| Gazpacho |
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traditional spanish chilled soup consisting of tomatoes, cucumbers and other seasonably fresh vegetables and spices. |
| Spicy Chorizo and Chicken Cream Soup |
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spanish chorizo, chicken breast, cream and seasonings with a hint of tabasco. |
| C.C.O.V Salad |
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grilled chicken, cranberries, almonds, and orange vinaigrette on a bed of fresh spring greens. |
| The Bleu Salad |
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butter leaf lettuce, crumbled bleu cheese, walnuts, served with a raspberry vinaigrette dressing. |
| Fresh Spinach Salad |
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fresh spinach topped with mushrooms, hard-boiled egg and a hot jamon serrano bacon dressing. |
| Fresh Fruit & Cheese Plate |
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seasonal fresh fruit and aged spanish manchego, mahon, and iberico cheeses. |
| Plato Combinado |
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traditional plate of spanish cured meats & cheeses: jamon serrano, spanish chorizo, spicy copa, with aged manchego, mahon and iberico cheese. served with the tortilla espanola, and kalamata olives. |
| Marcona Spanish Almonds |
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imported spanish almonds with sunflower oil & sea salt. |
| Imported Spanish Cocktail Mix |
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a crunchy mix of corn kernels, pistachios, largueta almonds, fava beans, chickpeas, vegetable oil, rice flour and sea salt. |
| Paella Fuego Style |
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a mildly spiced traditional spanish dish of prawns, scallops, tilapia, baby clams, chicken, and spanish chorizo, served on a bed of saffron rice with a rustic roll and butter. |
| Vegetarian Paella |
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fresh vegetables of the season paella served on a bed of saffron rice. |
| Patatas Bravas |
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spicy roasted tri-colored potatoes topped with brava sauce, a mildly spicy tomato and red bell pepper sauce. |
| Tapenade Stuffed Mushrooms |
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five mushrooms stuffed with a tapenade of diced kalamata olives, garlic, capers, and cilantro served warm. |
| Fuego Black Bean Relish |
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chilled spicy blend of black beans, corn, cilantro, and spices. served with tortilla chips. it's spicy good! |
| Artichoke |
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served hot with garlic dill aioli for dipping. |
| Brussel Sprouts |
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brussel sprouts braised with a balsamic citrus and brown sugar marinade. |
| Tapenade With Rustic Bread |
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sliced rustic sour dough served with a tapenade of diced kalamata olives, garlic, capers, and cilantro. |
| Stuffed Piquillo Peppers |
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four sweet marinated piquillo peppers stuffed with goat cheese, roasted with garlic and served chilled. |
| Stuffed Dates |
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dates stuffed with gorgonzola cheese and imported marcona spanish almonds. |
| Tortilla Espanola |
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a traditional spanish staple of potato, eggs and onion. served topped with hot jamón serrano dressing. |
| Croquettas |
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potato cakes made of baked potato, spices, bleu cheese crumbles and prosciutto served with a spicy cumin garlic cream sauce for dipping. |
| Boquerones Y Olivos |
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spanish white anchovies in olive oil with a variety of olives, including chipotle stuffed and bleu cheese stuffed spanish olives, kalamata and pimento stuffed olives. |
| Asparagus Straws |
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five filo wrapped asparagus spears with parmesan cheese baked and served with spicy chipotle aioli. |
| Ceviche |
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citrus marinated bay shrimp mixed with fuego pico de gallo and served with tortilla chips. |
| Chilled Calamares |
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calamari rings and tentacles served chilled, tossed in a lime chipotle vinaigrette on a bed of fresh greens garnished with tomatoes and green onion. |
| Lobster Puffs |
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a blend of lobster meat, cream cheese, and spices served warm on herbed flatbread. |
| Prociutto Wrapped Scallops |
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three large deep sea scallops wrapped in procuittp, dipped in a lightly spiced herbed garlic butter then charbroiled. |
| Shrimp Torpedoes |
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jalapeño peppers stuffed with shrimp, cream cheese and cheddar cheese, wrapped with bacon then baked and topped with spicy chipotle bbq sauce. |
| Bacalao |
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a traditional dish of salted cod lightly seasoned, floured, and topped with a sweetly spiced tomato sauce. |
| Garlic Shrimp |
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a dozen peeled shrimp sautéed in a creamy white wine garlic sauce served with a sliced rustic roll. |
| Charbroiled Tiger Prawns |
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three large charbroiled prawns served with a mildly spicy orange marmalade. |
| Skewers Del Fuego |
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choice of filet mignon or chicken breast marinated in a pasilla & serrano chili pepper marinade. |
| Chorizo Cataluna |
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spanish chorizo links marinated in red wine then sliced and sauteed with red wine and brandy. served with warm bread for cleanup! |
| Albondigas |
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four spanish meatballs with mediterranean spices topped with a tomato basil sauce. |
| Baseball Cut Top Sirloin |
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eight ounce choice center "baseball cut" top sirloin seasoned and charbroiled to perfection. a home run! |
| Pork Medallions |
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four medallions sautéed with garlic and herbs, served topped with bleu cheese crumbles and a creamy roasted red bell pepper and sun dried tomato sauce. |
| Spanish Hot Chocolate & Churros |
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traditional spanish hot chocolate with cinnamon sugared churros for dipping. |
| Flan Sinfonia |
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traditional creamy flan custard with tia maria sauce. |
| Fresh Berries Al Fuego |
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blue berries, raspberries and black berries on a bed of mildly spicy, sweet balsamic citrus reduction, topped with sweet cream and served with a madeleine pastry. |
