perro negro menu

para picar (to pick or nibble)

 

aceitunas 

marinated mixed olives

6

cortezas de cerdo

fried pork crackling with salbitxada

6

boquerones

spanish anchovies with pipparas & olives

5

datiles envueltos en tocino

stuffed with ermite blue, drizzled with honey

 5 (two pieces)

 

 

pinxtos/ tapas

 

verduras

seasonal vegetables, ask your server

8

setas in escabeche

mushrooms marinated in sherry vinaigrette

8`

remolacha y zanahoria 

beets, whipped macedonian feta, beet and citrus reduction, carrot puree, almonds, dill

15

patatas bravas

fried potatoes with spicy tomato sauce & alioli

8

 hojaldres de chorizo

chorizo, puff pastry, sea salt, rosemary honey

7 (four pieces)

ostras

fresh shucked local oysters with sherry mignonette

each 3.5 dozen 35

 

 atún crudo

sashimi grade albacore tuna, aji amarillo, paprika, citrus, crispy leeks

16

vieiras a la plancha

scallops with creamed leeks, truffle oil & crispy serrano ham

15

gambas al ajillo

oceanwise prawns, garlic, olive oil & espelette chili

14

mejillones

saltspring island mussels with wine & romesco

15

pescado frito

fried whole smelts with squid ink aioli

9

 

raciones 

(larger plates)

 

calamar

grilled Humboldt squid, caper berry, piquillo pepper, black olive vinaigrette

17

arroz meloso

grilled local octopus, shellfish, scallops, prawns, paella rice, squid ink aioli

30

alentejo style pork & clams

braised pork, local clams, chorizo, white beans, smoked paprika, wine

28

filete a la parrilla

grass fed british columbia beef, root vegetable pave, marrow butter, demiglace

46

 

 

 charcuteria

 

jamón granadinos

jamón serrano 20 month reserva

12

chicken liver pâté

with pedro ximénez & red current conserva

10

 

 

conserva

premium tinned spanish seafood

 

 

ramón peña premium tinned seafood

 mussels in escabeche

 squid in its own ink

 baby sardines in spicy olive oil

each 22

 

matiz galacian sardines in olive oil

 8

 

 

 

 

Ferris Oyster Bar

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