T A P A S - barplancha.com

1 t a p a s s m a l l p l a t e swarm olives 6mixed olives marinated with citrus and herbsjam n iberico 24ultra-premium spanish dry-cured ham, servedcarpaccio style with pickled red onion, sun-driedtomatoes, marconas, drizzle of good olive oilseasonal toast 10rustic toasted bread with seasonal toppingsthat change oftenseasonal salad 12dressed greens with seasonalingredients and nutspatatas bravas 7fried fingerling potatoes served with brava sauce and cumin aiolibrussels sprouts 12roasted brussels sprouts withromesco sauce, pickled tomatillos, roasted garlicmushrooms 13oyster mushrooms with herb crema,calabrian chili, and cilantro pestopeppers 11blistered.

2 With brown butter and caper aiolisunchoke 13roasted sunchokes, served with blackened onion puree, parsley, lemonsopa del dia 8 ask your server for detailskebob 14sweetbreads a la plancha with refogado sauce and blood orange oilscallops 17 seared sea scallops with chickpea grits,sun-dried tomatoes, and pickled fenneloctopus 16grilled on the plancha, served with matcha verde, grilled leeks, squid ink aiolibone marrow 12roasted, served with sesame aioli, and charred limebanh mi 11pork belly confit, pat , pickled vegetables on toasted baguette fried chicken 15crispy leg and thigh with pearl onions, smoked fingerling potato puree, charred market greensib rico pork 18ib rico secretto, skirt steak, grilled a la plancha,medium rare, with seasonal accompaniments bread basket 4rustic bread drizzled with good olive oil and sea saltIb rico hogs, the black-footed pigs of Spain.

3 Roamfree in the cork-oak forests fed on a grain and wildforage and turning into the most coveted pork in theworld. We present this prized meat cured as JamonIb rico or grilled as a ib rico pork tapa or raci b o u t I b r I c oR A C I o N E S l a r g e p l a t e s Good for 2 to 4 people. Allow 20 min. black paella 44dish of crispy black forbidden rice and assorted seafood roasted chicken board 38 two thighs and legs, crispy and juicy, served withseasonal accompaniments and vegetablesdry-aged steak board 69 Certified Angus 18 oz.

4 Bone-in strip, sliced, withroasted marrow bone, with seasonalaccompaniments and vegetablesMedium-rare only. Thank f t e r D I n n e rD e s s e r tseasonal pound cake 7changes often, ask your servercaramel bread pudding 8cherry-rose glaze, candied thyme chocolate con pan 7melted dark chocolate and nutella with toast drizzled with olive oil and sea saltdessert cheese board 16 sea salt caramel, dried cherries and fig jamserved with three cheesesseasonal fruit crisp / a la mode 6/9baked fruit with streuselC O F F E E & T E A 4organic colombian french pressenglish breakfast tea - Davidson's Organicsgreen jasmine tea - Fujian Teaparis tea, blend - Harney and Sonsegyptian chamomile Davidson's OrganicsD E S S E R T w I N ESauternes 2011 10 Chateau Guiraud Bordeaux, France Porto Ruby Reserva NV J.

5 Graham s Porto, PortugalBroadbent Madeira 5 Year NV 9 Juan Teixeira Madeira, PortugalMoscato D Asti 2015 9 Cascinetta by Vietti Piedmont, ItalyPedro Ximenez NV 9 The Valdespino Family Jerez, SpainEach of our dishes is carefully composed. Changingor removing any element destroys the balance of thedish. So, please no O A R D S f o r S H A R I n gspanish board 34our selection of 3 spanish meats and 3 cheeses withquince paste, marcona almonds, dried fruits and olivesitalian board 34our selection of 3 italian cured meats and 3 cheeses with fig jam, olives, dried fruits and hazelnutsmarket cheese board 32our selection of 6 artisanal cheeses with fig jam, olives, dried fruits and nutsyour own board MPselect 3 to 7 itemsC U R E D M E A T Sjamon ib rico 15 Andalucia, Spainc bo de campo by Montaraz.

