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Reservations
505.923.9080
125 Second Street NW,
Albuquerque, NM 87102

Hours

BREAKFAST
Monday - Saturday: 7:00am - 10:30am
Sunday: 7:00am - 11:00am
LUNCH
Monday - Sunday: 11:00am - 2:00pm
DINNER
Sunday - Thursday: 5:00pm - 10:00pm
Friday - Saturday: 5:00pm - 11:00pm
SUNDAY BRUNCH
Sunday: 11:00am - 2:00pm

MÁS – TAPAS Y VINO

Located in the stylish Hotel Andaluz, MÁS is a full-service restaurant and tapas bar inspired by the bold flavors, rich history and exuberance of Spanish cooking. MÁS offers fresh reinventions of traditional Spanish cuisine with an emphasis on organic, fresh and locally-sourced foods and high quality ingredients.

Andaluz Romantique

Saturday, February 11th we'll be serving up a sumptuous 4 course prix fixe dinner in the romantic Andaluz lobby and casbahs. Live guitar music will serenade you as you dine on a delectable menu created by our own Chef Ryan Numair.
$65 per person. Vegan and Gluten-Free Options Available.
Afterwards, you're invited to join us in Ibiza for an after-party featuring DJ Ana Martinez.

romance-2

Andaluz Romantique Menu

First course:  Tomato-mozzarella "ravioli" with house-cured lomo, basil, arugula, & balsamico
Second course: Seared sea scallops "heart" with harissa cream, wonton crisp, and vegetable escabeche
Third Course:  Grilled filet of beef tenderloin with chimichurri-manchego crust, sunchoke-potato purée, roasted pepper, crisp winter vegetables
(Optional Surf n Turf: add Garlic Shrimp +$10)
Fourth Course:  Strawberry cheesecake pizzelle tower with warm chocolate fudge and candy cloud

 $65 per person. Vegan and Gluten-Free Options Available.

MÁS MENUS

Breakfast
Lunch
Dessert
Dinner
Brunch
Breakfast

Signature

breakfast bowl* | 9
2 eggs, potatoes, bacon or house-made sausage,
cheddar cheese and red or green chile
classic breakfast* | 9
2 eggs, potatoes and choice of bacon or
house-made sausage
breakfast burrito* | 11
scrambled eggs, cheddar & jack cheeses, potatoes,
bacon or sausage and red or green chile
dulce de leche french toast | 12
served with sliced strawberries, salted almonds
and orange honey
huevos rancheros* | 12
2 eggs, corn tortillas, potatoes, red or green chile,
cheddar & jack cheeses and pinto beans
breakfast sandwich* | 10
1 egg, sharp cheddar cheese, bacon or
house-made sausage with focaccia or bagel
lemon ricotta pancakes | 13
blueberry compote with warm maple syrup
andaluz omelet* | 11
choose 2 fillings and toast: 1/ea.
mushrooms, red peppers, baby spinach, bacon,
avocado, tomatoes, onions, cheddar, feta
deluxe fillings: 2/ea.
manchego cheese, spanish chorizo, local goat
cheese, jamon serrano, smoked salmon

Additions

toast | 2
whole grain or sourdough with local raspberry jam
english muffin | 3
bacon* | 4
bagel | 4
cream cheese or local raspberry jam
house made sausage* | 4
pork or turkey with green chile
spanish chorizo* | 5

The Lighter side

house-made granola | 7
served with milk or yogurt
fresh fruit + greek yogurt | 7
quinoa oatmeal | 8
local honey & fresh berries
healthy choice breakfast* | 9
2 eggs, quinoa, kale, roasted red peppers and
sweet potato hash

Beverage

brewed local coffee | 3
organic tea | 3
hot or iced
milk | 3
whole, 2%, soy
fountain | 3
coke, diet coke, dr. pepper, sprite
juices | 4
orange, grapefruit, cranberry, pomegranate
specialty coffees | 5
espresso, latte, cappuccino
voss | 4
still or sparkling
pellegrino | 6

