Casa Córdoba - Spanish Restaurant Los Angeles CA

per, pickled onion, bravas sauce, micro cilantro, served in toasted baguette. served with side salad.

moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with manchego cheese in toasted baguette. served with side salad

fig jam, manchego, idiazabal and iberico cheese, sliced apples, micro red watercress, in toasted baguette. served with side salad.

serrano ham, manchego cheese, roasted piquillo peppers, extra virgin olive oil, in toasted baguette. served with side salad

tuna, tomato, arugula, lemon-caper aioli in toasted baguette. served with side salad.

diced roasted potatoes with garlic and red pepper aioli.

Moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with Manchego Cheese

Chicken and Serrano ham creamy croquettes

white shrimp cooked in mojo de ajo, butter, grilled bread

seasoned fries with garlic aioli and ketchup

Chicken, duck and pork chorizo (gf). Serves 2

Chicken, duck and pork chorizo (gf). Serves 4

Shrimp, mussels and clams (gf, p). Serves 2

Squid ink paella with mussels, octopus, and calamari. Serves 2

Squid ink paella with mussels, octopus, and calamari. Serves 4

Seasonal vegetables in vegetarian stock (vt, ve, gf)

mixed greens, tomato, green onions, chickpeas topped with shaved manchego cheese and croutons. white wine vinaigrette.

finely chopped kale, beets, raspberries, raisins, marcona almonds, feta cheese and honey citrus dressing (gf)

Churros with Spanish chocolate dipping sauce

creamy flan served with thyme macerated pears, marcona almonds and cinnamon tuile

Recipe honoring Basque-style cheesecake from La Viña restaurant in San Sebastián. Served with orange marmalade and strawberries

Our signature Sangrı́a recipe red or white made with wines from Spain

60% Garnacha, 40% Tempranillo. This bright rosé has intense strawberry aromas, with a touch of peach and apricot. Smooth on the palate, with notes of creamy strawberry, and a fresh Ginish. 90 pts James Suckling

100% Garnacha. 24 hours maturation for color. Fermented in French Oak. Intense strawberry aroma and taste on the back end. Dry and bursting with Glavor. 85 pts Wine Enthusiast

100% Mencia. This passionate, pink cherry delectable rose, awakens memories of citrus, strawberry and cherry aromas. From 45-55 year-old vines. Limited production 6,000 bottles

100% Chardonnay. Limited edition of the vineyard's best quality chardonnay. Aged in French Oak for 6 months. Hazelnut, guava and ripe apple notes intermingled with hints of butterscotch. 2016 Int. Wine & Spirits Competition Silver Award, Bronze Award 2019 Int. Wine Challenge

100% Albariño. Fresh, crisp and mineral with elegant fruit. 89 pts. Peñ ı́n Guide

100% Viura. Traditional white grape of Rioja. Fresh fruits with hints of tropical nuances. Floral, fresh and vibrant

85% Viura, 15% Tempranillo Blanco. Rare albino tempranillo. Fresh aromas of apple and pineapple with subtle white Gloral characters

Golden notes, fresh aromas of tropical fruits. Long lasting Ginish. Winner Concours Mondial Gold Medal 2019

Aromas of fennel, and hints of apple. Well-rounded and balanced. Full-bodied with long aftertaste. Voted best Verdejo in the world by World Association of Wine Writers 2018

100% Verdejo. Crafted from verdejo grapevines, many over 80 years old. Intense varietal aroma, very expressive, with a highlighted aroma of citric fruit, fennel, dried grass and thyme 2016 Ultimate Wine Challenge 94 points

50% Chardonnay, 50% Macabeo. Rich aromas of apples, pears, pineapple and banana. Complex but mellow and fresh

80% Monastrell plus blend of Cabernet Sauvignon, Garnacha Tintorera and Petit Verdot. Intense bouquet of ripe blackberries. Grown near the Southeastern coast, one can taste a hint of the sea. Aged 12 months in French oak. 90 pts James Suckling

100% Garnacha. Sour cherry, plum, raspberry, and oak. 2016 Gold Concours Mondial de Bruxelle

50% Cabernet Sauvignon, 25% Tempranillo, 17% Garnacha 8% Petit Verdot. Aged 8 months in French oak. Full bodied with aromas of blackberries and hints of coffee. Silver Medal - Concourse Mondial De Bruxelles, 90 pts. James Suckling, 87 pts. Bronze Decanter

100% Garnacha Tintorera. Aged for 18 months French oak. Hints of ripe black and red fruits. Balsamic and spicy notes. Bright crisp electric blueberry & cassis. Gold Metal Mundus Vini 2018 - 91pts Guı́a Intervinos 2020

45% Cabernet, 40% Tempranillo, 15% Merlot. 18 Months in French oak. Hints of rum infused raisins, plums, blackberries and vanilla. Silver Medal Int. Wine & Spirts Awards

