SIGNATURE TAPAS Iberian Black Pig “Secreto”* · 13 Berkshire Pork Belly · 14 Hidden in the Shoulder | Caramelized Onion Anasazi Bean Ragout | Yellow Corn | Harissa | Sherry Thyme | Oregano Oil Sous Vide Elk Tenderloin · 22 Patatas Bravas · 8 Salsify | “Scalloped” Beets | Kale Crunchy Potato | Spicy Aioli | Chili Flake Pickled Cherry Demi-Glace Garlic | Little Herbs Tandoori Octopus* · 14 Iberico Ribs · 18 Udon Noodles | Spicy Cabbage | Cashews | Shallot Pit Beans | Griddled Corn | Scallion Honey Bacon Wrapped Dates · 10 Bone Marrow · 12 Marcona Almond | Melted Goat Cheese Dip Padron Pepper BBQ | Pickled Red Onion Bruschetta · 10 Toast | Parsley “Salad” Manchego-Mushroom Crema | Fried Egg Gambas al Ajillo con Chorizo · 14 Truffle Oil | Toast Garlic Shrimp | Spanish Chorizo | Pimenton Broth Colorado Lamb T-Bones* · 24 Sourdough Vadouvan Spiced | Anson Mills Grits Barbecued Quail · 21 Cabrales Bleu Cheese | Local Greens Hatch Green Chile BBQ | Charred Lemon | Crispy Yucca Snake River Farms Zabuton “Steak & Eggs”* · 14 Salsa Verde Sous Vide Egg | Watercress | Tabasco Cream Assorted Spanish Cheeses · 14 | 18 Bread & Butter Spiced Almond | Figs | Membrillo | Crostini Charcuterie · 18 | 22 Manchego-Cheddar Mac & Cheese · 8 Spanish Cured Meats | Vegetable Escabeche Green Chile-Panko Topping Crostini | Mostarda
SOUP & SALADS French Onion Soup · 7 Gruyere | Sourdough Ensalada de Espana · 13 Heirloom Tomato | Cucumber | Red Bell Pepper | Pickled Onion Jamon Serrano | Idiazabel Cheese | Green Olive | Sherry Vinaigrette Kale Salad · 9 House Cured Honey Bacon | Tucumcari New Mexico Cheddar | Grape Tomato Fried Squash “Crouton” | Telicherry Peppercorn Meyer Lemon & Cherry Vinaigrette
Good evening and welcome to MÁS Tapas y Vino at the beautiful Hotel Andaluz. At the age of three I had a palate that craved things such as Hungarian Goulash so it’s no surprise to my family that I left the Bronx to pursue a culinary educa- tion and career. Having traveled and cooked in many different regions, your meal this evening will be diverse, colorful and full of flavor. I enjoy incorporating modern culinary techniques with items fresh from the Farmer’s Market to give you a unique Spanish dining experience. This menu has been crafted with clear vision, artistry and most importantly – love.
I invite you to share in my approach, love for food and passion. Enjoy!
Executive Chef | Marc Quiñones THE LIGHTER SIDE Fried Chicken Chicharron con Yucca · 12 Grilled Artichokes · 12 Fried Chicken Skin | Mojo | Yucca Puree Pickled Watermelon Rind | Spanish Goat Cheese | Mint Oregano | Pique Hot Sauce Mezze · 14 New Mexico Spiced Duck Fat Fried Oysters* · 14 White Hummus | Burnt Feta | Aji Amarillo Spread (Award Winning GASCO 2O18) Roasted Eggplant | Za‘atar Rubbed House-made Pita Hatch Green Chile & Chorizo BBQ Spread Crispy Brussels Sprouts · 11 New Mexico “Blackened” Toast Romesco | Sherry Preserved Lemon | Arugula Empanadas de Pollo · 12 Yellowfin Tuna “Pan con Tomate”* · 15 Organic Stewed Chicken | Garlic & Herbs Orange Curried Rum | Squash | Tomato Jam | Toast Tucumcari New Mexico Cheddar “Buffalo” Sweetbreads · 1O Hudson Valley Foie Gras · 16 Shiitake Spiced Popcorn | Grilled Cheese Orange-Fennel Gremolata | White Asparagus Compressed Watermelon Strawberry | “Carrot Cake” Diver Sea Scallops* · 18 Olives | Grapes & Garlic · 4 Israeli Cous Cous | Meyer Lemon Aioli | Crispy Ham
LARGE FORMAT PLATES Tomahawk Pork Chop “Chuleta Kan Kan” · 32 Basmati Rice | Kidney Bean Stew | Plantain Tostone Newport Bone-In Ribeye Steak*· 38 Arzua Ulloa Potato Puree | Crispy Onion Red Chile Demi-Glace Moroccan Duck Confit · 28 Creamed Spinach | Cipollini Onion | Israeli Cous Cous Duck Jus Classic Paella* · 29 Shrimp | Chicken | Fresh Mussels | Chorizo Saffron Calasparra Rice Vegetable Paella· 26 Artichokes | Kale | Mushrooms | Roasted Pepper Saffron Calasparra Rice Chilean Seabass*· 38 Risotto Cacio e Pepe | Ginger Spinach Lemongrass Beurre Blanc
Locally sourced ingredients are proudly used by our culinarians. Local vendors include: Just The Best Produce | Red Rock Roasters | Bountiful Cow Cheese Co.
Water served at MÁS Tapas y Vino is purified by reverse osmosis
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Executive Chef | Marc Quiñones