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

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

Lunch

Signature Tapas

smoked salmon nachos* | 12
mint aioli, pickled red onions, served on crispy wontons
stuffed piquillo peppers | 12
old windmill dairy goat cheese, capers, fresh herbs,
sherry syrup and romesco sauce
olives, grapes & garlic | 4
patatas bravas | 6
crispy potatoes with spicy aioli
grilled artichokes | 12
spanish goat cheese, orange zest and mint
crispy brussels sprouts | 10
with romesco sauce and sherry reduction
mezze | 14
spicy carrot-garbanzo hummus, beet-walnut spread,
roasted eggplant puree and sesame lavash crackers
assorted spanish cheeses 16 | 18
spiced almonds, figs, membrillo, crostini
charcuterie 16 | 20
spanish style cured meats, mostarda,
vegetable escabeche, and crostin

Sandwiches

choice of side: fries, salad, fruit, cup of soup

cubanitos* | 12
braised pork shoulder sliders with swiss cheese, pickled
onion, old pecos red chile mustard and jamon serrano
burque turkey panini* | 12
sharp cheddar cheese, avocado, green chile and
green olive aioli
ahi tuna wrap* | 15
fresh seared ahi tuna, hard-boiled egg, pickled onion,spicy aioli, green olive, avocado and lavash flatbread
grilled cheese n greens | 11
swiss cheese, sautéed greens, pickled carrot, pressed on
house-made foccacia
gary's garden burger | 12
black bean, sweet potato, corn, peanuts, olives
and a spicy crema

Heart healthy akaushi beef

choice of side: fries, salad, fruit, cup of soup
sandia burger* | 13
green chile, sharp cheddar, lettuce and tomato
más mushroom burger* | 15
sautéed mushrooms, manchego cheese, sage and truffle
sweet n smoky burger* | 15 spanish paprika, roasted piquillo peppers, romesco sauce and spanish goat cheese

add ons: fried egg, bacon, avocado, pickled onion 1/ea.

The Lighter side

MAS POWER BOWL create it | 12

moroccan
north african spices, crispy chickpeas and apricot
agridulce
smoky, sweet and sour sauce with pepitas
latin american
fresh cilantro, lime, cumin, salsa macha, pickled onion and lavash cracker

greens + grains
fresh seasonal greens
sautéed kale & broccoleaf
red & white quinoa
ancient farro
saffron rice
get your vitamins
baby carrots
broccolini
avocado
sweet potato
roasted red pepper
heirloom tomato
sherry mushrooms
grilled asparagus

FINAL TOUCH
add protein to your salad or MAS power bowl
heartbrand akaushi teres major steak* | 5
seared ahi tuna* | 7
marinated artichokes | 4
marinated chicken breast* | 4
chimichurri shrimp* | 6

Soups + Salads

yellow tomato gazpacho cup | 5    bowl | 7
chef's sopa del dia  cup | 5    bowl | 7
moroccan roots | 12
marinated beets, baby carrots, pickled radish and onion, spanish goat cheese, arugula & baby spinach, crispy garbanzos, and apricots with orange-cumin dressing
más caesar | 11
baby romaine lettuce, manchego cheese, herb croûtons, cracked black pepper, and creamy roasted garlic dressing
mediterranean | 12
fresh heirloom tomato, cucumber, bell peppers, pickled onion, seasonal greens, sweet sherry vinaigrette and house-made focaccia croûtons
strawberry fields | 13
fresh strawberries, nm feta cheese, romesco verde, marcona almond, sherry reduction & spring greens
tuna grande* | 17
fresh ahi tuna, grilled yukon potatoes, hard-boiled egg, boquerones, spicy pickled green beans, olives, cherry tomato, spring greens & creamy dijon dressing

