Please note: our menu changes often, so on-line menu may differ slightly from menu of the day.

BRUNCH MENU (now served until 3pm)

*Eggs Benedict: smoked duck breast, 6-minute eggs, blood orange hollandaise, chives – 14

Pear Turnover: quince, vanilla – 6

Chocolate Cake Doughnut: chocolate glaze, toffee, sea salt – 3.50

Poached Eggs – 4

Creamy Scrambled Eggs: chives, crispy serrano ham, grana padano, toast with tomato jam, avocado – 14

Patatas Bravas: crispy Yukon gold potatoes, aioli, salsa brava – 7

Chickpea Pancakes: maple fig syrup, fried pepitas – 9

Buñuelos con Anís: ricotta doughnuts, anise sugar, oloroso sabayon – 8

BRUNCH/ AFTERNOON MENU (served until 5pm on weekends)

Tortilla Española: Yukon gold potatoes, farm-fresh eggs, pimentón aioli – 8

Mixed Mushrooms: creamy grits, grana padana – 8

Deviled Eggs: Jamón serrano, pimenton – 6

Huevo de España: breaded 6-minute egg, Jamón serrano, radish -7

Boquerones: vinegar-marinated white anchovies – 5

Aceitunas Aliñadas: warm marinated arbequina, cerignola, gaeta olives – 5

Pepitas: sea salt and spices – 4

Escabeche: marinated PEI mussels, sherry vinegar, pickled celery, parsley – 6

Avocado Toast: grilled bread, Aleppo Chili, EVOO – 6

Grilled Bread – 3

FEATURED BRUNCH COCKTAILS

Bloody Mary: tomato, pickled horseradish, pimentón dolce, citrus vodka – 11

Damson Royale: cava, Damson plum liqueur – 7

Meow-mosa: cava, fresh OJ – 7

DINNER MENU

PINCHOS

Aceitunas Aliñadas – 6

warm marinated arbequina, cerignola, picholine, gaeta olives

Boquerones – 7

vinegar marinated white anchovies

Housemade Pickles – 5

cucumber, garlic, dill and celery seed

Red Snapper Ceviche – 14

avocado, lime, cilantro

Pepitas – 4

sea salt and spices

Escabeche – 6

marinated PEI mussels, sherry vinegar, pickled celery, parsley

XARCUTERIE

Jamón Serrano – 5

18 month salt-cured serrano ham, from Spain

Finocchiona- 5

pork and fennel salami, from CA

Lomo Serrano – 5

cured serrano pork loin, with garlic and pimentón, from Spain

Jamón Ibérico de Bellota – 23

ham cured 36 months from the legendary, acorn-fed black-footed pigs of Spain

Chorizo - 6

slightly spicy cured pork sausage with pimentón

QUESO

Manchego – 5

sheep’s milk, sweet and nutty, from La Mancha, Spain

Tetilla – 5

cow’s milk, creamy and mild, from Galicia, Spain

Stilton – 6

silky textured cow’s milk with a fruity bite, from Nottinghamshire, UK

Oma – 6

raw cow’s milk from the Von Trapp Estate, aged in the cellars at Jasper Hill Farm in Greensboro, VT

Valdeón – 5

full flavored cow and goat’s milk blue cheese from León, Spain

TAPAS

Whole Grilled Snapper – 30

cilantro, lime

(please allow 25 minutes for preparation)

