tapas

)+Denotes locally-sourced - **Denotes gluten-free ☺Vegetarian - Bold Type = new dish – Participating locals:Autumn Olive, Local Food Hub, Planet Earth, Manakintowne, Caromont, Double H,,Shenandoah Joe’s, Bessette, Green Fence, & Roundabout -
Our Hand-crafted Imported and Domestic Cheese Plate
- $24 Plato de Quesos Especiales ~ these whole milk cheeses present a wide variety of styles, regional specialties and tastes from fresh, young goat cheese ricotta, to gooey, runny ripe Urgelia, or pungent Cabrales 'Picon Pastor', to the buttery, grainy cured sheep's milk Manchegos, Zamorano or Idiazabal, to the goat cheeses Mahon, Majorero, Robledo, or the famed Monte Enebro w/ bread and fruit
$4 Tapa / $8 Raciones
- +**Sopa de melon (refreshing chilled soup of local, organic Galai and Cantaloupe melons blended w/ Greek yogurt, mint, lime)
- Pimientos Guindillas (the famous Basque pepper, lightly pickled w/ a little bite at the end)
- Nueces picantes (spicy Marcona almonds and walnuts dusted with three smoked chili powders, cinnamon, grey sea salt and olive oil)
- Tomates asados( hot-smoked roma tomatoes in their own juices)
- Datil con tocino (fat, juicy, pitted Medjool dates roasted inside of applewood-smoked bacon)
- Papas bravas (our version of the classic tapa w/ Yukon Gold potatoes roasted w/ a spicy rub, served w/ our own hand-made alioli)
- Tortilla espanola (organic eggs, Yukon Gold potatoes, onions, and grey sea salt)
$6 Tapa /$12 Raciones
- ☺+**Plato de tomates (local, organic heirloom tomato plate w/ basil, cukes, grey sea salt, extra virgin Arbequina olive oil)
- +**Plato de melon (local, organic cantaloupe w/ lime)
- +Queso con Miel (local Hungry Hill raw honey on toasted hearth-baked bread w/Torta la Serena sheep’s milk cheese)
- +**Zanahorias con comino (local, organic baby carrots w/ cumin seed, local honey and Madeira)
- Gazpacho Andaluz ( chilled soup of cucumber, tomato, sweet peppers, olive oil, bread, pimentón dulce, dollop of artisan yogurt)
- **Croquetas de jamón (Yukon Gold potatoes, Manchego cheese, smoked bacon and cured Jamón Serrano pan-fried w/crème fraiche)
- **Membrillo con Queso Azul (sweet quince paste w/ cave aged Valdeon blue cheese)
- Hummus con pan (chickpeas, tahini, harissa, olive oil, and garlic with bread)
- Empanada de Pato (confit duck, chesnut cream, impastata and goat cheese in flaky pastry w/ creme fraiche)
- Queso cocido con alcachofa (warm artichoke and goat cheese spread w/ brick-oven bread)
- Queso con mermelada (hand-crafted goat's milk cheese, Monte Enebro from Avila, rolled in ash and Roquefort culture. One of the world's unique goat cheeses. cheese melted over brioche w/ organic apricot preserves)
- Ensalada de espinaca con pinones (organic baby spinach w/ mango vinaigretta, pines nuts, raisins, and manchego)
- Ensalada de arugula (baby arugula w/ tomatoes, egg, sherry vinegar, olive oil, manchego cheese)
- Bocadillo jamon (jamon serrano, Manchego cheese and alioli on our delicious wood-oven bread)
- Salchichas a la parilla: grilled chorizo (dry-cured Spanish pork sausage w/ brick oven bread)
- Broccolini (fresh broccolini sauteed in garlic, sherry, and olive oil)
$8 Tapas / $16 Raciones
- Montedito de Salmon (hot-smoked wild Kenai Sockeye Salmon w/ cucumber, tomato, olive oil, grey sea salt, hearth-baked bread)
- º**Ensalada de Remolachas (local, organic roasted beets, candied walnuts, goat cheese, baby arugula, lemon vinaigrette)
- ☺Habas fritas (sautéed organic edamame beans w/ Romesco, Amontillado, garlic and olive oil w/ aged Manchego)
- **Morcilla blanca (grilled white blood sausage of pork, veal and chicken w/ sauteed fennel, crushed chilis, lemon, olive oil, garlic)
- Plato de Jamon (air-cured, thinly sliced Spanish Serrano ham served w/ manchego cheese)
- Brochetta d' atun (yellowfin tuna -grilled rare only- w/ smoked tomato alioli)
- Ensalada d' atun (grilled yellowfin tuna salad over baby greens w/ capers, cilantro, basil, tomatoes, egg, lemon, olive oil, and manchego cheese)
- Gambas al' parilla (Jumbo shrimp grilled Catalan style-in the shell-w/ garlic alioli and grey salt)
$10 Tapas / $20 Raciones
- Churassco (Akaushi skirt steak quick-grilled rare only w/ lime-basil-parsley chimichurri, grey sea salt)
- **Salmon Crudo (a tartare of wild Kenai Sockeye Salmon w/ capers, herbs, fresh lemon and extra virgin olive oil)
- Mejillones al ajillo (farm-raised Pacific Penn Cove mussels cooked in a spicy sofrito sauce w/ our brick oven bread)
- Carne asada (marinated hanging tenderloin -grilled rare only- w/ smoked tomato alioli)
$15 Tapas / $30 Raciones
- Calamares con Noqui (fresh calamares sautéed w/ tomatoes, capers, garlic, basil, Amontillado, potato dumplings)
- **+Conejo asado (local, organic bunnies slowly braised in Amontillado w/mirepoix and fresh thyme)
- **Ensalada de Langosta (sweet, briny Maine lobster, coconut-curry dressing, cranberries, apricots, ginger over baby spinach)
- **Pulpo y Paleta (skewers of braised octopus wrapped in acorn-fed Iberico jamón w/ cinnamon-tomato glaze)
- **+Hongos con Farro (local, organic mixed Oysters and Lion's Mane mushrooms w/ spelt, sherry, garlic, sweet butter)
- **Almejas con hinojo (briny Pacific farm-raised Manilla clams w/ fennel, lemongrass, chilis and garlic)
- **Cocochas de Halibut (pan-fried Halibut cheeks w/ confit of leeks, mirepoix veggies, thyme, Amontillado, sweet butta)
- Embutidos Bellota (very special 3 year-aged, acorn-fed, sea salt-cured, air-dried Jamón & Lomo plate w/ aged Manchego, bread)
- Churrasco con chimichurri (melt-in-your mouth grilled Akaushi skirt steak w/ thyme, oregano, parsley sauce)
- Solomillo de Akaushi (thinly sliced Akaushi beef strip loin seared very rare, sliced paper-thin w/ manchego cheese, a smizzala of white truffle oil over arugula)

