| Aceitunas con Anchoa | 5 |
| Anchovy-stuffed Olives | |
| Almendras Marcona | 5 |
| Marcona Almonds | |
| Albondigas con Tomate | 6 |
| Spanish-style meatballs in tomato sauce | |
| Boquerones | 4 |
| Anchovies in olive oil, parsley and garlic | |
| Calamares a la Andaluza | 8 |
| Deep-fried squid, served with the traditional accompaniment of roasted garlic mayonnaise or Brava sauce | |
| Chips de Patatas con Boquerones y salsa Lizarran | 7 |
Potato chips topped with white anchovies and olives dressed with Lizarran’s special red sauce |
|
| Croquetas | 7 |
| Hand-made deep fried morsels of chicken, ham or mushrooms | |
| Ensaladilla Rusa | 5 |
| Spanish-style potato salad: Potatoes, tuna, hard-boiled eggs, capers, olives, piquillo peppers and mayonnaise | |
| Espárragos Verdes a la Plancha | 7 |
| Asparagus grilled in olive oil and sea salt | |
| Gambas al Ajillo | 12 |
| Shrimp sautéed in garlic and olive oil | |
| Gambas a la Plancha | 14 |
| Prawns (heads and all!) grilled in olive oil and sea salt | |
| Judias Verdes con Jamón Serrano | 7 |
| Green beans with Serrano ham | |
| Patatas Bravas de madrid | 7 |
| Deep-fried potatoes served with spicy tomato and alioli sauce | |
| Pimientos del Padrón (de temporada) | 8 |
| Small green “pepper of Padrón” sautéed in olive oil-some are hot, some are not (seasonal) | |
| Pulpo a “Feira” | 14 |
| Slices of octopus served on a bed of potatoes finished with paprika and extra virgin olive oil | |
| Salto de Garbanzo con Pulpo | 10 |
| Sautéed garbanzo beans with octopus | |
| Sepia a la Plancha | 10 |
| Cuttlefish grilled in olive oil, garlic and parsley | |
| Tortilla de Patata con Cebolla y Pá amb Tomaquet | 8 |
| Traditional Spanish potato omelette served with Pá amb Tomaquet – slices of toasted bread spread with fresh tomato, garlic and olive oil | |
| Volcán de Morcilla | 9 |
| A “volcano” of fried morcilla topped with an egg, all on top of a bed of potato | |
| Extras |
| Additional Basket of Bread | 1.50 |
| Additional Plate of Pá amb Tomaquet | 1.75 |
