Taberna de Haro

Manzanilla, Ginbraltar gin, cornichon-stuffed gordal olive, lemon

Xoriguer gin, Fever-Tree tonic, rosemary, orange peel

Creative Spanish G & T of the week, fun garnish

Mezcal or tequila, fresh lime, Demerara sugar, spice

Vodka, spiced blood orange shrub, Fino, Benedictine, lime juice, amaretto, grapefruit bitters

House-made mango liqueur, Paranubes rum, Manzanilla, mezcal, kalamansi orange curd, soda

Tahini washed bourbon, Speyburn 10 year scotch, Palo Cortado, maple sage syrup, chocolate bitters, smoked sage, king cube

Goat cheese infused Fino, Los Californianos gin, house-made rose water, Manzanilla & lime cordial, pollen

Cava, Manzanilla, Salers, lemon

Contraluz Mezcal Cristalino, an exceptionally smooth & fragrant mezcal, served with a citrus king cube

We'll make it fun...

Valdespino

Lustau

Manuel Antonio de la Riva

El Maestro Sierra

Lustau

Lustau

Lustau

La Cigarrera

Gonzalez Byass

Manuel Aragón

Hornillos

El Maestro Sierra

Full of character, minerals, and fruit purity

Supple, joyous blue and red fruits; vivid clarity

Old world dark cherry, toast, and Mediterranean sun

Vibrant, joyful plum & berry; light tannin; Chilled

Apple-blossoms and whisper-light, refreshment

Valencia Fresh stone fruits, jasmine, sunshine

Citric & granitic; sea bean & maracuya

4 Sherries to sip and compare, served with 2 complimentary croquetas: Manzanilla La Cigarrera, Fino El Granero (Amontillado Rare Escuadrilla); Oloroso East India Solera

A voluptuous style of manzanilla; curvy, yet chiseled. Almond, chamomile, meyer lemon, grapes, daisies and tang. Manzanilla sherry

A bit of monastrell is added to the xarel-lo, macabeu, and parellada blend, lending an elegant hue, a layer of complexity, and a distinctly Mediterranean whisper of ripe fruit. Ginger notes interlink with roses and autolytic funk on the nose. Incredibly compelling! Clean and bright in the mouth, with a profoundly vinous quality. Dry, deep, and divine! Sparkling

This 100% treixadura is one fine bottle of profound fragrance and pillowy textures. Like pussy willows in spring and honeysuckle in the summer, The Flower and the Bee shows up soft and dewy, with a myriad of tropical notes. The finish is dry with a tannic edge from those cool-climate grape skins. White

This lovely blend of merlot, tempranillo, cabernet sauvignon, and petite verdot, smells of fragrant Catalán red peppers, cocoa nibs, dried oak leaves, and blackberries. Notes of cool acidity in the mouth balance the wealth of black cherry and crabapple conserve. Stone dust and soft, old, French oak. Red

Made from Listan Negro grapes (with a bit of Negramoll and then some white grapes for good, traditional measure, Listan Blanco), this lovely island wine gets its implacable brightness from ideal ripening and carbonic maceration to preserve that precious moment. The 5th generation farmer/winemakers have much to do with the delectable, red-berry pizzazz of La Hollera, and I love how they let the volcanic soils glitter within all that exotic fruit. Fresh and fruited on the palate, with a very dry and tannic end. Red

Wine aromatics can only glow when the grapes are well-nurtured in the vineyard and deeply respected in the winey. This bright yet profound wine shows impeccable upbringing - fresh cherry, dark plum, sylvan strawberry. Full-bodied and shimmering with autumn's bounty, Lindes is a proud tempranillo from Remelluri's trusted growers. Sparks of acidity light the dark red depths. Red

Rioja's brave new guard is gently pushing Spain's oldest D.O. into a more vineyard-focused and plot-centric place. Eva and Oscar create wines of particular purity, with a unique sense of place. This garnacha has both gravitas and swing, with its dark black raspberry allure and red rose petal sigh. Statuesque and firmly textured, with lingering murmurs of lingonberry, plum, and iron ore. Red

