| Mixta con Pollo |
$9.50 |
Romaine lettuce tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast |
| Ensalada con Salmon |
$12.95 |
Baby mixed greens tossed with a creamy dill white wine vinaigrette topped with grilled Atlantic salmon |
| Bocadillo de Solomillo |
$12.50 |
Sandwiches of grilled beef tenderloin served with horseradish sour cream, caramelized red onions, tomato and fresh basil accompanied by fresh fruit and french fries |
| Bocadillo de Pollo |
$8.95 |
Sandwiches of grilled chicken breast served with, cumin garlic sauce, tomato, and fresh basil, accompanied by fresh fruit and french fries |
| Pasta Con Gambas |
$14.95 |
Fettuccine pasta served with sautéed tiger shrimp, asparagus, and scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce |
| Tilapia Marinada |
$13.95 |
Grilled tilapia served with sauteed spinach, asparagus, Sevillana potatoes, and a lemon butter sauce |
| Salmon a la Plancha |
$13.95 |
Grilled Atlantic salmon served over a bed of vegetables with a garlic paprika sauce and a potato cake |
| Solomillos a la Plancha |
$16.95 |
Grilled beef tenderloins with mashed potato puree, drizzled with red wine sauce |
| Ensalada con Mariscos |
$12.95 |
Baby mixed greens topped with a chilled seafood bell pepper medley with sherry balsamic vinaigrette |
| Alubias |
$4.25 |
Black bean soup with chorizo |
| Pequeña |
$4.95 |
Side salad of mixed greens, tomato, and a balsamic vinaigrette |
| Setas Salvajes |
$7.50 |
Sautéed wild mushroom with Manchego cheese and pine nuts on a romaine heart drizzled with balsamic white wine vinaigrette |
| Tomate y Queso |
$7.95 |
Vine ripened tomatoes and mozzarella cheese with balsamic vinaigrette |
| Salmón Curado con Queso |
$8.95 |
Cured salmon rolled with dill cream cheese served with toast points |
| Piquillo con Mariscos |
$7.50 |
Imported piquillo peppers filled with shrimp, scallops, and salmon served atop endives with creamy vinaigrette |
| Quesos Espanoles |
$8.95 |
Assortment of Spanish cheeses, red grapes, and apples |
| Jamón Serrano |
$10.50 |
Traditional Serrano ham |
| Rollito de Buey |
$6.50 |
Beef tenderloin wrapped around with blue cheese, pine nuts, dates, and portobello mushroom |
| Gambas Marinadas |
$8.95 |
Marinated shrimp and a trio of sauces |
| Tostada con Centollo |
$9.95 |
Toast point topped with avocado relish and Alaskan king crab meat |
| Aceitunas Aliñadas |
$5.95 |
Marinated Spanish olives |
| Pulpo a la Feira |
$8.95 |
Marinated Spanish octopus with Yukon Gold potatoes, olives, fennel, and green onions, with a red wine vinaigrette |
| Tortilla Espanola |
$6.25 |
Traditional Spanish omelet with potatoes and onions served with mixed greens and a sherry balsamic vinaigrette |
| Canalón Relleno |
$7.50 |
Tuna filled cannelloni with creamy white wine vinaigrette |
| Escalivada con Queso |
$7.95 |
Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points |
| Alcachofas con Crema |
$6.50 |
Marinated artichokes with creamy tomato vinaigrette |
| Carnes del Pueblo |
$7.95 |
Toast points with imported cured meats and Manchego cheese, served with sun-dried tomato relish |
| Patatas con Alioli |
$6.50 |
Robust garlic potato salad |
| Salpicon de Mariscos |
$9.95 |
Chilled seafood medley with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil |
| Setas Salvajes |
$7.50 |
Sauteed wild mushrooms with Manchego cheese and pine nuts, served on romaine hearts drizzled with balsamic white wine vinaigrette |
| Tomate y Queso |
$7.95 |
Vine ripened tomatoes and mozzarella cheese with balsamic vinaigrette |
| Salmón Curado con Queso |
$8.95 |
Cured salmon rolled with dill cream cheese, served with toast points |
| Piquillo con Mariscos |
$7.50 |
Imported piquillo peppers filled with shrimp, scallops, and salmon served atop endives with creamy vinaigrette |
| Quesos Espanoles |
$8.95 |
Assortment of Spanish cheeses, apples and grapes |
| Jamón Serrano |
$10.50 |
Traditional Serrano ham with Manchego cheese, tomatoes and toast points |
| Rollito de Buey |
$6.50 |
Beef tenderloin wrapped around with blue cheese, pine nuts, dates and portobello mushrooms |
| Gambas Marinadas |
$8.95 |
Marinated shrimp and a trio of sauces |
| Tostada con Centollo |