70% Cabernet, 15% Merlot, 15% Tempranillo. 25 Anniversary homage to founder, Manuel Manzanique. Limited edition 7, 000 bottles produced to honor Manuel's career in the theatre arts. Silver Medal - 90 pts International Decanter

Blend of Tempranillo, Merlot and Cabernet Sauvignon. Aged 14 months in French and American oak, ten months in the bottle. Aroma of ripe red fruit, mixed perfectly with roasted notes, like coffee and cocoa. Well balanced, deep and complex. Sommelier Bronze Award 2019

95% Cabernet Sauvignon 10% Merlot. Ode to Mother Earth. Aged in tiny production of the best old vines of Vinca Albret. French oak barrels for 21 months and in the bottle for 30 months. The sweet tannins add the ripe character. Elegant and lingering aftertaste. 90 Robert Parker, Gold Award Mundus Vini

40% Garnache, 40% Cariñ ena, 10% Merlot, 10% Cabernet. 12 Months in French and American Oak. Rocky soil of Priorat produces intense Glavor of licorice and spice cake. 4, 000 bottles produced

Varietal blend of Cariñ ena, Grenacha, Cabernet Sauvignon and Syrah. Aged in new French oak for 8 months. Tart cherry, grapey and smoky notes. Lively acidity drives the Glavors, while light tannins give support. Wine Advocate 90 pts

80% Tempranillo, 20% Tinto de Pais. 9 months in oak. Color is clean and bright. Blackberries and plums with hints of cinnamon and vanilla. 2019 Silver Medal Concours Mundial Bruxelles

100% Tempranillo. Bright, toasty, fruity oaky aromas of spiced black cherries, red licorice, dry full body crunchy tannins and moderate oak. Commended Sommelier awards 2019

100% Tempranillo. Bright cherry color. Intense red fruit with Gloral, earthy bouquet, and a hint of vanilla. Aged in French oak barrels for 150 days

100% Tempranillo. 16 months in American Oak. Hints of vanilla, cinnamon, coconut, clove and chocolate. Berry and plum aromas. Fruit forward, but dry, powerful, fresh and fruity tannin

100% Tempranillo. Age for 15 months in French Oak. Very fruity. Noted for its intense acidic and balsamic red fruit, redcurrant, wild strawberry, hints of liquorice and aniseed. Multiple award winner. 92 pts Peñ in Guide

100% Tempranillo. Full bodied. Estate wine. Aged in French oak for 27 months. Intense and spicy, hints of licorice, ripe red fruit, fennel, herbs and balsamic sensations, rich aroma, sketches oak spice, caramel, vanilla or cocoa. Winner double gold winner San Francisco International Wine Competition. 90 pts Wine Enthusiast

100% Tempranillo. Crianza aged 13 months in American Oak. Earth and herbs with spiced plums and tart berries. Silver Medal San Francisco Int. Wine Competition and 95 points. Ultimate Wine Challenge New York. 2019 Gold Medal Concours Mundial Bruxelles. Limited production, 5,000 bottles

100% Tempranillo. Aged 13 months in Spanish Oak. Passion from the winemaker utilizing Spanish Oak makes for a smooth full-bodied intense spicy plums and cherries. 2019 Silver Medal Concours Mundial Bruxelles Limited production, 5,000 bottles

80% Tempranillo, 10% Garnacha, 5% Mazuelo, 5% Granziano. Award winning. A traditional Rioja blend. Aged 12 months in American oak and 1 year in the bottle. Hints of plum and cherry. 86 pt. Bronze Decanter

100% Tempranillo. Aromas of ripe black berries with a touch of licorice. Classic rioja style

100% Tempranillo. Hand picked grapes from single estate. Barrel fermented for 12 months in American oak and 12 months in bottle. Intense aromas of ripe berries. This wine was the personal pet project of the winemaker. Limited production less than 10K bottles. Grand Gold Medal, Tempranillos al Mundo

100% Monastrell. Aromas of blackberry, lavender, vanilla, cocoa and raspberry jam note. Wine Advocate and and Wine Spectator 89 points

Gold Medal Winner 2017 of "World's Finest Bubbly." Apple and spice aromas with soft bubbles

Dry, lingering citrus qualities

Beautiful scents of raspberry and cherry with fresh, clean strawberry and berry Glavors

Trepat grape, an indigenous variety. Very dry, strawberry, plum and cherry 88 pts Wine Enthusiast Relatively long bubbles, strawberries and cherries and dry. Limited edition 6,000 bottles

100% Hondarrabi Zuri. Crisp young wine with hints of apple and freshly baked bread. Light bubbles. Guı́a Peñ ı́n 90 points

