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Our History Catering + Events Happy Hour OUR HISTORY Born in San Antonio, Toro Kitchen and Bar is a locally crafted Spanish culinary experience. The owner’s family originates from the beautiful countryside of Valle De Ruesga, Santander, North of Spain. Gerardo (Owner) grew up between Mexico and Texas and while traveling throughout Europe he visited his family in Spain, only to find himself falling in love with its traditions, food and most of all the wine! The name Toro was inspired by Gerardo’s running with the bull’s experience in Pamplona. Gerardo was comfronted eye to eye with a 1500-pound bull named “Caramelo” OUR MOTTO IS SIMPLE: STRAIGHTFORWARD QUALITY. CATERING + EVENTS HAPPY HOUR Weekdays 2 to 7pm Toro offers a variety of Catering and event packages customized to your needs. We also $6 Select Tapas: $4 Large Draft have 3 private event rooms capable of accommodating up to 200 people Huevos Rotos $5 Spritzer Bar Patatas Bravas $5 House Wine For more information Calamares $6 Gin Bar Contact us at [email protected] Tacos de Cochinita Pibil $15 Sangria Pitcher Chistorra HISTORY Jamón Serrano is a trademark in Spanish Culture, it is used in many Spanish recipes and can be found virtually in every restaurant in Spain. It is a type of dry-cured aged ham, The curing process is regarded as a sacred art, and Spain even has governing body called “Denominación de Origen” ensuring all proper procedures and quality standards are met. Jamón iberico and Jamón Iberico de Bellota come from Iberians pigs also referred to as “Pata Negra” or Black huff. Bellota Iberian pigs are free roaming and fed only natural bellotas or acorns. They are also played classical music and are given hand massage sessions to allow the meat to be extra cured and tender. JAMÓN TABLADOS SERRANO DEL CHEF Full plates: 3 5. oz & Half plates: 2 oz TABLADO DEL CHEF Chef’s selection of meats & cheeses Jamón Serrano - Aged 10 to 12 months sm 22 / lg 28 19 / 11 TABLADO DE VERDURAS A LA PLANCHA Aged 12-24 months Jamón Ibérico - Chef’s selection of grilled vegetables 26 / 15 18 Jamón Ibérico de bellota - Aged 24-48 months 38 / 22 A LA CARTÉ Jamón Ibérico de Bellota 5Js 58 / 34 Jamón Serrano / Dry-cured aged Serrano ham . 6 Jamón Ibérico / Dry-cured Iberian pig ham . 8 Jamón Ibérico de Bellota / Acorn only fed Iberian pig . 12 Jamón Ibérico de Bellota 5Js / Acorn only fed Iberian pig . 18 Sobrassada / Mallorcan soft pork & paprika sausage . 5 Chorizo Español / Pork & paprika sausage . 5 Salchichón / Spanish style salami . 5 OUR GARDEN Coppa de Bellota / Acorn fed Iberian pig coppa . 7 Add: Chicken +3 / Shrimp +5 / Solomillo +8 Mediterranea / Ceviche style salad w/quinoa, lime, bell pepper, red Firm onion, & green olives . 9 Manchego Curado / Sheep, traditional aged . 5 César / Chefs original recipe w/house made anchovy Caesar dressing 9 Cabra Al Vino / Goat, Wine marinated . 7 Ensalada de Betabel con Mango / Layers of baked beets, avocado, Semi–Firm mango & Panela cheese bathed in a cilantro cream dressing . 12 Mahon / Cow . 6 Ensaladilla de Pollo con Betabel / Chicken salad style Soft with beet, cilantro, red onion and house mayonnaise . 11 Tetilla / Cow . 5 Caña de Oveja / Sheep . 6 SOUP Chevrelait / Goat, smoked cheese . 4 Sopa del Día / Ask your server for the soup of the day . 10 KITCHEN Tapas are a wide variety of appetizers, or snack size portions, in Spanish cuisine. They may be cold or hot. Pretty much an appetizer size of any plate. The word “tapas” is derived from the Spanish verb tapar, “to cover”. In old times parties, patrons would cover or “tapar” their wine or beverage TAPAS glasses with a plate or slice of bread with food, hints the term “tapa”. Add-ons: Spanish Chorizo • + 3 | Serrano Ham • + 3 Pan Tomate / Toasted baguette with tomato spread •• . 6 Tortilla Española / Traditional recipe w/potatoes, egg & onion •• 8 Patatas Bravas / Flash fried potatoes with Spanish Brava sauce •• 7 Huevos Rotos / French style potatoes with a fried egg •• . 8 CROQUETAS Gambas al Ajillo / Garlic sautéed shrimp with dried chiles . 13 Croquetas de Jamon Serrano / Bechamel with Serrano ham . 10 Vieiras con Guacamole / Seared Scallops with Guacamole . 14 Croquetas Verdes / Mushrooms, Bell peppers, onion, herbs & spices . 10 Pimientos del Padrón / Charred styled Shishito peppers . 8 Croquetas Marineras/ Shrimp, mussel, squid ink, Piquillos Rellenos / Sweet red peppers, stuffed with goat cheese, green pepper, onion and herbs . 13 cream cheese, pecans & Serrano ham . 10 Croquetas de Chorizo/ Béchamel with Spanish chorizo . 9 Vieiras en su Concha / Parmesan au gratin sauteed scallop with bell pepper, onion & garlic butter . 16 Montadito de Sobrassada / Mallorcan Sobrassada on grilled panela cheese drizzled in licor 43 honey on top of semi-toasted bread . 9 Camaron a la Salmorreta / Jumbo shrimp sautéed in Chef’s Signature Salmorreta on a bed of Saffron rice . 12 Queso de Cabra Frito / Fried goat cheese w/caramelized onions & Licor 43 honey . 