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LOUNGE

THROUGH DECEMBER 31, 2017
Friday 12-5 | Saturday 12-5 | Sunday 3-5

TAPAS


Radicchio Salad 9

Sherry Vinaigrette, Manchego

Hearts of Romaine Salad 9
Avocado Dressing, Espelette Bread Crumbs

Fennel Salad 6
Lemon, Olive Oil

Cheese Board 13

Spanish Charcuterie Board 18

Grande Board 27
Cheeses & Charcuterie

House Chicken Liver Mousse 9

Fresh Bread-- 3/6

Warm Olive Bowl 5

Toasted Marcona Almonds 4

Boquerones 6

Chorizo Potato Croquette 9

Patatas Bravas 6

Empanada $6 each
Beef or Wild Mushroom, Paprika Crème Fraiche

NY Cheesecake 8

Flourless Chocolate Torte 8

House Chocolate Almonds 4

Panna Cotta 7
Huckleberry Caramel

Bon Bon 2.5

Aperitif

El Vermut, Sipping Vermouth (draft) 5.5


Sparkling

Cava Reserva N/V Bohigas 8
Cava Reserva N/V Bohigas 8
Gruet ‘Sauvage’ (zero dosage) Rosé (NM) 9
Viuda de Angelon, Sidra de Pera 6
Dry Sparkling Pear Cider (Spain)


Whites

Fino Sherry, Valdespino ‘Inocente’ 8
Verdejo ‘16, Rey Santo 7
Got Oysters? Get: Blanco ‘16, Can Feixes 8
Chardonnay ’16, Roco 9
White Flight, 3 choice 2 ounce pours 10


Reds

Protos ‘15, Ribera del Duero 8
Rioja Reserva ‘05, Ontañón 10
GSM blend ‘15, Quady North 9
Cabernet Sauvignon ‘14, Eguren (SP) 7
Oregon Pinot Noir ‘14, Rex Hill 11
Red Flight, 3 choice 2 ounce pours 12


Beer

Breakside IPA (draft) 5
Estrella Lager (draft) 5
12oz Founders Porter 4
German Hefeweizen 4
N/A Clausthaler 4

LOCAL FLAVOR

Billy Harto

Chef de Cuisine

JOHN BILES

Sous Chef

PLEASE CALL FOR RESERVATIONS


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© 2017 OSTRAS! TAPAS & BOTTLESHOP

© 2017 OSTRAS!