The aroma of wild sour things is hopelessly entangled with the dreamy musk of cocoa nibs. What a nose! Bright and bitter in the mouth, the wine is up front about her high altitude and her stems. The 10 months in older barrique polished the wine nicely but left the brilliant, cherry-laden mencia bountiful and in tact, lightly scented with coriander, lavender, and juniper. My favorite Raul Perez wine! Red

are supple and feminine

Also in rosé

Also in rosé

red or white vermouth with olive & orange garnish; rocks, splash of soda

Sandra Bravo's project is both tradition-resurrecting and boundary-pushing- a wonder to contemplate. This is the cleanest, most elegant example of young viura I have ever tasted. Gently floral, perfectly ripe, and excruciatingly tempting, she is a study in purity and elegance. Bio-dynamically farmed at high-altitude, windy vineyards, her wine embodies fresh & cool in every way

Peach and passionfruit aromas give way to a rich mouthfeel, with ripe and pillowy fruit. Charged with the fragrance of a summer orchard and lit with citrus. Edged with light notes of tarragon and purslane

Here you have a resplendent blend of the old, indigenous grapes treixadura, albariño, torrontés, and lado, vinified in old foudres by a man committed to resurrecting an all but forgotten zone. The grapes are grown in granite and sand, and the minerals are so very jazzy. 12 months on the lees in large barrels and then 36 quiet and cool months in the bottle have made this elixir astoundingly plush and complex. Cherimoya, níspero, pear, and lemon curd are hopelessly silky beautifully branded with minerals

A wine involving Raul Perez and 100% prieto picudo has got to be fascinating, and this riveting brew certainly is. Aromas of bayberry, roasted meat, rusty shovel and dried rose are a cornucopia of delights for the nose; on the palate the wine is medium to full-bodied with a wide breadth of meaty texture and solid tannin. Grown in alluvial, sandy soils and left 55 days to macerate

A delightfully raucous blend of sousón, caiño, brancellao, and ferrol, Eidos Ermos serves up a glass of excitement and lush ripeness balanced by the perfectly piquant acidity of cool-climate viticulture. Open wide as a fresh wind bearing Concord grapes, red raspberries and huckleberries blows across your palate. How is such energy confined in a bottle?? Cheering, satisfying, refreshing. ¡Gracias, Luis!

Tomeu's continued dedication to indigenous grapes is as delicious as it is commendable. Slightly rustic but polished enough to be pretty, this rare varietal is thoroughly riveting. Raspberry, rocky soils, radicchio, and dried rose combine for maximum aromatic pleasure here, and the immaculate vineyard bathed in sunlight is visible if you close your eyes. Dry, complex, unique, and broad

This wine, comprised of carinena, garnacha, syrah and cabernet sauvignon grabs your attention for the freshness it exudes in the glass. Black raspberries and plums are big and bright and keep their promise of freshness in the mouth. Exotic notes of boysenberry and lively acidity flirt with the tarry notes and fine tannins. Notes of ripe crabapple and slate minerality add another layer to the long finish

"The ultimate expression of tempranillo" is how Sandra Bravo herself describes this full-bodied, violet-scented wine. Red raspberry and lightening, with black cherry, pansy, and plum skin all nicely concentrated into the perfect weight on the palate. Tannic and tantalizing, beautifully bold, provocatively pretty

The yin and yang of the taut xarel-lo and the voluptuous malvasia de Sitges stage a dazzling dance on the palate. All minerals and freshness, this bright white wine, fermented and aged in very old concrete vats, is at once refreshing and giving. Tart green apple and juicy white raspberry with flashes of slate and sin

A highly toned - not to mention highly desirable but scarce! - wine, gleaming with beams of acidity and piquant with salty fermented things. Kelp and pineapple are in a purely hedonistic relationship here, and their thrill is palpable. Savory & stunning, satiny in texture

