Cúrate lunch & dinner menu

(download the pdf) *menu subject to change

fritura…from the fryer

chistorra & chips josé’s way (TNF)
spicy chorizo wrapped in potato chips, the perfect snack

croquetas de jamón (TNF)
traditional creamy ham fritters

*patatas bravas (LF, TNF)
crispy fried potatoes topped with a slightly spicy tomato and garlic sauce (V: no all i oli)

berenjenas con miel (TNF)
fried eggplant drizzled in wild mountain bees honey, garnished w/ rosemary

buñuelo de bacalao (TNF,LF)
light and airy salt cod fritters topped with rosemary-infused wild mountain bees honey

tapas frías…cold small plates

endibia con queso y nueces (GF)
salad of endive, spanish blue cheese, candied walnuts, pomegranate, and baby lettuces with a champagne vinaigrette (V,LF:No Cheese)

*espárragos blancos (GF,LF,TNF)
white asparagus tossed in a lemon vinaigrette & served w/a “light as air” mayonnaise and tarragon (V:No Mayo)

*ensaladilla rusa (LF,TNF)
classic spanish potato salad w/carrot, hard-boiled egg, spanish bonito tuna, piquillo peppers, and peas (GF:No Bread)

escalivada con anchoas (LF,TNF)
josper grilled red bell peppers, onion & eggplant, reserve sherry vinaigrette, and spanish anchovies (V:No Anch) (GF:No bread)

sardinas curadas (LF,GF)
salt cured sardines, pickled raspberries, toasted pistachio (inspired by an elBulli flavor combination)

ensalada verde (GF,TNF)
baby lettuces, cuquillo olives, olive oil marinated orange supremes, manchego cheese, and an olive/sherry vinaigrette (V, LF: no cheese)

pulpo a la gallega (GF,TNF)
galician style octopus served warm w/sea salt, olive oil, spanish paprika, and yukon gold potato purée (LF:No Puree)


*atún y piparra (LF,TNF)
spanish bonito tuna, josper-grilled onion and red bell pepper, piparras, hardboiled egg, arbequina olive oil mayonnaise

*bocata de calamares (TNF)
fried squid with piparras and shrimp shell all i oli, a madrid standard

tapas calientes…hot small plates

sopa de setas (TNF)
mushroom soup topped with idiazábal cheese mousse and fried bread crumbs

brandada de bacalao (TNF,LF)
traditional cod & potato pureé served hot with crisp bread (GF crackers on request)

*tortilla española (GF,LF,TNF)
spanish potato and onion omelet

pimientos de piquillo rellenos
piquillo peppers stuffed with spanish goat cheese (GF,TNF)

setas al jerez (GF,LF,TNF)
sautéed mushrooms with a splash of sherry (V: No Sherry)

espinacas a la catalana (GF,LF)
sautéed spinach, apples, raisins, and toasted pine nuts (TNF: No Pine Nuts, V: No Sherry)

carabinero (GF,LF,TNF)
the famous large head-on mediterranean prawn, served “peel and eat style”

gambas al ajillo (GF,LF,TNF)
sautéed shrimp with sliced garlic, sherry, and a chili

morcilla casera (GF)
house-made blood sausage, cippollini onions, goat cheese, toasted pine nuts, and sherry vinegar reduction

canelones de carne (TNF)
spain’s gift to italy, pasta filled with pork, beef, and chicken liver, topped with a creamy bechamel sauce and manchego cheese

josper…charcoal grilled

calçots (TNF)
local sustainably-harvested ramps grilled and served with romesco

*almejas con guisantes (LF, GF)
clams from Clammer Dave in SC, roasted in josper oven with peas, pea purée, pine nuts and jamón de bellota (TNF: no pine nuts)

*butifarra con mongetes (LF,GF,TNF)
mild pork sausage served with sautéed white beans & all i oli

*pincho moruno (LF,GF,TNF)
lamb skewers marinated in moorish spices served with cucumber pickles

cerdo iberico a las finas hierbas
grilled 100% fermin pure ibérico pork with fresh rosemary and thyme (LF,GF,TNF)

trucha al horno (GF,LF)
grilled whole sunburst trout served with a parsley and hazelnut picada

cochinillo (LF,GF,TNF)
a tradition from segovia, a quarter of a roasted suckling pig raised by Sebastian Bayon

arroces/paellas…rices and paellas

*rossejat negro (TNF)
thin noodles prepared paella style, squid in its ink, shellfish stock, garnished with all i oli and salsa verde, the essence of the ocean

paella de verduras (GF,LF,TNF)
traditional rice paella featuring seasonal vegetables. please plan ahead as this dish has a 40-minute preparation (V: No All I Olli)


crujiente de chocolate y kikos (GF,TNF)
dark chocolate custard, sea salt, candied corn nuts, rosemary, orange sorbet

merengue de “gin & tonic” (GF,TNF)
gin-soaked berries, vanilla-yogurt ice cream, torched meringue, tonic snow

flan de huevo (GF,TNF)
orange-saffron flan, smoked caramel, and sherry-poached raisins

tarta líquida
baked to order marcona almond tart with a liquid center, px cherry sorbet

tarta de manzana
apple tart with roasted apple butter, goat milk pastry cream, hazelnut praline, and crème fraîche

copa de helado (GF,TNF)
two scoops of ice cream or sorbet

cafés…from counter culture coffee

café solo espresso

espresso “cut” with a splash of steamed milk

café con leche espresso with steamed milk

drip coffee

espresso with a splash of your preferred spirit / espresso with your preferred spirit and a splash of milk

chocolate caliente
house-made stir- your-own hot chocolate

Brunch is served Saturday and Sunday 10:00am until 2pm. Our brunch menu is offered in addition to our full lunch & dinner menu.

food allergies?
please notify your server!

GF: Gluten Free
LF: Lactose Free
V: Vegan
TNF: Tree Nut Free

we compost all paper & food materials our bread is produced in a facility handling tree nuts, milk, eggs and soy.

*this menu item contains raw or undercooked meats, poultry, seafood shellfish or eggs consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness.