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with olive oil , pedro ximenez sherry vinegar
with manchego on small toasted bites
with tomato and cucumber on a toasted baguette
with garlic goat cheese spread on a toasted baguette
with sour cream horseradish sauce on a water cracker
stuffed with tuna salad on a toasted baguette
stuffed with roncal cheese on a toasted baguette
w/fig jam or brie w/raspberry jam
with cumin, garlic and red pepper flakes
choice of 3 cheeses and 2 meats
choice of 3 cheeses or 3 meats
chorizo sarta, fuet, w/montecerda, peppers, olives and mixed nuts
jamon serrano with melted manchego cheese, black pepper and pimientos morrones peppers
jamon serrano, manchego cheese, aioli, pimientos morrones peppers and baby greens
jamon serrano, brie cheese, baby greens and aioli
bonito tuna, spanish olives, green onions, pimientos morrones peppers and baby greens
two cheeses with your choice of peppers or caramelized onions and baby greens
your choice of chicken or pork with montcerda or mozzarella cheese
pamplona, aioli, manchego and baby greens
cured sausage made with premium pork loin, garlic and other spices. similar to the italian soprassatta.
infused with rich pimentón de la vera - a unique smoked paprika native to one valley in western spain. it lends a distinctly rich smoky flavor and a lush red color.
spanish-influenced, dry chorizo. brick-red in color. seasoned with pimentón de la vera (spanish paprika)
domestic serrano-style ham. cured 11 months.
cured pork sausage with a mix of intense bright red coulours with small dices of fat and peppercorns
goat soaked in red wine. mild, sweet, and fruity, with a smooth, creamy, semi-firm texture.
goat. soft goat cheese
cow, sheep and goat. blended from cow, goat and sheep's milk. this hard, oily cheese is mild with a slightly grassy, herbal flavor
cow. aged for 6 months mahon is transformed into a wonderful hard cheese. what once was a salty smooth semi-soft cheese becomes a firm and crumbly aged cheese, with a sharpened flavor and pleasing aftertaste.
sheep. nutty flavor, goes well with jamon serrano, quince and olives
cow. produced in the catalonian pyrenees. semi-soft and creamy with a tangy finish
sheep. sweet, herbaceous flavor, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. an optimal aged roncal leaves a sharp, slightly spicy and buttery flavor on the palate
goat and cow. strong creamy with complex flavors
with goat cheese, arugula and balsamic reduction
with fig, thyme and arugula
with arugula, brie and jamon serrano
w/caramelized onions, mozzarella and basil
with fuet, roasted red peppers and roasted tomato sauce
with jamon, mozzarella and parmesan cheese
france
france
veneto, italy
veneto, italy
santa barbara county, ca
central valley, chile
california
central valley, chile
california
temecula, ca
lake county, ca
santa barbara county, ca
central valley, chile
california
finger lakes, new york
temecula, ca
california
sonoma, ca
central coast, california
sonama, ca
santa maria valley, california
hills of husi, romania
korcula, croatia
santa barbara county, ca
paso robles, ca
argentina. 90% torrontes, 10% sauvignon blanc
sonoma, california. % chardonnay, 31% viognier, 12% pinot blanc, 8% sauvignon blanc, 6% pinot gris, 6% gewurtztraminer, 3% riesling
paso robles, ca. 33% grenache blanc, 26% rousanne, 20% picpoul blanc, 12% marsanne, 9% viognier
paso robles, ca. 56% viognier, 22% marsanne, 22% rousanne
california
california
california
california
alsace, france
sonoma county, ca
cienega valley, california
napa, california
santa barbara county, ca
san luis obispo, ca
santa barbara county, ca
santa barbara county, ca
san juan, argentina
paso robles, california
san luis obispo, ca
santa maria valley, ca
santa barbara county, california
mcclaren vale, australia
santa ynez, ca
california
veneto, italy
lodi, california
california
california
paso robles, california
central valley, chile
california
california
california
temecula, ca
napa valley, california