Mas Tapas

tapas

)+Denotes locally-sourced - **Denotes gluten-free ☺Vegetarian - Bold Type = new dish – Participating locals:Autumn Olive, Local Food Hub, Planet Earth, Manakintowne, Caromont, Double H,,Shenandoah Joe’s, Bessette, Green Fence, & Roundabout -

Our Hand-crafted Imported and Domestic Cheese Plate

$4 Tapa / $8 Raciones

+**Sopa de melon (refreshing chilled soup of local, organic Galai and Cantaloupe melons blended w/ Greek yogurt, mint, lime)

Pimientos Guindillas (the famous Basque pepper, lightly pickled w/ a little bite at the end)

Nueces picantes (spicy Marcona almonds and walnuts dusted with three smoked chili powders, cinnamon, grey sea salt and olive oil)

Tomates asados( hot-smoked roma tomatoes in their own juices)

Datil con tocino (fat, juicy, pitted Medjool dates roasted inside of applewood-smoked bacon)

Papas bravas (our version of the classic tapa w/ Yukon Gold potatoes roasted w/ a spicy rub, served w/ our own hand-made alioli)

Tortilla espanola (organic eggs, Yukon Gold potatoes, onions, and grey sea salt)

$6 Tapa /$12 Raciones

☺+**Plato de tomates (local, organic heirloom tomato plate w/ basil, cukes, grey sea salt, extra virgin Arbequina olive oil)

+**Plato de melon (local, organic cantaloupe w/ lime)

+Queso con Miel (local Hungry Hill raw honey on toasted hearth-baked bread w/Torta la Serena sheep’s milk cheese)

+**Zanahorias con comino (local, organic baby carrots w/ cumin seed, local honey and Madeira)

Gazpacho Andaluz ( chilled soup of cucumber, tomato, sweet peppers, olive oil, bread, pimentón dulce, dollop of artisan yogurt)

