Marinated olives and pickled vegetables.
Manchego cheese and quince rolled in marcona almonds and arugula.
Bilbao chorizo and cherry tomato.
Spanish Serrano ham, 18 months, baguette and fresh tomato.
Dates, Applewood smoked bacon and Valdeon cheese.
Crispy potatoes, spicy tomato sauce, aioli and chives.
House pastry filled with chef's inspiration of ingredients.
Egg, potatoes, caramelized onions and garlic aioli.
Crisp Bechamel, caramelized onions, chicken and ham.
Market cauliflower, Moroccan chili sauce and toasted pine nuts.
Sauteed spring peas, shallot, mint and romesco sauce.
Filet mignon skewer, market vegetables and roasted red pepper sauce.
Lamb meatballs filled with pickled grapes, black kale and pumpkin seeds.
Assortment of Spanish cured meats and house pickled vegetables.
Spanish Serrano ham by Redondo Iglesias and aged 18 months.
Coleman Farms lettuce, Manchego cheese, candied pecans, seasonal fruit and membrillo vinaigrette.
Pork, chicken and chorizo. (serves 2 to 4 persons)
Shrimp, clams, mussels, calamari and cod. (serves 2 to 4 persons)
Flan made with orange flower water, cara cara oranges.
Menu for Bar Pintxo provided by Allmenus.com
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