100% Palomino Fino. The most popular sherry in all of Spain. Aged 4 years under Glor, a natural yeast produced in Jerez. A delicate young sherry with an incredibly dry Glavor

87% Palomino and 13% Pedro Ximenez. Traces of toasted nuts, caramel, Gig, spicy cinnamon and wood notes. Aged 7 years in solera system. Mundus Vini Gold Award 2017, International Wine Challenge Bronze

75% Palomino 18% Pedro Ximenez. Velvety palate with Glavors of raisins and Gigs. Pairs with cheeses or desserts. Aged 8 years in solera system. 92 points Wine Enthusiast

100% Pedro Ximenez. Rich, dark, Gig, chocolate, cinnamon spice Glavors. Aged 9 years in American oak 90pts Wine Enthusiast & Wine Spectator

100% Pedro Ximenez 500ml. Aged to an average of 25 years, this has a deep, golden color and notes of toffee and mushroom 92 points Robert Parker and James Suckling

Vermuth made with white wine, cider and botanicals Glavored with bittering agents, spices, fruit and other botanicals. Golden, slightly cloudy appearance and bold, golden raisin aroma. Taste of honey and dried fruit, Ginishing bitter and surprisingly brisk and dry, with a coriander. 88 pts Wine Enthusiast

Seasoned fries with garlic aioli or ketchup

Seasonal vegetables cooked in olive oil & garlic

Marinated tomato pulp on grilled house bread

Diced roasted potatoes with garlic and red pepper aioli; vegan available

Battered and fried eggplant topped with honey

Classic Spanish potato and egg pie wedge with onion, piquillo peppers, chorizo butifarra (pork), Iberico cheese topped with garlic aioli

Rioja style chorizo and Catalonian style pork sausages cooked in Asturian cider

Moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with Manchego Cheese

Chicken and Serrano ham creamy croquettes

Warm Manchego cheese dip with pork chorizo, mushroom, piquillo pepper, onion, with sunny egg, served with toasted lavash

Grilled chistorra pork chorizo and asparagus served with an almond romesco sauce, garnished with fried asparagus shavings; vegan available

Grilled blood pork sausage with sherry glaze and cinnamon spiced apples

Sautéed oyster mushrooms, truffle oil, garlic and cream sherry

Sherry-glazed crispy Pork Belly pintxo, goat cheese, fig jam atop grilled baguette

Marinated wild white shrimp grilled and served with burnt lemon aioli

A tribute to Bar Soriano in Logroño, Spain | Button mushrooms topped with grilled shrimp in garlic and wine sauce atop toasted bread

Breaded and fried calamari served with lemon caper aioli and garlic red pepper aioli

Mussels, clams and shrimp sauteed in garlic, white wine, butter and herbs. Served with toasted bread

Pan-seared Salmon topped with mushrooms in garlic and wine sauce, asparagus, tomatoes

Sherry braised Spanish octopus with potato pulp, chorizo, garlic, parsley, onion and lemon, topped with tomato salsa

Anchovies, Goat Cheese, Marinated Tomato Pulp, Arugula, Radish atop grilled baguette

Spanish fideuà noodles in tomato sauce, with chicken breast and seasonal vegetables topped with manchego cheese

Spanish fideuà noodles in white wine sauce with shrimp, mussels and clams

Both served with toasted bread

Spanish cheeses with dried figs, quince paste, Marcona almonds, guindilla peppers and toasted bread

Spanish meats and cheeses, marcona almonds, guindilla peppers and toasted bread

Chicken, duck and pork chorizo

Shrimp, mussels, clams and seabass

Squid ink paella with mussels, octopus, calamari and seabass

Seasonal vegetables in vegetarian stock

Moroccan spiced braised Apsen Ridge beef short rib with honey and lentils

Pan roasted grass-fed flat iron beef steak with Pedro Jimenez Sherry Glaze or Salsa Verde comes with Seasoned Fries or Side Salad

Andalusian style cold raw tomato soup served with hard boiled egg and serrano ham; vegan available

Mixed greens, tomato, green onions, chickpeas topped with shaved manchego cheese and croutons, white wine vinaigrette. Choice of Ham or Turkey breast

Mixed greens with dried Mission figs, Serrano ham, red onion and balsamic vinaigrette

Finely chopped kale, beets, raspberries, raisins, marcona almonds, feta cheese and honey citrus dressing

Breaded chicken tenders breaded with fries.

