Enoteca

Spanish restaurant, 772 9th Ave, New York, NY

VeganScore 80 · 4 vegan main dishes

Menu

Mains

• Vegan Ropa Vieja — Jackfruit stew served with rice, black beans and sweet plantain Vegan
• Paella Vegetariana — Rice cooked with artichoke, mushrooms, peas, zucchini, bell pepper, and fresh saffron Vegan
• Vegan Garden — A colorful medley of grilled zucchini, roasted red pepper, avocado, and fresh spinach layered on toasted multigrain bread with a generous spread of hummus and a touch of balsamic glaze. Vegan
• Solomillo & Pebre — Skirt steak topped with parsley and olive oil with hand-cut fried potato and salad
• Costillas De Cerdito — Pork ribs in beer, mustard and rosemary with hand-cut fried potato and salad
• Pollo Leticia — Cornish hen marinated in beer and Brandy, served with carrots & onions with a side of rice
• Ruiz Lubina — Sea bass (butterfly-cut) with capers, rosemary, cherry tomato, and a side of salad, rice or french fries
• Gringo Burger — Filet mignon and bacon patty on a brioche bun with gouda cheese, tomato and aioli
• La Tentación Vasca — Slow-braised oxtail in Rioja wine and cloaked in silky potato purée - a deep, tender whisper of Basque warmth and passion.
• Garbanzos Del Tio — Slowly simmered chickpeas in a silky broth made from lobster shells and shrimp, infused with saffron.
• Cordero De Deus — Marinated in roesemary and mint, then grilled. Served with wild rice and glazed carrots.
• Paella De Mariscos — Rice cooked with shrimp, mussels, clams, prawns and fresh saffron
• Paella Negra — Rice cooked in cuttlefish ink with squid and shrimp
• Lobster Roll — Tender chunks of fresh lobster tossed in a light lemon mayonnaise dressing, served on a buttery, toasted brioche roll, finished with a sprinkle of chives and a hint of celery seasoning. A coastal classic that's rich, refreshing, and irresistibly good.
• Pastrame De La Bobe — Slow-smoked pastrami spiced with Spanish flair, melted Manchego, red wine caramelized onions, Dijon mustard, and roasted piquillo pepper on toasted rustic bread. Bold, warm, and irresistibly soulful.
• Solomillo Y Pebre — Skirt steak topped with parsley and olive oil with hand-cut fried potato and salad
• Spaghetti Con Albondigas — Spaghetti with tomato sauce and meatballs

Breakfast

• Acai Bowl — Topped with crunchy granola, banana slices, and juicy berries. A naturally sweet and refreshing bowl packed with antioxidants and energy-boosting goodness. Vegan
• Pan De Queixo Waffle With Fried Chicken — Crispy, golden-fried chicken cutlet on a thin pan de queixo waffle (gluten-free)
• French Toast — House-made challah bread, dipped in cinnamon-vanilla custard, griddled to golden perfection, served with maple syrup, powdered sugar, and fresh seasonal berries
• Huevos Rancheros — Two sunny side-up eggs served on warm com tortillas, smothered in a rich and zesty ranchero sauce made with tomato, onion, bell pepper and a side of avocado
• Huevos Rotos — Fried potato with hot sauce, serrano ham and eggs (your style)
• Paella De Desayuno — Saffron rice with crispy bacon, eggs, sweet pepper & seasonal vegetables

Starters

• Setas — Oven-dried shitake with garlic Vegan
• Vegaplant — Eggplant dip with garlic, pepper, onion, and tomato served with toast Vegan
• Champiñones Al Ajillo — Sautéed mushrooms in garlic and olive oil, kissed with a touch of smoky paprika and a splash of white wine Vegan
• Gazpacho — Chilled Andalusian-style tomato soup blended with fresh vegetables, olive oil, and a touch of sherry vinegar-light and refreshing Vegan
• Tortilla De Patatas — Spanish omelette (with Spanish Chorizo +$2)
• Pinchos De Pollo — Roasted chicken and chopped bell pepper wrapped in bacon on a skewer
• Pinchos De Pato Al — Roasted breast duck wrapped in serrano ham on a skewer
• Patatas Bravas — Fried potatoes with slightly hot aioli sauce
• Gambas Al Ajillo — Slow cooked prawns in a white wine and olive oil sauce with garlic and merken seasoning
• Scallops — Fresh scallops marinated on txcolina wine lightly seasoned with parmigiano cheese wrapped in phyllo dough
• Pulpo Zarautz — Octopus with garlic and merken seasoning served over mashed baby potato
• Buey De Mar — Rock crab meat served inside its own shell, gently folded with aged Parmesan and a touch of whisky. Rich, creamy, and delicately ocean-sweet, it's a luxurious balance of sea and fire.
• Jamón — Serrano ham and onion
• Chorizo — Basque Chorizo with our touch of magic
• Leeks — Bechamel cream of leeks and garlic
• Pollo — Shredded chicken, tomato, onion and garlic
• Bacalao — Dried Spanish cod, onion and parsley
• Tigre — Mussels cooked in white wine with onion, red peppers and garlic-cooked and served in a shell
• Mixtas — Chef's choice of eight croquetas
• Tabla De Charcuterie — Ham serrano, salchichon de bellota (non-smoky chorizo), and chorizo de bellota pata negra
• Tabla De Pata Negra — 5 Jota, one of Spain's best Iberian ham (acorn-fed)
• Tabla De Queso — Chef's selection of Spanish cheeses
• Tabla Mixta — Chef's selection of charcuterie and cheeses
• Lobster — Lobster claw on toast with alioli sauce
• Piquillo — Red pepper stuffed with cod and creamy leek sauce served on toast
• Anchoa — Anchovies and tuna in mayonnaise with chiles served on toast
• Txaka — A silky crab blend gently folded with house-made mayonnaise and a touch of chiles, crowned with shrimp sautéed to perfection.
• Otoño En Euskadi — Roasted squash drizzled with mountain honey and crowned with goat cheese, perfumed with sage
• Ensalada — Mixed greens, onion, tomatoes and beets served with goat cheese croquetas
• Lentil Saladi — Lentil, cucumber, mint, feta, red onion, and bell pepper
• Pan De Queixo — Brazilian cassava cheese bread (gluten-free)
• Tortilla De Papatas — Spanish omelette (with traditional Spanish Chorizo +$2)
• Chopped Salad — Celery, carrot, red onion, garbanzo bean, feta in a mustard vinaigrette
• Ensalada Con Gambas — Greens with onion, tomato, beet, goat cheese, and shrimp

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