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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
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
PATATAS BRAVAS
chunky, twice-fried potatoes, bravas sauce,
garl ic a l l io l i
TAPAS& SOL
Charcuterie
CURED MEATSJamón Serrano - 6.5
Salchichón - 6.5
Chorizo - 6.5
Coppa - 6.5
Salchichón Ibérico - 10
Jamón Ibérico - 14
7.5
6.5
6
9
8
7
Vegetable Tapas
8
7
9
7
9.5
4.5
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,
mojo verde BEYÓNDIGASvegan meatbal ls , tomate fr ito, ‘vegan’ cheese,
green onion
FRIED CAULIFLOWERfried caul if lower florets ,romesco sauce 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
V
V
V
V
V
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
GFGF
GF
GF
V
**GF items may be fr iedin oi l with gluten residue**
TAPAS& SOL
GAMBAS AL AJILLO
head-on Georgia shrimp, garl ic , white wine,
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
SEAFOOD MEATCROQUETAS DE JAMÓN IBÉRICOIbérico & Serrano, bechamel gravy,pimentón aiol i
PORK BELLYtwice-cooked pork bel ly , kal imotxo glaze, sweet potato, sunchoke, apple, pistachio
MANCHEGO 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 honeyHANGER STEAKgri l led & sl iced, potato puree, spinach, mushrooms, chestnuts , mojo picón
8
12
8
9
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
79
26/48
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
GF
GF
GF
GF
GF
Consuming raw or undercooked meats , poultry, seafood, shel lf ish, or eggs may increase your r isk of foodborne i l lness
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