Pintxos = Basque Bites
| 'gilda' | $8 | daily croquetas | $8 |
| pintxo of the day | $8 | foie gras & rhubarb | $8 |
Menu
Raciones = Shared Plates
-
QUESO
Manchego, Almonds, Strawberry-Chile Jam
$12
-
PIMIENTOS
Shishito Peppers, Lemon, Salt
$12
-
ESPÁRRAGOS
Asparagus, Manteca, Manchego
$15
-
SETAS
Mushrooms, Smoked Garlic
$14
-
ENSALADA
Little Gem, Egg, Idiazabal, Piquillo, Green Goddess
$13
-
PATATAS
Fried Potatoes, Bravas Sauce, Aioli
$10
-
TORTILLA
Omelet, Potato, Onion
$12
-
HUEVOS ROTOS
Potato Strands, Chorizo, Poached Egg
$14
-
ARROZ
Saffron Fried Rice, Shrimp, Bacon, Peas, Pea Leaves, Egg, Aioli
$22
-
JAMÓN
Serrano Ham, Ramp Butter, Pickled Ramps
$16
-
CHORIZO
Pork Sausage, Garbanzos, Tomato Water
$20
-
PULPO
Octopus, Pimentón, Potatoes
$25
-
LACÓN
Smoked Pork, Broccoli Rabe, Anchovy Aioli
$14
-
GAMBAS
Rock Shrimp, Garlic
$25
-
BISTEC
Bavette Steak, Spanish Onions, Ramps
$28
Nuestras Manos 60/person
(48/person on Sundays & Mondays)
Chef's Selection of On & Off Menu Plates, Served Family Style
Conservas = Seafood Tins
-
BOQUERONES
White Anchovies, Pickled Peppers, Olives, Potato Chips
$15
-
ANCHOAS
Black Anchovies, Piquillo Peppers, Quail Egg, Herbs, Bread
$15
-
MEJILLONES
Mussels in Escabeche, Lemon, Herbs, Bread
$15
-
CABALLA
Mackerel in Olive Oil, Aioli, Pimentón, Lemon, Herbs, Bread
$15
-
SARDINAS
Sardines, Radish, Butter, Lemon, Herbs, Bread
$15
-
ALMEJAS
Clams in Brine, Fennel, Lemon, Herbs, Bread
$15
Refrescos = Spanish Wine Coolers
All 11/30
-
Tinto De Verano
Huertas Vermút & Gaseosa
Add Gin $2
-
Agua De Valencia
Cava & Orange Soda
Add Vodka $2
-
Red Kalixmoto
Red Wine & Coca-Cola
Add Rum $2
Coctelés = Cocktails
-
BOURBON
Medley Bros. Bourbon, Huertas Cider, Cardamom, Cinnamon, Lemon
$15
-
MEZCAL
Del Maguey Vida Mezcal, Blood Orange, Bittersweet Vermouth, Cocoa
$15
-
GIN
St. George 'Terroir' Gin, Savory Herb Tincture, Lime, Celery Bitters
$15
-
Oloroso
Oloroso Sherry, Sweet Vermouth, Calvados, Bitters
$15
-
BARREL AGED GIN
Chief Gowanus Gin, Sweet Vermouth, Brandy, Calvados
$15
-
RUM
Spiced & White Rums, Priorat Vermouth, Lemon, Olive Juice
$15
White Wine
-
TXAKOLI
Ameztoi. Bizkaiko Txakolina, País Vasco 2014
bottle $62
glass $15
-
VERDEJO
Martinsancho. Rueda, Castilla y León 2014
bottle $49
glass $12
-
ALBARIÑO
Lagar de Costa. Rias Baixas, Galicia 2015
glass $16
bottle $64
Rosé & Sparkling
-
CAVA
Mas Candi 'Brut Reserva' Cava I Penedes, Catalunya 2013
bottle $58
glass $14
-
ROSÉ MONASTRELL
Castaño Rose Monastrell l Yecla, Murcia l 2017
bottle $45
glass $11
-
ROSÉ CAVA
Josep Foraster Trepat Rose I Conca de Barbera, Catalunya I NV
glass $16
bottle $66
-
ROSÉ TXAKOLI
Ameztoi 'Rubentis' l Getariako Txakolina, Pais Vasco l 2015
bottle $70
-
DeMarco
Rosé Cider & Txakoli
Add Gin $2
-
Rebujito
Dry Sherry & Ginger Soda
Add Dark Rum $2
-
Clara
Light Beer & Lemon Soda
Add Whiskey $2
De Grifo = On Tap
-
GINTONIC
Dorothy Parker Gin, Seasonal House Tonic, Soda
$13
-
VICTORY 'PRIMA PILS'
Pilsner (Downingtown, PA)
$6
$9
-
PEEKSKILL 'PARAMOUNT'
Pale Ale (Peekskill, NY)
$9
$6
-
HUERTAS X SHACKSBURY COLLABORATION CIDER
Cider (Shoreham, VT)
$11
-
HUERTAS VERMOUTH
Tinto, Rosé, or Blanco
$45
$12
Red Wine
-
Trepat & Grenacha
Josep Foraster 'T+GP' Conca de Barbera, Catalunya, 2016
bottle $53
glass $13
-
TEMPRANILLO
Ermita San Felices 'Rioja Reserva' Rioja Alta, Rioja 2010
glass $16
bottle $65
-
GARNACHA & CABERNET SAUVIGNON
Cesca Vicent. Priorat, Catalunya 2014
bottle $62
glass $15
Let Us Cook
Put yourself in “Our Hands.” Each evening our kitchen offers an inventive family style menu that rotates daily. Comprised of 7 to 8 on and off menu items–including pintxos, and tapas style sharing plates–“Nuestras Manos” highlights our chef’s creativity, and showcases the best of the region’s seasonal ingredients in dishes inspired by Spain.
The Nuestras Manos menu is $60 per person Tuesday through Saturday, and $48 per person Sunday & Monday nights, Hospitality Included
No need to reserve in advance, you can choose this menu the night of your dinner. We tailor the menu to your wants & needs, accounting for all dietary restrictions & allergies.