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Sheep's cheese and caramelized onions pair cozy up in this delicious combo.
Don't confuse it for a dry chicken nugget. This little fella is crispy on the bite, with bits of chicken, Serrano hamand boiled egg infused in the creamy soft middle. From chef's grandmother to your plate.
Cured Serrano ham with aged manchego cheese. Our most popular.
Porcini and Paris mushrooms.
Spinach and pine nuts come together to make Popeye envious.
A series of eggplant strips are flash fried and carefully stacked, then drizzled with a combination of lemon juice, honeyand goat cheese cream. A magnificent tower of deliciousness.
Small beef Meatballs with a touch of fennel, swimming in la potera sauce, a mild savory tomato based sauce with bits of calamari, Serrano hamand cinnamon. Dipping bread included.
Shrimp sauteed in spiced EVOO with garlic and spice. Our olive oil has been especially selected for its amazing flavor. Be sure you dip your bread in the flavored infused oil.
Slow braised pork cheeks Served in a savory red carrot sauce. Hey, just roll with it. Your mama would be proud.
Vegan and very typically Spanish. Locally-grown organic zucchini, onionsand tomato in EVOO Served on toasted baguette.
White anchovies marinated in white wine vinegar, with EVOO, green olives, garlic and parsley. Ohh yes! Make sure you have a cold cana or a chato handy to push this experience to the next level.
An amazingly delicious and spicy sauce atop freshly cooked, sliced white Yukon potatoes. A superior experience for the vegan and meat eater alike.
A Spanish staple, ironically with a Russian name. Fresh prepared potato salad, Spanish albacore (bonito) tuna, hard-boiled eggsand micro-dice of carrots, piquillo pepper and pickle.
Toasted baguette, organic tomato spread, EVOO, topped with Serrano ham. Fresh tomato paired with cured meat riding atop a crispy base.
House ground pork combines with roasted eggplant, red peppers, garlicand challottes to form the burgerand then we top it with black olive aioli, melted mahon cheese and a dash of Spanish sherry reduction.
Albacore tuna marinated in honey and mazanilla sherry. Aioli lines the bottom and top bun, with an added layer of pickled radishes at the base.
Fresh chicken is ground and fused with the carrots, onion and celery. Based with shredded carrotsand topped with creamy and chef prepared hot sauce. A bit of heat, but not too much.
Thin sliced cured pork loin.
Cow's milk cheese from castilla-la mancqha. Cured 12 months, nutty, firm.
Sheep's milk cheese from the Basque region. Smoky, robust, pressed.
Cow's milk cheese from the island of menorca. Semi-firm, buttery, sharp.
Salted ham, cured for 17 months.
Cured, spiced pork sausage.
Goat's milk cheese from Catalonia. Semi soft, aged 1 to 2 months.
Cured pork sausage studded with black peppercorn.
Menu for Bar Granada provided by Allmenus.com