How does such a light wine breathe such grandiosity? Stones, spring rain, fresh strawberry, slate... Then a dazzling shower of cucumber, lime, and sea spray in a crystalline shell of exquisite acidity. Mother Nature's best dew lovingly coaxed from Hondarrabi Beltza grapes. (Rosé)

Made from organic tempranillo and garnacha grapes from various plots separately vinified, Sandra Braovo's rosado is as vivid and tensile as all her wines (and we have them all!). Bright raspberry notes, iron ore, and mountain herbs are refreshing, and the bone dry, mineral-rich finish is complex but refreshing. (Rosé)

A wonderful brew by the masterful Joan Asens, full of red mystery from his red soils. Layer upon seemingly impossible layer of fragrance, surely wrought by the full lunar cycle (29 days) of fermentation. The fruit poses a perfect weight of concentration on the palate, and shows every expression of cherry - the blossom, the tree-ripened fruit, the confection made by Luxardo. Floral notes include the hushed beauty of violets, the unmistakeable blush of roses, and the tart dart of hibiscus. Simply wonderful

Raucous and riveting like a modern dance performance, activity and motion everywhere. Whirling ruby skirts, powerfully rippled legs, and billowing ribbons of purple grape fantasia. Lip-smacking red fruits quivering with primary purity - one helluva good time. Biodynamic and sin sulfatos. Tempranillo & moscatel de alejandría from a single plot called Matagallina, fermented in ánfora, it is both ancient and new. Chilled

A delightfully raucous blend of sousón, caiño, brancellao, and ferrol, Eidos Ermos serves up a glass of excitement and lush ripeness balanced by the perfectly piquant acidity of cool-climate viticulture. Open wide as a fresh wind bearing Concord grapes, red raspberries and huckleberries blows across your palate. How is such energy confined in a bottle?? Cheering, satisfying, refreshing. ¡Gracias, Luis!

Only in fine Galician red wines does the term 'sour fruits' take on a meaning of 'delicious.' Mysterious. Coveted, even, for its guileless expression of Nature. Mostly 95 year old vines mencia, with other native grapes joining in this symphonic cricket chorus of wild red fruits, Capeliños is brambly, vibrant, and rose-scented. 12 months in old French oak do not subdue the wild strawberry, violets, tarragon, & lavender notes. Still foot-treaded and fermented in open-top foudre!

Imported Spanish olives, dressed

Ham & bechamel croquettes (3)

Veal sweetbreads, oloroso splash

Basque chorizo, grilled, over warm brandada

Marinated fried haddock

Saffron salt-cod balls (4)

Pan-fried stuffed piquillo peppers (3)

