OLIVES & ALMONDS

marinated Spanish ol ives & pimenton

spiced Marcona almonds

TORTILLA ESPAÑOLA

CON VERDURAS

class ic Spanish-style omelette, potato, onion,

egg, rotat ing local vegetables, garl ic a iol i

PIQUILLO PEPPERS

Georgia chevre, fresh herbs, lemon

Arbequina ol ive oi l

BLISTERED PADRÓNES

griddled Spanish ‘roulette’ peppers, brown

butter panko gremolata , Manchego espuma

ARTICHOKE ENSALADA

warm art ichoke heart salad, green and white

asparagus, ol ive oi l , lemon, fr isée, local egg

Option to add on Jamón Ibérico • $5

PATATAS BRAVAS

chunky, twice-fried potatoes, bravas sauce,

garl ic a l l io l i

TAPAS& SOL

Charcuterie

CURED MEATSJamón Serrano - 6.5

Salchichón - 6.5

Chorizo - 6.5

Coppa - 6.5

Salchichón Ibérico - 10

Jamón Ibérico - 14

7.5

6.5

6

9

8

7

Vegetable Tapas

8

7

9

7

9.5

4.5

3 8 5 N . A N G I E R A V E S U I T E 1 0 0 , A T L A N T A , G A 3 0 3 0 8 | B U E N A V I D A T A P A S . C O M

V VEGETARIAN

VV VEGAN

served with bread & accompaniments

FARRO Y VERDURASancient grains , sofrito, charred local vegetables, baby kale, pickled cherry tomato vinaigrette CANARY ISLANDWRINKLY POTATOES salt crusted marble potatoes, mojo picøn,

mojo verde BEYÓNDIGASvegan meatbal ls , tomate fr ito, ‘vegan’ cheese,

green onion

FRIED CAULIFLOWERfried caul if lower florets ,romesco sauce CONFIT’D MUSHROOM CROQUETAS shi itake, cremini & oyster mushrooms,panko, celeriac puree, black truffle, porcini dust PAN CON TOMATEpan de cristal , raw garl ic , fresh tomato, parsley,

ol ive oi l , Maldon

V

V

V

V

V

VV

VV

VV

VV

VV

VV Chef's SelectionChefs rotat ing choice of

two meats and two cheeses

CHEESESManchego (6m) - 6

Idiazábal - 6Valdeón - 6

Caña de Oveja - 6P’t it Basque - 6

Mahón - 6

24

GF GLUTEN-FREE**

GF

GF

GF

GF

GFGF

GF

GF

V

**GF items may be fr iedin oi l with gluten residue**

TAPAS& SOL

GAMBAS AL AJILLO

head-on Georgia shrimp, garl ic , white wine,

chi l i f lake, gr i l led bread

CEVICHE c itrus marinated whitefish and octopus with

red onions, chi le , leche de t igre and quicos

TORTICAS DE CAMARÓN

crispy Andalus ian baby shrimp pancakes,

chive, lemon

PULPO A LA PARILLA

gri l led Spanish octopus, judión beans,

chorizo, asparagus, harissa

CLAMS & CHORIZO

middleneck clams and cured Spanish chorizo,

sherry wine, sofrito, saffron pickled fennel ,

gr i l led bread

SEAFOOD MEATCROQUETAS DE JAMÓN IBÉRICOIbérico & Serrano, bechamel gravy,pimentón aiol i

PORK BELLYtwice-cooked pork bel ly , kal imotxo glaze, sweet potato, sunchoke, apple, pistachio

MANCHEGO MINI-BURGERSSpanish-style grass-fed ground beef,Kings Hawai ian, Manchego, pickled vegetables, garl ic a iol i

SEVILLE HOT CHICKENfried crispy, smokey hot pimentón,brown sugar honeyHANGER STEAKgri l led & sl iced, potato puree, spinach, mushrooms, chestnuts , mojo picón

8

12

8

9

14

Tapas

TAPAS& SOL12

1 1

8

14

13.5

E X E C U T I V E C H E F L A N D O N T H O M P S O N | P R O P R I E T O R S A D A M B E R L I N & J U A N S E B A S T I A N C A L L E

Para la MesaServes 2-4, avai lable after 5pm

CHULETÓN32oz mature Georgia grassfed r ibeye,

rosemary potatoes, truffle & mushroom

confit , r ioja demi, Valdeón butter,

cr ispy shal lot .

ROASTED CHICKEN 1/2 or Whole: roasted sunchokes, farro

& wheatberries , charred shal lots , gr i l led

eggplant , piqui l lo romesco

WHOLE FISHserved crispy with a hearts of palm &

celeriac puree, marinated art ichoke hearts ,

bl istered cherry tomatoes, mojo verde &

fried garl ic

79

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MKT

G R A C I A S P O R V U E S T R A V I S I T AT h a n k y o u f o r v i s i t i n g

GF

GF

GF

GF

GF

Consuming raw or undercooked meats , poultry, seafood, shel lf ish, or eggs may increase your r isk of foodborne i l lness