| Cala, Cala, Calamari |
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Pan fried calamari served over chipotle chile reduction |
| Sauteed Shrimp & Scallops |
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In garlic paprika sauce served over potato cake |
| Just Crab |
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Home style crab cakes served over sauteed spinach topped with smoke cream sauce & angel hair potatoes |
| Ole Special Crispy Plantain Chips |
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Served with homemade guacamole |
| Picadillo |
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Whole sweet plantain stuffed with spanish style ground beef |
| Latinos in USA |
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Sweet plantains topped with manchego cheese |
| Plantanos Rellenos |
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Sweet plantains topped with shredded beef |
| Caldo Verde |
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Green broth soup, spinach, scallions, cilantro, chorizos can be added |
| Portuguese Bread Soup |
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Green broth soup spinach, scallions, cilantro, egg & portuguese bread soup |
| Manhattan Clam Chowder |
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Bistro ole signature with fresh clams for two |
| Catalonia Mussels |
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Mussels in a spicy peri peri sauce |
| Verde Clams |
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One dozen clams in a green sauce |
| Chorizos |
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Broiled spanish style chorizos served with tostones |
| Champiniones |
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Portobello mushroom topped with manchego cheese and spanish pesto sauce |
| Fresh Salad |
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Field greens and red onions topped with our house vinaigrette |
| Verde Salad |
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Field greens, pine nuts, almonds and goat cheese topped with our house vinaigrette |
| Caesar Ole |
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Fresh romaine lettuce, romano cheese and croutons topped with caesar dressing regular $10.00, with grilled chicken $12.00 |
| Salada Mozzarella |
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Fresh mozzarella, roasted red pepper and tomatoes topped with a spanish pesto dressing |
| Latin Experience |
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Fresh chopped avocado mixed with our special dressing, field greens and tomatoes served with tortilla chips |
| Pork A La Gitana |
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Pork tenderloin prepared with port wine, mustard and a cream sauce |
| Passion Espanola |
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Center cut pork chops topped with sauteed spanish onions and cherry tomatillos |
| Bife Con Cebolla |
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Grilled filet mignon smothered with butter and sauteed onions |
| Filet Al Cabrales |
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Grilled filet mignon topped with a rich cabrales cream sauce |
| Ole Ole Chicken |
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Stuffed chicken breast with manchego cheese and fresh spinach |
| Pollo Ala Sevillana |
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Sauteed chicken breast in an orange and olive sauce |
| Portuguese Cusina |
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Clams and pork tenderloin in a green sauce served with boiled potato wedges |
| Sea Bass En Salsa De Pinones |
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Fresh sea bass filet in a mild pine nut sauce |
| Chef's Best Seller Sea Bass |
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Seared sea bass topped with a spanish pesto sauce and bread crumbs, served over avocado salsa |
| Atlantic Passion |
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Grilled salmon filet topped with sauteed portabello mushrooms and scallions |
| Camarao (Kah-Mah-Reel-Oh) in a Garlic Sauce |
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Fresh 16 to 20 size shrimp in a garlic sauce served over spanish rice |
| Paella Marinera |
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Fresh seafood and spanish rice combination |
| Paella Valenciana |
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Fresh seafood, chicken, spanish sausage and spanish rice combination |
| Mariscada en Rojo o Salsa Verde |
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Fresh seafood combination in a red or green sauce |
| Vaca A La Parrilla |
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Marinated 16 oz. t bone steak and shrimp grilled & topped with garlic sauce reduction |
| Costillas De Cordero |
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16 oz. pan roasted crumbed rack of lamb with port wine mustard cream sauce |
| Ropa Vieja |
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Shredded beef w/rice, black beans & sweet plantains |
| Zarsuela |
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Cod fish & seafood combination stew in red sauce, finished with a touch of cream |
| Lobster Combinations |
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Two 5 oz. losbster tails, shrimp & scallops in green or garlic sauce |
| Sprite |
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| Coke |
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| Diet Coke |
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| Iced Tea |
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| Perrier |
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| Pellegrino (Bottle) |
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| Pitcher of Sangria Mixed (B.Y.O.B) |
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| Regular Coffee |
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| Espresso |
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| Cappuccino |
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| Tea |
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