Taberna de Haro Menu

Madrid-style meatballs made with River Rock Farm beef, pork, veal, bread, and traditional spices in an irresistible sauce.

Local clams simmered with EVOO, spicy chorizo, white wine, and garlic.

Squid ink (black) paella with squid, cooked with shrimp stock. Topped with roasted red peppers and garlic alioli.

Grilled eggplant topped with house-made cheese (similar to ricotta) and saffron-honey syrup

Small pieces of local white fish, marinated in adobo and deep fried. Traditional Andalusian tapa, also known as Cazón when made with Dogfish.

Traditional salt cod, saffron, and potato puffs, fried.

Fresh squid, floured and fried

Little red Spanish sausages braised in hard cider. Addictive!

Deep fried bechamel & ham croquettes. Spanish comfort food!

Dates stuffed with Spanish bleu cheese, wrapped in Serrano ham, and roasted in the oven.

Romaine, roasted local beets, goat cheese, simple vinaigrette.

Spinach sautéed with garlic, pine nuts and golden raisins.

Grilled skirt steak topped with crumbled Cabrales bleu cheese. Served with potatoes a la plancha w garlic and pimentón.

Shrimp sautéed with garlic , hot pepper, and lots of olive oil for dipping.

Traditional Basque pintxo- each skewer has pickled Basque chile peppers, olive, and anchovy.

Fava beans sautéed with smoked bacon and garlic..

2 ounces of imported Spanish ham from Iberian pigs, sliced to order

White & brown anchovies with anchovy-stuffed olives.

Seafood paella with saffron

Catalán tomato toast

Crispy Fried Potatoes

shistito peppers, olive oil and sea salt

3 skewers of pork marinated in Moorish spices, grilled.

Feather Brook Farm chicken, marinated with lemon, garlic, thyme, oregano, salt and pepper, white wine. Oven-roasted, served with Norwis french fries and green salad.

Warm octopus with EVOO, pimentón, potatoes

5 imported Spanish cheeses garnished with marcona almonds, honey, quince.

Fat moon oyster mushrooms with parsley garlic oil and a fried duck egg

Thinly sliced ibérico chorizo, salchichón, and lomo; manchego cheese and tomato bread.

Spain's potato & onion omelette, made to order and served with garlic aioli. Delicious the next day, so consider getting two!

Grilled txistorra with warm brandada\r\n(substituting morcilla for a few days)

Grilled seasonal vegetables w romescu (contains nuts)