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Tinto
Chilled foie gras, seasonal garnished, and toast.
House marinated mixed olives.
House smoked marcona almonds.
Serrano ham wrapped figs.
Green oliver, anaheim pepper, and pine nuts.
Braised short ribs, bacon, asparagus, and celery root aioli.
Bluefin tuna, pickled guindilla, and chorizo aioli.
Iberico bellota, green chile escabeche, and idiazabal.
Lamb loin, eggplant, bacon, and sherry jus.
Garbanzo puree and truffle jus.
Spiced meatball, piperade, and poached egg.
Shrimp, chorizo, grape tomato, and espelette chile.
Charred piquillo, green olives, and lemon confit.
Pisto bilbaina and romesco.
Berkshire pork belly, honey lacquer, and shaved apples.
Duck confit, serrano ham, black cherry, and la peral spread.
Jumbo lump crab, espelette chile, and avocado.
Mussels, chorizo, frites & lemon aioli,
Cabrales, crema, candied pecan, and orange puree.
Serrano ham, mission figs, fried goat cheese, spiced almonds, and sevilla orange vinaigrette.
Luna farm lettuce, shaved mahon, and roasted garlic pedro ximenez vinaigrette.
Truffled chestnut soup, duck and mushroom hash, fried quail egg, and pistachio.
Heirloom tomato, strawberry, cucumber, and avocado escabeche.
Veal consomme, caramelized pearl onions, and toasted brioche.
Mussels, chorizo, bell pepper, sauce basquaise.
Quince, uni emulsion, parsnip, and crispy serrano.
Spanish octopus, smoked green olive aiol, and spicy tomato.
Sea bass, cockles, and salsa verde.
Sauce donostia and guindilla pepper aioli.
Avocado, sauce donostia, and mojama.
Baked fideos, prawns, cockles, octopus, lobster, and saffron.
Wagyu sirloin, valrhona jus, and nora chile puree.
Hazelnut romesco, roasted onion, and red chile lamb jus.
Iberico pork secreto, royal trumpet mushroom, piquillo puree, and cider pork jus.
Braised pork, Iberico pork cheek, chorizo, piquillo pepper, and peas.
Brussels sprouts, chorizo, fingerling potatoes, and herb jus.
Romaine, avocado, blackened chicken & bacon bleu cheese.
Grilled red onion, plum tomatoes & parmesan buttermilk dressing.
Calabaza, baby fennel, and Sherry jus.
Presa bellota, chorizo, black beans, and braised cabbage.
Served with black olive tapenade, whipped ricotta & toasted sourdough.
Served with black olive tapenade, whipped ricotta & toasted sourdough.
Served with black olive tapenade, whipped ricotta & toasted sourdough.
Served with black olive tapenade, whipped ricotta & toasted sourdough.
Haricot vert, almonds, dates, orange segments, and paprika sherry vinaigrette.
Roasted potato, shallot, parsley, and truffle oil.
Crispy potatoes, chorizo powder, green chile, caramelized onion, and smoked paprika aioli.
Crispy guanciale, black truffle and pine nut escabeche, mayer lemon, and idiazabal.
White asparagus, oyster mushrooms, fava beans, and fresh peas.
Apple confit, hazelnut crema, puff pastry.
Fresh milk, sangria caramel, and blood orange sorbet.
Dark chocolate cream, toasted bread, cocoa sponge, orange.
Seame roll, tomato, boston bibb & house made thousand island.
Maple bourbon glazed cipollini, rogue bleu cheese, applewood bacon & foie gras.
Long hot peppers & mushrooms sharp provolone.
Sliced turkey, toasted broiche smoked bacon & mornay sauce
Sliced turkey, toasted brioche smoked bacon & mornay sauce.
Fontina, nascarpone & bread crumbs
Pilled pork shoulder, whiskey BBQ cole slaw & fried pickle.
Black bean & lentil, guacamole & pickled red cabbage.
Berkshire pork loin, salbitxada, green onions & pork jus.
Basque style paella, braised rabbit shrimp & chorizo.
Menu for Tinto provided by Allmenus.com
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