$9.95 |
Toast points topped with avocado relish and Alaskan king crab meat |
| Ensalada de Pollo Marbella |
$7.50 |
Roasted chicken breast salad served on top of chilled sautéed eggplant and endives with a creamy garlic vinaigrette |
| Aceitunas Aliñadas |
$5.95 |
Marinated Spanish olives |
| Escalivada con Queso |
$7.95 |
Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points |
| Canalón Relleno |
$7.50 |
Tuna filled cannelloni with creamy white wine vinaigrette |
| Tortilla Espanola |
$6.25 |
Traditional Spanish omelet with potatoes and onions served with mixed greens and a sherry balsamic vinaigrette |
| Carnes del Pueblo |
$7.95 |
Toast points with imported cured meats and Manchego cheese, served with a sun-dried tomato relish |
| Alcachofas con Crema |
$6.50 |
Marinated artichokes with creamy tomato vinaigrette |
| Pulpo a la Feira |
$8.95 |
Marinated Spanish octopus with Yukon Gold potatoes, olives, fennel, and green onions, drizzled with a red wine vinaigrette |
| Patatas con Alioli |
$6.50 |
Robust garlic potato salad |
| Salpicon de Mariscos |
$10.95 |
Chilled seafood medley with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil |
| Tuna Cannelloni |
|
Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette and basil vinaigrette |
| Serrano Ham with Cheese |
|
Imported Serrano ham with Manchego cheese, tomato, garlic and toast points |
| Canalón Relleno |
|
Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette, diced tomato and basil vinaigrette |
| Tortilla Española |
|
Traditional Spanish omelet with potato and onion served with mixed greens and sherry balsamic vinaigrette |
| Patatas con Alioli |
|
Robust garlic potato salad with mayonnaise and fresh parsley |
| Salmón Curado con Queso |
|
Dill cream cheese rolled with house-cured Atlantic salmon, served with toast points |
| Tortilla Española |
|
Spanish omelet of potatoes and onions, served with mixed greens and balsamic vinaigrette |
| Salmón Curado con Queso |
|
Cured Atlantic salmon rolled with dill cream cheese, served with toast points |
| Tomate y Queso con Aceitunas |
|
Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette |
| Salpicon de Mariscos |
|
Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil |
| Jamón Serrano con Queso |
|
Imported Serrano ham with Manchego cheese, tomato, garlic and toast points |
| Patatas con Alioli |
|
Robust garlic potato salad with mayonnaise and fresh parsley |
| Patatas con Alioli |
|
Robust garlic potato salad with mayonnaise and fresh parsley |
| Gambas Marinadas |
|
Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioli |
| Jamón Serrano con Queso |
|
Imported Serrano ham with Manchego cheese, tomato, garlic and toast points |
| Setas Salvajes |
|
Sauteed wild mushrooms, Manchego cheese and pine nuts on a romaine heart with balsamic white wine vinaigrette |
| Setas Salvajes |
|
Sauteed wild mushrooms, Manchego cheese and pine nuts on romaine heart with balsamic white wine vinaigrette |
| Tostada con Centollo |
|
Toast points topped with avocado relish and Alaskan king crab meat |
| Gambas Marinadas |
|
Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioliJ |
| Jamón Serrano con Queso |
|
A traditional presentation of Serrano ham and Manchego cheese with tomato and garlic on toast points |
| Garlic Potato Salad |
|
Our famous robust garlic potato salad |
| Tuna Cannelloni |
|
Tuna, asparagus and basil filled cannelloni with a creamy white wine and tomato basil vinaigrette |
| Serrano Ham with Cheese |
|
Imported Serrano ham with Manchego cheese, tomato, garlic and toast points |
| Tomato and Mozzarella Salad |
|
Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette |
| Chilled Seafood Medley |
|
Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil |
| Tomato and Mozzarella Salad |
|
Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette |
| Patatas con Alioli |
|
Our famous robust garlic potato salad with mayonnaise and fresh parsley |
| Jamon Serrano con Queso |
|
Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread |
| Canalon Relleno |
|
Tuna filled cannelloni with a creamy white wine vinaigrette |
| Tortilla Espanola |
|
Traditional Spanish omelet with potatoes and onions |