6 24 month ib rico hogs, the black-footed pigs of Spain,roam free in the cork-oak forests gorging onacorns (bellotas) and greens. speck 7 PGI Alto Adige, Italy lightly smoked prosciutto from the Tyrolian Alps on the Italian-Austrian border, dry-aged traditionallyfor 24 9 Pennsylvaniaoriginally from Lombardy, Italy, made from selectedlean beef, lightly seasoned & beefy, melt-in-your-mouth tenderserrano ham 9 TSG Extremadura, Spainmore gamey and earthy than its italian cousins, this Spanish "mountain ham" is rich and saltylomo 7 New Jerseyby Rodrigo Duarte - pork loin seasoned with garlic,sea salt and herbs.

7 Then cured for 90 dayschorizo 6 New York Stateby Imperial - dry-cured sausage with deep smokyflavor, not flaming hot, but distinctnotes of red pepperprosciutto 9 PDO Parma, Italyproduced by italian artisans Fratelli Galloni aged traditionally for 24+ monthscapicolla 8 San Francisco, Californiaby Columbus, a family company founded in 1917 dry-cured shoulder superbly seasoned, rivals prosciutto in flavorsalame calabrese 6 San Francisco, CAby Columbus, red pepper and red bell peppers givethis air-dried southern Italian favorite a ruby red colorand spicy finish, slow aged at least 21 daysWe take reservation for parties of 7 to 9 people are held for 10 minutes past reservationtime.

8 We seat complete parties only. C H E E S E Sraclette, AOP 7 Savoy, France, 3-6 monthsby Societe Fromag re du Livradoispungent and slightly nutty, semi-firm texture,served melted on crusty breadd'affinois (da-fin-wa) 7 France, 2 monthsby Fromagerie Guilloteau - brie like, but creamier -sweet, and earthy, hint of mushroomblue d'affinois (da-fin-wa) 7 France, 2 monthsby Fromagerie Guilloteau if brie and gorgonzolahad a - rich, creamy, satiny, with sweet-blue buttery aftertasteaged english cheddar 6 Dorset, England, 15 months crumbly texture with crunchy salt crystalsand rich, deliciously sweet pasteragusano, DOC 6 Sicily, Italy, 3-6 monthsmade with raw Modicana cow s milk fed on freshgrass only, firm and intensely saltyburrata 6WI, USA, unagedhandcrafted mozzarella pouch filled with rich, creamy stracciatellapecora fresca 6 Italy.

9 Unagedfresh sheep s milk cheese, not unlike ricotta, but fluffier, tarter, with subtle sweetnessgrana padano, DOP 7 Veneto, Italy, 15-16 monthsmade from raw cow s milk, full flavored with a rich creamy nuttiness - parmigiano's shy but dangerous cousinpecorino moliterno al tartufo 8 Sardinia, Italy, 6-8 monthssheep milk cheese shot through with thick veins oftruffle, sharp in flavor and crumbly in texturecampo manchego 6La Mancha, Spain, 3-6 months blend of cow, sheep, goat s milk, firm-textured withintense, zesty taste and slightly sharp at the endtetilla 5 Galicia, Spain, 1-3 monthssoft, thick and smooth with scatterings of air pockets, tetilla ( little teat )

10 Is tangy and buttery, with a creamy mouth feelca a de cabra 6 Jumilla, Spain, 1-2 monthsa unique, soft-ripened goat's milk cheese withbeautiful bloomy white rind delicate and silkyh a p p y h o u r M o n d a y f r I d a y 12 p m 6 p m2 for 1on all wine by the glass and beer$ 5 tapasmarcona almondswarm olivesblistered peppersmelted raclettechicharr npatatas bravasmarinated manchegoL u n c h every day until 3:30pms a n d w i c h e sprosciutto 11creamy d'affinois cheese, dalmatian fig jamitalian tuna 14 with dressed arugula, pickled red onionand capersham and cheese 10lomo, manchego, membrillo,hot pepper, arugulaitalian blt 10smoked pancetta cotto, sun-dried tomato pesto,arugula, red onion P a n I n id'affinois panini 10creamy d'affinois, walnuts, onion jam, arugulacopa cubano 11capicolla, cheddar, porkbelly, fresh kraut andfrench mustardchorizo panini 9hot chorizo, spanish tetilla, cumin aioli.