 32 oz. tomahawk ribeye steak grilled over hard wood, served with moorish pepper oil and charred scallions

Lubina de Mar mediterranean sea bass with castelvetrano olives, preserved meyer lemon, and black olive mojo

Pluma Iberico bellota shoulder loin, acorn fed, hearth grilled, served with honey chili glaze and petit nasturtium leaves

Del Mercado
from the market

Verduras a la Catalana market greens served catalan style with vineyard raisins, pine nuts, and raisin-caper puree

Pimentos de Padron flash fried padron peppers, jamon serrano, sherry vinegar and maldon sea salt

Setas al Ajillo grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, & poached egg yolk

Espárragos Trigueros delta asparagus, gently grilled, served over fire roasted romesco sauce, topped with rebollin cheese and pea sprouts

Las Paellas
classic spanish rice

[please allow 30-40 minutes to prepare our paellas]

Paella Mar y Montaña head-on gulf prawns a la plancha, clams, mussels, fresh english peas, chorizo, ATOP bomba rice, cooked in fire roasted tomato soffrito, and jamon-shellfish broth

Paella de Tinta “black paella” baby calamari a la plancha, mussels, fire roasted piquillo peppers,PICKLED garlic scapes, atop bomba rice cooked SQUID iNK soffrito, and seafood broth

Paella Primavera market vegetables,with english peamint puree wild