Smoked Duck Breast – 10

bitter greens, sunchokes, green garlic

Spanish Egg – 7

breaded soft-boiled egg, jamón serrano, boqueron vinaigrette

Grilled Squid Salad – 11

white beans, meyer lemon, parsley

Empanada – 9

braised beef, padrón peppers, spicy crema

Tortilla Española – 8

Yukon gold potato, farm-fresh eggs, pimentón aioli

Salt Cod Brandade – 13

creamed leeks, lemon crumbs, grilled bread

Crispy Confit of Chicken Thigh – 12

smoked eggplant puree, chorizo, saffron rice

Asparagus a la Plancha – 9

spring onion, herbs

*Filete a la Plancha – 14

skirt steak, grilled scallions

Golden Trout – 12

beer batter, cilantro gremolata, grilled lemon

Fennel Salad – 9

pickled fronds, cured olives, cara caras

*Lamb Bocadillo – 10

chimichurri, crispy shallots, house made potato roll

Patatas Bravas – 7

crispy Yukon gold potatoes, aioli, salsa brava

DULCES

Pastel Tres Leches: sherry, almonds, meyer lemon – 8

⁺Dulce de Leche Cheesecake: espresso hazelnut crust, candied cocoa nibs – 9

Chocolate Flan: sherry, pineapple, Taza tuile – 8

Buñuelos con Anís: ricotta doughnuts, anise sugar, oloroso sabayon – 8

COCKTAILS

The Brash Monroe -13

cardamom infused tequila, apricot liqueur, pineapple, cava

Cool Hand Cuke -13

cucumber gin, elderflower liqueur, cava, lemon

Coronation -10

fino sherry, dolin dry, maraschino liqueur

The “LSD” -11

lemon, sherry, demerara syrup

Gatsby’s Green Light -14

green chartreuse, honey gin, maraschino liqueur, lime

Leadbelly Lemonade -11

muddled orange and mint, honey bourbon, lemon

Rosa de España -11

cava, elderflower liqueur, aperol, orange

Red Sangria – 9

WINES

BLANCO/WHITE

12 BERONIA: 8|12|30
Rioja, Viura
lively, fresh, bright citrus

11 CELLAR PINOL “LUDOVICUS”: 9|13|34
Terra Alta, Garnacha Blanca
spice notes, jasmine, slate minerality

12 BALNEA: 9|13|34
Rueda, Verdejo
lemon pith, green herbs, chamomile

12 VALTEA: 10|15|38
Rías Baixas, Albariño
tropical fruit, fresh apricot, balanced acidity

11 RAFAEL PALACIOS “LOURO DO BOLO”: 12|18|48
Valdeorras, Godello
citrus and floral notes, rich and nutty with a long finish

12 BODEGAS “VEVI”: 36
Rueda, Verdejo/Viura
lively, aromatic with zesty citrus and white pepper

10 VETIVER BLANCO: 38
Rioja, Viura
tropical fruit, white flowers, toasted notes

10 CELLAR PINOL “PORTAL”: 40
Terra Alta, Garnacha Blanca/Sauv. Blanc/Viognier/Macabeo
asian pear, stone minerality, round finish

11 GRAMONA “GESSAMI BLANCO”: 40
Penedès, Muscat/Sauv. Blanc/Gewürztraminer
complex tropical fruit nose, floral notes; dry on the palate

11 ANIMA NEGRA “QUIBIA”: 44
Mallorca, Premsal/Callet Blanco
passionfruit, calcareous minerality, lemon pith

10 PAZO DE GALEGOS: 44
Rias Baixas/Galicia, Albariño
refreshingly firm with apple and citrus flavors

11 AMEZTOI TXAKOLINA: 48
Getariako Txakolina, Hondarribi Zuri
pleasantly tart with grannysmith apple and chalk minerality

11 LES TROIS AMIS “AUDACIA”: 48
Valdeorras, Godello
stone fruit, minerals, fresh acidity with creamy texture

02 LOPEZ DE HEREDIA “VINA GRAVONIA”: 56
Rioja Alta, Viura
fresh and complex on the nose, dry and taut on the palate

11 RAVENTÓS I BLANC “SILENCIS”: 68
Penedès, Xarel-lo
full and complex; Chablis structure and steely minerality

11 LA CONRERIA D’SCALA DEI “LES BRUGUERES”: 72
Priorat, Garnacha Blanca
fragrant peach, slate minerality, full-bodied and creamy

CAVA/BUBBLY

NV VILARNAU BRUT ROSÉ: 10|15|42
Penedès, Trepat/Pinot Noir
strawberry, lemon pith, mineral, dry finish

NV MESTRES 1312: 12|18|46
Penedès, Macabeo/Xarel-lo/Parellada
fresh grass and herbs, white flowers, bright fruit

NV RAVENTOS I BLANC “LA VIDA AL CAMP: 56
Penedès, Macabeo/Xarel-lo/Parellada
apricot, grapefruit, fresh minerality with a silky finish

09 RAVENTOS I BLANC “DE NIT”: 68
Penedès, Macabeo/Xarel-lo/Parellada/Monastrell
red berries, fresh grass, delicate finish

