GUEST, SERVER, AND CHEF PLEASE TAKE NOTE: The guest must take responsibility and communicate their needs accurately to the server and chef to ensure their safety. Please, this must be taken seriously by all involved. The guest, server and chef all must have copies of this menu. We all understand that some allergies are life threatening.

ONLY ITEMS ON THIS MENU ARE SEAFOOD FREE. FRIED ITEMS MAY BE CROSS CONTAMINATED.

ENTREMESES

ACEITUNAS olive assortment, plain or roasted 6
spicy harissa, add 1

ALMENDRAS marcona almonds, paprika, garlic olive oil, sea salt 8.5

TAPENADE DE ESPAÑA herbed goat cheese, roasted red peppers, pesto, grilled bread 9

AJO AL HORNO whole roasted garlic cloves, olive oil, roasted red peppers (order without skillet) 6

MANCHEGO Y ROMERO spanish manchego cheese marinated in olive oil, garlic & rosemary 7.5

PLATO DE JAMÓN Y QUESO DEL DÍA serrano ham, sausages, fruit, chutney, cheeses, marcona almonds, chef's daily assortment of antipasti 18

SOPA

cup 4
bowl 6

GAZPACHO roasted bell pepper, tomato, cucumber soup served chilled
§ FEIJOADA pork belly, chorizo, braised pork, black beans, habañero salsa
SOPA DEL DIA tuesday through thursday (ask your server)

ENSALADAS

POLLO FRITO CON FIDEOS breaded chicken, manchego cheese, tortellini, pimientos, onions, mixed greens, mango dressing 12.5

ENSALADA DE REMOLACHA Y PALMA hearts of palm, roasted beets, pickled carrots, pine nuts, goat cheese, mixed greens, lemon herb vinaigrette 12.5

§ ESPINACA SALTEADA warm wilted spinach, portabellas, marinated artichokes, roasted red peppers, manchego cheese, sherry vinaigrette 12.5

§ ENSALADA MIXTA braised pork, goat cheese, red onions, marcona almonds, dried cherries, anchiote dressing 12.5

ENSALADA DE COL RIZADA wilted kale, blackened cauliflower, roasted beets &c carrots, blue cheese dressing, haystack onions  12.5 (onions fried in oil)

TAPAS VEGETARIANAS

ALCACHOFAS A LA PARILLA grilled artichoke hearts, roasted red peppers, garlic alioli 10

PATATAS BRAVAS seasoned fried potatoes, alioli, smoked tomato sauce 7

§ QUESO DE CABRA baked goat cheese, tomato sauce, garlic toast 10

VERDURAS Y TORTAS spicy black bean & quinoa cakes, roasted vegetables, avo-ziki sauce 10

EMPANADAS onion, garlic, & potato filled pastries, alioli, habañero salsa 4.5/ea.

FRITOS DE QUESO AZUL blue cheese fritters, red pepper alioli 2.3/ea.

§ SETA RELLENA portabella cap stuffed with spinach, manchego cheese, roasted red peppers, garlic, tomato vinaigrette 10

§ TOSTONES FRITOS fried plantains, avocado relish, jalapeño honey 3/ea.

CAZUELA artichokes, asparagus, goat cheese casserole, served with garlic toast  10

COLIFLOR CON QUESO AZÚL harissa blackened cauliflower, blue cheese dressing, parsley  9

PLATO DEL JARDÍN spiralled zucchini, barley, winter snap peas, pine nuts, served with a fresh carrot cauliflower pureé 12

BREAD COURSE

PAN A LA SAN CHEZ whole wheat baguette paired with house-made salsa verde  1

PAN A LA PLANCHA a grilled whole wheat bread slice with tomato garlic spread & olive oil 1
add manchego cheese 1
add serrano ham 1

TAPAS CARNE

BISTEC DE LOMO beef tenderloin* grilled med-rare, saffron onions, cherry demi-glace 16

BISTEC CON PIMIENTA peppered bistro steak* grilled med-rare, tortellini, manchego mustard cream sauce 13.5

POLLO Y CHORIZO A LA PLANCHA grilled chicken & local chorizo, cumin alioli 8

ALBONDIGAS local lamb, beef & chorizo meatballs, roasted vegetables 11

MÉDULA ÓSEA garlic & rosemary rubbed bone marrow, arugula and grapefruit salad, served with grilled bread  11

ENSALADA DEL FLANCO ancho rubbed flank steak salad, arugula, bacon caramelized onion vinaigrette, sweet corn, cherry tomato salsa  14

PIERNA DEL POLLO winter spiced roasted chicken leg, wilted kale, braised shallots, balsamic reduction  15

SAN CHEZ PAELLA

saffron rice casserole baked with pimientos, peas, tomatoes, onion, smoked paprika & garlic 25
allow 45 minutes to prepare

§ VERDURAS portabella mushrooms, artichokes, spinach
CHORIZO Y POLLO chicken & local chorizo

§ denotes staff favorites

* Consuming raw or under cooked meat, poultry, shellfish, seafood, or egg may increase your risk of foodborne illness. The items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.