Tapas Menu
Friday, April 27
Roasted Beets
Sheep’s Cheese, Parsley-Hazelnut Pesto
Blistered Pimientos de Padron (Sea Salt)
Mussels Vinaigrette
Tomato Emulsion, Crispy Leeks
Toasted Almonds and Marinated Olives
“The Gilda”
Skewers of White Anchovy, Olive, Guindilla Peppers
Pan con Tomate
+ With Saved Garrotxa
+ With Serrano ham
Veal Flank a la Plancha
Chimichurri
Spicy Lamb Meatballs
Yogurt Sauce, Chickpeas
Gambas al Ajillo
Lemon, Pimentón alioli
Shaved Serrano Ham
House Baked Sourdough, Extra Virgin Olive Oil
Grilled Quail “Pops”
Spanish Chorizo, Pickled Peppers
Ensalada de Pulpo
Marinated Spanish Octopus with Herbs, Sherry Vinegar, Coriander