Plain pasta with Butter or Tomato sauce

Casa Signature House Olives

Toasted baguette | Spanish crackers | lavash

Our signature Sangrı́a recipe red or white made with wines from Spain

60% Garnacha, 40% Tempranillo. This bright rosé has intense strawberry aromas, with a touch of peach and apricot. Smooth on the palate, with notes of creamy strawberry, and a fresh Ginish. 90 pts James Suckling

100% Garnacha. 24 hours maturation for color. Fermented in French Oak. Intense strawberry aroma and taste on the back end. Dry and bursting with Glavor. 85 pts Wine Enthusiast

100% Mencia. This passionate, pink cherry delectable rose, awakens memories of citrus, strawberry and cherry aromas. From 45-55 year-old vines. Limited production 6,000 bottles

100% Chardonnay. Limited edition of the vineyard's best quality chardonnay. Aged in French Oak for 6 months. Hazelnut, guava and ripe apple notes intermingled with hints of butterscotch. 2016 Int. Wine & Spirits Competition Silver Award, Bronze Award 2019 Int. Wine Challenge

100% Albariño. Fresh, crisp and mineral with elegant fruit. 89 pts. Peñ ı́n Guide

100% Viura. Traditional white grape of Rioja. Fresh fruits with hints of tropical nuances. Floral, fresh and vibrant

85% Viura, 15% Tempranillo Blanco. Rare albino tempranillo. Fresh aromas of apple and pineapple with subtle white Gloral characters

Golden notes, fresh aromas of tropical fruits. Long lasting Ginish. Winner Concours Mondial Gold Medal 2019

Aromas of fennel, and hints of apple. Well-rounded and balanced. Full-bodied with long aftertaste. Voted best Verdejo in the world by World Association of Wine Writers 2018

100% Verdejo. Crafted from verdejo grapevines, many over 80 years old. Intense varietal aroma, very expressive, with a highlighted aroma of citric fruit, fennel, dried grass and thyme 2016 Ultimate Wine Challenge 94 points

50% Chardonnay, 50% Macabeo. Rich aromas of apples, pears, pineapple and banana. Complex but mellow and fresh

80% Monastrell plus blend of Cabernet Sauvignon, Garnacha Tintorera and Petit Verdot. Intense bouquet of ripe blackberries. Grown near the Southeastern coast, one can taste a hint of the sea. Aged 12 months in French oak. 90 pts James Suckling

100% Garnacha. Sour cherry, plum, raspberry, and oak. 2016 Gold Concours Mondial de Bruxelle

50% Cabernet Sauvignon, 25% Tempranillo, 17% Garnacha 8% Petit Verdot. Aged 8 months in French oak. Full bodied with aromas of blackberries and hints of coffee. Silver Medal - Concourse Mondial De Bruxelles, 90 pts. James Suckling, 87 pts. Bronze Decanter

100% Garnacha Tintorera. Aged for 18 months French oak. Hints of ripe black and red fruits. Balsamic and spicy notes. Bright crisp electric blueberry & cassis. Gold Metal Mundus Vini 2018 - 91pts Guı́a Intervinos 2020

45% Cabernet, 40% Tempranillo, 15% Merlot. 18 Months in French oak. Hints of rum infused raisins, plums, blackberries and vanilla. Silver Medal Int. Wine & Spirts Awards

70% Cabernet, 15% Merlot, 15% Tempranillo. 25 Anniversary homage to founder, Manuel Manzanique. Limited edition 7, 000 bottles produced to honor Manuel's career in the theatre arts. Silver Medal - 90 pts International Decanter

Blend of Tempranillo, Merlot and Cabernet Sauvignon. Aged 14 months in French and American oak, ten months in the bottle. Aroma of ripe red fruit, mixed perfectly with roasted notes, like coffee and cocoa. Well balanced, deep and complex. Sommelier Bronze Award 2019

95% Cabernet Sauvignon 10% Merlot. Ode to Mother Earth. Aged in tiny production of the best old vines of Vinca Albret. French oak barrels for 21 months and in the bottle for 30 months. The sweet tannins add the ripe character. Elegant and lingering aftertaste. 90 Robert Parker, Gold Award Mundus Vini

40% Garnache, 40% Cariñ ena, 10% Merlot, 10% Cabernet. 12 Months in French and American Oak. Rocky soil of Priorat produces intense Glavor of licorice and spice cake. 4, 000 bottles produced

Varietal blend of Cariñ ena, Grenacha, Cabernet Sauvignon and Syrah. Aged in new French oak for 8 months. Tart cherry, grapey and smoky notes. Lively acidity drives the Glavors, while light tannins give support. Wine Advocate 90 pts

80% Tempranillo, 20% Tinto de Pais. 9 months in oak. Color is clean and bright. Blackberries and plums with hints of cinnamon and vanilla. 2019 Silver Medal Concours Mundial Bruxelles

100% Tempranillo. Bright, toasty, fruity oaky aromas of spiced black cherries, red licorice, dry full body crunchy tannins and moderate oak. Commended Sommelier awards 2019

100% Tempranillo. Bright cherry color. Intense red fruit with Gloral, earthy bouquet, and a hint of vanilla. Aged in French oak barrels for 150 days