TINTO/RED

12 AZUL Y GARANZA “FIESTA” : 9|13|34

Navarra, Garnacha/Tempranilllo

ripe fruit and herb notes; unexpected complexity and structure

10 VINA MAMBRILLA “ALIDIS” : 9|13|34
Ribera del Duero, Tempranillo
firm structure with Asian spice and black cherry

10 CELLER EL MASROIG “SOLÀ FRED”: 10|15|40
Montsant, Carignan/Garnacha
herbacious with cherry and dark plum

10 ONTANON CRIANZA: 11|16|40
Rioja, Tempranillo/Garnacha
dark cherry, minerals, subtle spice

08 CELLAR PINOL “PORTAL” ROBLE: 12|18|46
Terra Alta, Garnacha/Tempranillo/Syrah/Cabernet Sauv.
bold dark fruit, granite minerality, lingering tannins

06 LA RIOJA ALTA “VINA ALBERDI” RESERVA: 13|19|50
Rioja Alta, Tempranillo
earthy nose, mushroom, cherry; silky texture

12 RIO MADRE TINTO: 34
Rioja, Graciano
young and fresh with bright blueberry, subtle herbs

11 LUIS ALEGRE “KODEN”: 44

Rioja, Tempranillo

bright and fresh with ripe cherries and green herbs

10 VINA PEDROSA “EL PEDROSAL”: 46
Ribera del Duero, Tinto Fino
powerful, fruit-driven wine rounded out by earth tones

10 BODEGAS RIOJANAS “PUERTA VIEJA” CRIANZA: 46
Rioja Alta, Tempranillo/ Mazuelo/ Graciano
sour cherry, red plum, smooth tannins

11 PENA DO LOBO: 52
Ribeira Sacra, Mencia
light in body with fresh tannins, minerality and red fruit

10 BODEGAS MAURODOS “PRIMA”: 52
Toro, Tempranillo
full bodied with intense red fruit, warm spice

07 CASTRO VENTOSA “EL CASTRO DE VALTUILLE”: 62
Bierzo, Mencia
blank cherry and currant with a round, herbacious finish

10 ANIMA NEGRA “AN/2″: 56
Mallorca, Callet/Mantonegre/Fogoneu/Syrah
wild raspberry, jasmine, hint of smoky chorizo

09 ANIMA NEGRA “AN”: 96
Mallorca, Callet
dark fruit and fresh violets; perfect structure, silky

06 LOPEZ DE HEREDIA “VINA CUBILLO” CRIANZA: 48
Rioja Alta, Tempranillo/Garnacha/Mazuelo/Graciano
young, fresh, light and airy

03 LOPEZ DE HEREDIA “VINA BOSCONIA” RESERVA: 72
Rioja Alta, Tempranillo/Garnacha/Graciano/Mazuelo
old world Rioja at its best; impeccably balanced

01 LOPEZ DE HEREDIA “VINA TONDONIA” RESERVA: 90
Rioja Alta, Tempranillo/Garnacha
round, developed, and still lively

10 CELLER ARDEVOL “ANJOLI”: 64

Priorat, Garnacha/Cabernet Sauvignon/Merlot/Syrah
bold spice, dark fruit, slate minerality

10 LOS BERMEJOS TINTO: 64
Lanzarote (Canary Islands), Listan Negro
warm red fruit, thyme and lavender, black volcanic rock

04 LA RIOJA ALTA “VINA ARDANZA” RESERVA: 78
Rioja Alta, Tempranillo/Garnacha
dried sour cherry and vanilla, silky texture

91 ONTANON  RESERVA: 80
Rioja Baja, Tempranillo
dried cherry, tobacco with a long, lightly floral finish

07 BODEGAS ORBEN “MALPUESTO”: 115
Rioja Alavesa, Tempranillo
brooding roasted black fruit, spice box, violets; great finish

