Tapino Kitchen & Wine Bar

crumbly, mild cheddar with lots of terrier

raw milk artisan manchego aged a minimum of 12 months

super creamy bleu with roquefort characteristics

delicate, buttery double crème cheese

aged with a rind of ash and soft earthy tones

smokey black pepper finish with hints of garlic

sweet, tangy, nutty with wine like aromas

semi hard aged bufala milk with hints of the mediterranean

italian cerignola, spanish castelvetrano, greek kalamata, french picholine

with lemon, spanish olive oil and sea salt

with cabrales cheese, shaved jicama and raspberry vinaigrette

with popcorn shoots and hibiscus vinaigrette

with shaved pear & apple slaw and pomegranate molasses

with aged spanish sherry

with argentinean chimichurri and key lime

with perigord truffles, baby artichokes and heirloom tomatoes

with wasabi caviar and yuzu mignonette

with toasted quinoa blini and farmers crème

with tangerine oil, piquillo peppers and mustard greens

with chayote squash, daikon sprouts and roasted poblano peppers

with yellow curry foam and mango caviar

with spanish chorizo, shaved garlic and toasted orange crostini

with dehydrated serrano ham chip and guava puree

with fancy ballpark dipping sauces

with roasted garlic aioli and crispy fried capers

with harissa, merguez sausage and cucumber raita

with roasted pearl onions and mushroom croquet

with pickled grapes and rosemary waffle

with african bbq sauce and marinated okra

with browned shallot butter and pomme frites

with mexican huitlacoche, refried beluga lentils and queso fresco

we create them daily, to amuse ourselves and others

vanilla, almond espresso and mint chocolate

topped with marshmallow meringue

vanilla bean and strawberry ice cream

nutella anglaise

crunchy peanut butter, strawberry preserve, Fluffernutter

truffles, lava cake, smores and chocolat brulée

crumbly, mild cheddar with lots of terrier

raw milk artisan manchego aged a minimum of 12 months

super creamy bleu with roquefort characteristics

delicate, buttery double crème cheese

aged with a rind of ash and soft earthy tones

smokey black pepper finish with hints of garlic

sweet, tangy, nutty with wine like aromas

semi hard aged bufala milk with hints of the mediterranean

italian cerignola, spanish castel vetrano and greek calamata

with bleu cheese and lemon thyme

with harissa dressing

with popcorn shoots and hibiscus vinaigrette

with shaved pear & apple slaw and pomegranate molasses

with aged spanish sherry

with argentinean chimmi churri and yuzu spritz

with roasted baby artichoke and charred tomatoes

with wasabi roe and ginger vodka

with black quinoa blini and farmers crème

with tangerine oil and mustard greens

with fennel pollen, yellow beets, spanish olive oil and yuzu spritz

with yellow curry foam and mango caviar

with italian puttanesca and summer perfumes

with dehydrated serrano ham and guava puree

with fancy ballpark dipping sauces

with roasted garlic aioli and crispy fried capers

with cucumber raita

with roasted pearl onions and king mushroom

with pickled grapes and rosemary waffle

with african bbq sauce and marinated okra

with browned shallot butter and pomme frites

with Mexican huitlacoche, refried beluga lentils and queso fresco

we create them daily, to amuse ourselves and others

crumbly, mild cheddar with lots of terrier

raw milk artisan manchego aged a minimum of 12 months

super preamble with roquefort characteristics

delicate, buttery double crème cheese

aged with a rind of ash and soft earthy tones

smokey black pepper finish with hints of garlic

sweet, tangy, nutty with wine like aromas

semi hard aged bufala milk with hints of the mediterranean

spanish castel vetrano, greek kalamata, french picholine

with argentinean chimichurri and key lime

with tangerine oil, piquillo peppers and mustard greens

with fancy ballpark dipping sauces

with roasted garlic aioli and crispy fried capers

with pickled grapes and rosemary waffle

with mexican huitlacoche, refried beluga lentils and queso fresco

italian coppa salami and french saucisson