Offering Dinner Service Thursday-Monday, Happy Hours on Friday & Saturday. Brunch on Saturday and Sundays.
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Dinner.

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

ALBARIÑOMartin Codax, Rias Baixas, Spain ‘20 12/48.

TXAKOLINALahu, Getariako , spain, ‘20 13/45.

PINOT GRISWestmont, Willamette Valley, Oregon  ’19 11/44.

LIVELY AND FRUITY

 ROSÈ OF TEMPRANILLOMarques De Caceres,  Rioja ‘20 10/40.

VERDEJOMarques De Caceres,  Rueda, ‘20 10/40.

RICH & FULL BODIED

RIOJA BLANCOViura/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

GARNACHACabezas Casa, Carinena, Spain. ‘19 10/40

TEMPRANILLOHonero 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.