DENVER RESTAURANTWEEK

CALDO VERDE, traditional Portuguese soup of linguiça, kale, potato, leek, olive oil incl

MEXILHÕES PORTUGUESES, mussels, linguiça, pickled carrot, vinho verde, cilantro, griddled bread +5

MIGAS, cider-braised kale, black eyed peas, olive oil-bean emulsion, manchego, pimenton oil incl

ENSALADA DE ESCAROLE RIZADA, frisée, Caña de Cabra goat cheese, parsley, honey, za’taar incl

TRUCHA CURADA, cured trout, olive-orange salad, potato chips incl

PATATAS BRAVAS, Yukon Gold potatoes, salsa brava, aioli, sunflower seeds incl

with octopus +4.08

PIQUILLOS RELLENOS DE ATUN, tuna, egg, aioli, potato stuffed piquillo peppers incl

SETAS, cedar plank mushrooms, black garlic espuma, dill incl

SELECCIÓN DE QUESOS, each served with toasted Marcona almonds, membrillo one selection included

Ovelha Amanteigado, Portuguese, sheep +5.61

Palhais Goat Buttons, Portuguese, goat +4.59

La Peral, Spanish, cow, sheep +5.61

Ibérico, Spanish, sheep, cow, goat +4.08

Caña de Cabra, Spanish, goat +4.08

Manchego 1 yr, Spanish, sheep +4.08

CAÑA DE CABRA, black walnuts incl

CHISTORRA, chorizo, aioli, pickled onion, migas incl

DATILES RELLENOS, goat cheese stuffed dates, jamón serrano +3

BERENJENAS, eggplant, sesame, rosemary, membrillo incl

GILDAS, olive, anchovy, Basque chile incl

CROQUETAS DE JAMÓN +3

TORTILLAS DE CAMARONES, shrimp griddle cake, lime. aioli incl

ACEITUNAS MARINADAS, marinated olives, Marcona almonds incl

PAN CON TOMATE, ciabatta, garlic, tomato, olive oil incl

with boquerones +2.04with Fermin Jamón Serrano +5.10with jamón Mangalica +6.12with jamón Ibérico de Bellota +9.18

PIMIENTOS DE SHISHITO, fried shishito peppers, olive oil, salt incl

COSTILLAS DE CERDO, Moorish spice-rubbed pork ribs, olive oil, Basque chilies +3

CHORIZO PICANTE Y MANCHEGO, aged cured chorizo and 12 month manchego incl

NUECES Y SEMILLAS, corn nuts, peanuts, pepitas, pimenton, tomato powder, salt incl

TRÍO DE JAMÓN +15Fermin Jamón Serrano, aged two years

Mangalica, aged 3 years

Cinco Jotas Jamón Ibérico de Bellota, acorn fed, aged 4 years

CHEFS’ PINXTO PLATE, chef’s selection of pinxtos incl

MANOS DESNUDAS{BARE HANDS}

COMIENDO UTENSILIOS{TOOLS REQUIRED}

RACIONES{MAS GRANDE} available after 4 p.m. daily

PINTXO MORUNO*, skewered skirt steak, mojo picon, ciabatta incl

FIDEUÀ, anchovy sofrito, shrimp, calamari, poached egg incl

BORREGO COM TOMILHO*, roasted leg of lamb, north African spices, marinated beans +6

TRUCHA A LA PLANCHA, crispy whole trout, jamon serrano, romesco vegetables incl

ESTOFADO DE POLVO, stew of octopus, pork rib, chorizo, beans, sofrito +5

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*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

RESTAURANT WEEKin an effort to present our entire menu during Restaurant Week, we have listed the 8 [BARE HANDS], 8 [TOOLS REQUIRED] and 3 [MAS GRANDE} offered for $35.00 per person alongside the remaining menu items that carry a supplemental per person charge. Please choose one from each category.

BROKEN SPANISH, CapRock gin, Amores chocolate bitters, coffee beans, cacao nibs, tonic 10.20

THE WINSTON, Bulldog gin, Angostura bitters, lemon, lime, Fever-Tree tonic 12.24

CAN YOU PEAR THE THYME?, Gin Mare, thyme, sliced pear, Fever-Tree Indian tonic 14.28

LA ROSA, Hendricks gin, rose hips. cucumber, rosemary, Fever-Tree Mediterranean tonic 12.24

RUDY RUBY, Spring 44 gin, ruby red grapefruit, sage, Jack Rudy tonic syrup 9.18

BARREL OF MONKEYS, Ransom Old Tom gin, Monkey Shoulder scotch, lemon twist, Jack Rudy tonic syrup 14.28

