Orange and sherry marinated mediterranean olives with roasted red peppers and capers.

Sea salt roasted.

Yellow tail and scallop marinated in lime juice with serrano chilis, shallots, and cilantro, topped with hawaiian black sea salt, served with water crackers.

Red grapes encrusted with rogue creamery smoky blue cheese and crushed pistachio.

Sweet onion, tomato, and pickled sweet peppers with spanish white anchovy and reduced balsamic.

House made alderwood smoked bacon wrapped giant matiz gallego sardines on manzanilla olive and marcona almond tapenade.

Artichoke hearts with crispy serrano ham, and roasted garlic in a white wine butter sauce served with bread.

Smoked paprika and herb fried yukon gold potatoes with aioli.

Sauteed crimini and oyster mushrooms with olive oil, roasted garlic, and herbs,served with bread.

Pan seared coriander and lemon pepper encrusted, served over sauteed spinach, with sweet pickled pepper relish, and lemon olive oil.

Calamari, bay scallops, roasted garlic, and spanish chorizo in sherry butter broth, served with crostini.

Bacon wrapped medjool dates stuffed with spanish chorizo.

Six prawns sauteed in nora pepper oil and butter, with serrano chilis.

House made lamb merguez sausage with escabeche of artichoke hearts, manzanilla olives, capers, and piquillo peppers.

Hand Carved bone-in 48 month aged jamon iberico de bellota.

3 Skewers of grilled pork tenderloin marinated in a spanish adobo sauce.

Mesclun green, parmesan cheese, and croutons.

Herb roasted red beets, grapefruit supremes, cucumber, arugula, candied pecans, and humboldt fog chevre, with orange honey vinaigrette.

Arugula, marcona almonds, and rogue creamery smoke blue cheese, on serrano ham, with mission fig vinaigrette.

Serrano ham, spanish chorizo, mahon reserva, manchego, idiazabal, humboldt fog chevre, dolce gorgonzola, and cabra al vino, with candied pecan, house olives and mission fig.

Cheese and romesco sauce.

Crimini and oyster mushrooms, humboldt fog chevre, roasted garlic, and spinach.

Lamb sausage, rogue, creamery smoky blue cheese, and house olives.

Serrano ham, mission fig, caramelized onion, cheese, toasted hazelnuts, and fresh arugula.

Fried cauliflower flourettes with sweet pickled raisins, toasted almonds and aioli.

Lemon pepper and flour dusted and fried, with smoked paprika aioli.

Crab scallops, and razor clam.Served with dill aioli.

Grilled ,served medium rare, with herbed skillet potatoes, and your choice of finishing butter.

Sauteed house made duck meatballs with local mushrooms, upland cress, and shaved idiazabal cheese.

Six prawns sauteed in garlic, dry sherry, and saffron butter.

Spanish spice dry rubbed, house mesquite wood smoked pork spare ribs with apricot cardamon glaze.

Fried potatoes, sweet braised beef oxtail, rogue creamery white cheddar, and white truffle oil, over frisee.

Hard shell clams, spanish rubbed pork loin, and dry cured chorizo in a white wien butter broth.Served with bread.

Fresh pressed apple cider and smoked chili braised carlton farm pork belly, with sauteed local apples.

The "Everything in" approach,with chicken drumettes, spanish chorizo, shrimp, green lip mussels, mahi mahi, and calamari.

This is an "Inland" paella" with chicken drumettes pork loin, spanish chorizo, and serrano ham.

Our seafood paella, with shrimp, green lip mussels, hard shell clams, mahi mahi, calamari, and boquerones (Spanish white anchovies)

Full of Seasonal vegetables,artichoke hearts, and roasted red peppers.