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

BRUNCH MENU (now served until 3pm)

Cake Doughnut – 3

brown butter, blueberry glaze, candied almonds

Sausage Pancakes – 8

grilled corn butter, maple syrup

Tomato and Egg – 10

   stewed pork and tomatoes, olive oil fried egg

Filete a la Plancha – 15

flank steak, crispy mushroom conserva

Breakfast Bocadillo – 13

fried egg, cilantro salsa verde, crispy shallots, house made potato roll

Creamy Scrambled Eggs – 12

grana padano, brioche toast

Kale and Sausage – 12

poached egg, giant Peruvian lima beans, parsley

ADD:

Olive Oil Fried Egg 3

Poached Egg – 3

Hash Browns – 5

Brioche – 2

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

Olives – 6

warm marinated arbequina, cerignola, picholine, gaeta olives

Fresh Dill Pickles – 5

cucumbers, wax peppers, garlic, dill

Avocado Toast – 6

lemon, olive oil, chili flake

Whipped Ricotta – 8

roasted Sun Gold cherry tomatoes

Tortilla Española – 7

Yukon gold potatos, farm-fresh eggs, pimentón aioli

Boquerones Toast – 9

white anchovies, roasted garlic, parsley

Chickpea Salad – 10

grilled lemon, green goddess, smoked mackerel, hakurei turnips

Sun Gold Tomato Salad – 12

corn, basil, pecorino romano

Patatas Bravas – 7

crispy Yukon gold potatoes, aioli, salsa brava

FEATURED BRUNCH COCKTAILS

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

Meow-mosa: cava, fresh OJ – 10

DINNER MENU

PINCHOS

Olives – 6

warm marinated arbequina, cerignola, picholine, gaeta olives

Boquerones Toast – 9

white anchovies, roasted garlic, parsley

Fresh Dill Pickles – 5

cucumbers, wax peppers, garlic, dill

Whipped Ricotta – 8

roasted Sun Gold cherry tomatoes

Smoked Mackerel– 10

green goddess, hakurei turnips

Fire-Roasted Eggplant – 8

spring onions, roasted red peppers, dill flowers

XARCUTERIE

Salame Toscano – 6

Tuscan style cured salami with wine and garlic,  from California

Prosciutto Americano – 8

dry-cured American ham leg, from La Quercia, IA

Chorizo – 6

slightly spicy cured pork sausage, from Spain

QUESO

  Great Hill Blue – 6

raw cow’s milk, aged at least 120 days, from Marion, MA

Manchego – 5

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

Fiddlehead Tomme – 6

cave-aged raw cow’s milk, grassy and smooth, from Boggy Meadow Farm in NH

Mahón – 5

cow’s milk, sharp, slightly salty, from the Spanish island of Menorca

TAPAS

Monkfish a la Plancha – 15

charred tomatillos, red onion, celery, lemon crumbs

Tortilla Española – 8

Yukon gold potato, farm-fresh eggs, pimentón aioli

Kale and Sausage – 12

King of the Early beans, parsley

Carrots and Pork Belly – 12

buttermilk vinaigrette, cilantro, chili flakes, agave

Chickpea Salad – 10

 grilled lemon, green beans, mint yogurt

*Filete a la Plancha – 15

flank steak, crispy mushroom conserva

Roasted Beet and Thai Salad – 11

fresh herbs, sunflower seeds

*Lamb Bocadillo – 10

cilantro salsa verde, crispy shallots, house made potato roll

Patatas Bravas – 7

crispy Yukon gold potatoes, aioli, salsa brava

DULCES

Ganache Tart – 9

TCHO Chocolate, pistachio, cherry ice cream

 ⁺Almond Poppyseed Cake– 9

whipped Greek yogurt, glazed almonds, sweet tart plum

 Vanilla Bean Panna Cotta – 8

nectarine sorbet, toasted corn bread, lime

 Buñuelos con Limón – 8

ricotta doughnuts, marjoram sugar, fino sabayon

 ⁺Summer Herb Sorbet – 4

opal basil, lemon cream

 ⁺ indicates a gluten free dessert