**Croquetas de jamón (Yukon Gold potatoes, Manchego cheese, smoked bacon and cured Jamón Serrano pan-fried w/crème fraiche)

**Membrillo con Queso Azul (sweet quince paste w/ cave aged Valdeon blue cheese)

Hummus con pan (chickpeas, tahini, harissa, olive oil, and garlic with bread)

Empanada de Pato (confit duck, chesnut cream, impastata and goat cheese in flaky pastry w/ creme fraiche)

Queso cocido con alcachofa (warm artichoke and goat cheese spread w/ brick-oven bread)

Queso con mermelada (hand-crafted goat's milk cheese, Monte Enebro from Avila, rolled in ash and Roquefort culture. One of the world's unique goat cheeses. cheese melted over brioche w/ organic apricot preserves)

Ensalada de espinaca con pinones (organic baby spinach w/ mango vinaigretta, pines nuts, raisins, and manchego)

Ensalada de arugula (baby arugula w/ tomatoes, egg, sherry vinegar, olive oil, manchego cheese)

Bocadillo jamon (jamon serrano, Manchego cheese and alioli on our delicious wood-oven bread)

Salchichas a la parilla: grilled chorizo (dry-cured Spanish pork sausage w/ brick oven bread)

Broccolini (fresh broccolini sauteed in garlic, sherry, and olive oil)

$8 Tapas / $16 Raciones

Montedito de Salmon (hot-smoked wild Kenai Sockeye Salmon w/ cucumber, tomato, olive oil, grey sea salt, hearth-baked bread)

º**Ensalada de Remolachas (local, organic roasted beets, candied walnuts, goat cheese, baby arugula, lemon vinaigrette)

☺Habas fritas (sautéed organic edamame beans w/ Romesco, Amontillado, garlic and olive oil w/ aged Manchego)

**Morcilla blanca (grilled white blood sausage of pork, veal and chicken w/ sauteed fennel, crushed chilis, lemon, olive oil, garlic)

Plato de Jamon (air-cured, thinly sliced Spanish Serrano ham served w/ manchego cheese)

Brochetta d' atun (yellowfin tuna -grilled rare only- w/ smoked tomato alioli)

Ensalada d' atun (grilled yellowfin tuna salad over baby greens w/ capers, cilantro, basil, tomatoes, egg, lemon, olive oil, and manchego cheese)

Gambas al' parilla (Jumbo shrimp grilled Catalan style-in the shell-w/ garlic alioli and grey salt)

$10 Tapas / $20 Raciones

Churassco (Akaushi skirt steak quick-grilled rare only w/ lime-basil-parsley chimichurri, grey sea salt)

**Salmon Crudo (a tartare of wild Kenai Sockeye Salmon w/ capers, herbs, fresh lemon and extra virgin olive oil)

Mejillones al ajillo (farm-raised Pacific Penn Cove mussels cooked in a spicy sofrito sauce w/ our brick oven bread)

Carne asada (marinated hanging tenderloin -grilled rare only- w/ smoked tomato alioli)

$15 Tapas / $30 Raciones

Calamares con Noqui (fresh calamares sautéed w/ tomatoes, capers, garlic, basil, Amontillado, potato dumplings)

**+Conejo asado (local, organic bunnies slowly braised in Amontillado w/mirepoix and fresh thyme)

**Ensalada de Langosta (sweet, briny Maine lobster, coconut-curry dressing, cranberries, apricots, ginger over baby spinach)

**Pulpo y Paleta (skewers of braised octopus wrapped in acorn-fed Iberico jamón w/ cinnamon-tomato glaze)

**+Hongos con Farro (local, organic mixed Oysters and Lion's Mane mushrooms w/ spelt, sherry, garlic, sweet butter)

**Almejas con hinojo (briny Pacific farm-raised Manilla clams w/ fennel, lemongrass, chilis and garlic)

**Cocochas de Halibut (pan-fried Halibut cheeks w/ confit of leeks, mirepoix veggies, thyme, Amontillado, sweet butta)

Embutidos Bellota (very special 3 year-aged, acorn-fed, sea salt-cured, air-dried Jamón & Lomo plate w/ aged Manchego, bread)

Churrasco con chimichurri (melt-in-your mouth grilled Akaushi skirt steak w/ thyme, oregano, parsley sauce)

Solomillo de Akaushi (thinly sliced Akaushi beef strip loin seared very rare, sliced paper-thin w/ manchego cheese, a smizzala of white truffle oil over arugula)

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