Taberna De Haro - Meniu complet

Monastrell dulce

La Cigarrera

Solera Reserva Lustau

Catalán flat bread with sautéed onions and olives

Tintilla de rota

Fresh fried squid

Marinated fried haddock

Vanilla cream pudding, Maria cookie, cinnamon

Dry Oloroso, creme de cacao, mezcal, Pedro Ximenez, cream, olive oil, smoked salt

Eggplant, cheese, saffron-honey

Heritage breed pork steak in adobo, 2 fried Chip n Farm eggs, Norwiss fries

Riojan style potatoes Verrill Farm golden potatoes braised with chorizo, red green peppers, garlic, pimentón, wine

Saffron salt-cod balls (4)

Anchovies olives

Pedro Ximenez

Don Gonzalo VOS

Valdespino

Milk caramel custard

House-made dark chocolate truffles, organic EVOO, cocoa, sea salt

Basque chorizo, grilled, over warm brandada

Braised lamb shank, chilindron style

Spicy garlic shrimp

5 cheeses imported from Spain, marcona almonds, membrillo

Copicut Farms chicken and vegetables; saffron chicken stock

Squid ink, squid, saffron shellfish stock

Today's fish, this season's vegetable, timeless Little Leaf salad

One dozen oysters; sherry vinegar mignonette. $2 at the bar, from 5-7pm

Garlic-parsley potato salad

Moorish-spiced pork skewers

Sidra-braised chorizo

Pastured beef meatballs, Madrid style

Spinach sautéed with garlic, pine nuts, and golden raisins

2 thick goat cheese toasts

Spanish mixed salad

Moscatel

Local clams, spicy chorizo, wine

Copicut Farm chicken roasted, lemon, jus, Norwiss fries

Balvenie 14 yr

Sweet sherry, dry sherry, egg yolk

Dry oloroso, Manzanilla Pasada, East India Solera, cask-aged rum, orange bitters

Dark sherry, red vermouth

Malvasia dulce

Late harvest chardonnay

Frog legs, tomato herbs

Cured Iberian chorizo, salchichón, lomo; pan tumaquet

Local mushrooms, duck egg, garlic

House-made ricotta, honey, cinnamon

Basque dried fruit compote; cream

Pan-fried stuffed piquillo peppers (3)

Ham bechamel croquettes (3)

Imported Spanish olives, dressed

Warm octopus, potatoes, Evoo, pmentón

Cured ham from Iberian pigs

Spanish omelette

Artichoke hearts sautéed with jamón ibérico and garlic

Brick-oven roasted duck breast, roasted apple, PX reduction

Veal sweetbreads, oloroso splash