Fresh fried squid

Anchovies & olives

Garlic-parsley potato salad

2 thick goat cheese toasts

One dozen oysters; sherry vinegar mignonette. $2 at the bar, from 5-7pm

Copicut Farms chicken and vegetables; saffron chicken stock

Squid ink, squid, saffron shellfish stock

Spanish mixed salad

Cured ham from Iberian pigs

Cured Iberian chorizo, salchichón, lomo; pan tumaquet

5 cheeses imported from Spain, marcona almonds, membrillo

Sidra-braised chorizo

Moorish-spiced pork skewers

Spicy garlic shrimp

Warm octopus, potatoes, Evoo, pmentón

Local clams, spicy chorizo, wine

Local mushrooms, duck egg, garlic

Spinach sautéed with garlic, pine nuts, and golden raisins

Artichoke hearts sautéed with jamón ibérico and garlic

Frog legs, tomato & herbs

Eggplant, cheese, saffron-honey

Spanish omelette

Catalán flat bread with sautéed onions and olives

Pastured beef meatballs, Madrid style

Braised lamb shank, chilindron style

Copicut Farm chicken roasted, lemon, jus, Norwiss fries

Heritage breed pork steak in adobo, 2 fried Chip n Farm eggs, Norwiss fries

Milk caramel custard

5 imported cheeses, marcona almonds, membrillo

Vanilla cream pudding, Maria cookie, cinnamon

House-made dark chocolate truffles, organic EVOO, cocoa, sea salt

House-made ricotta, honey, cinnamon

Basque dried fruit compote; cream

Tintilla de rota

Monastrell dulce

Late harvest chardonnay

Pedro Ximenez

Moscatel

Malvasia dulce

La Cigarrera

Don Gonzalo VOS

Solera Reserva Lustau

El Maestro Sierra Reserva 20 yr

Valdespino

Balvenie 14 yr

Dark sherry, red vermouth

Sweet sherry, dry sherry, egg yolk

Dry Oloroso, creme de cacao, mezcal, Pedro Ximenez, cream, olive oil, smoked salt

Dry oloroso, Manzanilla Pasada, East India Solera, cask-aged rum, orange bitters

Today's fish, this season's vegetable, timeless Little Leaf salad

Brick-oven roasted duck breast, roasted apple, PX reduction

Riojan style potatoes - Verrill Farm golden potatoes braised with chorizo, red & green peppers, garlic, pimentón, wine

Manzanilla, Ginbraltar gin, cornichon-stuffed gordal olive, lemon

Xoriguer gin, Fever-Tree tonic, rosemary, orange peel

Creative Spanish G & T of the week, fun garnish

Mezcal or tequila, fresh lime, Demerara sugar, spice

Vodka, spiced blood orange shrub, Fino, Benedictine, lime juice, amaretto, grapefruit bitters

House-made mango liqueur, Paranubes rum, Manzanilla, mezcal, kalamansi orange curd, soda

Tahini washed bourbon, Speyburn 10 year scotch, Palo Cortado, maple sage syrup, chocolate bitters, smoked sage, king cube

Goat cheese infused Fino, Los Californianos gin, house-made rose water, Manzanilla & lime cordial, pollen

Cava, Manzanilla, Salers, lemon

Contraluz Mezcal Cristalino, an exceptionally smooth & fragrant mezcal, served with a citrus king cube

We'll make it fun...

Valdespino

Lustau

Manuel Antonio de la Riva

El Maestro Sierra

Lustau

Lustau

Lustau

La Cigarrera

Gonzalez Byass

Manuel Aragón

Hornillos

El Maestro Sierra

Full of character, minerals, and fruit purity

Supple, joyous blue and red fruits; vivid clarity

Old world dark cherry, toast, and Mediterranean sun

Vibrant, joyful plum & berry; light tannin; Chilled

Apple-blossoms and whisper-light, refreshment

Valencia Fresh stone fruits, jasmine, sunshine

Citric & granitic; sea bean & maracuya

4 Sherries to sip and compare, served with 2 complimentary croquetas: Manzanilla La Cigarrera, Fino El Granero (Amontillado Rare Escuadrilla); Oloroso East India Solera

A voluptuous style of manzanilla; curvy, yet chiseled. Almond, chamomile, meyer lemon, grapes, daisies and tang. Manzanilla sherry

A bit of monastrell is added to the xarel-lo, macabeu, and parellada blend, lending an elegant hue, a layer of complexity, and a distinctly Mediterranean whisper of ripe fruit. Ginger notes interlink with roses and autolytic funk on the nose. Incredibly compelling! Clean and bright in the mouth, with a profoundly vinous quality. Dry, deep, and divine! Sparkling

This 100% treixadura is one fine bottle of profound fragrance and pillowy textures. Like pussy willows in spring and honeysuckle in the summer, The Flower and the Bee shows up soft and dewy, with a myriad of tropical notes. The finish is dry with a tannic edge from those cool-climate grape skins. White