| Canalon Relleno |
|
Tuna filled cannelloni with a creamy white wine vinaigrette |
| Salpicon de Mariscos |
|
Seafood medley with shrimp, calamari, scallops, bell peppers and onions in a lemon sherry vinaigrette |
| Jamon Serrano con Queso |
|
Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread |
| Tortilla con Espanola |
|
Traditional Spanish omelet with potatoes and onions |
| Salpicon de Mariscos |
|
Seafood medley with shrimp, calamari, scallops, bell peppers, and onions in a lemon sherry vinaigrette |
| Tortilla Española |
|
Spanish omelet with potato and onion served with mixed greens |
| Patatas con Alioli |
|
Our famous robust garlic potato salad with mayonnaise and fresh parsley |
| Ensalada Rusa |
|
Spanish style potato salad with tuna, peas and carrots, topped with tomato basil vinaigrette |
| Canalón Relleno |
|
Tuna, asparagus and basil filled cannelloni with a creamy white wine and tomato basil vinaigrette |
| Tomate y Queso |
|
Vine ripened tomatoes and fresh mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette |
| Jamón Serrano con Queso |
|
Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread |
| Salmón Curado con Queso |
|
House cured Atlantic salmon, rolled with dill cream cheese, served with tomatoes |
| Alcachofas con Crema |
|
Marinated artichokes with a creamy tomato vinaigrette add $1 |
| Salpicón de Mariscos |
|
Seafood medley with shrimp, calamari, scallops, bell peppers and onions in a lemon sherry vinaigrette. add $3 |
| Gambas Marinadas |
|
Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli. add $3 |
| Patatas Con Alioli |
|
Our famous robust garlic potato salad |
| Jamón Serrano Con Queso |
|
A traditional presentation of imported Serrano ham with Manchego cheese, tomato, garlic, toast points and a drizzling of extra virgin olive oil |
| Canalón Relleno |
|
Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette |
| Pincho de Pollo |
$6.50 |
Brochette of chicken tenderloin with chorizo and cumin garlic mayonnaise sauce |
| Gambas con Espinacas |
$10.95 |
Sautéed tiger shrimp atop spinach with a white wine honey pepper sauce |
| Pato Confitado |
$12.95 |
Duck confit, cinnamon apples and mushrooms |
| Berenjena con Setas |
$8.50 |
Baked eggplant with tomato, wild mushrooms and Tetilla cheese, served in a Madeira wine sauce |
| Empanada de Buey |
$8.50 |
Beef puff pastry |
| Pipirrana de Buey |
$10.50 |
Skirt steak with Cabrales blue cheese sauce |
| Gambas al Ajillo |
$9.50 |
Grilled tiger shrimp with garlic lemon butter |
| Pimientos del Piquillo* |
$8.50 |
Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with black bean sauce |
| Cazuela de Pollo |
$7.95 |
Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce |
| Montaditos de Cerdo |
$8.50 |
Grilled pork medallions |
| Champiñones |
$8.50 |
Stuffed mushroom caps |
| Pasta con Hortalizas |
$8.95 |
Vegetarian pasta with asparagus, spinach, broccoli, & sun dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese |
| Queso de Cabra |
$8.95 |
Oven baked goat cheese with garlic bread |
| Pollo a la Parilla |
$9.95 |
Marinated grilled chicken breast with asparagus and Sevillana potatoes with a lemon paprika wine sauce |
| Vieras al Albarino |
$16.95 |
Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce |
| Crepe Rellena |
$7.50 |
Crepe of goat cheese, spinach, pine nuts and apples |
| Chorizo y Morcilla |
$6.95 |
Grilled Chorizo and Morcilla sausages |
| Pincho de Solomillo |
$7.50 |
Brochette of beef tenderloin |
| Salteado de Hortalisas |
$7.95 |
Sauteed artichoke hearts, bell peppers, asparagus, squash with white wine tomato herb sauce |
| Calamares a la Plancha |
$8.50 |
Grilled squid with garlic lemon olive oil |
| Datiles con Tocino |
$8.50 |
Roasted dates wrapped in bacon |
| Patatas Bravas |
$5.95 |
Spicy potatoes topped with Manchego cheese |
| Pincho de Pollo |
$6.50 |
Brochette of chicken tenderloin with chorizo and cumin garlic mayonnaise sauce |
| Gambas con Espinacas |
$10.95 |
Sauteed tiger shrimp atop spinach with a white wine honey pepper sauce |
| Empanada de Buey |
$8.50 |
Beef puff pastry |
| Pato Confitado |
$12.95 |
Duck confit, cinnamon apples and mushrooms |
