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

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