This lovely blend of merlot, tempranillo, cabernet sauvignon, and petite verdot, smells of fragrant Catalán red peppers, cocoa nibs, dried oak leaves, and blackberries. Notes of cool acidity in the mouth balance the wealth of black cherry and crabapple conserve. Stone dust and soft, old, French oak. Red

Made from Listan Negro grapes (with a bit of Negramoll and then some white grapes for good, traditional measure, Listan Blanco), this lovely island wine gets its implacable brightness from ideal ripening and carbonic maceration to preserve that precious moment. The 5th generation farmer/winemakers have much to do with the delectable, red-berry pizzazz of La Hollera, and I love how they let the volcanic soils glitter within all that exotic fruit. Fresh and fruited on the palate, with a very dry and tannic end. Red

Wine aromatics can only glow when the grapes are well-nurtured in the vineyard and deeply respected in the winey. This bright yet profound wine shows impeccable upbringing - fresh cherry, dark plum, sylvan strawberry. Full-bodied and shimmering with autumn's bounty, Lindes is a proud tempranillo from Remelluri's trusted growers. Sparks of acidity light the dark red depths. Red

Rioja's brave new guard is gently pushing Spain's oldest D.O. into a more vineyard-focused and plot-centric place. Eva and Oscar create wines of particular purity, with a unique sense of place. This garnacha has both gravitas and swing, with its dark black raspberry allure and red rose petal sigh. Statuesque and firmly textured, with lingering murmurs of lingonberry, plum, and iron ore. Red

The aroma of wild sour things is hopelessly entangled with the dreamy musk of cocoa nibs. What a nose! Bright and bitter in the mouth, the wine is up front about her high altitude and her stems. The 10 months in older barrique polished the wine nicely but left the brilliant, cherry-laden mencia bountiful and in tact, lightly scented with coriander, lavender, and juniper. My favorite Raul Perez wine! Red

are supple and feminine

Also in rosé

Also in rosé

red or white vermouth with olive & orange garnish; rocks, splash of soda

Sandra Bravo's project is both tradition-resurrecting and boundary-pushing- a wonder to contemplate. This is the cleanest, most elegant example of young viura I have ever tasted. Gently floral, perfectly ripe, and excruciatingly tempting, she is a study in purity and elegance. Bio-dynamically farmed at high-altitude, windy vineyards, her wine embodies fresh & cool in every way

Peach and passionfruit aromas give way to a rich mouthfeel, with ripe and pillowy fruit. Charged with the fragrance of a summer orchard and lit with citrus. Edged with light notes of tarragon and purslane

Here you have a resplendent blend of the old, indigenous grapes treixadura, albariño, torrontés, and lado, vinified in old foudres by a man committed to resurrecting an all but forgotten zone. The grapes are grown in granite and sand, and the minerals are so very jazzy. 12 months on the lees in large barrels and then 36 quiet and cool months in the bottle have made this elixir astoundingly plush and complex. Cherimoya, níspero, pear, and lemon curd are hopelessly silky beautifully branded with minerals

A wine involving Raul Perez and 100% prieto picudo has got to be fascinating, and this riveting brew certainly is. Aromas of bayberry, roasted meat, rusty shovel and dried rose are a cornucopia of delights for the nose; on the palate the wine is medium to full-bodied with a wide breadth of meaty texture and solid tannin. Grown in alluvial, sandy soils and left 55 days to macerate

A delightfully raucous blend of sousón, caiño, brancellao, and ferrol, Eidos Ermos serves up a glass of excitement and lush ripeness balanced by the perfectly piquant acidity of cool-climate viticulture. Open wide as a fresh wind bearing Concord grapes, red raspberries and huckleberries blows across your palate. How is such energy confined in a bottle?? Cheering, satisfying, refreshing. ¡Gracias, Luis!