| Pipirrana de Buey |
$10.50 |
Skirt steak with Cabrales blue cheese sauce |
| Salteado de Hortalisas |
$7.95 |
Sauteed artichoke hearts, bell peppers, asparagus, and squash with a white wine tomato herb sauce |
| Gambas al Ajillo |
$9.50 |
Grilled tiger shrimp with garlic lemon butter |
| Pimientos del Piquillo* |
$8.50 |
Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with black bean sauce |
| Cazuela de Pollo |
$7.95 |
Chicken casserole with red bell peppers, asparagus and a pimiento cream sauce |
| Montaditos de Cerdo |
$8.50 |
Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce |
| Champiñones |
$8.50 |
Stuffed mushroom caps filled with spinach and cheese with tomato basil sauce |
| Pasta con Hortalizas |
$8.95 |
Vegetarian pasta with asparagus, spinach, broccoli, and sun dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese |
| Queso de Cabra |
$8.95 |
Oven baked goat cheese with garlic bread |
| Salmon al Mojo |
$13.95 |
Grilled Atlantic salmon served on a bed of sautéed vegetables and a garlic paprika sauce |
| Tilapia Marinada |
$12.95 |
Grilled tilapia with artichokes and spinach |
| Pollo a la Parilla |
$9.95 |
Marinated grilled chicken breast over asparagus and Sevillana potatoes with a lemon paprika wine sauce |
| Solomillos a la Plancha |
$16.95 |
Grilled beef tenderloins served with a mashed potato puree, drizzled with red wine sauce |
| Vieras Albarino |
$16.95 |
Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce |
| Cordero al Pastor |
$16.95 |
Grilled lamb loin medallions, served with portobello mushrooms and caramelized red onions, with red pepper rosemary wine sauce |
| Crepe Rellena |
$7.50 |
Crepe of goat cheese, spinach, pine nuts and apples |
| Chorizo y Morcilla |
$6.95 |
Grilled chorizo and Morcilla sausages |
| Pincho de Solomillo |
$7.50 |
Brochette of beef tenderloin |
| Calamares a la Plancha |
$8.50 |
Grilled squid with garlic lemon olive oil |
| Datiles con Tocino |
$8.50 |
Roasted dates wrapped in bacon |
| Patatas Bravas |
$5.95 |
Spicy potatoes topped with Manchego cheese |
| Berenjena con Setas |
$8.50 |
Baked eggplant with tomato, wild mushrooms and Tetilla cheese, served in a Madeira wine sauce |
| Croquetas de Jamon y Pollo |
$7.50 |
Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce |
| Montadito con Langosta |
$11.95 |
Thin slices of steamed lobster atop a potato and parsnip puree, drizzled with tomato saffron sauce |
| Bogavante al Horno |
$26.95 |
Baked lobster tail served with asparagus spears, potatoes and a lemon butter sauce |
| Oven Baked Goat Cheese |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Stuffed Mushrooms |
|
Stuffed mushroom caps with sauteed spinach, garlic and a blend of Spanish cheeses |
| Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Pasta con Hortalizas |
|
Penne pasta, asparagus, broccoli, spinach, and sun-dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese |
| Cazuela de Pollo |
|
Casserole of chicken breast with red bell peppers, asparagus and a pimiento cream sauce |
| Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Pincho de Solomillo |
|
Beef tenderloin brochette grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes |
| Pasta con Gambas |
|
Penne pasta with sautéed tiger shrimp, tomatoes, scallions and garlic with lemon butter sauce |
| Rollitos de Berenjena |
|
Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse |
| Cazuelita de Pollo |
|
Casserole of chicken with red bell peppers, asparagus and a pimiento cream sauce |
| Pipirrana de Buey |
|
Grilled strips of skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon over red bell pepper sauce |
| Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Pasta con Gambas |
|
Penne pasta with sautéed tiger shrimp, tomatoes, scallions and garlic in a lemon butter sauce |
| Champinones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Pincho de Solomillo |
|
Beef tenderloin brochette grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes |
| Champinones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Crepé Rellena |
|
Crepes filled with goat cheese, spinach, apples and pine nuts with a pimiento sauce |
| Pincho de Solomillo |
|
