Thank you for picking this fine restaurant to dine in! Below you will see our menu, including starters, mains, sides, drinks and deserts. Thank you!

One of Spain’s most castizo (rootsy) tapas, Gambas al Ajillo is made with juicy shrimp packed with herbs, swimming in tasty olive oil. Cúrate chef Katie Button's handheld versions of empanada Gallega, the large savory pie from Galicia, Spain, are stuffed with tuna, hard-boiled eggs, and chopped olives. The filling is held together with jammy sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic. Sticky-sweet pork belly; tender, meaty shrimp; and bright, quick-pickled tomato variations offer something for everyone. Devoured at tapas bars, passed around at cocktail parties, enjoyed for Sunday supper, albóndigas are the embodiment of Spain’s carnivorous vigor. The classic pan-Spanish recipe is served with salsa española: a sauce of pan drippings, carrots, flour, a bit of tomato. This twist on classic Spanish fried potatoes is paired with lemony aïoli, which gets its deep flavor from smoked paprika.