Menu for Contigo

Dinner
|
Wine List
|
Dessert
|
Dinner

Dinner

Tapas

2.00 each Cantabrian Anchovy Montadito With house made mato cheese and cracked pepper

3.00 each Wood Oven Roasted Local Sardine and Avocado Toast Pickled onions and smoked salt

2.50 each Gilda Pincho of marinated artichoke, gordal olive, cantabrian anchovies and a pickled piparra pepper

4.50 each Creamy Dungeness Crab Croqueta Piment d'espelette allioli

5.00 each Pork Belly Socadillo With harissa allioli, pickled onions and pimenton potato chips

Raciones

8.00 Marinated Spanish Olives Salted marcona almonds and pickled farmers market vegetables

25.00 Jamon Iberico De Bellota Cinco jotas (53), acorn fed spanish heritage "pata negra" ham from jabugo

11.00 Little Gem Salad Roasted beets, garlic chips, mint and sherry mustard vinagreta

13.00 Seared Cana De Cabra Goat Cheese Wild arugula, spring citrus, toasted hazelnuts, fennel and px vinagreta

12.00 Wild Mushroom Torrada (Toast) Bellwether sheep ricotta, pickled shallots and a baby kale salad

7.00 Sauteed Greens Catalan Style Toasted pine nuts, pickled raisins and garlic

8.00 Patates Braves Crisp fried potatoes, allioli and spicy salsa brava

12.00 Spinach and Chickpeas Andalusian Style Simmered with spices and sherry vinegar

13.00 Charred Asparagus Mojama, pimenton almonds and an olive oil fried farm egg

15.00 Coca (Ftatbread) of Broccoli Rabe Jam& serrano, green garlic, manchego and our mato cheese

13.00 Ahi Tuna Crudo "Xato" Style Avocado, black olives, frisee, spring onion, quail egg and romesco vinagreta

11.00 Local Calamars a La Planxa Seared brussels sprout leaves, capers, pickled currants, mint and lemon

12.00 Hog Island Clams "Cal Pep" Style With jam& serrano, garlic and manzanilla sherry

23.00 Slow Roasted Northern Halibut First-of-the-season peas, pea leaves, farro verde and cava butter sauce

Seared Marin Sun Lamb Rib Chop(S) Broccoli di cicco, smoked potatoes, cumin yogurt and mint chimichurri Options: (19.00) , (33.00)

11.00 Albondigas Pork and jamon meatballs in tomato sherry sauce

9.00 Tripe with Chorizo and Chickpeas From our wood oven

Tapas Tasting Menu

Baeverages, Dessert, Tax and Gratuity Not Included While available corkage 20 per 750 ml