Beef tenderloin brochettes grilled with cracked black pepper, served with carmelized red onions, horseradish sour cream and mashed potatoes |
| Paella Mariscos |
|
Shrimp, mussels, clams, scallops and calamari, baked in saffron rice with vegetables |
| Champinones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Pincho de Solomillo |
|
Beef tenderloin brochettes grilled with cracked black pepper, served with carmelized red onions, horseradish sour cream and mashed potatoes |
| Paella Valenciana |
|
Chicken, shrimp, mussels, and clamsbaked in saffron rice with vegetables |
| Stuffed Eggplant |
|
Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse |
| Vegetable Pasta |
|
Penne pasta, asparagus, spinach, broccoli and sun-dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese |
| Baked Dates |
|
Baked dates wrapped in bacon over red bell pepper sauce |
| Stuffed Mushrooms |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Oven-baked Goat Cheese |
|
Oven baked goat cheese with tomato basil sauce and garlic bread |
| Stuffed Mushrooms |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce served with garlic bread |
| Champinones Rellenos |
|
Mushroom caps stuffed with sautéed spinach, garlic and a blend of Spanish cheeses |
| Pasta con Pollo |
|
Penne pasta tossed with asparagus, green peas and goat cheese, topped with marinated grilled chicken and served with garlic tomato pine nut sauce |
| Pipirrana de Buey |
|
Grilled strips of skirt steak on a bed of potatoes and onions with a Cabrales blue cheese sauce |
| Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce served with garlic bread |
| Gambas al Ajillo |
|
Grilled tiger shrimp with lemon garlic butter sauce |
| Cazuelita de Pollo |
|
Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce |
| Pipirrana de Buey |
|
Grilled strips of skirt steak on a bed of potatoes and onions with a Cabrales blue cheese sauce |
| Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce served with garlic bread |
| Champinones Rellenos |
|
Mushroom caps stuffed with sautéed spinach, garlic and a blend of Spanish cheeses |
| Pasta con Gambas |
|
Penne pasta tossed with sautéed tiger shrimp, tomatoes, scallion, and garlic in a lemon tomato butter sauce |
| Confit de Pato |
|
Duck confit served with cinnamon apples and wild mushrooms in an orange white wine sauce |
| Pincho de Solomillo |
|
Beef tenderloin brochette rolled in cracked black pepper and grilled, accompanied by caramelized red onions, horseradish sour cream, and mashed potatoes |
| Dátiles con Tocino |
|
Baked dates wrapped with bacon, served with roasted red bell pepper sauce |
| Confit de Pato |
|
Duck confit served with cinnamon apples and wild mushrooms in an orange white wine sauce |
| Pincho de Solomillo |
|
Beef tenderloin brochette grilled with cracked black pepper and served with caramelized red onion, horseradish sour cream and mashed potatoes. add $2 |
| Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce, served with garlic bread |
| Pimientos del Piquillo |
|
Imported sweet Piquillo peppers stuffed with three cheeses and spinach, served with chorizo black bean sauce |
| Pincho de Moruno |
|
Grilled brochette of marinated pork tenderloin with a cumin sauce |
| Champiñones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses. add $1.50 |
| Gambas al Ajillo |
|
Grilled tiger shrimp with lemon garlic butter sauce. add $3 |
| Buñuelos de Cangrejo |
|
Crabmeat fritters served over a bed of sautéed creamed leeks with alioli sauce. add $1.50 |
| Vieiras al Albariño |
|
Grilled sea scallops served over Mediterranean couscous with apples and lemon tomato butter sauce. add $6 |
| Queso De Cabra |
|
Oven-baked goat cheese with tomato basil sauce and garlic bread |
| Champiñones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses, with a tomato basil sauce |
| Cazuelita de Pollo |
|
Casserole of chicken breast with red bell peppers, asparagus, and a pimiento cream sauce |
| Pincho De Solomillo |
|
Brochette of beef tenderloin grilled in cracked black pepper, with horseradish sour cream, & caramelized red onions |
| Vegetariana |
$10.95 |
Seasonal vegetables |
| Valenciana |
$18.95 |
Chicken, shrimp, mussels, clams |