Tomeu's continued dedication to indigenous grapes is as delicious as it is commendable. Slightly rustic but polished enough to be pretty, this rare varietal is thoroughly riveting. Raspberry, rocky soils, radicchio, and dried rose combine for maximum aromatic pleasure here, and the immaculate vineyard bathed in sunlight is visible if you close your eyes. Dry, complex, unique, and broad

This wine, comprised of carinena, garnacha, syrah and cabernet sauvignon grabs your attention for the freshness it exudes in the glass. Black raspberries and plums are big and bright and keep their promise of freshness in the mouth. Exotic notes of boysenberry and lively acidity flirt with the tarry notes and fine tannins. Notes of ripe crabapple and slate minerality add another layer to the long finish

"The ultimate expression of tempranillo" is how Sandra Bravo herself describes this full-bodied, violet-scented wine. Red raspberry and lightening, with black cherry, pansy, and plum skin all nicely concentrated into the perfect weight on the palate. Tannic and tantalizing, beautifully bold, provocatively pretty

The yin and yang of the taut xarel-lo and the voluptuous malvasia de Sitges stage a dazzling dance on the palate. All minerals and freshness, this bright white wine, fermented and aged in very old concrete vats, is at once refreshing and giving. Tart green apple and juicy white raspberry with flashes of slate and sin

A highly toned - not to mention highly desirable but scarce! - wine, gleaming with beams of acidity and piquant with salty fermented things. Kelp and pineapple are in a purely hedonistic relationship here, and their thrill is palpable. Savory & stunning, satiny in texture

How does such a light wine breathe such grandiosity? Stones, spring rain, fresh strawberry, slate... Then a dazzling shower of cucumber, lime, and sea spray in a crystalline shell of exquisite acidity. Mother Nature's best dew lovingly coaxed from Hondarrabi Beltza grapes. (Rosé)

Made from organic tempranillo and garnacha grapes from various plots separately vinified, Sandra Braovo's rosado is as vivid and tensile as all her wines (and we have them all!). Bright raspberry notes, iron ore, and mountain herbs are refreshing, and the bone dry, mineral-rich finish is complex but refreshing. (Rosé)

A wonderful brew by the masterful Joan Asens, full of red mystery from his red soils. Layer upon seemingly impossible layer of fragrance, surely wrought by the full lunar cycle (29 days) of fermentation. The fruit poses a perfect weight of concentration on the palate, and shows every expression of cherry - the blossom, the tree-ripened fruit, the confection made by Luxardo. Floral notes include the hushed beauty of violets, the unmistakeable blush of roses, and the tart dart of hibiscus. Simply wonderful

Raucous and riveting like a modern dance performance, activity and motion everywhere. Whirling ruby skirts, powerfully rippled legs, and billowing ribbons of purple grape fantasia. Lip-smacking red fruits quivering with primary purity - one helluva good time. Biodynamic and sin sulfatos. Tempranillo & moscatel de alejandría from a single plot called Matagallina, fermented in ánfora, it is both ancient and new. Chilled

A delightfully raucous blend of sousón, caiño, brancellao, and ferrol, Eidos Ermos serves up a glass of excitement and lush ripeness balanced by the perfectly piquant acidity of cool-climate viticulture. Open wide as a fresh wind bearing Concord grapes, red raspberries and huckleberries blows across your palate. How is such energy confined in a bottle?? Cheering, satisfying, refreshing. ¡Gracias, Luis!

Only in fine Galician red wines does the term 'sour fruits' take on a meaning of 'delicious.' Mysterious. Coveted, even, for its guileless expression of Nature. Mostly 95 year old vines mencia, with other native grapes joining in this symphonic cricket chorus of wild red fruits, Capeliños is brambly, vibrant, and rose-scented. 12 months in old French oak do not subdue the wild strawberry, violets, tarragon, & lavender notes. Still foot-treaded and fermented in open-top foudre!

frog legs with garlic and white wine

Squid ink (black) paella with squid, cooked with shrimp stock. Topped with roasted red peppers and garlic alioli.

Small pieces of local white fish, marinated in adobo and deep fried. Traditional Andalusian tapa, also known as Cazón when made with Dogfish.

