Tapas Y VINOS

flights & bites

Join us Monday through Friday from 3–6 PM for happy hour featuring curated wine flights and artisanal cheese and charcuterie.
Each flight includes a brief guided tasting to deepen your appreciation of the wines—perfect for both casual sippers and curious connoisseurs. Sip, savor, and learn something new with every pour.

PREMIUM FLIGHT
3 wines - $30

BUSINESS CLASS FLIGHT
4 wines - $40

FIRST CLASS FLIGHT
5 wines - $50

A close-up of a skillet filled with seasoned rice, garnished with microgreens, flowers, and vegetables.

SATURDAY PAELLA
& ROSÉ

Fresh paella, sunshine, and rosé—what more could you ask for? Join us every Saturday as we cook our signature paella fresh outside on the patio, filling the air with the aromas of saffron, seafood, and perfectly seasoned rice. Pair it with one of the many rosés from our curated wine list for the ultimate weekend experience.

A glass of rosé wine and a plate of spicy rice dish with vegetables on a black outdoor table, with a background of houses, cars, and blue sky.

TAPAS Y PINTXOS / TAPAS & SMALL BITES

(GF) Gluten Free - (DF) Dairy Free - (V) Vegetarian

Our menu is thoughtfully curated and may be adjusted to reflect the freshest ingredients and chef inspirations.

PAN DE CRISTAL CON TOMATE (DF)
fresh bread brushed with garlic, tomato, EVOO

PATATAS BRAVAS (GF, DF, V)
classic Basque fried potatoes, salsa brava, garlic foam, parsley oil
*add farm egg

TARTA DE CHOCOLATE (GF)
mixed berry coulis, chocolate sorbet

TABLA DE PULPO
Spanish octopus, tetilla cheese, moho verde, shishitos

COSTILLA ESTOFADA AL VINO (GF)
waygu beef short ribs, potato, turnip, purée, carrot, red wine jus

JAMÓN IBERICO (GF, DF)
the finest ham in the world

GAMBAS AL PIL PIL  (GF, DF)
marinated shrimp, garlic, dry chiles, olive oil

QUESOS Y EMBUTIDOS (GF)
cheese and charcuterie, condiments, marcona almonds

PATATAS A LA RIOJANA (GF)
rioja-style potatoes, rioja chorizo, sweet peppers, garlic foam

PIQUILLO RELLENOS DE BACALAO
salt-cod stuffed piquillo peppers, tomato, EVOO

PULPO A LA PARRILLA (GF/DF)
Spanish octopus, garbanzos, peppers, fennel, romesco sauce

PAN GALLEGO (DF)
traditional Galician bread, garlic, rosemary, EVOO

CROQUETAS DE BACALAO Y ATÚN
salt-cod croquettes, yellowfin tuna, aioli

EMPANADAS DE SOLOMILLO DE TERNERA
fresh-baked beef sirloin empanadas, house-made aged chimichurri

HUEVO DE GRANJA Y SETAS SILVESTRES (GF/DF)
farmed egg, wild mushrooms, jamón iberico tea

FOIE GRAS TORCHON
salt-cured foie gras, seasonal fruit, brioche

TOCINO DE CIELO Y TRUFAS NEGRAS (GF/DF)
caramelized egg custard, fresh black truffles ”heaven’s bacon”

MAGRET DE PATO (GF)
seared duck breast, sweet potato, wild mushrooms, confit cherries
*add seared foie gras

carta de vinos / wine list

All wines are available by the bottle to go at a 20% discount.

ESPUMOSOS / SPARKLINGS

M.V. Chapillon, Cava, Secret, Aragón, Spain

M.V. Reyes de Aragon, Cava Rosé, Calatayud, Spain

M.V. Les Quize Ápents, Vouvray, France

M.V. Bugey-Cerdon, “La Cueille”, France

M.V. Champagne Dumangin, France

M.V. Didier MEUZARD, Ratafia de Bourgogne, France

ROSADOS / ROSÉS

‘23 Domaine Vigneret, Bandol, France

‘23 Garenne, Cuvée M, Bandol, France

BLANCOS / WHITES

’21 Jean Dauvissat, Chablis, Bourgogne, France

‘21 Martinez Alesanco, Rioja, Spain

‘23 Viña Cartin, Albariño, Rías Baixas, Spain

‘23 Rodica, Malvazija, Istra, Slovenia

‘12 Sorin, Côtes de Provence, France

‘21 Estrada Palacios, Sentif, Aragón, Spain

TINTOS / REDS

‘21 Sires de Vergy, Huates Côtes de Nuits, France

‘19 Chapillon, Cuvée Paul, Calatayud, Spain

‘21 Clocher, Cairanne, Rhône Valley, France

’22 Paul & Remy, “Green”, Aragon, Spain

‘20 Estrada Palacios, Sentif, Aragón, Spain

‘13 López de Heredia, “Bosconia”, La Rioja, Spain

‘23 Makarounas Vineyards, Cabernet Franc, Cyprus

‘19 Yacoubian-Hobbs, Areni, Vayots Dzor, Armenia

‘14 Abadía de San Quierce, Rivera del Duero, Spain

Person pouring white wine into a wine glass on a wooden table surrounded by empty wine glasses, silverware, and a wine tasting sheet.
A large leg of cured ham on a stand, surrounded by wine bottles, in a wooden-paneled room.
Seared duck breast with a dark berry sauce, topped with sliced skin-on duck and garnished with a smooth yellow puree, served on a textured blue plate.
A glass of white wine and a pink floral teacup filled with a pink drink garnished with lemon slices and herbs on a wooden table.