Wine List

Cava De Penedes

Sparkling

36.00 Brut Nature Reserva, Agustí Torello Mata, "Bayanus", Macabeu Blend, Nv 375 ml

37.00 Brut, Castellroig, Macabeu/xarel.lo/Parellada, NV

50.00 Rosat Reserva, Raventos i Blanc, “De Nit”, Macabeu/xarel.lo/Monastell, 2009

50.00 Brut Nature en Barrica, Suriol, “Castell de Grabuac”, Macabeu/xarel.lo, 2007

62.00 Brut Nature Gran Reserva, Avinyo, “La Tricota”, Macabeu/xarel.lo, 2006

70.00 Brut Gran Reserva, Raventos i Blanc, “De La Finca”, Macabeu/xarel.lo, 2009

Xeres

Dry

27.00 Fino, Gutierrez Colosía, El Puerto de Santa María, “Elcano” 375 ml

24.00 Manzanilla, Rainera Perez Marin, Sanlúcar de Barrameda, "La Guita", NV 375 ml

Off Dry

27.00 Amontillado, Grant, El Puerto de Santa María, “La Garrocha” 375 ml

51.00 Palo cortado, Gonzalez Byass, Jerez de La Frontera, “Leonor” 750 ml

32.00 Oloroso, Gutierrez Colosía, El Puerto de Santa María, “Sangre Y Trabaja” 375 ml

Sweeter

36.00 Oloroso Dulce, Gonzalez Byass, “Solera 1847”, Jerez de La Frontera 750 ml

24.00 Moscatel, Cesar Florido, “Moscatel Especial”, Chipiona 375 ml

52.00 Pedro ximenez, Alvear, “Solera 1927”, Montilla-Moriles 375 ml

Vi Blanc

Light & Crisp

43.00 Bizkaiko Txakolina, Gorrondona, “Txakoli”, Hondarrabi Zuri Blend, 2012

44.00 Penedes, Raventos i Blanc, “Silencis”, Xarel.lo, 2011

51.00 Rias Baixas, Do Ferreiro, "Rebisaca", Albarino Blend, 2011

80.00 Rias Baixas, Aforado, “Rosal”, Albarino Blend, 2009

74.00 Ribeiro, Luis A. Rodriguez, “Vina de Martin”, Treixadura Blend, 2010

43.00 Rueda, Jose Pariente, Verdejo, 2011

Richer & Fuller

72.00 Penedes, Castellroig, “La Terroja”, xarel.lo, 2010

43.00 Valdeorras, Valdesil, “Sobre Lías”, Godello, 2011

38.00 Madrid, Bernabeleva, “Navaherreros”, Albillo Blend, 2010

35.00 Rioja Baja, Bodegas Ontanon, “Vetiver”, Viura, 2009

56.00 Rioja Alta, Lopez de Heredia, “Vina Gravonia”, Crianza, Viura, 2003

57.00 Rioja Alta, Marques de Murrieta, "Capellanía", Reserva, viura, 2006

78.00 Priorat, Mas d’en Gil, “Coma Alta”, Garnatxa Blanca Blend, 2008

Vi Rosat

Pink

32.00 Penedes, Raventos i Blanc, ”La Rosa”, Pinot Noir, 2011

56.00 Rioja Alavesa, Ostatu, Rose, Tempranillo Blend, 2012

56.00 Lanzarote, Los Bermejos, Rosado, Listan Negro, 2011

Vi Negre

Lighter Bodied

45.00 Tenerife, sUertes del Marques, "7 Fuentes", Listan Negro, 2010

60.00 Bizkaiko Txakolina, Gorrondona, Hondarrabi Beltza, 2010

38.00 Valdeorras, A Portela, Mencía, 2011

45.00 Alicante, Primitivo Quiles, “Raspay Tinto”, Reserva, Monastrell, 2005

45.00 Rioja Alta, Hemanos Pecina, Crianza, 2005

72.00 Rioja Alta, La Rioja Alta, “Ardanza”, Reserva Especial, Tempranillo, 2001

100.00 Rioja Baja, Bodegas Ontanon, Reserva Privada, Tempranillo, 1995

Medium Bodied

50.00 Rioja Alavesa, Artadi, “Vinas de Gain”, Tempranillo, 2008

108.00 Rioja Alta, Conde de Hervías, Pre-Phylloxera Tempranillo, 2004

48.00 Bierzo, Descendientes de J. Palacios, ”Petalos”, Mencía, 2010

35.00 Montsant, R.O.Q., "R-OH”, Garnatxa Blend, 2009

58.00 Montsant, Joan d’Anguera, “L’Argata”, syrah Blend, 2010

38.00 Toro, Rejadorada, Roble, Tempranillo, 2009

40.00 Ribera del Duero, Pago de los Capellanes, Roble, Tempranillo, 2011

Fuller Bodied

55.00 Manchuela, Ponce, “P.F.”, Bobal, 2009

61.00 Ribera del Duero, Vina Sastre, Crianza, Tempranillo, 2009

72.00 Ribera del Duero, Valderiz, Reserva, Tempranillo, 2004

85.00 Priorat, Mas d’en Gil, “Coma Vella”, old vine Garnatxa Blend, 2005

175.00 Priorat, Clos Mogador, old vine Garnatxa Blend, 2009

Gran Reserva Tempranillo

Rioja

90.00 Cenicero, Bodegas Riojana, fundada en 1890, “Monte Real”, 2001

98.00 Cenicero, Bodegas Riojana, fundada en 1890, “Monte Real”, 1998

168.00 Haro, Lopez de Heredia, fundada en 1877, “Vina Tondonia”, 1994

168.00 Haro, Lopez de Heredia, fundada en 1877, “Vina Bosconia”, 1994/1995

Ribera Del Duero

155.00 La Horra, Vina Sastre, Fundada en 1957 “Pago de Santa Cruz”, 1999

Vi Dolc

Off Dry

40.00 Priorat, Zaumau, “Rancio”, NV 500 ml

92.00 Porto, Quinta de Infantado, 10 Year Tawny, NV (750 ml)

90.00 Madeira, Vinhos Barbeito, sercial “Charleston”, Nv 750 ml

Sweeter

32.00 Porto, Quinta de Infantado, Ruby, NV 750 ml

Dessert

Postres

5.00 Xocolata Catenta Cup of thick, rich barcelona-style tcho hot chocolate Options: Amb xurros - with crispy fritters fried to order (+4.00)

9.00 Meyer Lemon Tana Huckleberry sauce, whipped crème fraiche and almond brittle

8.00 Sightglass Coffee Caramel Flam With a chocolate cookie

8.00 Mandarin Orange Sorbet and Buttermilk Gelat With a cardamom cookie

6.00 Vanilla Bean Gelat Options: With lustau "san emilio" pedro ximenez sherry (8.00) , With arbequina extra virgin olive oil and sea salt (8.00)

Formatges Prtesans

12.00 Artisan Spanish Cheese Mahon (cow), pata cabra (goat) and idiazabal (sheep) accompanied by membrillo (quince paste), trufftebert hazelnuts and bread

