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OLIVES & ALMONDS
marinated Spanish ol ives & pimenton
spiced Marcona almonds
TORTILLA ESPAÑOLA
CON VERDURAS
class ic Spanish-style omelette, potato, onion,
egg, rotat ing local vegetables, garl ic a iol i
EMPANADAS DE VERDURA
& IDIAZÁBAL
roasted local vegetables, Id iazábal , garbanzo,
piqui l lo romesco
PIQUILLO PEPPERS
Georgia chevre, fresh herbs, lemon,
Arbequina ol ive oi l
BLISTERED PADRÓNES
griddled Spanish ‘roulette’ peppers, brown
butter panko gremolata , Manchego espuma
ARTICHOKE ENSALADA
warm art ichoke heart salad, green and white
asparagus, ol ive oi l , lemon, fr isée, local egg
Option to add on Jamón Ibérico • $5
TAPAS& SOL
Charcuterie
CURED MEATSJamón Serrano - 6.5
Salchichón - 6.5
Chorizo - 6.5
Fuet - 6.5
Coppa - 6.5
Salchichón Ibérico - 10
Jamón Ibérico - 14
7.5
6.5
5.5
6
9
8
Vegetable Tapas
8
7
9
7
9.5
4.5
7
8
3 8 5 N . A N G I E R A V E S U I T E 1 0 0 , A T L A N T A , G A 3 0 3 0 8 | B U E N A V I D A T A P A S . C O M
V VEGETARIAN
VV VEGAN
served with bread & accompaniments
FARRO Y VERDURASancient grains , sofrito, charred local vegetables, baby kale, pickled cherry tomato vinaigrette CANARY ISLANDWRINKLY POTATOES salt crusted marble potatoes, mojo picøn,
FRIED CAULIFLOWERfried caul if lower florets ,sauce romesco CONFIT’D MUSHROOM CROQUETAS shi itake, cremini & oyster mushrooms,panko, celeriac puree, black truffle, porcini dust PAN CON TOMATEpan de cristal , raw garl ic , fresh tomato, parsley,
ol ive oi l , Maldon PATATAS BRAVASchunky, twice-fried potatoes, bravas sauce,
garl ic a l l io l i
ENSALADA DE OTOÑOlocal greens, shaved fennel & apple, Marcona almonds, ol ive, orange vinaigrette
V
V
V
V
V
V
VV
VV
VV
VV
VV
VV
VV
VV
Chef's SelectionChefs rotat ing choice of
two meats and two cheeses
CHEESESManchego (6m) - 6
Idiazábal - 6Valdeón - 6
Caña de Oveja - 6P’t it Basque - 6
Mahón - 6
24
GF GLUTEN-FREE
GF
GF
GF
GF
GF
GFGF
GF
GF
GF
TAPAS& SOL
GAMBAS AL AJILLO
head-on Georgia shrimp, garl ic , sherry,
chi l i f lake, gr i l led bread
CEVICHE c itrus marinated whitefish and octopus with
red onions, chi le , leche de t igre and quicos
TORTICAS DE CAMARÓN
crispy Andalus ian baby shrimp pancakes,
chive, lemon
PULPO A LA PARILLA
gri l led Spanish octopus, judión beans,
chorizo, asparagus, harissa
CLAMS & CHORIZO
middleneck clams and cured Spanish chorizo,
sherry wine, sofrito, saffron pickled fennel ,
gr i l led bread
SEAFOODMEAT
CROQUETAS DE JAMÓN IBÉRICOIbérico & Serrano, bechamel gravy,pimentón aiol i
TORTILLA ESPAÑOLA CON CHORIZOclass ic Spanish-style omelette, potato, onion, egg, chorizo, garl ic a iol iMANCHEGO MINI-BURGERSSpanish-style grass-fed ground beef,Kings Hawai ian, Manchego, pickled vegetables, garl ic a iol i
SEVILLE HOT CHICKENfried crispy, smokey hot pimentón,brown sugar honeyCHICKEN LIVER DONUT HOLESmoussel ine, profiteroles, pickled shal lot , fr ied garl ic , quince glaze
HANGER STEAKgri l led & sl iced, potato puree, spinach, mushrooms, chestnuts , mojo picón
8
12
8
8
9
7
14
Tapas
TAPAS& SOL12
1 1
8
14
13.5
E X E C U T I V E C H E F L A N D O N T H O M P S O N | P R O P R I E T O R S A D A M B E R L I N & J U A N S E B A S T I A N C A L L E
Para la MesaServes 2-4, avai lable after 5pm
CHULETÓN32oz mature Georgia grassfed r ibeye,
rosemary potatoes, truffle & mushroom
confit , r ioja demi, Valdeón butter,
cr ispy shal lot .
ROASTED CHICKEN 1/2 or Whole: roasted sunchokes, farro
& wheatberries , charred shal lots , gr i l led
eggplant , piqui l lo romesco
WHOLE FISHserved crispy with a hearts of palm &
celeriac puree, marinated art ichoke hearts ,
bl istered cherry tomatoes, mojo verde &
fried garl ic
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MKT
G R A C I A S P O R V U E S T R A V I S I T AT h a n k y o u f o r v i s i t i n g