Spinach sautéed with garlic, pine nuts and golden raisins.

Grilled skirt steak topped with crumbled Cabrales bleu cheese. Served with potatoes a la plancha w garlic and pimentón.

Fava beans sautéed with smoked bacon and garlic..

White & brown anchovies with anchovy-stuffed olives.

Seafood paella with saffron

Crispy Fried Potatoes

Feather Brook Farm chicken, marinated with lemon, garlic, thyme, oregano, salt and pepper, white wine. Oven-roasted, served with Norwis french fries and green salad.

Warm octopus with EVOO, pimentón, potatoes

5 imported Spanish cheeses garnished with marcona almonds, honey, quince.

Fat moon oyster mushrooms with parsley garlic oil and a fried duck egg *Please note that due to the egg shortage this is being served with a farm fresh egg in place of the duck egg

Grilled txistorra with warm brandada (substituting morcilla for a few days)

Grilled seasonal vegetables w romesco sauce (contains nuts)

Gluten and Dairy Free

Imported Spanish olives, dressed

Ham & bechamel croquettes (3)

Veal sweetbreads, oloroso splash

Basque chorizo, grilled, over warm brandada

Marinated fried haddock

Saffron salt-cod balls (4)

Pan-fried stuffed piquillo peppers (3)

Fresh fried squid

Anchovies & olives

Garlic-parsley potato salad

2 thick goat cheese toasts

One dozen oysters; sherry vinegar mignonette. $2 at the bar, from 5-7pm

Copicut Farms chicken and vegetables; saffron chicken stock

Squid ink, squid, saffron shellfish stock

Spanish mixed salad

Cured ham from Iberian pigs

Cured Iberian chorizo, salchichón, lomo; pan tumaquet

5 cheeses imported from Spain, marcona almonds, membrillo

Sidra-braised chorizo

Moorish-spiced pork skewers

Spicy garlic shrimp

Warm octopus, potatoes, Evoo, pmentón

Local clams, spicy chorizo, wine

Local mushrooms, duck egg, garlic

Spinach sautéed with garlic, pine nuts, and golden raisins

Artichoke hearts sautéed with jamón ibérico and garlic

Frog legs, tomato & herbs

Eggplant, cheese, saffron-honey

Spanish omelette

Catalán flat bread with sautéed onions and olives

Pastured beef meatballs, Madrid style

Braised lamb shank, chilindron style

Copicut Farm chicken roasted, lemon, jus, Norwiss fries

Heritage breed pork steak in adobo, 2 fried Chip n Farm eggs, Norwiss fries

Milk caramel custard

5 imported cheeses, marcona almonds, membrillo

Vanilla cream pudding, Maria cookie, cinnamon

House-made dark chocolate truffles, organic EVOO, cocoa, sea salt

House-made ricotta, honey, cinnamon

Basque dried fruit compote; cream

Tintilla de rota

Monastrell dulce

Late harvest chardonnay

Pedro Ximenez

Moscatel

Malvasia dulce

La Cigarrera

Don Gonzalo VOS

Solera Reserva Lustau

El Maestro Sierra Reserva 20 yr

Valdespino

Balvenie 14 yr

Dark sherry, red vermouth

Sweet sherry, dry sherry, egg yolk

Dry Oloroso, creme de cacao, mezcal, Pedro Ximenez, cream, olive oil, smoked salt

Dry oloroso, Manzanilla Pasada, East India Solera, cask-aged rum, orange bitters

Today's fish, this season's vegetable, timeless Little Leaf salad

Brick-oven roasted duck breast, roasted apple, PX reduction

Riojan style potatoes - Verrill Farm golden potatoes braised with chorizo, red & green peppers, garlic, pimentón, wine

Manzanilla, Ginbraltar gin, cornichon-stuffed gordal olive, lemon

Xoriguer gin, Fever-Tree tonic, rosemary, orange peel