Cold Tapas

Mixed Marinated Olives with Lemon and Fresh Thyme

Marcona Almonds with Sea Salt

Boquerones Picante on Baguette with Roasted Peppers and Aioli

Classic Tortilla Espanola de Patatas with Sea Salt and Olive Oil

Fresh Figs Wrapped with Spanish Ham and Rogue Creamery Blue

Heirloom Tomato and Manchego Tarta with Moroccan Olives and Basil

Gildas - Skewered Piparra Peppers, Anchovy and Olives

Spanish Octopus Tosta with Pipérade and Aioli

Piquillo Pepper Stuffed with Spicy Farm Egg Ensalada on Baguette

Lobster Tosta with Cava Crema

Catalan Olivada with Preserved Lemon and Fresh Chèvre on Cucumber

Piquillo Peppers Stuffed with Oregon Albacore Confitado

Chilled Andalusian Gazpacho Shots with Cucumber and Fresh Herbs

Spanish Cheese Board with Membrillo, Almonds and Crostini

Sliced Cured Meats with Pickled Piparra Peppers


Hot Tapas

Stuffed Mussels with Chorizo, Parsley and Breadcrumbs

Anderson Ranch Lamb Meatballs in Romesco

Brandade - Potato and Cod Stuffed Piquillo Peppers

Crispy Morcilla Sausage with Piquillo Peppers

Dungeness Crab Croquetas with Creamy Herb Dressing

Smoky Pork Rib Costilla Asadas with Piment d’Espelette

Blistered Padrón peppers with Sea Salt and Olive Oil


Grilled Brocheta

Moorish Lamb Brochetas with Chermoula Sauce

Charcoal Grilled Hanger Steak with Chimichurri Sauce

Wild Prawn Skewers a la Plancha with Pimentón and Lemon

Pork Tenderloin Skewers with Stone Fruit Chutney

You guys were the best! I so appreciated the menu and my husband said he could not stop eating the lamb... thanks so much!
- Katherine