Charcuterria & Quesos

Traditional Spanish Meat and Cheese plate with a mixture of Jamon Serrano, Chorizo, Chef’s selection of artisanal cheeses, arbequino olives, Marcona almonds, grilled bread, and seasonal fruit – 22


Cold Tapas


Marinated SPANISH OLIVES with Marcona almonds – 5

Imported SPANISH CHEESES, traditional garnishes – 12

CAPRESE crostinis with Roma tomato, basil, Manchego cheese and balsamic gastrique – 7

MEDITERRANEAN COUS COUS: Avocado, tomato, red onions ,cilantro, feta cheese and fresh herbs
over garden fresh spring mix tossed in sherry wine vinaigrette. Served with grilled bread – 9


Imported CURED SPANISH MEATS, Arbequina olives, Pipparras chiles peppers – 12


*BRAISED OCTOPUS, cilantro, fresh mango puree, preserved lemon & smoked paprika aioli – 8

*AHI TUNA TARTARE, shallots, sherry tomato sauce, gordal olives, watermelon, garlic parsley sauce & arugula – 11

Marinated Spanish *WHITE ANCHOVIES, Marcona almond parsley pesto, garlic aioli, Manchego cheese, piquillo pepper, arugula atop crostini – 8


Hot Tapas


Semolina crusted ZUCCHINI FRITES with smoked paprika aioli – 6

BAKED GOAT CHEESE, house tomato sauce and toasted garlic bread – 8

GRILLED ARTICHOKE HEARTS, arugula, oranges, roasted red peppers, and preserved lemons drizzled with herb vinaigrette and sherry gastrique – 7

PATATAS BRAVAS: Roasted red potatoes tossed in bravas oil with Sun-Dried tomato aioli – 6

ROASTED ASPARAGUS, Spanish olive oil, lemon preserve, piquillo peppers and Manchego cheese – 5

GRILLED BREAD with gorgonzola fromage and shaved parmesan cheese – 5

SPANISH TORTILLA: Baked eggs, potatoes, onions and bell peppers over garlic aioli – 5

HUEVOS RELLENOS: Spanish deviled eggs topped with piquillo peppers – 5

Fried POTATO CROQUETTES, Manchego cheese, fresh herbs and Saffron aioli -5


The Icon’s STUFFED PEPPER’S: Piquillo peppers, goat cheese, Jamon Serrano and roasted garlic – 8

BEEF EMPANADA: Sun-Dried tomato aioli – One for 5 / Two for 9

SEARED DUCK BREAST, piquillo peppers, Marcona almonds, basil, goat cheese, balsamic gastrique – 9

Marinated PORK PINCHITOS, sauteed pears, bell peppers and onions and pineapple orange glaze – 9

CHICKEN EMPANADA: Garlic aioli – One for 5 / Two for 9

Marinated STEAK SKEWERS, Manchego cheese mashed potatoes, Rioja reduction sauce – 8

Blue cheese fromage stuffed BACON WRAPPED DATES, Marcona almonds, maple balsamic reduction – 8

DUCK EMPANADA: Smoked paprika aioli – One for 5 / Two for 9

Grilled CHICKEN PINCHITOS, pipperada, whole grain mustard aioli – 8


CRISPY FRIED CALAMARI, Icon’s sherry tomato sauce and jalapeno aioli – 9

Marinated BAKED GARLIC SHRIMP, chiles, garlic herb compound butter – 12

CALAMARI a la PLANCHA, chablis, lemon garlic oil, shallots, cilantro, cherry tomatoes and jalapeno aioli – 9

SHRIMP AND CHORIZO KABOB with squash, zucchini, onions and bell peppers – 12

Jumbo lump CRAB CAKE, arugula, pickled vegetables, piquillo mustard aioli – 16