Bin 555 Restaurant and Wine Bar

with texas goat cheese, candied pecans and champagne vinaigrette

with oven toasted crostini

with garlic, red chili flakes, extra virgin olive oil and grilled sourdough

with texas goat cheese, candied pecans and champagne vinaigrette

with sourdough croutons, grilled red onions and parmesan

with cinnamon, vanilla bean, peach and brown sugar

with roast chicken, andouille sausage and saffron

with curried sour cream

with roasted garlic butter

with basil pesto and shaved red onions

with fleur de sel sea salt shoestring potatoes

with arugula, mint, siracha vinaigrette, peanut sauce and shoestrings

with spicy melon salad

with toasted ""spices"" and mint risotto, saffron cream and curry oil

with russian banana fingerling potatoes, haricot vert, frisee and tarragon aioli

with basil pesto, butterleaf, ""odtâ??s"" and mozzarella (served with shoestring potatoes)

""puffy"" hand made onion rings

with spanish papas bravas, asparagus and ""smokey"" tomato-piquillo puree

sold individually

single serve

1 liter carafe

with oven toasted crostini

with roasted garlic butter

with rosemary-caraway scented olives and crostini

with cabrales blue cheese, extra virgin olive oil and almonds

fire roasted eggplant puree with mint and toasted crostini

with texas goat cheese, candied pecans and champagne vinaigrette

with sourdough croutons, grilled red onions and parmesan

with spanish marcona almonds, spanish blue cheese, pecorino, tarragon oil and sea salt

with curried sour cream

with extra virgin oil and fleur de sel

with organic fried egg and pecorino romano

with fennel and bocadilla pepper sour cream

with ""smokey"" tomato and piquillo pepper puree

with traditional garlic aioli and sea salt

with ""tomato toast"" , shaved manchego and ""deconstructed"" chimichurri

with charred tomato broth, toasted spices, garlic, and parsley

with mascarpone, chives and oven dried crackers

with garlic, red chili flakes, extra virgin olive oil and grilled sourdough

with spanish chorizo, pan seared red onion and spicy peppers

with spanish pardina lentils and catalonia romesco sauce

with passion fruit sour cream

with cinnamon, vanilla bean, peach and brown sugar

with creamy duck confit farrotto and scallions

with roast chicken, andouille sausage and saffron

with creamed manchego sauce

with basil-marcona almond pesto and shaved red onions

with diced roma tomato and chives