| Mariscos |
$22.95 |
Shrimp, mussels, clams, scallops, squid |
| Vegetariana |
$10.95 |
Seasonal vegetables |
| Valenciana |
$18.95 |
Chicken, shrimp, mussels and clams |
| Mariscos |
$22.95 |
Shrimp, mussels, clams, scallops and squid |
| Flan del Dia |
$5.95 |
Featured flan of the day |
| Frutas con Mousse Blanco |
$6.50 |
Fresh berries drizzled with raspberry coulis, served with white chocolate mousse |
| Crema de Chocolate |
$6.50 |
Creamy vanilla custard with bittersweet chocolate and caramelized topping |
| Plátano con Helado* |
$5.95 |
Sauteed banana with caramel sauce and vanilla ice cream |
| Profiteroles del Pirineo |
$6.50 |
Puff pastries filled with vanilla ice cream and topped with chocolate sauce |
| Tarta de Pera |
$6.50 |
Almond pound cake with pear served with caramel sauce and ice cream |
| Cazuelita de Chocolate |
$6.50 |
Soft-centered, warm chocolate cake served with caramel ice cream |
| Tarta de Pacanas |
$6.50 |
Cheesecake baked with pecans served with bittersweet chocolate sauce and caramel sauce |
| Tarta de Chocolate y Caramelo |
$6.50 |
Warm bitter-sweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream |
| Plátano con Helado* |
$5.95 |
Sauteed banana with caramel sauce and vanilla ice cream |
| Cazuelita de Chocolate |
$6.50 |
Soft-centered, warm chocolate cake served with caramel ice cream |
| Frutas con Mousse Blanco |
$6.50 |
Fresh berries drizzled with raspberry coulis, served with white chocolate mousse |
| Profiteroles del Pirineo |
$6.50 |
Puff pastries filled with vanilla ice cream and topped with chocolate sauce |
| Crema de Chocolate |
$6.50 |
Creamy vanilla custard with bittersweet chocolate and caramelized topping |
| Tarta de Pera |
$6.50 |
Almond pound cake with pear served with caramel sauce and ice cream |
| Flan del Dia |
$5.95 |
Featured flan of the day |
| Tarta de Pacanas |
$6.50 |
Cheesecake baked with pecans served with bittersweet chocolate sauce and caramel sauce |
| Tarta de Chocolate y Caramelo |
$6.50 |
Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream |
| Alubias |
$4.25 |
Black bean soup with chorizo |
| Pequeña |
$4.95 |
Side salad of mixed greens, tomato and balsamic vinaigrette with mozzarella cheese |
| Ensalada Gabriela |
$5.50 |
Crisp arugula and watercress salad with apples, pecans, hard-boiled eggs, raisins, tomato, drizzled with Muscatel sun dried tomato olive oil vinaigrette |
| Cabrales |
$5.50 |
Salad of mixed greens topped with Cabrales bleu cheese and honeyed walnuts with sherry vinaigrette |
| Cogollo de Tudela |
$6.95 |
Heart of romaine with marinated Portobellos, celery, red onions, and heart of palm, with a creamy tomato, garlic vinaigrette and Manchego cheese |
| Remolacha |
$7.50 |
Gold and red beets with lamb's ear lettuce and baby arugula, and avocado with honey cumin mustard vinaigrette, topped with soft goat cheese |
| NV Cristalino |
$29.00 |
(Sant Sadurni D' Anoia) Crisp and dry with complex flavors |
| NV Cristalino Rose |
$29.00 |
(Sant Sadurni D' Anoia) Lively aromas of red berry fruits |
| NV Segura Viudas "Aria" Brut |
$38.00 |
(Penedés) Floral nose and hints of yeast in this mouthful of bubbles |
| 08 Marques de Gelida Brut |
$43.00 |
(Sant Sadurni D'Anoia) Acidic, vintage Spanish sparkler with bright, crisp fruit |
| NV Veuve Cliquot Ponsardin Brut |
$99.00 |
(Champagne) Crisp, full flavors from the classic yellow label |
| NV Laurent-Perrier Brut |
$69.00 |
(Champagne) French, delicate and complex with hints of citrus and white fruit |
| 14 Muga Rosado |
$36.00 |
(Rioja) Garnacha - Tempranillo - Viura. light in color, mainly pale salmon with orange glints with ripe peach and pineapple aromas |
| 14 Hinto |
$36.00 |
(Ribera Del Duero) Tempranillo - Ripe red fruit, complex notes, silky with new-balanced acidity |
| 11 Paso a Paso |
$34.00 |
(La Mancha) Verdejo, Medium body wine with pear; dried apricots, melon with a slightly grassy flavor |
| 14 La Miranda |
$38.00 |
(Samontano) Garnacha Blanca, Yellow color. High aromatic. soft in mouth, balance in acidity with toasted oak |
| 13 Vega Sindoa |
$40.00 |
(Navarra) Chardonnay Stone and vanilla notes underscore pear, dried apple and lanolin flavors and lead to a lingering finish |
