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

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PE

TISCO

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CHISTORA, chorizo, aioli, pickled onion, migas

DATILES RELLENO, romesco stuffed dates

BERENJENAS, eggplant, sesame, rosemary, membrillo

GILDAS, olive, anchovy, pickled piparra pepper

DRAF

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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

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