100% Tempranillo. 16 months in American Oak. Hints of vanilla, cinnamon, coconut, clove and chocolate. Berry and plum aromas. Fruit forward, but dry, powerful, fresh and fruity tannin

100% Tempranillo. Age for 15 months in French Oak. Very fruity. Noted for its intense acidic and balsamic red fruit, redcurrant, wild strawberry, hints of liquorice and aniseed. Multiple award winner. 92 pts Peñ in Guide

100% Tempranillo. Full bodied. Estate wine. Aged in French oak for 27 months. Intense and spicy, hints of licorice, ripe red fruit, fennel, herbs and balsamic sensations, rich aroma, sketches oak spice, caramel, vanilla or cocoa. Winner double gold winner San Francisco International Wine Competition. 90 pts Wine Enthusiast

100% Tempranillo. Crianza aged 13 months in American Oak. Earth and herbs with spiced plums and tart berries. Silver Medal San Francisco Int. Wine Competition and 95 points. Ultimate Wine Challenge New York. 2019 Gold Medal Concours Mundial Bruxelles. Limited production, 5,000 bottles

100% Tempranillo. Aged 13 months in Spanish Oak. Passion from the winemaker utilizing Spanish Oak makes for a smooth full-bodied intense spicy plums and cherries. 2019 Silver Medal Concours Mundial Bruxelles Limited production, 5,000 bottles

80% Tempranillo, 10% Garnacha, 5% Mazuelo, 5% Granziano. Award winning. A traditional Rioja blend. Aged 12 months in American oak and 1 year in the bottle. Hints of plum and cherry. 86 pt. Bronze Decanter

100% Tempranillo. Aromas of ripe black berries with a touch of licorice. Classic rioja style

100% Tempranillo. Hand picked grapes from single estate. Barrel fermented for 12 months in American oak and 12 months in bottle. Intense aromas of ripe berries. This wine was the personal pet project of the winemaker. Limited production less than 10K bottles. Grand Gold Medal, Tempranillos al Mundo

100% Monastrell. Aromas of blackberry, lavender, vanilla, cocoa and raspberry jam note. Wine Advocate and and Wine Spectator 89 points

Gold Medal Winner 2017 of "World's Finest Bubbly." Apple and spice aromas with soft bubbles

Dry, lingering citrus qualities

Beautiful scents of raspberry and cherry with fresh, clean strawberry and berry Glavors

Trepat grape, an indigenous variety. Very dry, strawberry, plum and cherry 88 pts Wine Enthusiast Relatively long bubbles, strawberries and cherries and dry. Limited edition 6,000 bottles

100% Hondarrabi Zuri. Crisp young wine with hints of apple and freshly baked bread. Light bubbles. Guı́a Peñ ı́n 90 points

100% Palomino Fino. The most popular sherry in all of Spain. Aged 4 years under Glor, a natural yeast produced in Jerez. A delicate young sherry with an incredibly dry Glavor

87% Palomino and 13% Pedro Ximenez. Traces of toasted nuts, caramel, Gig, spicy cinnamon and wood notes. Aged 7 years in solera system. Mundus Vini Gold Award 2017, International Wine Challenge Bronze

75% Palomino 18% Pedro Ximenez. Velvety palate with Glavors of raisins and Gigs. Pairs with cheeses or desserts. Aged 8 years in solera system. 92 points Wine Enthusiast

100% Pedro Ximenez. Rich, dark, Gig, chocolate, cinnamon spice Glavors. Aged 9 years in American oak 90pts Wine Enthusiast & Wine Spectator

100% Pedro Ximenez 500ml. Aged to an average of 25 years, this has a deep, golden color and notes of toffee and mushroom 92 points Robert Parker and James Suckling

Vermuth made with white wine, cider and botanicals Glavored with bittering agents, spices, fruit and other botanicals. Golden, slightly cloudy appearance and bold, golden raisin aroma. Taste of honey and dried fruit, Ginishing bitter and surprisingly brisk and dry, with a coriander. 88 pts Wine Enthusiast

Chicken, duck and chorizo

Shrimp, mussels, clams and seabass

Squid ink paella with octopus, calamari and seabass

Paella made with vegetarian stock and seasonal vegetables

Roasted potatoes with red pepper and garlic aiolis

House grilled bread topped with marinated tomato pulp

Chorizo beef meatballs in tomate sauce topped with Manchego cheese

Battered and fried eggplant topped with honey

Shoestring fries with garlic aioli

Seasonal vegetables cooked in olive oil and garlic

Mixed greens, tomato, green onion, chickpeas, ham, Manchego cheese. Champagne dressing, croutons

Mission fig and serrano ham salad over mixed greens. Balsamic dressing

Finely chopped kale, beets, raspberries, raisins, marcona almonds, goat cheese and honey citrus dressing

comes with 4 pieces

per, pickled onion, bravas sauce, micro cilantro, served in toasted baguette. served with side salad.

moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with manchego cheese in toasted baguette. served with side salad

fig jam, manchego, idiazabal and iberico cheese, sliced apples, micro red watercress, in toasted baguette. served with side salad.

serrano ham, manchego cheese, roasted piquillo peppers, extra virgin olive oil, in toasted baguette. served with side salad

tuna, tomato, arugula, lemon-caper aioli in toasted baguette. served with side salad.

diced roasted potatoes with garlic and red pepper aioli.

Moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with Manchego Cheese

Chicken and Serrano ham creamy croquettes

white shrimp cooked in mojo de ajo, butter, grilled bread

seasoned fries with garlic aioli and ketchup

Chicken, duck and pork chorizo (gf). Serves 2

Chicken, duck and pork chorizo (gf). Serves 4

Shrimp, mussels and clams (gf, p). Serves 2

Squid ink paella with mussels, octopus, and calamari. Serves 2

Squid ink paella with mussels, octopus, and calamari. Serves 4

Seasonal vegetables in vegetarian stock (vt, ve, gf)

mixed greens, tomato, green onions, chickpeas topped with shaved manchego cheese and croutons. white wine vinaigrette.

finely chopped kale, beets, raspberries, raisins, marcona almonds, feta cheese and honey citrus dressing (gf)

Mussels, clams and shrimp sauteed in garlic, white wine, Thin slices of free-range Montaraz Ibérico ham 32 butter and herbs. Served with toasted bread (p)

Pan roasted grass-fed flat iron beef steak with Pedro Jimenez sherry glaze or Salsa Verde - comes with seasoned fries or side salad (gf)

Churros with Spanish chocolate dipping sauce

creamy flan served with thyme macerated pears, marcona almonds and cinnamon tuile

Recipe honoring Basque-style cheesecake from La Viña restaurant in San Sebastián. Served with orange marmalade and strawberries

Our signature Sangrı́a recipe red or white made with wines from Spain

60% Garnacha, 40% Tempranillo. This bright rosé has intense strawberry aromas, with a touch of peach and apricot. Smooth on the palate, with notes of creamy strawberry, and a fresh Ginish. 90 pts James Suckling

100% Garnacha. 24 hours maturation for color. Fermented in French Oak. Intense strawberry aroma and taste on the back end. Dry and bursting with Glavor. 85 pts Wine Enthusiast

100% Mencia. This passionate, pink cherry delectable rose, awakens memories of citrus, strawberry and cherry aromas. From 45-55 year-old vines. Limited production 6,000 bottles

100% Chardonnay. Limited edition of the vineyard's best quality chardonnay. Aged in French Oak for 6 months. Hazelnut, guava and ripe apple notes intermingled with hints of butterscotch. 2016 Int. Wine Spirits Competition Silver Award, Bronze Award 2019 Int. Wine Challenge

100% Albariño. Fresh, crisp and mineral with elegant fruit. 89 pts. Peñ ı́n Guide

100% Viura. Traditional white grape of Rioja. Fresh fruits with hints of tropical nuances. Floral, fresh and vibrant

85% Viura, 15% Tempranillo Blanco. Rare albino tempranillo. Fresh aromas of apple and pineapple with subtle white Gloral characters

Golden notes, fresh aromas of tropical fruits. Long lasting Ginish. Winner Concours Mondial Gold Medal 2019

Aromas of fennel, and hints of apple. Well-rounded and balanced. Full-bodied with long aftertaste. Voted best Verdejo in the world by World Association of Wine Writers 2018

100% Verdejo. Crafted from verdejo grapevines, many over 80 years old. Intense varietal aroma, very expressive, with a highlighted aroma of citric fruit, fennel, dried grass and thyme 2016 Ultimate Wine Challenge 94 points

50% Chardonnay, 50% Macabeo. Rich aromas of apples, pears, pineapple and banana. Complex but mellow and fresh

80% Monastrell plus blend of Cabernet Sauvignon, Garnacha Tintorera and Petit Verdot. Intense bouquet of ripe blackberries. Grown near the Southeastern coast, one can taste a hint of the sea. Aged 12 months in French oak. 90 pts James Suckling

100% Garnacha. Sour cherry, plum, raspberry, and oak. 2016 Gold Concours Mondial de Bruxelle

50% Cabernet Sauvignon, 25% Tempranillo, 17% Garnacha 8% Petit Verdot. Aged 8 months in French oak. Full bodied with aromas of blackberries and hints of coffee. Silver Medal - Concourse Mondial De Bruxelles, 90 pts. James Suckling, 87 pts. Bronze Decanter

