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tapas

POLLO ANDALUCIA ~ 9.5
Braised chicken with green olives, spices and preserved lemon served with saffron rice

BRAISED PORK BELLY ~ 12
Slow roasted pork with an Oloroso sherry glaze served with a fresh green apple-papaya salad

ALBONDIGAS ~ 9.5
Spicy Moroccan lamb meatballs in a piquillo pepper sauce topped with melted Manchego cheese

POLLO ANDALUCIA ~ 9.5
Braised chicken with green olives, spices and preserved lemon served with saffron rice

BRAISED PORK BELLY ~ 12
Slow roasted pork with an Oloroso sherry glaze served with a fresh green apple-papaya salad

ALBONDIGAS ~ 9.5
Spicy Moroccan lamb meatballs in a piquillo pepper sauce topped with melted Manchego cheese

SPANISH TAPA SAMPLER ~ 26
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small plates

SHORT RIB ADOBO ~ 14
Mexico City style braised beef short rib, red onion-cilantro salad, fresh corn arepa

BEEF TAQUITOS ~ 10
Shredded flank steak, sautéed onion, chile arbol, guacamole and crema

MEXICAN GORDITAS ~ 9.5
Duo of chicken picadillo and Cuban roast pork, with a side of cilantro salad and mole Verde

BANANA LEAF CHICKEN ~ 9.5
Braised chicken in poblano chile, tomato and onion sauce, served in banana leaf, steamed rice

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