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
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
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
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
Setas al Ajillo grilled trumpet royale mushrooms basted with garlic chilli oil, topped with garlic chips, amontillado sherry reduction, & poached egg yolk
Calabacines a la Brasa Grilled toy box squash atop romesco with herb migas, px reduction, wild arugula and piquillo peppers
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 Primavera market vegetables,with english peamint puree wild