Brunch

Pica Pica

GARBANZOS FRITOS: La Vara spiced fried chickpeas • 3
PIMIENTOS DE GERNIKA: blistered sweet peppers with sea salt • 9
PATATAS BRAVAS: EQP's rough cut crispy potatoes with spicy alioli • 6
CROQUETAS DIA: ask server • 5

Dulces

ENSAIMAIDAS: lard enriched orange blossom bun, honey • 6
TORRIJAS: Spanish french toast with citrus and PX syrup • 8
CHURROS: Spanish crullers with dulce de leche • 6

Panes

PAN AMB TOMACA: tomato rubbed bread w/olive oil and sea salt • 8
MOLLETE: fried egg and bacon stew sandwich on Andaluz roll • 8
PAN MAR Y MUNTAYA: toasted bread with goat butter, crystallized honey, Canadian caviar • 6
LA VARA BURGER: Nora pepper spiked patties, with Tetilla cheese and cebes (charred onions), on Semolina bun • 11
BOCATA DE PESCADO EN ADOBO: crispy skate sandwich, special sauce, shredded cabbage, jalapeños en escabeche • 11

Frios y Ensaladas

SALPICON PONTE VEDRA: Galician style chilled shrimp salad with melon and avocado • 14
MOJE: layered salad of imported tuna, olives, endive, Marcona almonds • 14

Huevos

HUEVOS CON MIGAS ARAGONESAS: fried eggs, chorizo, rustic bread crumbs, seared grapes, sweet onion • 11
MORAGAS: flash fried sardines with olive oil fried eggs and muscatel vinegar • 12
CUCHIFRITO: crispy lamb hash with poached eggs, ajo cabiñil sauce • 11
EL QUIM: local squid and crispy morcilla with broken eggs, Boqueria style • 11
REVUELTO DE XAMFAINA: scrambled eggs with Catalan ratatouille • 10
POTAJE DE JUDIAS CON BACALAO: Aragon style spicy bean stew with house cured salt cod and poached eggs • 11
ALCACHOFAS Y FAVAS: olive oil braised artichoke and fava bean stew, poached eggs • 12