Saudade Tapas Bar

thinly sliced and flash-fried eggplant drizzled with honey and thyme

fried potatoes topped with a traditional salsa brava and garlic aioli

fried cornmeal batter with shrimp drizzled with saffron hot honey

fried butternut squash risotto ball with whipped ricotta walnut sauce and fried sage

house-made chorizo patties on brioche buns with piquillo paprika aioli, fried onions, & piparra peppers

medjool dates stuffed with manchego cheese, wrapped in bacon

rich serrano ham and manchego cheese béchamel, breaded and fried

french onion farro and lentil ragu with gruyère & fried onions

moroccan spiced chicken kebabs with pickled vegetables

seasonal roasted winter vegetables with romesco sauce and almonds

spiced ground lamb meatballs with caponata compote, pine nuts, & mint labneh

roasted carrots, mint labneh, and dukkah spice

pan-seared forest mushroom grit cake with salsa verde

shrimp sauteed in a garlic, white wine, olive oil, and chili flake sauce

mixed greens, tomatoes, shallots, cucumber, lemon basil vinaigrette

mixed greens, tarragon beets, crumbled bleu cheese, pistachios, lemon basil vinaigrette

mixed greens, roasted sweet potatoes, candied almonds, shredded manchego cheese, sherry vinaigrette

bread basket served with spanish olive oil and house-marinated olives

pickled vegetables & fresh pita served with choice of two dips: muhammara, classic hummus, or whipped goat cheese dip with cranberry jalapeño relish

variety of mediterranean meats and cheeses served with picos

Chef's selection of toppings. Today's selection: Pappardelle with house-made Bolognese.

leg of confit duck with sweet potato pavé

local trout wrapped in serrano with sage butter and white wine

traditional spanish almond cake topped with chopped almonds, whipped cream, and house-made lemon marmalade

chocolate buttermilk cake topped with peanut butter buttercream, whipped cream, and chopped peanuts

three churro batter donuts tossed in cinnamon sugar served with a side of chocolate dipping sauce

house-made baked custard dessert with a rich layer of liquid caramel

moist spice cake with freshly grated carrots topped with a homemade cream cheese icing and chopped walnuts

fried potatoes topped with serrano ham and a fried egg

eggs poached in a smoky tomato sauce with merguez sausage, served with pita

moroccan pancakes with date syrup and walnuts

served with a basil crème anglaise

béchamel sauce with ground surry sausage over two biscuits

served with a small green salad

three churro batter donuts tossed in cinnamon sugar served with a side of chocolate dipping sauce