DINNER MENU

 
 

TAPAS FRIAS / COLD


CARPACCIO DE PEPINO Y TOMATE | 8
Sliced tomatoes, cucumber, carpaccio, red wine vinegar, olive oil, sea salt and black pepper.

CHARCUTERIE ESPANOLA PLATO | 25
Assorted Spanish cured meats & cheeses


TOSTADAS DE PAN A LA BURRATA | 8
Toast points with caramelized onions cabrales cheese and wilted arugula


CARPACCIO A LA ABUELA VASCA | 17
Angus carpaccio drizzled EVOO, sea salt, black pepper & manchego cheese


SALSA DE ESPINACA CON NACHOS | 9
House made fresh spinach dip & tri--color nachos


SHRIMP CEVICHE | 12
Chilled shrimp marinated in citrus tomato juice, fresh herbs, red onions and EVOO


GROUPER CEVICHE | 10
Chilled fish marinated in lime cilantro, corn, tomatoes, peppers and onions


PULPO CEVICHE | 9
Chilled octopus marinated in lime, cilantro, onions, tomato, and peppers


TABLA DE QUESOS Y FRUTAS | 13
Assorted imported Spanish cheeses & fruit medley


TORRE DE ATUN VASCA | 12
A tower of ahi tuna with avocado & tomato, drizzled with honey soy & sesame seeds


HIGOS CON QUESO AZUL ESPANOL | 10
Fresh mission figs with dry Spanish bleu cheese, caramelized almonds EVOO, Himalayan salt


HOT TAPAS

CHAMPINONES RELLENOS | 11
Stuffed mushrooms, crab meat, cream cheese, cabrales cheese and drizzled balsamic syrup

CALAMARES SALTEADO CON TOMATE AJO Y BASIL | 11
Sauteed calamari, tomatoes, garlic, and fresh basil

ALMEJAS A LA PORTUGUESAS | 11
Little neck clams, olive oil, garlic, golden sherry, fresh basil


TORTILLA ESPANOLA | 9
Traditional Spanish egg omelet with potatoes and onions


SALOMILLO A LA STROGANOFF | 16
4 OZ. angus filet medallion topped with mushroom brown sauce and crusted bleu cheese


CHORIZO A LA RIOJANA | 11
Sauteed chorizo, Spanish olives and toast points


PULPO A LA GALLEGA | 16
Grilled octopus with extra virgin and paprika

SALTEADO A LA BORRACHERA | 15
Sauteed shrimp, sea scallops and mushrooms


GAMBAS AL AJILLO | 14
Sauteed roasted garlic shrimp and toast points


MEJILLONES EN SALSA PICANTE | 11
Sauteed mussels in a spiced red wine tomato sauce


CALAMAR A LA ROMANA | 11
Fried calamari with red wine tomato sauce and lemon


PINCHOS CATALAN | 16
Grilled scallops, pineapple, serrano ham, red onion and bell pepper


CROQUETA DE LANGOSTA | 13
Lobster-stuffed fritters with lemon, basil and cilantro aioli


PATATAS BRAVAS | 6
Spanish spicy potatoes

SOPAS

SOPA DE AJO | cup 5 bowl 7
Spanish garlic soup

CALDO GALLEGO | cup 6 bowl 8
Traditional soup from garlicia, chorizo, kale and white beans

ENSALADAS

ENSALADA DE AGUACATE Y PERA | 11
Mixed greens with avocado, pear, tossed pine nuts, and tetilla cheese


ENSALADA CAROLINA | 10
Avocado and tomato salad with EVOO lemon and cilantro


ENSALADA A LA CESAR | 11
Fire-grilled heart of romaine, Caesar dressing, crouton, anchovies and shredded parmesan


SIDE SALAD | 5
Spring mix with garden vegetables


ENSALADA DE ATUN | 15
Grilled ahi tuna on a bed of spring mix, candied walnuts, sweet red pepper, pineapple, goat cheese


ENSALADA DE REMOLACHA | 11
Mix greens, beets, Spanish bleu cheese and balsamic vinaigrette


ENTREES
SERVED WITH SPANISH RICE, SEASONAL VEGETABLES AND SIDE SALAD

ZARZUELA DE MARISCOS | 28
Assorted seafood stew, traditional from the
catalan coastal region of Spain

PAELLA VALENCIANA | 32
Assorted seafood with chicken, chorizo, lobster
and saffron Spanish rice

PAELLA VEGETARIANA | 23
Vegetarian paella

LENGUADO RELLENO | 24
Flounder stuffed with crab meat and
shrimp in a lobster sauce

MARISCADA | 28
Medley of seafood in your choice of green sauce
or spicy red wine tomato sauce

POLLO A LA MADRID | 18
Pan fried chicken breast, stuffed
with Spanish pine nuts and raisins

POLLO CAPRICHHOSA | 19
Roasted chicken breast stuffed
with spinach, pine nuts, and raisins

ATUN A LA PIMIENTA | 21
Pan seared ahi-tuna lacquered
red pepper, lemon caper meuniere

CHULETA DE CERDO AGRIDULCE | 19
Grilled pork chop marinated with
curried honey, fresh lemon

PESCADO A LA CHAMPANA | 18
Atlantic white fish, sautéed grapes,
fresh thyme, cava crème sauce

CORDERO PARTISANO | 26
Roasted lamb shank with northern beans,
brown burgundy sauce

DELMONICO EN SALSA DE HONGOS | 30
14 oz. charbroiled and layered with mushroom sauce
and bleu cheese crust

ENTRECOTE A LA MALAGUESA | 30
N.Y. strip 16 oz grilled, lacquered with brandied
medley peppercorn sauce

SOLOMILLO AL PORTO | 32
9 oz. tender filet mignon, sautéed mushrooms, port wine
brown sauce and crusted cabrales cheese

RAVIOLI DE LANGOSTA | 23
Lobster ravioli on a cava spinach crème sauce

POLLO SAN FERMIN | 19
Sauteed chicken breast with blush cream sauce,
bleu cheese and Spanish chorizo