100% Garnacha Tintorera. Aged for 18 months French oak. Hints of ripe black and red fruits. Balsamic and spicy notes. Bright crisp electric blueberry cassis. Gold Metal Mundus Vini 2018 - 91pts Guı́a Intervinos 2020

45% Cabernet, 40% Tempranillo, 15% Merlot. 18 Months in French oak. Hints of rum infused raisins, plums, blackberries and vanilla. Silver Medal Int. Wine Spirts Awards

70% Cabernet, 15% Merlot, 15% Tempranillo. 25 Anniversary homage to founder, Manuel Manzanique. Limited edition 7, 000 bottles produced to honor Manuel's career in the theatre arts. Silver Medal - 90 pts International Decanter

Blend of Tempranillo, Merlot and Cabernet Sauvignon. Aged 14 months in French and American oak, ten months in the bottle. Aroma of ripe red fruit, mixed perfectly with roasted notes, like coffee and cocoa. Well balanced, deep and complex. Sommelier Bronze Award 2019

95% Cabernet Sauvignon 10% Merlot. Ode to Mother Earth. Aged in tiny production of the best old vines of Vinca Albret. French oak barrels for 21 months and in the bottle for 30 months. The sweet tannins add the ripe character. Elegant and lingering aftertaste. 90 Robert Parker, Gold Award Mundus Vini

40% Garnache, 40% Cariñ ena, 10% Merlot, 10% Cabernet. 12 Months in French and American Oak. Rocky soil of Priorat produces intense Glavor of licorice and spice cake. 4, 000 bottles produced

Varietal blend of Cariñ ena, Grenacha, Cabernet Sauvignon and Syrah. Aged in new French oak for 8 months. Tart cherry, grapey and smoky notes. Lively acidity drives the Glavors, while light tannins give support. Wine Advocate 90 pts

80% Tempranillo, 20% Tinto de Pais. 9 months in oak. Color is clean and bright. Blackberries and plums with hints of cinnamon and vanilla. 2019 Silver Medal Concours Mundial Bruxelles

100% Tempranillo. Bright, toasty, fruity oaky aromas of spiced black cherries, red licorice, dry full body crunchy tannins and moderate oak. Commended Sommelier awards 2019

100% Tempranillo. Bright cherry color. Intense red fruit with Gloral, earthy bouquet, and a hint of vanilla. Aged in French oak barrels for 150 days

100% Tempranillo. 16 months in American Oak. Hints of vanilla, cinnamon, coconut, clove and chocolate. Berry and plum aromas. Fruit forward, but dry, powerful, fresh and fruity tannin

100% Tempranillo. Age for 15 months in French Oak. Very fruity. Noted for its intense acidic and balsamic red fruit, redcurrant, wild strawberry, hints of liquorice and aniseed. Multiple award winner. 92 pts Peñ in Guide

100% Tempranillo. Full bodied. Estate wine. Aged in French oak for 27 months. Intense and spicy, hints of licorice, ripe red fruit, fennel, herbs and balsamic sensations, rich aroma, sketches oak spice, caramel, vanilla or cocoa. Winner double gold winner San Francisco International Wine Competition. 90 pts Wine Enthusiast

100% Tempranillo. Crianza aged 13 months in American Oak. Earth and herbs with spiced plums and tart berries. Silver Medal San Francisco Int. Wine Competition and 95 points. Ultimate Wine Challenge New York. 2019 Gold Medal Concours Mundial Bruxelles. Limited production, 5,000 bottles

100% Tempranillo. Aged 13 months in Spanish Oak. Passion from the winemaker utilizing Spanish Oak makes for a smooth full-bodied intense spicy plums and cherries. 2019 Silver Medal Concours Mundial Bruxelles Limited production, 5,000 bottles

80% Tempranillo, 10% Garnacha, 5% Mazuelo, 5% Granziano. Award winning. A traditional Rioja blend. Aged 12 months in American oak and 1 year in the bottle. Hints of plum and cherry. 86 pt. Bronze Decanter

100% Tempranillo. Aromas of ripe black berries with a touch of licorice. Classic rioja style

100% Tempranillo. Hand picked grapes from single estate. Barrel fermented for 12 months in American oak and 12 months in bottle. Intense aromas of ripe berries. This wine was the personal pet project of the winemaker. Limited production less than 10K bottles. Grand Gold Medal, Tempranillos al Mundo

100% Monastrell. Aromas of blackberry, lavender, vanilla, cocoa and raspberry jam note. Wine Advocate and and Wine Spectator 89 points

Gold Medal Winner 2017 of "World's Finest Bubbly." Apple and spice aromas with soft bubbles

Dry, lingering citrus qualities

Beautiful scents of raspberry and cherry with fresh, clean strawberry and berry Glavors

Trepat grape, an indigenous variety. Very dry, strawberry, plum and cherry 88 pts Wine Enthusiast Relatively long bubbles, strawberries and cherries and dry. Limited edition 6,000 bottles

