GUEST, SERVER, AND CHEF PLEASE TAKE NOTE: The guest must take responsibility and communicate their needs accurately to the server and chef to ensure their safety. Please, this must be taken seriously by all involved. The guest, server and chef all must have copies of this menu. We all understand that some allergies are life threatening.
ONLY ITEMS ON THIS MENU ARE SEAFOOD FREE. FRIED ITEMS MAY BE CROSS CONTAMINATED.
ACEITUNAS olive assortment, plain or roasted 6
spicy harissa, add 1
ALMENDRAS marcona almonds, paprika, garlic olive oil, sea salt 8.5
TAPENADE DE ESPAÑA herbed goat cheese, roasted red peppers, pesto, grilled bread 9
AJO AL HORNO whole roasted garlic cloves, olive oil, roasted red peppers (order without skillet) 6
MANCHEGO Y ROMERO spanish manchego cheese marinated in olive oil, garlic & rosemary 8.5
PLATO DE JAMÓN Y QUESO DEL DÍA serrano ham, sausages, fruit, chutney, cheeses, marcona almonds, chef's daily assortment of antipasti 18
HUMMUS DE JENGIBRE ginger carrot hummus, lawash bread points, fresh parsley 10
GAZPACHO roasted bell pepper, tomato, cucumber soup served chilled
§ FEIJOADA pork belly, chorizo, braised pork, black beans, habañero salsa
SOPA DEL DÍA tuesday through thursday (ask your server)
POLLO FRITO CON FIDEOS breaded chicken, manchego cheese, tortellini, pimientos, onions, mixed greens, mango dressing 12.5
ENSALADA DE REMOLACHA Y PALMA hearts of palm, roasted beets, pickled carrots, pine nuts, goat cheese, mixed greens, lemon herb vinaigrette 12.5
§ ENSALADA MIXTA braised pork, goat cheese, red onions, marcona almonds, dried cherries, anchiote dressing 12.5
ALCACHOFAS A LA PARILLA grilled artichoke hearts, roasted red peppers, garlic alioli 11
PATATAS BRAVAS seasoned fried potatoes, alioli, smoked tomato sauce 7
§ QUESO DE CABRA baked goat cheese, tomato sauce, garlic toast 10
VERDURAS Y TORTAS spicy black bean & quinoa cakes, roasted vegetables, avo-ziki sauce 10
EMPANADAS onion, garlic, & potato filled pastries, alioli, habañero salsa 4.5/ea.
FRITOS DE QUESO AZUL blue cheese fritters, red pepper alioli 2.3/ea.
§ SETA RELLENA portabella cap stuffed with spinach, manchego cheese, roasted red peppers, garlic, tomato vinaigrette 10
§ TOSTONES FRITOS fried plantains, avocado relish, jalapeño honey 3/ea.
COLES DE BRUSELAS sautéed brussels sprouts, brown butter, marcona almonds, caramelized onions 9
GARBANZOS CON ESPINACA wilted spinach, roasted chickpeas, smoked paprika, pimientos, garlic, olive oil, sea salt 10
PAN A LA SAN CHEZ whole wheat baguette paired with house-made salsa verde 1
PAN A LA PLANCHA a grilled whole wheat bread slice with tomato garlic spread & olive oil 1
add manchego cheese 1
add serrano ham 1
BISTEC DE LOMO beef tenderloin* grilled med-rare, saffron onions, cherry demi-glace 16.5
BISTEC CON PIMIENTA peppered bistro steak* grilled med-rare, tortellini, manchego mustard cream sauce 13.5
POLLO Y CHORIZO A LA PLANCHA grilled chicken & local chorizo, cumin alioli 9
ALBONDIGAS local lamb, beef & chorizo meatballs, roasted vegetables 11
CORDERO A LA PARILLA honey rosemary & garlic rubbed lamb*, garlic alioli, raspberry chutney 12
CARRILLADA DE TERNERA wine braised beef cheek, port wine mushroom sauce, served with apple sticks 14
CURRYWURST german smoked sausage, tomato, curry sauce 11
SAN CHEZ PAELLA
saffron rice casserole baked with pimientos, peas, tomatoes, onion, smoked paprika & garlic 25
allow 45 minutes to prepare
§ VERDURAS portabella mushrooms, artichokes, spinach
CHORIZO Y POLLO chicken & local chorizo
§ denotes staff favorites
* Consuming raw or under cooked meat, poultry, shellfish, seafood, or egg may increase your risk of foodborne illness. The items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.