Post on 26-Apr-2020
G A S T R O T E K A | G I N T O N I C S
ultreia [uhl trey uh] encouragement to keep going,
reaching beyond, heading onwards.
POP UP
PIMIENTOS PADRON, fried padron peppers, olive oil, salt
PATATAS BRAVAS, crispy potatoes, salsa brava, aioli, sunflower crumble
PIQUILLO RELLENOS DE ATUN, stuffed piquillo peppers: tuna, egg, aioli, parsley, potato
SETAS, cedar plank mushrooms, black garlic aioli, dill
AJO BLANCO, garlic-almond-fennel soup, croutons, grapes, olive oil
LECHUGA ROMANA, romaine, egg vinaigrette, pickled shrimp, fried squid
ENSALADA DE ESCAROLE RIZADA, warm frisée, Caña de Cabra goat cheese, herbs, honey, za’taar
ESPINACA CATALANA, spinach, cauliflower, pine nuts, dried pomegranate
ZAPALLA DE OTOÑO, warm butternut squash, frisée, walnut romesco
COSTILLAS DE CERDO, Moorish spice-rubbed pork ribs, olive oil
TORTILLAS DE CAMERONES, shrimp griddle cake, lime. aioli
CINCO JOTAS JAMON IBÉRICO DE BELLOTA, acorn fed ham, aged 4 years (by 10 gram portions)
ACEITUNAS MARINADAS, marinated olives, Marcona almonds
PAN CON AIOLI, bread, aioli
PAN CON TOMATE, ciabatta, garlic, tomato, olive oil
TRUCHA CURADA, cured trout, potato chip
MANOS DESNUDAS{BARE HANDS}
COMIENDO UTENSILIOS{TOOLS REQUIRED}
RACIONES{MAS GRANDE}
PINTXO MORUNO, skewered skirt steak, mojo picon
POLLO PIRI PIRI, very spicy roasted Petaluma Rocky Jr. chicken
BORREGO COM TOMILHO, roasted leg of lamb, north African spices
PESCADO FRITO, trout, finger limes, radish, herbs
ESTOFADO DE PULVO, stew of octopus, pork rib, chorizo, beans
GAMBAS A LA PLANCHA, prawns, garlic parsley crumble
CHURROS CON CHOCOLATE, crispy pâte à choux pastry, tempered chocolate
PASTEL DE NATA, traditional Portuguese custard tart
POST
RES
PINT
XOS
TAPA
S
PE
TISCO
S
CHISTORA, chorizo, aioli, pickled onion, migas
DATILES RELLENO, romesco stuffed dates
BERENJENAS, eggplant, sesame, rosemary, membrillo
GILDAS, olive, anchovy, pickled piparra pepper
DRAF
T
G A S T R O T E K A | G I N T O N I C S
ultreia [uhl trey uh] encouragement to keep going,
reaching beyond, heading onwards.
WINE
Ultreia was in large part inspired by a visit Beth and Jen had with Raúl Pérez, one of Spain’s most visionary winemakers. It is a testament to Raúl’s profound generosity that he graciously allowed us to use the name and image of his brand for our restaurant. You can find a selection of his wines on our wine list
LEOPOLD’S SUMMER GIN, fresh citrus
HENDRIX, pink peppercorn, cucumber
TIMBER RIDGE, lavender, mint, lemon, basil
BULLDOG, juniper, bitters, lime
SHERRY COBBLER, Grant “La Garrocha” Amontillado
SHERRY DE FUMAR, Maestro Sierra Oloroso 15 yr, absinthe, dry Curaçao, maraschino
GIN
TONI
CS
BEER & CIDER
BUBBLES
Marques de Gelida Gran Reserva Cava 14
WHITE
La Caña, Albariño 14
Naia, Verdejo 12
Vila Santa, White Blend 8
ROSE
Ameztoi Txakolina, Hondaribi Zuri 13
RED
Raul Perez Saint Jacques “Ultreia”, Mencia 13
Baron de Ley, Tempranillo 13
Retorno, Garnacha 9
Vallado Vinho Tinto, Red Blend 15
Obrador “Crafted Concepts Blend” Priorat 14
Please ask for the complete Bistro Vendôme wine list for many more selections
SHERRY, PORT, MADEIRA
two ounce pours
AURORA MANZANILLA 7
GRANT “LA GARROCHA” AMONTILLADO 8
MAESTRO SIERRA OLOROSO 15YR 9QUINTA INFANTADO 10YR TAWNY PORT 12
RARE WINE CO. “BOSTON BUAL” MADEIRA 13
ESTRELLA DAM, Spain
POMARINA, sparkling brut cider, Spain 12
COCK
TAILS
DRAF
t