Zurito menu

A sweet, roasted piquillo pepper filled with a savory blend of flaked salt cod.

A classic Basque snack featuring a savory Cantabrian anchovy, a mild pickled guindilla pepper, and a manzanilla olive served on a skewer.

A small, bite-sized snack featuring preserved tuna topped with a sweet and savory celery jam.

This pintxo features imitation baby eels sautéed with garlic and parsley, topped with a soft-cooked quail egg.

A selection of white and black anchovies served with egg butter and fresh parsley on a small piece of bread.

Tender grilled chicken hearts served with a zesty Canary Island-style green herb sauce on a slice of toasted baguette.

A spicy, spreadable sausage served with a sweet tomato honey glaze on toasted baguette slices.

A bite-sized appetizer featuring finely chopped raw beef topped with savory olives, anchovies, and crispy fried garlic.

A small baguette topped with thinly sliced Spanish cured ham and aged Manchego cheese.

A chilled crab salad topped with hard-boiled egg and a mild, pickled guindilla pepper, served as a small bite.

A skewer featuring grilled Spanish chorizo sausage, sweet piquillo peppers, and aged Manchego cheese.

Thinly sliced, cured beef heart served with a savory almond and roasted red pepper sauce.

A miniature croissant filled with thinly sliced, premium Spanish cured ham.

A toasted baguette slice topped with creamy goat cheese, sweet tomato honey, and crunchy Marcona almonds.

Toasted bread rubbed with garlic and topped with fresh tomato, olive oil, and sea salt, with an optional addition of anchovies.

This is a premium, thinly sliced cured ham made from acorn-fed Iberian pigs, known for its rich flavor and tender texture.

This is a premium, grain-fed ham that has been aged for 36 months to develop a rich, concentrated flavor.

This is a premium ham that has been aged for 20 months to develop its flavor and texture.

Thinly sliced, cured pork collar from acorn-fed pigs, served as a savory appetizer.

This dish features tender pork loin from pigs raised on a diet of acorns, resulting in a rich and distinct flavor.

A savory, seasoned pork sausage with a mild spicy kick.

This is a sheep's milk cheese that has been aged for 12 months.

This is a firm, traditional sheep's milk cheese from the Basque region of Spain.

This is a cow's milk cheese produced by Jasper Hill Farm in Vermont.

Premium, hand-filleted anchovies from the Cantabrian Sea, produced by the renowned Spanish brand Don Bocarte.

These premium small sardines from Galicia, Spain, are preserved in high-quality olive oil.

This 8-ounce New York strip steak is served topped with a savory red onion jam and a pat of blue cheese butter.

This 32-ounce bone-in ribeye steak is served with a side of French fries and traditional spicy fermented kimchi.

Thinly sliced, salt-cured tuna served with crunchy Marcona almonds and a touch of Spanish paprika.

Premium white anchovies from Cantabria, Spain, cured in a delicate vermouth marinade by Don Bocarte.

A creamy risotto-style dish made with orzo pasta, squid ink, celery root, and goat cheese.

A selection of seasonal mushrooms seared on a flat-top grill, served with a rich farm-fresh egg yolk.

Crispy fried potato cubes served with a spicy tomato sauce and a creamy garlic mayonnaise.

Tender asparagus spears served with a tangy pickled ramp remoulade and a fresh squeeze of lemon.

A traditional Spanish-style omelette made with potatoes and onions, served with a garlic mayonnaise and topped with fresh chives.

Pan-seared blood sausage served with tender lentils and sweet piquillo peppers.

This shared plate features pickled wild leeks, sweet candied walnuts, crisp apple slices, and a dusting of aromatic fennel pollen.

Slow-cooked, tender beef cheek served over creamy mashed potatoes and finished with a drizzle of savory scallion-infused oil.

Three mini grass-fed beef burgers topped with savory Spanish ham, tomato jam, onion, and garlic aioli, served as a sharing plate.

A hearty stew of chickpeas and savory chorizo sausage, topped with a boiled egg and fresh green onions.

Tender tripe and pork slow-cooked in a Basque cider broth with mild, earthy Cascabel chilis.

Tender, griddled octopus served with roasted fingerling potatoes and seasoned with smoky Spanish pimentón.

Seared shrimp served in a garlic-infused pimentón chili oil and garnished with delicate threads of dried red chili.