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TAPAS

Piquillos Rellenos "San Miguel" - 8.00

Three Spanish piquillo peppers stuffed with a mixture of chicken, onion, garlic, tomatoes, capers, olives, mint, cheese, raisins, almonds, cilantro, and parsley.  Drizzled with olive oil and served with fresh baked herb bread.

Ceviche de Salmon - 9.00

Chilled Chilean Salmon cured in clam/lobster stock with orange and lime juices, mustard, cream, yellow tomatoes,

aji chiles, scallions, cilantro, chives, and roasted corn.  Served with toasted pita slices.

Almogrote de Alcachofas - 7.50

Warm spread of artichoke hearts and spinach with sautéed green onions, tomatoes, piquillo peppers and manchego cheese.  Served with crostini. (Albarino/Sauvignon Blanc/Viogner/Tempranillo)

Pollo al Estilo Vasco - 8.25

Grilled chicken tossed with Spanish chorizo, red bell peppers, garlic, red onions, cherry tomatoes, fresh basil, paprika and Amontillado Sherry.  Served with freshly baked herb bread.

Tortitas de Cigalas - 8.50

Four crawfish cakes made of a combination of mashed potatoes, crawfish and mahon cheese with herbs and spices, breaded and sautéed.  Served on a bed of fresh spring mix salad and topped with a fresh herb aioli. 

(Pinot Noir/Tempranillo/Gamay/Chardonnay)

Cordero Cacereno - 8.75

Rosemary and garlic marinated New Zealand lamb seared and served with a curry aioli sauce and freshly

baked pita bread.  (Shiraz/Zinfandel/Merlot/Chardonnay)

Calamares Rebozados - 8.25

A full plate of breaded and fried squid rings served with lemon and roasted garlic aioli.

(Gewurztraminer/Sauvignon Blanc/Sangiovese)

Queso de Cabra Frito con Miel - 8.00

Four delicate goat cheese cakes breaded and fried.  Topped with sweet red onion marmalade, and drizzled with honey.  Served with crostini.  (Pinot Gris/Sauvignon Blanc/Syrah/Barbera)

Esparragos en Cazuela - 7.00

Beautiful green asparagus sautéed lightly and topped with a warm garlicky sauce and Idiazabal cheese.  Served with freshly baked herb bread. (Viura/Viogner/Chardonnay/Tempranillo)

Atun Mallorquino - 8.00

Cracked black pepper-crusted tuna with horseradish cream.  Seared and served medium rare with crostini. 

(Pinot Noir/Vouvray/Sauvignon Blanc/Reisling)

Empanadas Salamanca - 7.00

Two Spinach turnovers with Mahon cheese, garlic, shallots, and mushrooms filling.  Served with a spicy tomato sauce and grilled peppers.  Topped with a garlic aioli.  Add up to 2 extra empanadas for $2.00 each

(Zinfandel/Gamay/Pinot Noir/Chardonnay)

Ensalada de melon con Chorizo - 7.50

A chilled salad of cantaloupe, hearts of palm, artichocke quarters, and Pamplona chorizo.  Tossed in an aged sherry wine vinegar, shallots, thyme, honey, and crushed red pepper vinaigrette.

Ensalada de Txangurro con Aguacate - 9.00

A chilled spicy crab salad with garlic aioli, cilantro, lemon juice, and crushed red pepper paste.  Served on top of an avocado half and garnished with chopped fresh mint and toasted pita slices.

Portobellos Alinados - 7.00

Grilled marinated portobello mushrooms served on top of a bed of shaved Manchego cheese and drizzled with a warm herb balsamic vinegar dressing. (Pinot Noir/Zinfandel/Nebbiolo/Chardonnay)

Pescado Mallorca - 9.50

A 6 oz. Mahi-Mahi fillet grilled to perfection and served on top of a Mediterranean relish with tomatoes, onions, capers, garlic, yellow bell peppers and Kalamata olives.  Topped with a Lemon-Basil aioli and Spanish paprika.

Lomo a la Plancha - 8.25

Marinated beef tenderloin seared medium-rare.  Topped with garlic aioli.  Served with freshly baked pita bread.  (Merlot/Zinfandel/Cabernet Sauvignon/Chardonnay)

Viuras Serrano - 9.75

Grilled Sea Scallops wrapped in fresh basil leaves and Spanish Serrano ham and drizzled with basil olive oil. 

(Sauvignon Blanc/Dry Riesling/P. Grigio/Carmenere)

Plato de Chorizo, Queso y Fruta - 8.50

Cheese and fruit plate of Manchego, Mahon and Cabrales Spanish cheeses served with Pamplona chorizo

and seasonal fruit.  (Amarone/Cabernet/Chardonnay/Chenin Blanc)

Pincho Moruno - 7.50

Pork bites marinated in olive oil infused with Moorish spices, cumin, red pepper, garlic, parsley and fresh lemon juice.  Served with freshly baked pita bread.  (Merlot/Tempranillo/Cabernet/Chardonnay)

Aceitunas Alinadas - 5.00

Assorted house olives marinated with herbs and spices.  Served with freshly baked herb bread.

(Manzanilla Sherry/Tempranillo/Sangiovese/Syrah)

Tortilla Catalana - 7.50

The Catalan version of the traditional Spanish tortilla, baked with potatoes, egg, onion, and piquillo peppers. 

Drizzled with garlic aioli and Romesco sauce. (Viogner/Soave/Syrah/Barbera/Tempranillo)

Gambas al Ajillo - 8.00

Shrimp sautéed in garlic and olive oil.  Served with fried plantain chips and fresh herb aioli.

(Pino Grigio/Dry Sherry/Sauvignon Blanc/Garnacha)

Ravioli Madrileno - 7.25

Smoked chicken ravioli, fried and served with spicy salsa brava and shaved Roncal cheese.

(Teroldego/Petit Syrah/Macabeo/Pinot Grigio)

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