Spanish Tapas

Six-Course Dinner Tasting Menu

Dinner: 6 Courses | 73

Wine Pairing  | +95

Cava Pickled Oysters
Caviar, Chive Oil
Paired Wine: Gramona ‘La Cuvee’, Corpinat Louro, Valdeorras, Galicia, Spain, 2017

Tortilla Espanola
Feta, Cilantro, Charred Jalapeño Mojo
Paired Wine: Rafael Palacios, Godello ‘Louro’, Valdeorras, Galicia, 2019

Grilled Sepia
Squid Ink and Chorizo Ravioli
Paired Wine: Alvear, Montilla Moriles, Fino en Rama, Andalucía, 2016

Roasted Suckling Pig
Gigante Beans, Edamame, Sherry Braised Mushrooms, Citrus Shallot Aioli
Paired Wine: Lopez de Heredia, Vina Cubillo, Rioja Crianza, 2013

Saffronella
Saffon Pickles, Tomato Jam, Crostini
Paired Wine: Contino Blanco, Rioja, 2016

Smoked Flan
Toasted Walnuts, Figs, Caramel
Paired Wine: Bodegas Valdespino, Amontillado Medium, Andalucia, N.V.


Three-Course Lunch Tasting

Begins Thursday, June 2

Lunch: 3 Courses | 38

Wine Pairing  | +60

1st course:

Cava Pickled Oysters
Caviar, Chive Oil
Paired Wine: Gramona ‘La Cuvee’, Corpinat Louro, Valdeorras, Galicia, Spain, 2017
— OR —
Tortilla Espanola
Feta, Cilantro, Charred Jalapeño Mojo
Paired Wine: Rafael Palacios, Godello ‘Louro’, Valdeorras, Galicia, 2019

2nd course:

Grilled Sepia
Squid Ink and Chorizo Ravioli
Paired Wine: Alvear, Montilla Moriles, Fino en Rama, Andalucía, 2016
— OR —
Roasted Suckling Pig
Gigante Beans, Edamame, Sherry Braised Mushrooms, Citrus Shallot Aioli
Paired Wine: Lopez de Heredia, Vina Cubillo, Rioja Crianza, 2013

3rd course:

Saffronella
Saffon Pickles, Tomato Jam, Crostini
Paired Wine: Contino Blanco, Rioja, 2016
— OR —
Smoked Flan
Toasted Walnuts, Figs, Caramel
Paired Wine: Bodegas Valdespino, Amontillado Medium, Andalucia, N.V.