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Mas Dinner Menu

Jun 21, 2018

    • Signature Tapas

    • Cast Iron Octopus

      11*

      Hard Herbs | Spanish Olive Oil | Tomato Salad | Chardonnay | Za’atar Pita

    • Bruschetta

      10

      Manchego-Mushroom Crema | Fried Egg | Shaved Truffle | Toast

    • Gambas Al Ajillo Con Chorizo

      14

      Garlic Shrimp | Spanish Chorizo | Pimenton Broth | Sourdough

    • Roasted Bone Marrow

      12

      Padron Pepper BBQ | Pickled Red Onion | Toast | Parsley “Salad”

    • Assorted Spanish Cheeses

      14 / 18

      Spiced Almond | Figs | Membrillo | Crostini

    • Iberian Black Pig “Secreto”

      13*

      Hidden in the Shoulder | Onion Jam | Thyme | Oregano Oil | Pan a la Parrilla

    • Charcuterie

      18 / 22

      Spanish Cured Meats | Vegetable Escabeche | Crostini | Mostarda

    • Snake River Farms “Pepper Steak”

      18

      Zubuton | Cipollini Onion | Peppadew Peppers | Rice Cakes | Savory Beef Jus

    • Hudson Valley Foie Gras

      16*

      Raspberry Scone | Pomegranate | Buttermilk | Fennel

    • Honey Bacon Wrapped Dates

      10

      Marcona Almond | Warm Goat Cheese Dip | Sherry

    • Berkshire Pork Belly

      14

      Anasazi Bean Ragout | Toasted Corn | Harissa | Sherry

    • Colorado Lamb Chops

      24*

      Asiago & Fig Crust | Anson Mills Grits | Lamb Fat Demi | Vadouvan

    • King Oyster Mushrooms

      13

      Honey Habanero Lacquer | Crispy Yucca Chips | Lemony Pea Puree

    • Grilled Cauliflower

      12

      Fermented Red Pepper | Roasted Tomato & Olive Condiment | Our Pita

    • Roast Pork Empanadas

      12

      Peach-Buttermilk | Aleppo Pepper | Onion Jam | Crisp Greens

    • Orecchiette Pasta & Fennel Sausage

      13

      Pecorino | Kale | Heirloom Tomato | Fortified Chicken Broth

    • Patatas Bravas

      6

      Crunchy Potato | Smoked Paprika Aioli | Chili Flake | Garlic | Little Herbs

    • Iberico Ribs

      18

      Lemon Ricotta Pancakes | Iberian Pork Jus | Herbs & Such

    • Dinner - Soup & Salad

    • French Onion Soup

      7

      Gruyere | Sourdough

    • Ensalada De España

      13

      Heirloom Tomato | Cucumber | Red Bell Pepper | Pickled Onion | Jamon Serrano | Idiazabal Cheese | Green Olive | Sherry Vinaigrette

    • Arugula & Sourdough Panzanella

      9

      Florida Oranges | Asparagus | Scallion | Red Radish | Shallot |
      Lemon-Lime Vinaigrette | Peanut Crumb | Roquefort Blue Cheese

    • Dinner - The Lighter Side

    • Olives | Grapes & Garlic

      4

    • Mezze Platter

      14

      Eggplant Baba Ghanoush | White Hummus | Burnt Feta | Aji Amarillo Spread | Za’atar Rubbed House-Made Pita

    • New Mexico Spiced Duck Fat Fried Oysters

      15*

      (Award Winning GASCO 2017/2018)
      Hatch Green Chile & Chorizo BBQ Spread | Preserved Lemon | Arugula | New Mexico “Blackened” Toast

    • Diver Sea Scallops

      18*

      Lavender Corn Pudding | Chorizo | Ninja Turtle Green Oil

    • Grilled Artichokes

      12

      Pickled Watermelon Rind | Spanish Goat Cheese Mint

    • Crunchy “Pizza” Squash Blossoms

      12

      Tomato-Basil Sauce | Whipped Goat Cheese | Herbed Tempura

    • All Natural Red Bird Farms Simply Roasted Chicken

      28

      Whipped Potatoes | Grilled Corn | Heirloom Carrots | Greens | Natural Chicken Jus

    • Lobster Bao Buns

      15

      Champagne Cream | Tarragon Salad | Caramel Popcorn

    • Yellowfin Tuna & Shishito Pepper “Pan con Tomate”*

      15

      Orange Curried Rum | Tomato Bread

    • Crispy Brussels Sprouts

      11

      Romesco | Sherry

    • Large Format Plates

    • Beeler’s Ranch Tomahawk Pork Chop

      28

      Egg Fried Rice | Crispy Asparagus | Smoked Mushroom Pork Glace

    • Durham Ranch Wagyu Brisket

      34

      Garlic Fries | Arugula | Mediterranean Kimchi | Cheesy Bread | Hatch Green Chile BBQ

    • Chilean Sea Bass

      38

      Risotto Cacio e Pepe | Ginger Spinach | Lemongrass Beurre Blanc

      Sommelier Recommendation:
      Mira Chardonnay | Napa | CA | 2016 BTG/BTB
      Laroche | Chablis “St. Martin” | Burgundy | France | 2015 BTB

    • Classic Paella*

      29

      Shrimp | Chicken | Fresh Mussels | Chorizo | Saffron Rice

      Sommelier Recommendation:
      Kaiken “Ultra” | Malbec | Mendoza | Argentina | 2015 BTG / BTB Bodegas Ontanon | Gran Reserva | Rioja | Spain | 2005 BTB

    • Vegetable Paella

      26

      Sommelier Recommendation:
      Martin Codax | Albariño | Rias Baixas | Spain | 2016 BTG / BTB

    • Snake River Farms Bone-In Ribeye Steak

      44*

      Vermont White Cheddar Potato Puree | Crispy Onion | Red Chile Demi-Glace | Fried Egg

    • Dessert

      Pastry Chef | Liliana Quiroz-Puga — * Vegan — † Gluten-Free

    • Chocolate Bundt Cake

      10

      Whipped Chocolate Mousse | Dark Chocolate Anglaise | Mixed Berry Coulis | Tableside presentation

    • Strawberry “Shortcake” Cheesecake

      10

      Sugar Cookie Crumb | Strawberry Gel | Pulled Sugar

    • Lavender Panna Cotta †

      10

      White Chocolate & Lavender Crème | Clustered Oats

    • Key Lime & Coconut Pudding *

      10

      Fresh Figs | Agua Fava Meringue

    • Sea Salt Caramel & Mascarpone Carrot Cake †

      10

      Organic Carrot Compote | Candied Walnut

Full Bar, Lunch Beverages and Wine List Available for Dinner

Good evening and welcome to Mas, 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 education 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!

Marc Quinones | About our Executive Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions.

Water served at MÁS Tapas y Vino is purified by reverse osmosis.

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