Apples & Cider at Tinto


This October, Tinto is offering a prix fixe Taste of Fall menu featuring apples and cider. Spain’s Basque region which inspires much of Tinto’s menu is known for its apples and it is apple season there and here in the United States.

The four-courses of small plates is $55 per person and a cider pairing is available for $25 per person.

The Taste of Fall menu will be:

First Course

  • Tortilla de Bacalo, piquillo peppers and green chili;
  • Escalivada, cippolini onions, roasted peppers, eggplant and migas;
  • and Monte Enebro, espellette pepper, spiced apple jam and sliced apple

Second Course

  • Brochetta de Veira, with txokoli pistachio vinaigrette;
  • Manzanas, seasonal apples, saffron, candied shallot, cabrales;
  • and Foie Gras with granny smith apple, chestnut puree, toasted brioche

Third Course

  • Chuleta, pork loin chop, apple chutney, fennel stew, cider jus
  • Artic Chard en Sidra, cider poached artic char, romesco broth, charred green onions
  • Hongos ala Plantxa, wild mushrooms, confit potato


  • Poached Pear, sage clafoutis, pad d’espice emulsion

Cider Pairing

  • Isastegi Sagardo Naturala 2009, a Basque cider with a tangy, fizzy profile
  • Trabanco Cosecha Propia 2009 a tart cider from the northern region of Asturias, made with only estate grown, native Asturian apple varieties.  This cider has been fermented with native yeasts and is a bit lighter in body with expressive apple fruit flavors and a crisp finish
  • Trabanco Poma Aurea 2007 a hard apple cider named for the special golden color and made with a selection of indigenous apple varieties and aged for six months.

Tinto [Official Restaurant]