A Galacian garlic soup with white beans, chorizo and chicken.

Black bean soup.

Grilled garlic and Maldon salt baguette with housemade tomato fresco.

Assorted spanish meats, cheeses and accouterments.

With manchego cheese on tomato bread.

Flatbread, goat cheese, smoked salmon, cucumbers, capers, balsamic glaze and chives.

Smoked salmon, asparagus spears, heirloom tomato, boiled egg and horseradish vinaigrette.

Roasted red peppers, goat cheese and a fig coulis on grilled bread.

Assorted house marinated olives with spices and fresh herbs.

Haricots verts, feta, red onion, peppadew peppers, tomato, basil and chunky green olive vinaigrette.

with potato and onion topped with red pepper aioli and tomatoes.

Spanish slow braised, pulled pork, roasted red peppers and manchego cheese.

Thin crepes layered with feta cheese, leeks and basil.

Skewered chicken and chorizo with garlic cumin aioli.

Meatballs in a spicy garlic cream sauce.

Spanish short ribs spiced with smoked paprika and a Chipotle-Apricot wine reduction.

Goat cheese baked in a housemade tomato fresco and served with garlic crostinis.

Roasted mushrooms with garlic and white wine parsley sauce.

Meatballs in a red wine-bravas sauce, served on crostinis, dash of Maldon salt. Topped with manchego cheese.

Breaded artichoke hearts wrapped with Spanish ham and red pepper aioli.

Grilled chorizo, Bilbao, chorizo, Morcilla with curtido and topped with a pimenton aioli.

Potatoes in a spicy tomato sauce.

A Valencian refogado of olive Oil-Fried garlic, onions, red and green bell peppers and Roma tomatoes on grilled, Garlic-Maldon bread.

Refried-Roasted potatoes with garlic, parsley and Garlic-Cumin aioli.

Baby arugula, carrots, shaved beets, red onion, carrots, cucumber, radish, Marcona almond, charred lemon vinaigrette.

Baby kale, red quinoa, Kalamatas, artichokes, roasted red peppers, heirloom tomatoes, dried cranberries, olive brine vinaigrette.

Di Stefano burrata, oven roasted tomato, peas, crispy fried shallots and balsamic.

Romaine hearts, artichoke hearts, hearts of palm, cherry tomatoes, shaved Manchego, crispy Serrano jamon and a chunky green olive-Champagne vinaigrette.

white fish, scallops, squid, mussels, sofritoand littleneck clams in calasparra rice.

Sofrito, piquillo peppers, eggplant, squash, zucchinni, artichokes, peas and goat cheese, calasparra rice.

Chicken, shrimp, PEI mussels, clams, chorizo, sofrito,and green beans in calasparra rice.

Melted Mahon, Manchego, chevre and Parmesan, roasted garlic aioli, roasted red peppers and balsamic vinaigrette.

Meatballs in a red wine-bravas sauce, served open face on toasted bread, rubbed with garlic and a dash of Maldon salt. Topped with manchego and arugula.

Toasted bread, rubbed with garlic, drizzled olive oil, a dash of Maldon salt, squeezed tomato and topped with Serrano ham and Mahon cheese. Finished with heirloom tomato confit and arugula.

Steak and chorizo smash burger, heirloom tomato, baby arugula, smoked aioli, egg on a toasted Ciabatta bun.

All house made! Smoked ham, pulled pork, with mustard aioli, along with pickled mustard seeds and our house curtido on pressed baguette.

Paprika dusted thick cut bacon on smoked aioli, with arugula and heirloom tomato.

Roasted turkey breast, Romaine, Manchego with almond-cranberry crumble, apricot mostarda with red pepper aioli.

Spanish ham wrapped pork tenderloin, topped with Maldon Salt, accompanied by sauteed figs, baby kale and Marcona almonds with a saffron aioli smear.

Catalan stuffed Airline chicken, lined with tarragon goat cheese mixed with Peppadew peppers. Served atop a potato-parsnip puree, fried parsnip and potato skins and drizzled with a shallot-white wine butter. Finished with crispy kale.

Seared Salmon on a bed of saffron-piquillo risotto, heirloom tomato confit and topped with micro greens and a tomato syrup.