Toro

1704 Washington St
Boston, MA 02118
617-536-4300

Since its 2005 opening, Toro, nestled in the South End, has become Boston's premiere destination for authentic and innovative Spanish-style tapas. With its cozy, comfortable atmosphere, extensive menu of traditional pinchos and tappas, and exclusively Spanish wine list, Toro offers all the best features of authentic Spanish tapas bars.

Guests can choose innovative cocktails like signature Sangria, or celebrate by passing around a porron filled with cava. Whether shaking off the winter chill by the fireplace, or dining al fresco on the patio, this all-season hot spot is not to be missed.

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charcuterie

at Toro

Toro's house charcuterie

Dinner
Lunch
Brunch

Pinchos

Foie Gras con Chutney de Pera
Foie gras with pear and bacon chutney $8.-

Aceitunas
Marinated olives in bay leaf, lemon and spices $4.-

Ventresca
Spanish tuna belly, tomato tapenade and celery leaves $5.-

Almendras Marcona
Marcona almonds $4.-

Pan con Tomate
Toasted bread rubbed with tomato and garlic, finished with Spanish olive oil and sea salt $4.-

Datiles con Jamon
Medjool dates filled with Marcona almonds and Cabrales blue cheese, wrapped in Jamon Serrano $6.-

Queso Mahon
Marinated cow's milk cheese from Menorca $5.-

Pan con Tomate y Anchoas
Tomato bread with anchovies and garlic mayonnaise $5.-

Corazon a la Plancha
Grass-fed beef heart with romesco $5.-

Atun Pincho
Tuna tartare with coconut milk and lime $7.-

Tablito de Charcuteria
House charcuteria $11.-

Tapas

Pimientos del Padron
Hot green peppers with sea salt $7.-

Atun Crudo
Yellowfin tuna with citrus and soy $12.-

Jamon Serrano Redondo Iglesias
Premium cured ham $11.-

Papitas de Primavera
Warm spring potatoes with radishes, green garlic and fiddlehead tomme $8.-

Ensalada de la Remolocha
Roasted beets, greek yogurt, Bayley Hazen blue and pistachio crumble $12.-

Ensalada Cortada $7.-
Chopped salad with tomato, cucumber, black olives onion, cornichons, avocado, and idiazabel cheese $9.-

Ostras en Escabeche
Marinated Island Creek oysters with grains of paradise and warm Tabasco saffron emulsion $12.-

Gambas al Ajillo
Griddled garlic shrimp $12.-

Escalivada Catalana
Marinated wood roasted eggplant, onions, peppers, and tomatoes with sherry vinegar and olive oil $7.-

Tortilla de Esparragos
Asparagus omelet with green garlic alioli $6.-

Tortilla Espanola
Egg, potato and onion omelet with alioli $5.-

Boquerones
White anchovies in vinegar and olive oil $7.-

Hummus
Argon oil, za'atar, and fresh chickpeas $6.-

Anna's Empanadas
Chicken and potato empanadas, aji roja and alioli $8.-

Erizos en Suquet
Catalan stew of sea urchin, lobster and crab meat $13.-

Croquetas de Bacalao
Traditional salt cod fritters with lemon rings $9.-

Lengua con Lentejas y Salsa Verde
Smoked beef tongue with lentils and salsa verde $11.-

Espárragos a la Plancha
Asparagus a la plancha with mushrooms, pickled ramps and green almonds

Coliflor a la Plancha
Cauliflower a la plancha, pimenton de la vera $10.-

Frijoles y Pesuña
Short rib and pork chili with coco beans and cortija cheese $7.-

Maíz Asado con Alioli y Queso Cotija
La Especialidad de la Casa. Grilled corn with alioli, lime, espelette pepper and aged cheese $6.-

Asado de Huesos
Roasted bone marrow with radish citrus salad and oxtail marmalade $6.-

Pato con Membrillo
Smoked duck drumettes with quince glaze $8.-

Vientre de Cerdo
Crispy pork belly, Burgundy snails, Chantennay carrots, cardoons and smoked maple crumble $12.-

Patatas Bravas
Fried potatoes with alioli and spicy tomato sauce $5.-

Sherry del Pollo con Tomate
Braised Chicken with Pedro Ximenez, tomatoes and quinoa $12.-

Costilla de Buey
Rioja braised short rib of beef with armagnac soaked prunes and Vidalia onion puree $15.-

Garbanzos con Chorizo
Chickpeas with chorizo, spinach and hard boiled egg $9.-

Bistec de Faldilla a la Plancha
Hanger steak a la plancha with cabrales butter and red onion marmalade $12.-

Hamburguesas de Kobe
Mini burgers with smoked tomato, alioli and pickled red onion $12.-

For Two

Lubina a la Sal
Salt crusted Mediterranean sea bass with fresh herbs $26.-

Entrecot de Buey
Beef rib eye with chimmi churri $38.-

Paella
Serves 2-4 People

Paella Valenciana $38.-

Paella Vegetariana $26.-

Quesos

Selection of fine Spanish cheeses and accompaniments

Tres Quesos $17.-

Cinco Quesos $27.-

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Cabrales: 1. noun A noted Spanish blue cheese.

Chorizo: 1. noun Crumbly, spiced pork sausage.

Chutney: 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Cornichons: 1. noun A gherkin in France.

Emulsion: 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Escabeche: 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Frijoles: 1. noun Mexican for "beans."

Hummus: 1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.

Oxtail: 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.

Paella: 1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Panko: 1. noun Coarse breadcrumbs used in Japanese cooking.

Queso: 1. noun Spanish for cheese.

Quinoa: 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Rémoulade: 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Romesco: 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Tapenade: 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Za'atar: 1. noun An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.

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