SHERRY/APERITIVO

GONZALEZ BYASS “Tio Pepe” FINO: 7

Palomino, Jerez de la Frontera

VALDESPINO “Ynocente” FINO: 11|33

Palomino, Puerto de Santa Maria

BODEGAS ARGUESO MANZANILLA: 7

Palomino, Sanlucar de Barrameda

VALDESP. “Deliciosa” MANZANILLA: 9|27

Palomino, Sanlucar de Barrameda

SANTIAGO PALO CORTADO: 11

Palomino, Jerez de la Frontera

GONZALEZ BYASS “Viña AB ” AMONTILLADO: 8

Palomino, Jerez de la Frontera

EL MAESTRO SIERRA AMONTILLADO 12 ANOS: 14|42

Palomino, Jerez de la Frontera

G. COLOSIA “Sangre y Trabajadero” OLOROSO: 9|27

Palomino, Puerto de Santa Maria

EL MAESTRO SIERRA OLOROSO 15 ANOS: 11|33

Palomino, Jerez de la Frontera

DIOS BACO OLOROSO: 9

Palomino, Jerez de la Frontera

EL MAESTRO SIERRA “Amoroso”: 10|30

Palomino/Pedro Ximenez, Jerez de la Frontera

LUSTAU EAST INDIA SOLERA: 7

Palomino/Pedro Ximenez, Jerez de la Frontera

HIDALGO PEDRO XIMENEZ: 8

Pedro Ximenez, Jerez de la Frontera

GONZALEZ BYASS “Nectar ”: 8

Pedro Ximenez, Jerez de la Frontera

CESAR FLORIDO “Especial”: 9|27

Moscatel, Chipiona

‘48 PRIMITIVO QUILES “Fondillon”: 15

Monastrell, Alicante

BOTTLES/CANS

Full Sail (OR) – Session Lager (11 oz/5.1%)  4

Butternuts Beer & Ale (NY) – Porkslap Ale (12 oz can/4.3%) 4

Bear Republic (CA) – Racer 5 (12 oz/7%) 6

Boulevard (MO) – “Tank 7” Farmhouse Ale (12 oz/8%) 8

Dogfish Head (DE) – 60-Minute IPA (12 oz/6%) 6

Newburyport (MA) – Green Head IPA (12 oz/7.2%) 5.50

Ithaca (NY) – Flower Power IPA (12 oz/7.5%)  7

MOA (NZ) – Breakfast (12.7 oz/5.5%) 11

North Coast (CA) – Brother Thelonious (12 oz/9.4%) 10

Mystic Brewing (MA) – Saison Renaud (12.68 oz/6.5%) 12

Left Hand Brewing (CO) – Nitro Milk Stout (12 oz/6%) 5.50

Brooklyn Brewery (NY) – East India Pale Ale (12 oz/6.9%) 5.50

Ommegang (NY)– Three Philosophers (12 oz/9.8%) 7

Maine Beer Company (ME) – Zoe (16.9 oz/7.2%) 12

Bosteel’s (BE) – Tripel Karmeliet (11.2  oz/8.4%)  7

Victory Brewing (PA) – Prima Pils (12 oz/5.3%) 5

Samuel Smith’s Old Brewery (UK) – Nut Brown Ale (12 oz/5.2%) 7

Weihenstephaner (DE) – Hefe Weissbier (11.2 oz/5.4%) 6

Crispin (UK) – Classic English Dry Cider (16.9 oz can/5.8%) 7

Guineu Cervesa Artesana (ES) – Riner Pale Ale (11.2 oz/2.8%) 9

Estrella Damm (ES) – Daura (11.2 oz/5.4%) 5

Moritz (ES) – Barcelona Lager (11.2 oz/4%) 6.50

Clausthaler (DE) – Non-Alcoholic (12 oz) 4

DRAFT BEER

Mayflower Brewing Co. (MA) – Spring Hop (16 oz/5.3%) 5.50

Boulevard (MO) – 80 Acre (16 oz/5.5%) 6

Avery (CO) –IPA (16 oz/6.5%)  6.50

Dogfish Head Brewery (DE) – Indian Brown Ale (16 oz/7.2%) 6.50

LARGE FORMAT / SPECIAL RELEASE

North Coast (CA) – Grand Cru (16.9 oz/12.9%) 24

High and Mighty (MA) – Fumata Bianca (16.6  oz/8.4%)  16

North Coast (CA) – Le Merle (25.4 oz/7.9%) 24

Maine Beer Company (ME) – 2013 Ale (16.9 oz/5.5%) 13

Trabanco (ES) – Asturian Natural Cider (24.7 oz/6%) 13

TINTO/WINE

Tinto de Limon – 8

Tinto de Naranja – 8

Winter Red Sangria 9

DRINKS

San Pellegrino Sparkling Water (16.9 oz) 3

Coke/ Coke Zero / Diet Coke / Sprite (8.5oz) 2

Coffee (Italian Roast) 2

Cappuccino 3

Espresso 2

Hot Tea (7 selections) 2