DEATH’S STAR, Death’s Door gin, star anise, dried cranberries, Angostura bitters, Jack Rudy tonic syrup 13.26

WASHED UP MERMAID, Hendrick’s gin, Lillet Blanc, lemon juice, spirulina simple syrup 12.24

BLOODY MARY, house made with our piri piri and harissa spice blends. Choice of gin, vodka, sherry 10.20

RED SANGRIA, traditional blend of brandy, triple sec, red wine, citrus 10.20

SHERRY DE FUMAR, Maestro Sierra Oloroso 15 yr, absinthe, dry Curaçao, maraschino 15.30

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BUBBLES2015 Naveran Brut Nature, cava blend ..... 11.2/45.9

NV German Gilabert Brut Rosé Cava..........10.2/39.8

2013 Juvé y Camps Essential, Xarel-lo................ 45.9

ROSÉ2016 Encostas do Lima, Vinho Verde Rosé.. 8.2/31.7

2016 Cara Nord, Trepat .......................................12.3/48

WHITE2016 Telmo Rodriguez Basa, Viura/Verdejo ....7.2/30

2015 Bodegas Castro Martin A20, Albariño .. 12.3/48

2016 Txispaz Getariako Hondarrabi Zuri........11.2/44

2015 Leirana, Albariño ............................................. 70.4

2013 Casal Figueira “Antonio” Vital.......................78.6

2014 Bodegas Ontañon, Viura......................10.2/44.9

2016 Naia Verdejo ........................................... 10.2/40.8

2015 Remirez de Ganuza, Rioja blend..................92.9

RED1995 Quinta do Poco do Lobo................................ 72.5

2014 DAC Tinto Blend...........................................12.3/48

2005 López de Heredia Vina Tondonia, Rioja .........99

2013 Beronia Reserva, Tempranillo.............. 14.3/56.1

2015 Bodegas Aletta Campo de Borja Veraz.8.2/31.7

2015 Obrador Crafted Concepts Blend ..... 15.3/58.2

2010 Baron de Ley Gran Reserva, Tempranillo.....74.5

2014 Pérez Ultreia La Valtuille ................................154.1

2009 Tamaral Finca La Mira................................... 105.1

2014 Mendoza La Tremenda Monastrell ... 13.3/52.1

Ultreia was in large part inspired by a visit Beth and Jen had with Raúl Pérez, one of Spain’s most visionary winemakers. It is a testament to Raúl’s profound generosity that he graciously allowed us to use the name and image of his brand for our restaurant.

SHERRY/PORT/MADEIRA

Nieport, 10 yr port........................................... 11.22Churchill’s Port Finest Vintage Ruby..........6.122011 Churchill’s Vintage Port.....................20.40Henriques 3 yr Rainwater Madeira..............6.12Bodega Yuste Aurora Manzanilla on tap..6.12Orleans Borbón Manzanilla ...........................6.12La Guita Manzanilla ..........................................9.18Maruja Manzanilla.............................................6.12Grant “La Garrocha” Amontillado...............9.18Bodega Yuste Aurora Amontillado.......... 13.26Bodega Yuste Aurora Oloroso .................. 13.26Maestro Sierra Oloroso 15 yr ..................... 10.20Sherry Flight (1 ounce each) ...................... 12.76 Orleans Borbon Manzanilla Grant “La Garrocha” Amontillado Maestro Sierra Oloroso 15 yr

Jack Rabbit Hill Pear Cider on tap ...............6.12Stem Cider Real Dry 12 oz.............................. 7.14Stem Raspberry Cider 12 oz ......................... 7.14Isastegi Basque Cider 375mL .................... 15.30Bere Aran Basque Cider 750mL ..............20.40Estrella Damm Lager on tap .........................6.12Elevation 8 Second Kolsch 12 oz ................6.12Telluride Facedown Brown 12 oz...................6.12Epic IPA Escape to Colorado 12 oz .............6.12

GINSSpring 44Hendrick’s

Bols GeneverSpirit HoundPeach Street

Blue Coat Dry AmericanCapRock

Principe de Los Apostoles

J. Rieger and CompanyDiplôme

Hayman’s London DryThe Bitter Truth Pink

Eden Mill LoveSt. George Botanivore

St. George TerroirRussell Henry

Plymouth

Brothers Old TomRansom Old Tom

Death’s DoorGin Mare

Xoriguer Gin de Mahon

Reisetbauer BlueCorsair

Aviation American

Bombay SapphireLeopold Bros

Leopold Bros NavyMonkey 47Tanqueray

Nolet’sBulldog

Kyoto KI NO BI