| 13 Marques De Allela |
$38.00 |
(Allela) Pasta Blanca. Intense aromatics that are fruit forward with vineyard peaches and tropical pineapple |
| 14 Lagar de Cervera |
$49.00 |
(Rias Baxias) Albarino. white pulp fruit, ripe melons, quinces and hint of dry grass and hay |
| 14 Nora |
|
(Rias Baxias) Albarino. Arromas of ripe apples and peaches on the palate; an excellent balance of fruit flavors |
| 13 Condesa Eylo (95Penin) |
$36.00 |
(Rueda) Fresh, elegant, and smooth. Intense in the nose with fleshy white fruit (pear, apple) and tropical fruit |
| Las Brisas |
$35.00 |
(Rueda) Verdejo. Very comparable to Sauvignon Blanc with crisp acidity and minerality |
| Naia |
$39.00 |
(Rueda) Verdejo. Crisp acidity of this long dry finished white wine complements the taste of the grapefruit and lime on the palette |
| Shaya |
$42.00 |
(Rueda) Verdejo. Well balanced, complex with a distinct minerality which complements the abundance of fruit flavors |
| 09 Shaya Habis |
$74.00 |
(Rueda) Verdejo. Grapes are specially selected and aged in oak, creating a richer more complex wine. Aromas of nutmeg, spring flowers, and peaches |
| 14 Huguet can Feixes |
$47.00 |
(Penedes) Parellada, Macabeo, Chardonnay. Experience the light effervescence from this wine from the same region as Spanish Cava. |
| 13 Perfum de Vi Blanc |
$38.00 |
(Penedes) Macabeo, Muscat. Lively acidity with a touch of minerals from the Macabeo grapes and fruit and spicy floral from the Muscat |
| 14 Albet I Noya |
$38.00 |
(Penedes) Xarel'lo. Light body with a wonderful mix of crisp bright fruits |
| 04 Arinzano (94 WA) |
$169.00 |
(Navarra) Intense and complex on the nose with spicy hints of clove, cinnamon and nutmeg. Medium to high body with a powerful and memorable finish |
| 13 Vega Sindoa |
$38.00 |
(Navarra) Cabernet. Notes of black fruit, embellished with chocolate and a delicious light toasted note |
| 12 Verasol |
$36.00 |
Tempranillo, Granacha. Fresh, aromatice, fruity, and medium bodied |
| 12 Ludovicus |
$38.00 |
(Terra Alta) Garnacha, exotically perfumed bouquet of ripe dark fruits and flowers |
| 10 Zerran (90 ST) |
$38.00 |
Garnacha, Mazuelo and Syrah. . Aromas of cherry, redcurrant with a mineral topnote. Finishes on a bitter cherry note, with strong cut and lingering spiciness |
| 12 Can Blau (90 IWC) |
$47.00 |
Mazuelo-Garnacha-Syrah Full bodied lovely deep, dark purple-red. Smooth and fruity initial burst with classic raspberry and black cherry flavors |
| 08 Venus "La Universal"(92 IWC) |
$89.00 |
Cariñena, Syrah, Garnacha. Ripe cherry and dark berry aromas are complicated by candied licorice, Floral and spicecake notes, tannic finish |
| 12 Noster |
$42.00 |
Garnacha, Cariñena, Cabernet Sauvignon. Elegant, soft and rich, seductive scent of wild berries and juicy cherries |
| 13 La Cartuja (90 IWR) |
$45.00 |
70% Garnacha, 30% Cariñena. A highly perfumed bouquet evokes dark berries and fresh flowers, with a spicy nuance |
| 08 Vall LLach (90 RP) |
$165.00 |
Cariñena, Merlot, Cabernet Sauvignon, Syrah, Garnacha. Powerful, pungent aromas of candied dark berries, vanilla, with woodsmoke and black cardamom accents |
| 13 Atance |
$34.00 |
(Valencia)Bobal. Aromas of brambly berry, black olive, and coffee. Medium-bodied with bright red fruit flavors complicated by just a hint of spice, wild herbs and a citric note on the finish |
| 13 Bielsa |
$36.00 |
(Carignena)Garnacha. Fresh, earthy, floral, medium to full bodied, lush fruit, bright acidity, and a smooth finish |
| 12 Triga (92 RP) |
$75.00 |
(Alicante) Monastrell-Cabernet. Opaque purple, black and blue fruits, sweet blueberry and cassis aromas with notes of licorice, Indian spices and chocolate. Rich, yet silky, with a long finish |
| 07 Dehesa la Granja(90 ST) |
$55.00 |
(Zamorra) Tempranillo. Red and black fruit flavors and aromas with a hint of oak |
| 12 Venta Mazzaron (90 IWC) |
$40.00 |
Tempranillo. High pitched aromas of black raspberry, licorice, flowers, and Moroccan spices. Juicy and mineral driven |
| 08 Vina Alberdi "Reserva" (91 RP)(92 Penin) |
$49.00 |
(Rioja) Tempranillo. Ruby-red. Cherry, vanilla, tobacco, and anise on the perfumed nose |
| 05 Vina Ardanza (94 WS) |