9 PULPO GALLEGO Calamares Fritos / Fried steak calamari w/aioli sauce . 10 Dátiles al Tocino & Queso / Oversized dates stuffed with Serrano Galicia is most well-known for its octopus, with over a thousand miles ham, cream cheese & Manchego cheese, wrapped in bacon . 11 of octopus rich waters. It is located the northwest Iberian Peninsula of Tacos de Cochinita Pibil / Slow cooked pork Spain. Galician Octopus is its biggest exporter but ironically enough marinated in Achiote sauce . 8 the Spaniards consume more than it exports, as Spain’s appetite for this delicacy exceeds that of any other nation. Panela 43 / Grilled panela cheese with Licor 43 honey . 8 Boquerones / Spanish anchovies marinated with vinegar, Pulpo en su Tinta / Sauteed with butter, onion and garlic parsley & garlic . 9 in a seafood reduction and squid ink . 16 Morcilla / Spanish blood sausage . 10 Pulpo a la Vinagreta / Spanish piparra vinaigrette Solomillo / Traditional Spanish Sirloin on a bed of mashed potatoes . 16 served with caramilzed onion & shishitos . 12 Pulpo a la Gallega / Paprika seasoned sitting on poached potatoes Mini Carpaccios / Solomillo carpaccio bites rolled in parmesan drizzled in olive oil . 15 cheese with black truffle & house mustard vinaigrette . 15 Ceviche de Pulpo / Ceviche style with avocado, onions, green pepper Champiñones Lugo / Sauteed mushrooms with butter, with lime and cilantro . 14 cilantro, garlic and Spanish chorizo . 10 Pulpo al Ajillo / Garlic sautéed with dry chiles . 13 Mejillones al Vino / Mussels steamed w/butter, garlic, Pulpo en Conserva / Canned Galician octopus in olive oil . 12 white wine & a touch of parsley . 10 Queso al Horno / Caña de Oveja, Spanish brie style cheese baked with herbs & honey served with toasted bread . 11 Chistorra / Baked traditional Spanish chistorra served with alioli & bread . 8 Aceitunas / A variety of Spanish pitted olives . 7 Vegetarian Options KITCHEN The word paella originates from the word “patella” in latin, meaning plate or small pan. By definition,the word paella means the pan in which the Spanish rice dish is cooked in. In today’s world, paella is a Spanish rice dish originating in Valencia by local farmers cooking lunch with whatever they had around, such as rabbit, snails and legumes. It later grew in popularity and different regions began adding various local ingredients and techniques. there is no right or wrong PAELLA way to make a paella, the ultimate point is to bring people Paellas are made to order & can take 30 to 45 minutes . together to relax, laugh, drink, and enjoy good food. Small serves: 1 to 2 people, Large: 3 to 4 Crispy bottom crust, known as Socarrat, upon request Toro Paella / Toro’s Classic recipe voted best in San Antonio! Jumbo shrimp, mussels, chicken, calamari, pork belly & Spanish chorizo . 24 / 38 Paella de Montaña / A Valencian farmer’s lunch break meal . Hermi rabbit, Spanish chorizo & pork belly . 25 / 41 Paella Marinera / A Valencian fishermen’s meal after a long day at sea . Baby octopus, jumbo shrimp, calamari & mussels . 26 / 44 Arroz Negro / A local favorite in Alicante: Calamari, mussels, baby shrimp, baby octopus & squid ink . 26 / 44 Arroz con Costra / From Alicante . For pork lovers . Morcilla, Spanish chorizo, pork belly & a layer of baked egg . 25 / 41 Paella Vegetariana / Vegetarian paella with mushrooms, bell poeppers onion, peas and olives . 21 / 34 Arroz del Senyoret / Literally translating to “a gentlemens rice”, created to not get your fingers dirty; Galician Octpus, Jumbo Shrimp and Scallops CONSERVAS SIDES Canned delicacies from Spain Berberechos / (Cockles in Brine) . 12 Arroz al Azafrán 6 Bread 2 Sardines Whole / in Olive Oil w/ Lemon . 8 Chutney 3 Alioli 1 Sardines Whole / in Olive Oil w/ Piquillo Peppers . 9 Toasted Bread 2 Salsa Brava 1 Mejillones en Escabeche / (Mussels in Pickled Sauce) . 14 Mustard Seeds 2 Habanero 1 Navajas al Natural / Razor Clams in Brine . 26 Piparras 4 Chipirones en Aceite de Oliva / Small Squids in Olive Oil . 15 Angulas / Spanish young eels in garlic oil . 75 KITCHEN DESSERTS Torrijas / Classic Spanish dessert, bread soaked in sweet cream, fried and drizzled in Licor 43 honey . 9 –A la mode / Top it off with a scoop of buttered pecan ice cream . +3 Carlota de Limón / Lemon zest cake, layered with Maria cookies and sweet cream topped with pecans . 9 Carlota de chocolate / Semi-sweet chocolate, layered with Maria cookies and sweet cream topped with pecans . 9 Crema Catalana / Spanish crème brûlée . 8 Peras al Tempranillo / Slow cooked pears in Tempranillo red wine served with buttered pecan ice cream . 11 CARAJILLOS Carajillo is a Popular Spanish cocktail consisting of Licor 43 and Espresso. Licor 43 is a sweet liquor from Cartagena, Spain and gets its name because it contains 43 different Fruit, Citrus, aromatics and herbal ingredients. The Original / Licor 43 & espresso can be Flambé or Shaken .
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