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