100% Hondarrabi Zuri. Crisp young wine with hints of apple and freshly baked bread. Light bubbles. Guı́a Peñ ı́n 90 points

100% Palomino Fino. The most popular sherry in all of Spain. Aged 4 years under Glor, a natural yeast produced in Jerez. A delicate young sherry with an incredibly dry Glavor

87% Palomino and 13% Pedro Ximenez. Traces of toasted nuts, caramel, Gig, spicy cinnamon and wood notes. Aged 7 years in solera system. Mundus Vini Gold Award 2017, International Wine Challenge Bronze

75% Palomino 18% Pedro Ximenez. Velvety palate with Glavors of raisins and Gigs. Pairs with cheeses or desserts. Aged 8 years in solera system. 92 points Wine Enthusiast

100% Pedro Ximenez. Rich, dark, Gig, chocolate, cinnamon spice Glavors. Aged 9 years in American oak 90pts Wine Enthusiast Wine Spectator

100% Pedro Ximenez 500ml. Aged to an average of 25 years, this has a deep, golden color and notes of toffee and mushroom 92 points Robert Parker and James Suckling

Vermuth made with white wine, cider and botanicals Glavored with bittering agents, spices, fruit and other botanicals. Golden, slightly cloudy appearance and bold, golden raisin aroma. Taste of honey and dried fruit, Ginishing bitter and surprisingly brisk and dry, with a coriander. 88 pts Wine Enthusiast

Seasoned fries with garlic aioli or ketchup

Seasonal vegetables cooked in olive oil garlic

Marinated tomato pulp on grilled house bread

Diced roasted potatoes with garlic and red pepper aioli; vegan available

Battered and fried eggplant topped with honey

Classic Spanish potato and egg pie wedge with onion, piquillo peppers, chorizo butifarra (pork), Iberico cheese topped with garlic aioli

Rioja style chorizo and Catalonian style pork sausages cooked in Asturian cider

Moroccan spiced beef and pork chorizo meatballs in tomato sauce topped with Manchego Cheese

Chicken and Serrano ham creamy croquettes

Warm Manchego cheese dip with pork chorizo, mushroom, piquillo pepper, onion, with sunny egg, served with toasted lavash

Grilled chistorra pork chorizo and asparagus served with an almond romesco sauce, garnished with fried asparagus shavings; vegan available

Grilled blood pork sausage with sherry glaze and cinnamon spiced apples

Sautéed oyster mushrooms, truffle oil, garlic and cream sherry

Sherry-glazed crispy Pork Belly pintxo, goat cheese, fig jam atop grilled baguette

Marinated wild white shrimp grilled and served with burnt lemon aioli

A tribute to Bar Soriano in Logroño, Spain | Button mushrooms topped with grilled shrimp in garlic and wine sauce atop toasted bread

Breaded and fried calamari served with lemon caper aioli and garlic red pepper aioli

Mussels, clams and shrimp sauteed in garlic, white wine, butter and herbs. Served with toasted bread

Pan-seared Salmon topped with mushrooms in garlic and wine sauce, asparagus, tomatoes

Sherry braised Spanish octopus with potato pulp, chorizo, garlic, parsley, onion and lemon, topped with tomato salsa

Anchovies, Goat Cheese, Marinated Tomato Pulp, Arugula, Radish atop grilled baguette

Spanish fideuà noodles in tomato sauce, with chicken breast and seasonal vegetables topped with manchego cheese

Spanish fideuà noodles in white wine sauce with shrimp, mussels and clams

Both served with toasted bread

Spanish cheeses with dried figs, quince paste, Marcona almonds, guindilla peppers and toasted bread

Spanish meats and cheeses, marcona almonds, guindilla peppers and toasted bread

Chicken, duck and pork chorizo

Shrimp, mussels, clams and seabass

Squid ink paella with mussels, octopus, calamari and seabass

Seasonal vegetables in vegetarian stock

Moroccan spiced braised Apsen Ridge beef short rib with honey and lentils

Pan roasted grass-fed flat iron beef steak with Pedro Jimenez Sherry Glaze or Salsa Verde comes with Seasoned Fries or Side Salad

Andalusian style cold raw tomato soup served with hard boiled egg and serrano ham; vegan available

Mixed greens, tomato, green onions, chickpeas topped with shaved manchego cheese and croutons, white wine vinaigrette. Choice of Ham or Turkey breast

Mixed greens with dried Mission figs, Serrano ham, red onion and balsamic vinaigrette

Finely chopped kale, beets, raspberries, raisins, marcona almonds, feta cheese and honey citrus dressing

Breaded chicken tenders breaded with fries.

Plain pasta with Butter or Tomato sauce

Casa Signature House Olives

Toasted baguette | Spanish crackers | lavash