Dinner MenuAvailable Now
|Sunday||12:00PM – 09:30PM|
|Monday||05:00PM – 09:30PM|
|Tuesday||05:00PM – 09:30PM|
|Wednesday||12:00PM – 09:30PM|
|Thursday||12:00PM – 09:30PM|
|Friday||12:00PM – 11:00PM|
|Saturday||12:00PM – 11:00PM|
within ·Open Now (View Available Hours)
Marinated white Galician sardines with citrus-garlic oil and baguette. Bright, fresh, rosé-chugging buddies.
On buttered toast with lemon zest. Simple, nutty, delicious.
Tempura-battered, deep-fried prawn heads with xato sauce (Catalan, almond, bread crumb, and garlic), lemon, and paprika. God’s popcorn!
Chilled dish of poached shrimp, cucumber, avocado, and jicama in salsa verde, topped with fried shallots. Super fresh! (some assembly required)
House smoked ham, béchamel with mild cheddar, and a sherry aioli. Creamy and crunchy.
Oil cured Galician mussels, served on a crostini with chèvre and piquillo peppers.
Pan roasted florets, with pickled peppers, and a puree of cauliflower and carrot.
A classic Spanish dish, sort of a potato and onion quiche, topped with chilled salt cod brandade, frisée lettuce, and herb oil. OUR SECRET WEAPON. (some assembly required: preheat your oven to 325º and heat tortilla for 10 minutes, top with brandade, frisée and herb oil, enjoy!)
Toasted vermicelli pasta and roasted pepper piperade in a saffron cream sauce. ARRRRRGGGH IT’S SO GOOD. And vegetarian. (Or add shrimps!)
Cooked with an olive chimichurri, and fried shallot.
A flakey white fish, brined, then pan seared. Served on a bed of white beans, braised in house smoked bacon and sweet peppers.
8-10 whole (head on), butter-grilled shrimp with chili oil and pickled shallot.
Cooked medium-rare and sliced. This lean steak is dressed with a balsamic gastrique and served with sweet potatoes and mushrooms.
Pork and veal meatballs cooked to perfection with bizkaina (Pepper sauce from Basque country), a creamy polenta, and red onion jam.