COCKTAILS

Carthusian Shandy – 8

grapefruit, bonal gentiane, pilsner

Strawberry Fields -13

fennel vodka, strawberry shrub, aperol

Cool Hand Cuke -13

cucumber gin, elderflower liqueur, cava

Coronation -10

 fino sherry, dolin dry, maraschino liqueur  

Chartreuse Gimlet -14

green chartreuse, cocchi americano, lime

Leadbelly Lemonade -11

 muddled orange and mint, honey bourbon, lemon 

Rosa de España -11

 cava, elderflower liqueur, aperol

White Grapefruit and Elderflower Sangria – 11

Red Sangria – 9

WINES

BLANCO/WHITE

11 PROTOCOLO: 8|12|30
Tierra de Castilla, Viura/Arien
light and crisp with fresh, bright citrus

12 LUIS ALEGRE BLANCO: 9|13|34

Rioja, Viura
slightly creamy with bright citrus and subtle stone fruit

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

12 ANTONIO SANZ:  11|16|42
Rueda, Verdejo
medium body with lemon pith, green herbs, chamomile

11 GERARDO MÉNDEZ “AMIZADE”:  12|18|46
Monterrei, Godello
full-bodied and lively with hints of lavender

11 CELLAR PIÑOL “LUDOVICUS”: 34

Terra Alta, Garnacha Blanca
spice notes, jasmine, slate minerality

10 CELLAR PIÑOL “PORTAL”: 40

Terra Alta, Garnacha Blanca/Sauv. Blanc/Viognier/Macabeo
asian pear, stone minerality, round finish

12 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

12 BOTANI BLANCO: 44
Málaga, Muscat
green melon, tangerine and honeysuckle with a long dry finish

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

13 AMEZTOI TXAKOLINA:  50
Getariako Txakolina, Hondarribi Zuri
pleasantly tart with grannysmith apple and chalk minerality

12 RAFAEL PALACIOS “LOURO DO BOLO”:  52
Valdeorras, Godello
citrus and floral notes, rich and nutty with a long finish

03 LOPEZ DE HEREDIA “VIÑA GRAVONIA”:  56

Rioja Alta, Viura
fresh and complex on the nose, dry and taut on the palate

13 ALBARIÑO DE FEFIÑANES: 64

Rias Baixas, Albariño
round and minerally with a subtle effervescence

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

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 ARMAS DE GUERRA : 8|12|30
Bierzo, Mencia
light and slightly earthy with bright red fruits

12 AZUL Y GARANZA “FIESTA” : 9|13|34

Navarra, Garnacha/Tempranilllo

ripe fruit and herb notes; unexpected complexity and structure

12 ONTAÑON ECOLÓGICA: 10|15|38

Rioja, Tempranillo
smooth with dark cherry, subtle spice and plum

12 JOAN d’ANGUERA ALTAROSES: 11|16|42
Montsant, Garnacha
bright and lively with hints of earth and red currant

08 CELLAR PIÑOL “PORTAL” ROBLE:  12|18|46

Terra Alta, Garnacha/Tempranillo/Syrah/Cabernet Sauv.
bold dark fruit, granite minerality, lingering tannins

11 CELLAR PIÑOL LUDOVICUS: 34

Terra Alta, Garnacha/Syrah/Carignan/Tempranillo
black pepper, spices, and dark berries

12 D. Ventura “VIÑA do BURATO”: 36

Ribeira Sacra, Mencia
red berries, cherry pit, with slight Asian spice

11 BODEGAS NEKEAS “EL CHAPARRAL”: 40
Navarra, Garnacha
blueberry, violet, cracked pepper, woodsmoke

11 LUIS ALEGRE “KODEN”: 44

Rioja, Tempranillo

bright and fresh with ripe cherries and green herbs

13 LUBERRI “ORLEGI”: 42
Rioja, Tempranillo/ Viura
airy and young with ripe boysenberry and black cherry

10 VIÑA PEDROSA EL PEDROSAL: 46

Ribera del Duero, Tinto Fino
powerful, fruit-driven wine rounded out by earth tones

06 LOPEZ DE HEREDIA VIÑA CUBILLO CRIANZA: 48

Rioja Alta, Tempranillo/Garnacha/Mazuelo/Graciano
fresh, light and subtly complex with lots of red fruit