Vi Dolc

10.00 catatonia, Perucchi, vermouth Rojo, Gran peserva, NV

10.00 priorat, zaumau, Rancio solera, NV

11.00 Jerez, cesar Florido, "cruz del mar", °taros°, NV

9.00 Jerez, cesar Florida, "moscatel Especial", NV

12.00 Jerez, Gonzalez Byass, pato cortado, "Leonor", NV

7.00 Jerez, Gonzalez Eiyass, oloroso oulce, "sotera 1847", NV

12.00 Montilla moriles, Alvear, pedro ximenez, "sotera 1927", NV

12.00 Malaga, Jorge ordonez, moscatet, "#1", 2010

12.00 Madeira, vinhos Barbeito, sercial, "charleston", NV

7.00 porto, auinta de tnfantado, Ruby, NV

12.00 Porto, quinta de infantado, 10 year Tawny, NV

Cafe I Te

3.50 sightglass, Banner Dark Roast, Press Pot

3.50 sightglass, oecaffeinated, Ethiopia, Jimma, press pot

4.00 monk's Blend, Black Tea with vanilla and pomegranate

5.00 Green oolong, Fired over charcoal Flame

4.00 Everyday Green, Green Tea

4.00 Lemon grass Ginger

4.00 Genmaicha, Green Tea with Toasted Rice

4.00 Peppermint

4.00 Herbal chai

Dinner

Tapas

2.00 each Cantabrian Anchovy Montadito With house made mato cheese and cracked pepper

3.00 each Wood Oven Roasted Local Sardine and Avocado Toast Pickled onions and smoked salt

2.50 each Gilda Pincho of marinated artichoke, gordal olive, cantabrian anchovies and a pickled piparra pepper

3.50 each Chilled Marcona Almond Ajo Blanco Green strawberries, sherry vinegar and arbequina olive oil

4.50 each Croqueta De Jamon Ibérico De Aellota Crisp and creamy fritter of acorn fed ‘pata negra’ ham

Raciones

8.00 Marinated Spanish Olives Salted marcona almonds and pickled farmers market vegetables

25.00 Jamon Iberico De Bellota Cinco jotas (53), acorn fed spanish heritage ‘'pata negra” ham prom jabugo

11.00 Little Gem Salad Roasted beets, garlic chips, mint and sherry mustard vinagreta

13.00 Seared Cana De Cabra Goat Cheese Wild arugula, strawberries, roasted hazelnuts, fennel and px vinagreta

14.00 Smashed Ea Torrada (Toast) Black trumpet mushrooms, shaved manchego and a snap ea salad

7.00 Sauteed Greens Catalan Style Toasted pine nuts, pickled raisins and garlic

8.00 Patates Graves Crisp fried potatoes, allioli and spicy salsa brava

9.00 Fried Baby Fava Pods and Spring Onions With romesco sauce and lemon

12.00 Spinach and Chickpeas Andalusian Style Simmered with spices and sherry vinegar

15.00 Coca (Flatbread) of Asparagus Smoked bacon, melted leeks, manchego, sheep ricotta and eyer lemon

12.00 Local Xipirons (Squid) a La Planxa Snap peas, jamon serrano, mint and allioli

36.00 Paella of Gulf Shrimp Alaskan halibut, mussels, fava beans, saffron and allioii (3o minutes/serves 2)

22.00 Moorish Lamb Tagine Prunes, ginger, saffron, toasted almonds, baby carrots and buttered couscous

11.00 Albondigas Pork and jamon meatballs in tomato sherry sauce

9.00 Tripe with Chorizo and Chickpeas From our wood oven

"Paella Tuesday” Tasting

36 per person for the table Chefs Selection of 6 of Tonights Best Dishes Including Paella Served family style

Menu for Contigo

Dinner

Tapas

Raciones

Tapas Tasting Menu

Wine List

Cava De Penedes

Sparkling

Xeres

Dry

Off Dry

Sweeter

Vi Blanc

Light & Crisp

Richer & Fuller

Vi Rosat

Pink

Vi Negre

Lighter Bodied

Medium Bodied

Fuller Bodied

Gran Reserva Tempranillo

Rioja

Ribera Del Duero

Vi Dolc

Off Dry

Sweeter

Dessert

Postres

Formatges Prtesans

Vi Dolc

Cafe I Te

Dinner

Tapas

Raciones

"Paella Tuesday” Tasting

Best of Citysearch

Partner Sites:

Menu for Contigo

Dinner

Tapas​

Raciones​

Tapas Tasting Menu​

Wine List

Cava De Penedes​

Sparkling

Xeres​

Dry

Off Dry

Sweeter

Vi Blanc​

Light & Crisp

Richer & Fuller

Vi Rosat​

Pink

Vi Negre​

Lighter Bodied

Medium Bodied​

Fuller Bodied

Gran Reserva Tempranillo​

Rioja

Ribera Del Duero

Vi Dolc​

Off Dry

Sweeter

Dessert

Postres​

Formatges Prtesans​

Vi Dolc

Cafe I Te​

Dinner

Tapas​

Raciones​

"Paella Tuesday” Tasting​

Best of Citysearch

Partner Sites:

Tapas

Raciones

Tapas Tasting Menu

Cava De Penedes

Xeres

Vi Blanc

Vi Rosat

Vi Negre

Medium Bodied

Gran Reserva Tempranillo

Vi Dolc

Postres

Formatges Prtesans

Cafe I Te

Tapas

Raciones

"Paella Tuesday” Tasting