Pintxo Pote is back just in time for Mother's Day!
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Do you have the perfect Sunday brunch planned for Mother's Day? No? In either case, give mom a break from cooking with a special dinner this weekend - finished in your kitchen and served with love in the cozy, familiar space of Home. 

Chef Hector has prepared a wonderful and versatile dish based on potato gnocchi. Add gnocchi to a pot of braised greens, turning a side into a vibrant main dish.  Want it gluten free? Skip the gnocchi. Want more protein? Add chorizo. 
Or serve the greens as a side dish for this week's paella or with the Prime Grade New York Steak!  This week's paella : a glorious, distinctive shrimp broth, made with dried red ñora peppers and tomato, and fortified with garlic and extra virgin olive oil lends the characteristic Alicante flavor to the rice.

With an accompanying white or a red wine, or both, and several small bites as starters for the meal, what mom would not feel lovingly appreciated?


We are aware that indoor dining has opened at partial capacity in Santa Clara county. Given that our indoor space is rather small, we are trying to figure out if and when we can actually open the restaurant for seating. Please bear with us and thank you for your continued support through this long, uncertain period.  In the meanwhile, we will continue to offer no-contact pickup. 
The restaurant will be open on Friday and Saturday only. 
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Menu for May 7-8


BE YOUR OWN CHEF Gnocchi
(cooking time 20 minutes)
Acelgas Estofadas con ñoquis, Guisantes y Puerro
Braised Chard With Gnocchi, Peas and Leeks 
All produce is organic
$28
option to add chorizo $4

Entrecote de Buey con Patatas Rostizadas
63 day dry aged Prime Grade New York Steak with Roasted Gold Potatoes
$64

BE YOUR OWN CHEF Paellas
(cooking time 25 mins)

Arroz con Gambas y Salmorreta
Shrimp Paella with Salmorreta
$58    Serves 2

Arroz con Chorizo y Cuquilo
Chorizo & Cuquillo Olive Paella
$48    Serves 2

Arroz con Pollo
Chicken Paella 
$48    Serves 2

And don't forget to check out the wines that the chef recommends for this menu.