07 LA RIOJA ALTA VIÑA ALBERDIRESERVA: 52

Rioja Alta, Tempranillo
earthy nose, mushroom, cherry; silky texture

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

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

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

10 R.O.Q. “R-OH*”: 64
Montsant, Garnacha/Carignan
earthy and herbacious with lots of ripe blackberry

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

03 LOPEZ DE HEREDIA VIÑA BOSCONIA RESERVA: 72

Rioja Alta, Tempranillo/Garnacha/Graciano/Mazuelo
old world Rioja at its best; impeccably balanced

04 LA RIOJA ALTA VIÑA ARDANZA RESERVA: 78

Rioja Alta, Tempranillo/Garnacha
dried sour cherry and vanilla, silky texture

01 LOPEZ DE HEREDIA VIÑA TONDONIA RESERVA: 90

Rioja Alta, Tempranillo/Garnacha
round, intergrated and lively

SHERRY/APERITIVO

GONZALEZ BYASS “Tio Pepe” FINO:  7

Palomino, Jerez de la Frontera

VALDESPINO “Ynocente” FINO: 11|33

 Palomino, Puerto de Santa Maria

CESAR FLORIDO FINO: 8

 Palomino, Chipiona

ORLEANS BORBÓN MANZANILLA FINA: 8|27

Palomino, Sanlucar de Barrameda

VALDESP. “Deliciosa” MANZANILLA: 9|27

Palomino, Sanlucar de Barrameda

BARBADILLO SOLEAR EN RAMA MANZANILLA: 13|39

Palomino, Sanlucar de Barrameda

SANTIAGO PALO CORTADO: 11

Palomino, Jerez de la Frontera

GONZALEZ BYASS “Viña AB ” AMONTILLADO: 8

Palomino, Jerez de la Frontera

VALDESPINO “Tio Diego ” AMONTILLADO: 10

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 AMOROSO: 11|38

Palomino/Pedro Ximenez, Jerez de la Frontera

HIDALGO PEDRO XIMENEZ: 8

Pedro Ximenez, Jerez de la Frontera

CESAR FLORIDO “Especial”: 9|27

Moscatel, Chipiona

‘48 PRIMITIVO QUILES “Fondillon”: 15

Monastrell, Alicante

BOTTLES/CANS

Slumbrew (MA) – Flagraiser IPA (12 oz/7.5%) 6

Jack’s Abby (MA) – Leisure Time Lager (12 oz/4.8%) 5

Newburyport (MA) – Green Head IPA (12 oz/7.2%) 6

Bantam Cider (MA) – Wunderkind (12 oz/6%) 10

Two Roads (CT) – Lil’ Heaven (12 oz/4.8%) 6

Downeast Cider House (ME) – Hard Lemonade (12 oz/5.1%) 6

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

Baxter (ME) – Tarnation (12 oz/5.3%) 5

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

Sixpoint (NY) –  The Crisp(12 oz/5.4%) 6

Southern Tier (NY) – Live (12 oz/5.5%) 6

Dogfish Head (DE) – Festina Pêche (12 oz/4.5%) 7

Tröegs (PA) – Sunshine Pils (12 oz/4.5%) 5

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

Boulevard (MO) – Tank 7 (12 oz/8%) 8

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

Lagunitas (CA) – New Dogtown Pale Ale (12 oz/6.2%) 6

Anderson Valley (CA) – Summer Solstice (12 oz/5%) 6

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

21st Amendment (CA) – Bitter American (12 oz/4.4%) 6

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

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

Brasserie Dupont (BE)– Saison Dupont (11.2 oz/6.5%) 10

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

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

DRAFT BEER

Jack’s Abby (MA) – Berliner Braun (3.5%) 3|5.5

Peak Organic (ME) – Fresh Cut (4.6%) 3.5|6

Lagunitas (CA) –IPA (6.2%)  4|6.5

Sixpoint (NY) – Apollo (5.2%) 4.5|7

LARGE FORMAT / SPECIAL RELEASE

Bantam Cider (MA) – Rojo (22  oz/5.4%)  13

Backlash Beer CO (MA) – Declaration (22  oz/7.2%)  18

High and Mighty (MA) – Fumata Bianca (22  oz/8.4%)  16

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

North Coast (CA) – Grand Cru (25.4 oz/12.9%) 24

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