passed hors d'oeuvres

green grape & almond gazpacho
a puree of tart grapes, garlic, toasted almonds, and cucumbers finished with yoghurt and dill

moorish lamb flatbreads
house-made flatbreads topped with a mix of niman ranch lamb, pomegranate, and pine nuts, topped with a slivered onion-mint salsa

dungeness crabcakes with pimente d’esplette mayonnaise
pan-fried crabcakes on organic russet potato crisps with a mayonnaise flavored with basque chile and sherry vinegar

tapas

pintxos
hardwood grilled beef with a salsa of fresh oregano, dried chiles, orange, arbequina olive oil and garlic

jamon serrano with grilled onions
sliced serrano ham drizzled with fruity olive oil, served with grilled green onions and toasts

salted local cod brandada
rock cod cured in sea salt, combined with potatoes, garlic, and a touch of cream, served with house-made crackers

shrimp and squid ssalpiçon toasts
seafood salad with capers, chilies, egg, and parsley, served on grilled toasts

bocadillos de queso
miniature sandwiches with braised greens, fried basque peppers, and fresh farmers cheese

roasted squash and onion tortilla
egg, onion, and squash omelet with fried sage