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

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

Dessert

Dessert

hand crafted by our pastry chef
spanish goat cheesecake | 10
pistachio dust, fresh blueberry coulis and candied lemon honey red chile raspberry chocolate parcel | 9
dark chocolate cake with red chile raspberry preserves and chocolate ganache inside crisp phyllo served with sweetened crema blood orange creme de catalan | 9
traditional spanish custard with caramelized sugar and fresh blood orange curd flourless walnut cake 10
sea salt caramel drizzle, fresh whipped cream, and a spiced apple compota

After Dinner

espresso | 5
cappuccino | 6
latte | 6.50
local roasted coffee | 3.50
sherry
hidalgo la gitana manzanilla | 6
hidalgo la gitana oloroso seco faraon | 6
hidalgo napoleon amontillado | 6
toro albalá electrico fino 8 toro albalá Oloroso Viejo | 8
hidalgo palo cortado 20 year | 14
toro albalá Don PX Gran Reserva | 17
port
kopke 20 year | 18
scotch
chivas | 8
glenfiddich 12 year | 10
glenlivet 12 year | 10
johnnie walker black | 11
laphroaig 10 year | 13
mccallan 12 year | 16
glenkinchie 12 year | 16
oban | 23
lagavulin 16 year | 28
johnnie walker blue | 65

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

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

Dinner

Signature tapas

gambas al ajillo* | 14
traditional spanish tapa of spicy garlic shrimp
surf n turf* | 22
with heart healthy akaushi beef and gambas al ajillo
grilled colorado lamb chops* | 18
harissa, cucumber, yogurt and dill
heartbrand akaushi steak* | 14
heart healthy beef with smoky sea salt caramel
grilled artichokes | 12
spanish goat cheese, orange zest and mint
patatas bravas | 6
crispy fried potatoes with spicy mayo
bacon wrapped dates* | 10
marcona almonds and warm goat cheese
bruschetta* | 10
toasted bread with mushroom-manchego crema,
fried egg and truffle oil
boquerones montadito | 12
white anchovies, pickled radish, olive, red chile flake, romesco verde on crostini
jamon serrano | 12
spanish cured ham with manzanilla olives
assorted spanish cheeses 14 | 18
spiced almonds, figs, membrillo and crostini
charcuterie*  16 | 20
spanish style cured meats, mostarda,
vegetable escabeche and crostini

Entrees

prime grade ribeye steak* | 38
jamon-wrapped asparagus, garlic-herb mashed potatoes
and cabrales blue cheese butter
marcona almond crusted barramundi* | 38
sustainably caught barramundi with harissa-coconut
rice, roasted peppers, grilled broccolini
and orange saffron butter
chimichurri lamb chops* | 42
charred rosemary mashed potatoes, catalan style
kale and broccoleaf, with apricots, piñon and
salsa macha
classic paella* | 29
sustainable argentinean red shrimp, chicken,
fresh mussels, chorizo and saffron rice
vegetarian paella | 26
artichokes, kale, mushrooms, roasted peppers and
saffron rice

The Lighter side

olives, grapes & garlic | 4
smoked salmon nachos* | 12
mint aioli and pickled red onions on crispy wontons
mezze | 14
carrot-garbanzo hummus, beet-walnut spread, roasted
eggplant puree served with sesame-lavash crackers
moroccan spiced mussels* | 12
fresh turmeric broth, peas, kale and roasted peppers
crispy brussel sprouts | 10
with romesco sauce and sherry reduction
catalonian kale | 10
sautéed kale with roasted peppers, garlic, white wine, toasted piñon and dried apricot
piri piri chicken skewer* | 12
portuguese bird's eye chili sauce with fried garbanzos and pickled onion

Seasonal tapas

stuffed piquillo peppers | 12
with local goat cheese, capers, fresh herbs
and romesco sauce
pulpo* | 14
grilled octopus with charred cauliflower
and preserved lemon
seared ahi tuna* | 14
jamon wrapped fresh tuna, sumac, pickled local jaranda peppers and onion with cauliflower-asparagus puree
morcilla sausage* | 14
spanish blood sausage with old pecos red chile mustard, roasted peppers, toasted piñon and dates

