Destapas SF Menu

Spanish IPA

Dark Spanish lager

Spanish lager

All natural cider, from the Basque country | 75cl. | 6% vol

Perfect with Cachopo | 75cl. | 6% vol.

Tempranillo

Tempranillo

Listan negro native grapes from the Canary Islands.

Tempranillo

Black Garnacha

Mencia

Tempranillo

100 % White Tempranillo

100% Godello

Hondarrabi Zuri

Rose - Pinot noir

100% White Treixadura

100% Albarino

100% Albillo

Red, Tempranillo, black fruit notes, smooth and structured. Small production.

85% Tempranillo, dark fruit, elegant.

Balanced Tempranillo, full body, 18 months in oak, dry and bright, red plum notes.

Macabeo/ merseguera, orange, oak, spicy and smoky.

Garnacha Negra, dark fruit notes, oak, medium body.

Ribera del Duero 93% Tempranillo, balanced with ripe dark fruit, violet aromatics and subtle spice.

Volcanic minerality and balance.

Refreshing Godello from Valdeorras, dry, with apple and pear fruit notes, creamy texture with great acidity.

Rias Baixas, Albariño, manually harvested, aged on its lees for 6 months, vibrant, light and elegant, citrus notes, balanced acidity.

Albariño, Rias Baixas, bright with notes of ripe fruit, aged on its lees, floral, full body. Kept underwater at the Ria de Arosa bay.

Light and smooth, floral aromas, dry finish.

Sweet Sherry wine.

Glass or pitcher. Red wine and lemon soda cocktail served with fresh orange and lemon wedge.

Full body, dry and aromatic.

Glass or pitcher. Red or white wine cocktail. Topped with lemon soda.

Aperitif liquor, Cava, lemon soda, fresh orange wedges.

Sparkling

Sparkling rose

Light and smooth, floral aromas, and dry finish.

Sweet Sherry wine.

Full body, dry, and aromatic.

Red wine and lemon soda.

Destapas house blend.

Manzanilla Sherry, lime juice, and lemon soda.

Red wine and Coke cocktail.

Campari, cava, and lemon soda.

With aioli sauce.

With smoky tomato-pepper sauce.

Ground tomatoes, olive oil, garlic, on a baguette | Optional Serrano Ham.

With trout roe and smoked paprika.

Premium cured anchovies. Toasted bread and grated tomato.

Spanish ibérico chorizo, salchichón and lomo, basket of bread.

Spanish goat, sheep, cow cheese, quince paste, and baguette.

Served with a toasted baguette.

A blend of potato, egg, tuna, olives, basque chiles, and house mayo.

Bosc pear, Marcona almonds, goat cheese, red onions, baby arugula, and cava dressing | Serrano ham +$5.00

Romaine lettuce, anchovies, Manchego cheese, and croutons with anchovy dressing.

Roasted vegetables with Romesco sauce.

Sobrasada (spreadable chorizo), caramelized onion, and honey.

With garlic and olive oil | Mild

Pasta tubes, goat cheese, spinach, pine nuts, bechamel sauce.

Caramelized onion, zucchini, green peppers, and creamy bechamel sauce.

With Romesco sauce.

With silky potato puree.

In tomato/saffron sauce with Idiazabal cheese.

With layers of Serrano ham, Manchego, and Picón cheese.

Fried calamari mini-sandwiches with aioli sauce on a baguette.

In creamy peppers and brandy sauce. Veggie option available.

Aioli sauce and Chili infused olive oil.

Brava sauce and parsley.

Steamed with white wine, garlic, and parsley.

Smoked paprika, chili peppers, and Sherry vinegar.

Monterey squid, clams and mussels, sofrito, and squid ink sauce.

Monterey squid, prawns, white fish, clams, and peppers.

Asparagus, artichokes, mushroom, zucchini, green beans, spinach, sofrito, and vegan broth.

Chicken thighs, chorizo, clams, mussels, artichokes, and Romano beans.

Chicken, vegetables, sofrito, saffron, and bomba rice.

Basque “burnt” cheesecake, berry coulis, and blueberries.

Almond cake made with ground almonds, lemon zest and cinnamon served with ice cream (Nut allergy).

Madrid-style churros coated with sugar and cinnamon (optional) and served with a shot of Spanish hot chocolate.

Spanish cheese with quince paste and bread.

White anchovies, Jerez vinegar, extra virgin olive oil, garlic, fresh herbs.

Heirloom tomato, garlic, Ibérico ham, toasted baguette slices.

Spanish cured anchovies, gordal olives, Basque pickled chiles, cornichons.

Fresh crab meat, guacamole, corn tortillas.

Stuffed with Spanish chorizo, caramelized onion, bell pepper, hard boiled egg and fresh tomato sauce.

Assorted platter of Ibérian pork cold cuts, pickled veggies, baguette bread.

Deviled eggs, acorn-fed Ibérian ham, truffle oil, smoked paprika, green onions, microgreens.

Wild smoked salmon, chèvre, toasted baguettes, Pedro Ximenéz wine reduction.

Confit Yukon potato, caramelized onion, egg bites, garlic mayo sauce, microgreens.

