~ Reservations Suggested & Welcome Call: (818) 790-0440 ~
Delicate Tastes…
Asparagus baked with Parmigiano Reggiano and croissant crumbs. 8
Sautéed sandabs in browned butter with parsley, lemon zest, and pumpkin seeds . 9
Blistered shisito peppers with black sea salt. 5
Bold Flavors…
Sobrasada, peppadew peppers, and wildflower honey on crostini 5
Bread, olives, and olive oil. 5
Sautéed baby button mushrooms with sherry, garlic, parsley, and popped quinoa grain. 7
Crispy pan seared slice of porchetta, charred shisito peppers, roasted garlic syrup, rosemary salt. 12
Bresaola beef Carpaccio, shaved Parmigiano reggiano, arugula, lemon and olive oil. 9
Mojama tuna “prosciutto” marinated in olive oil with green arbequina olives. 6
White anchovies, fennel fronds, Spanish olives, and marinated sweet red onions. 6
Robust…
Roasted quail, sautéed grapes, and paprika oil. 10
Spanish style colossal shrimp sautéed with brandy, garlic, chili, and parsley. 17
Crispy soft shelled crabs with romesco sauce and herb oil. 11
Merguez lamb sausages and giant Spanish white beans stewed in smoked paprika tomato sauce 13
Canned Latilla Tapas… (served with bread and fresh lemon)
Octopus in olive oil 13, Razor clams in brine 18 Baby mussels in tangy escabeche sauce 13
Comfort dishes:
Porcini mushroom polenta with olive and mushroom marinara sauce. 9
Butterfly pasta sautéed with sweet bell peppers, onions, olive oil, tuna, capers, chili, garlic, and topped with pecorino romano. Full order: 13 Half: 7
Risotto alla Primavera; fresh tomato, basil, and Pinot Grigio. 9
Soup of the Moment. 6
Salads:
Simple Green Salad: A blend of fresh mesclun greens, and house made croutons lightly tossed with our house herb vinaigrette. 4 small side, 7 large.
Charcuterie Salad: Thinly sliced meats and shaved hard cheeses from our gourmet meat and cheese case with fresh strawberries, fresh baby greens, and toasted pumpkin seeds; all tossed in our house made herb vinaigrette. 13
Duck Salad: Sliced smoked duck breast with candied garlic cloves, crunchy ciabatta croutons, dried dates, and baby greens, all tossed in our seasonal strawberry dressing. 12
Full Charcuterie Experience: A well rounded selection of pates, rillettes, cured meats, and other meaty delights with cornichons, mustard, and sliced baguette (best shared with others). 29
Cheese & Charcuterie Boards:
Anthony’s selection of fresh cheeses or meats. Comes with bread and other cheese accoutrements.
1, 3 or 5 cheese or meat selections. 9/ 18 / 27
*(Add walnut & clover honey preserve-amazing with blues and soft cheeses especially) 4
And Something Luscious:
Dark chocolate crostini with sea salt and olive oil. 5
Leche flan with caramelized spiced ‘Gala’ apples and porcini streusel. 7
Carmela’s ice cream scoop 5 (#1 Ice Cream Shop LA Weekly Voted Best Ice Cream by Pasadena Weekly!)
Dark chocolate and espresso bread pudding, and bourbon dulce de leche*. 7
*(Allow 30 minutes – order in advance)
Dinner Served Tapas Style:
First, how do you pronounce Tapas? When pronounced correctly, it sounds like [TAH-pahs]. If pronounced like a typical United States-er, like me, it might be heard as sounding like TAP-uhs… The word ‘tapas’ is synonymous with Spanish cuisine. Spanish tapas are usually deemed as a wide variety of small plates whether delicious snacks, finger foods, appetizers, or just a small portion of a special dish. Modern tapas cuisine consists of countless contemporary and classic tapas menu Ideas. Anthony’s unique concept of Tapas dining brings traditional French, Italian and Spanish influenced flavors together with fresh local offerings and the refined ingredients of world cooking. A Tapa is not a particular type of food, but rather a way of eating it. Tapas dining is best defined as the tradition of enjoying small portions of different flavors and styles. In addition, tapas are neither starters nor a main course – it’s a collection of small plate dishes that have as much focus on the food as the ambiance. Tapas dining is focused on bringing people together, enjoying wonderful food and just as wonderful conversation.