OSTRAS*- pacific oysters on the half shell, cava-cilantro mignonette (6 or 12) 18/32
VIEIRA BUZO Y PULPO* – seared oregon diver scallops, charred baby octopus, sweet pea romesco, chorizo aioli, cilantro chimichurri 20
EL PLAT CAP GRANDE – chef’s selection of spanish regional meats and cheeses 19
PAN CON TOMATE – grilled catalan bread, cherry confiture, olive oil, jamon serrano 11
CROQUETAS DE BIRRA – smokey stewed goat shoulder, masa harina, aleppo-lemon aioli 12
PATATAS BRAVAS – crispy fried yukon potatoes, bravas sauce, garlic aioli, cilantro oil 12 (add flannery beef hangar steak* +12)
SALMON*- pan seared salmon, arroz amarillo, saffron infused yam puree, brussel sprouts, sherry-maple reduction 35
BISTEC PERCHAS* – ancho-coffee rubbed hangar steak, almond-leek puree, charred young broccoli, fino sherry borderlaise 42
PAELLA DE MARISCOS – saffron, oregon diver scallops, prawns, manilla clams, cod, roasted tomato sofrito, seafood broth, grilled bread 29
BARRIGA DE CERDO – tails and trotters pork belly, quince glaze, roasted carrots, pan-fried potato cake, sherry gastrique 30
PAELLA DE VEGETAL – seasonal vegetables, roasted tomato sofrito, grilled bread, romesco picada. 25
CODERO ANDALUZ* – andalusian spiced lamb chops, mojo, pure de papas, piperade 35
PAELLA DE POLLO – cumin-achiote glazed chicken thighs, saffron, seasonal vegetables, tomato sofrito, grilled bread 27
CONEJO AL LA PARILLA– tamarind glazed pacific coast farms rabbit hind quarter, saffron scented viva farms fava beans, piquillo chutney 33
PESCADO SUDADO—– plancha steamed wild alaskan halibut, tomatoes en escabeche, pulpo tonnato 36
ENSALADA DE ROMANA – whole leaf caesar salad, croutons, parmesan (serves 2) 16
ENSALADA VERDE MIXTA – seasonal baby greens, marinated onions, pepitas, crumbled feta, chipotle vinaigrette 12
ENSALADA DE ANCHORIA – radicchio, manchego cheese, red onion, sherry balsalmic vinaigrette 12
SOPA DE COLIFLOR – roasted cauliflower soup, fennel marmalade, espelette oil 10
WINES BY THE GLASS
ESPUMOSO
CAVA- Poema brut, spain, nv 10/40
CAVA ROSE- Poema brut rose 10/40
BLANCO & ROSADO
CRISP AND REFRESHING
ALBARIÑO, Martin Codax, Rias Baixas, Spain ‘20 12/48.
TXAKOLINA, Lahu, Getariako , spain, ‘20 13/45.
PINOT GRIS, Westmont, Willamette Valley, Oregon ’19 11/44.
LIVELY AND FRUITY
ROSÈ OF TEMPRANILLO, Marques De Caceres, Rioja ‘20 10/40.
VERDEJO, Marques De Caceres, Rueda, ‘20 10/40.
RICH & FULL BODIED
RIOJA BLANCO, Viura/Verdejo, Muga, Barrel-Aged Blend ‘20 14/50.
ROJO
BOLD AND STRUCTURED
CABERNET SAUVIGNON, Script Cellars, Yakima Valley, Washington ‘14 16/64.
OLD VINE GARNACHA, Las Rocas, Catalonia, Spain ‘15 15/55
RIPE, FRUITY AND SMOOTH
GARNACHA, Cabezas Casa, Carinena, Spain. ‘19 10/40
TEMPRANILLO, Honero Vera, Rioja, Spain ‘19 9/38
SILKY, SUPPLE, AND COMPLEX
PINOT NOIR, “Pinot Envy” by King Estate, Willamette Valley, Oregon ‘17 16/60.
MONASTRELL, Bodegas Juan Gil, Jumillia, Spain ‘19 10/40
ON CORAVIN
TEMPRANILLO BLEND—R. Lopez de Heredia Vina Tondonia, Vina Cubillo, Rioja ‘12, 20/80
SHERRY – 3OZ POUR
FINO-Bodegas Barbadillo, Fino 8.
MANZANILLA– solear Bodegas Barbadillo, Manzanilla Sanlúcar de Barrameda 9.
OLOROSSO-Bodegas Rey Fernando de Castilla, Jerez-Xérès-Sherry Classic Oloroso 13.
PALO CORTADO– Viejo C.P. Palo Cortado Dry Sherry Single Vineyard 25.
AMONTILLADO –Bodegas Dios Baco Elite Amontillado Sherry 14.