Soups + salads

yellow tomato gazpacho cup | 5 bowl | 7
chef's sopa de la noche soup cup | 5 bowl | 7
strawberry fields | 13
fresh strawberries, new mexico feta cheese,
romesco verde, marcona almond and sherry reduction
with spring greens
moroccan roots | 12
marinated beets, baby carrots, pickled radish and onion,
spanish goat cheese, arugula and baby spinach,
mint, crispy garbanzos, and apricots with
orange-cumin dressing
ensalada de españa | 13
fresh heirloom tomatoes, cucumber, red bell pepper,
pickled onion, thinly sliced jamon serrano, idiazabel
cheese, green olives and sweet sherry vinaigrette


RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

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

Brunch

Cerveza (Draft Beer)

blonde/pilsner/lager
pairs with vegetables, chicken and fish
hefeweizen/belgian white
pairs with fish, salads, vegetables and chicken
india pale ale
pairs with spicy foods
brown/amber
pairs with nuts, salads, chicken and red meat
porter/stout
pairs with nuts, cheeses, red meat and desserts
rare/seasonal
please ask server

beer flights, local bottled and canned selections available, please ask server

Taps

olives, grapes & garlic | 4
gambas al ajillo | 14
spicy garlic shrimp
grilled artichokes | 12
spanish goat cheese, orange zest and mint
patatas bravas | 6
crispy fried potatoes with spicy aioli
bacon wrapped dates* | 10
marcona almonds and warm goat cheese
bruschetta* | 10
toasted bread with mushroom-manchego cream, fried egg and truffle oil
catalan kale | 8
sautéed kale, apricots, roasted peppers, piñon
mezze | 14
spicy carrot-garbanzo hummus, beet-walnut spread, roasted eggplant puree and sesame lavash crackers
crispy brussel sprouts | 10
with romesco sauce and sherry reduction
smoked salmon nachos* | 12
mint aioli and pickled red onions on crispy wontons
assorted spanish cheeses 14 | 18
spiced almonds, figs, membrillo and crostini
charcuterie* 16 | 20
spanish style cured meats, mostarda, vegetable escabeche and crostini
.

Copas

blood orange sangria | 8
jalapeno cucumber margarita | 12
mas blood mary
new amsterdamn | 7
absolute peppar 8
effin cucumber 9
mimosa
house 6 | 24
mont marcal cava 9 | 36
gruet blanc de noirs 11 | 41

Brunch

chorizo con papas y huevos | 11
spanish pork sausage, roasted peppers, patatas bravas, fried egg
dulce de leche french toast | 12
almond-sea salt crusted bread, strawberries and orange syrup
huevos benedictos | 13
poached eggs, english muffin, jamon wrapped asparagus and smoked paprika hollandaise
mas omelet | 11
jamon serrano, manchego cheese, piquillo peppers, patatas bravas
healthy choice breakfast | 9
fried eggs, quinoa, kale, roasted red peppers and sweet potato hash
huevos con bistec | 14
heartbrand akaushi steak, chimichurri, patatas bravas, salsa macha
gary’s garden burger | 12
black bean, sweet potato, corn, peanuts, olives and a spicy crema
mas mushroom burger* | 15
heartbrand akaushi beef patty, sautéed mushrooms, manchego cheese, sage and truffle
sandia burger* | 13
heartbrand akaushi beef patty green chile cheese burger with sharp cheddar, lettuce and tomato.

Salads

moroccan roots | 12
marinated beets, baby carrots, pickled radish and onion, spanish goat cheese, arugula and baby spinach, crispy garbanzos, and apricots with orange-cumin dressing
strawberry fields | 13
fresh strawberries, nm feta cheese, romesco verde, marcona almond, sherry reduction and seasonal greens

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

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