Goat, sheep, and cow cheeses, quince paste, fresh fruit, crackers, and artisan bread.

Deviled eggs, smoked paprika, ñora peppers, truffle oil, green onions, chives, cayenne, fried leeks.

Watermelon bites, goat cheese, cream cheese, marcona almonds, fresh mint.

Roasted bell peppers, caramelized onions, charred eggplant, fresh tomato sauce, toasted baguette.

Pickled wild mushrooms, escabeche, fresh thyme, garlic, lemon, sherry vinegar, toasted baguette.

Bread pie, slow-cooked onions, piquillo peppers, zucchini, eggplant, asparagus, fresh tomato sauce.

Chilled vegan soup, beets, heirloom tomato.

Zucchini rolls, blue cheese dip, Pedro Ximenez sweet wine reduction.

Serrano ham, mushrooms, sautéed onions, crunchy béchamel fritters.

Chicken, fresh garlic, chile arbol, rosemary, spicy paprika, lemon.

Ground beef sliders, caramelized red onions, arugula, manchego cheese, garlic mayo, salsa brava.

Baked Medjool dates, applewood bacon, valdeon blue cheese.

Pork and beef skewers, fresh herbs, Moroccan spices, and romesco sauce.

House-made chorizo, quail egg, brioche bread.

Ground lamb, tomato-saffron sauce.

Mini empanadas, Spanish chorizo, ratatouille, chopped egg.

Spanish blood sausage, caramelized apple, toasted baguette.

In-shell mussel croquettes.

Fried Monterey squid rings, mini baguettes, tartar sauce.

Grilled baby bella mushrooms, wild shrimp pincho.

Garlic Prawns, garlic, smoked paprika, Jerez wine.

Gulf shrimp turnovers, onion, peppers, seasonal vegetables, spicy tomato sauce.

Fresh crab fritters, house tartar sauce.

Steamed Spanish octopus, mini Yukon potato, smoked paprika.

Monterey squid, sautéed onion, serrano ham, garlic breadcrumbs, squid ink, Txakoli wine sauce.

Salt cod, Yukon potatoes, garlic, saffron beer-battered puffs, sweet-spicy pepper sauce.

Halibut béchamel fritters.

Padron peppers, cauliflower, Maldon sea salt.

Baked mini portobello and shiitake mushrooms, spinach, Spanish goat cheese, pine nuts, sherry, bread crumbs, Idiazabal cheese.

Flash fried Yukon potato bites, spicy tomato “salsa brava”.

Manchego cheese, wild mushrooms, crunchy béchamel fritters.

Grilled asparagus, romesco sauce.

Piquillo peppers, artichokes, leeks, carrots, béchamel white sauce.

Fried mini empanadas, slow-cooked bell peppers, onions, zucchini, eggplant, spinach, asparagus, Mahón cheese.

Veggie mini skewers, artichokes, summer squash, bell peppers, onions.

Chicken, grilled artichokes, giant fava beans, green beans, ñora peppers, sofrito, bomba rice, saffron.

Jumbo prawns, Monterey squid, white fish, sea scallops, clams, mussels, sofrito, bomba rice, saffron.

Monterey squid, Jumbo prawns, mussels, green peppers, onion, fresh tomato, bomba rice, squid ink.

Asparagus, artichokes, green beans, garbanzo beans, shiitake mushrooms, fava beans, spinach, sofrito, bomba rice, saffron | Vegetarian.

Chicken, baby back ribs, spanish chorizo, artichokes, green beans, sofrito, bomba rice, saffron.

Fried mini churros, sugar, cinnamon, Spanish hot chocolate dip.

Fried lemon, cinnamon custard bites, salted caramel ice cream.

Galician almond tart, Marcona almonds, almond liqueur, lemon zest.

Cream puffs, olive oil whipping cream, chocolate-wine pastry cream.

Mini French toast challah bread, Rioja wine syrup.

Orange-vanilla and Grand Marnier custard, house-made caramel sauce.

Sweet & savory basque cheesecake, spanish chevre, blue cheese, cream cheese, berry-lemon coulis.

Lemonade, orange, blood orange ginger beer.

Serrano ham, ground tomatoes, garlic, and extra virgin olive oil, on a baguette.

Smoked trout, trout roe, paprika, and Pedro Ximenez reduction.

Fried rice morcilla sausage with onions and Piquillo pepper on bread.

Serrano ham and mushrooms.

Beef

Catalan flatbread with roasted red peppers, eggplant, and onions.

Spreadable chorizo and caramelized onions.

Romaine lettuce, marinated anchovies, Manchego cheese, and fresh croutons with an anchovy dressing.

Bosc pear, Marcona almonds, goat cheese, red onions, baby arugula, and cava dressing.

A blend of potato, egg, tuna, olives, basque chiles, and house mayo.

Chicken, chorizo, clams, mussels, artichokes, and green beans.

Boneless chicken thighs, artichokes, green beans, and asparagus.

Artichokes, zucchini, shiitake mushrooms, green beans, and spinach.

Gulf Prawns, Monterey Squid, ling cod, clams, and mussels.

Basque “burnt” cheesecake, berry coulis, and blueberries.

Madrid-style churros coated with sugar and served with hot chocolate.