$72.00 |
(Rioja) Tempranillo. Cedar, tobacco and spice hints support dried cherry, berry, and vanilla notes in this silky red. The flavors mingle nicely, framed by juicy acidity and light but firm tannins |
| 08 Allende (90 RP) |
$59.00 |
(Rioja) Tempranillo. New Rioja. Bursting with fresh fruit |
| 07 Conde de Valdemar "Reserva" (90 ST) |
$52.00 |
(Rioja) Tempranillo, Mazuelo. Complex, dense fruit and dark chocolate flavors |
| 06 Prado Enea "Grand Reserva"(96 RP) (98 JS) |
$120.00 |
(Rioja) 80% Tempranillo, with Garnacha, Mazuelo and Graciano. Deep ruby. Heady, mineral-tinged red fruit and rose scents are complemented by star anise, vanilla and woodsmoke |
| 10 Torre Muga (95 RP) |
$170.00 |
(Rioja) Tempranillo-Graciano-Mazuelo. Big, oaky and powerful; a modern Rioja from the most traditional bodega in Rioja |
| 10 Muga Seleccion Especial (93 RP) |
$95.00 |
(Rioja) Tempranillo-Garnacha Suave wine with earthy, crushed cherry flavors |
| 13 Romanico |
$43.00 |
(Toro)Tinto del Toro. Full bodied wine with blackberries, cassis, tobacco, and licorice. Big and dense |
| 09 Numanthia (93 RP) |
$145.00 |
Tinto del Toro. Huge and dense with firm tannins and aromas of cassis and blackberry |
| 10 Altos de Luzon (91 ST) |
$42.00 |
(Jumilla) Monastrell, Tempranillo, Cabernet - Complex and powerful, ripe fruit notes, spices, cocoa, blackberry, plum, vanilla notes, and toasted notes from new oak |
| 13 Juan Gil 18 |
$69.00 |
(Jumilla) Monastrell. Big, muscular and bold but with an remarkable finesse. The palate shows a complex blend of wild berries, spicy remembrances and notes of liquorice, coffee and cocoa |
| 13 Clio |
$89.00 |
(Jumilla) Monastrell-Cabernet. Opaque purple color with an expressive nose of pain grille, underbrush, brier, mineral, blueberry, and blackberry fruit |
| 13 Honoro Vera |
$34.00 |
(Jumilla) Monastrell - 100% organic. Cherry and redcurrant aromas are brightened by cracked pepper and fresh flowers |
| 11 El Nido |
$225.00 |
(Jumilla) Cabernet-Monastrell. Jam packed with blackberry, black cherry, plum, blueberry, creme de cassis, tobacco, minerals and oak |
| 13 Juan Gil |
$48.00 |
(Jumilla) Monastrell. 25 day maceration, dark cherry color purple tones and in the nose it has powerful aromas of red berries, toasted and smoked notes |
| 12 Emilio Moro (90 IWC) |
$59.00 |
(Ribera del Duero) Tempranillo. A full body with flavors of blackberries, cherries, and a smoky oak with a long finish |
| 12 Tinto Pesquera |
$79.00 |
(Ribera del Duero) Tempranillo. Robert Parker called the 1982 vintage "Spain's Château Petrus" Big, rich, oaky, tannic |
| 11 Condado de Haza (91 IWC) |
$72.00 |
(Ribera del Duero) Tempranillo. Full bodied with flavors of oak and crushed berries. |
| 13 Finca Resalso (91 IWC) |
$45.00 |
(Ribera del Duero) Tempranillo. Ripe boysenberry and blueberry aromas with notes of mocha on the nose |
| 09 Cepa 21 (93 IWC) |
$58.00 |
(Ribera del Duero) Tempranillo. Bright ruby color. Intensely spicy aromas of wild strawberry and raspberry; a silky texture reminiscent of a New World Pinot Noir |
| 09 Malleolus (93 IWC) |
$119.00 |
(Ribera del Duero) Tempranillo. Warm and rich wine with black cherry and raspberry flavors. Vanilla and cedar aromas enhance a lovely texture with a soft but full finish |
| 04 Vega Sicila Valbuena (95 RP) |
$229.00 |
(Ribera del Duero) Tempranillo-Merlot. Medium to full body. Dark ruby purple-colored wine offering a big, rich bouquet of creme de cassis, earth, herbs, and licorice |
| Escalivada con Queso |
|
Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points |
| Tostada del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese |
| Pincho de Tomate y Queso |
|
Brochette of cherry tomato and fresh mozzarella ball |
| Tostada de Curado |
|
Cured Atlantic salmon served over a toast point with dill sour cream |
| Tostada de Jamón y Queso |
|
Imported Serrano ham on garlic toast points with tomato and Manchego cheese |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad and red grapes |
| Gambas Marinadas |
|
Shrimp marinated in fresh herbs served with brandy sauce (Add $2 per person) |
| Escalivada con Queso |
|
Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points |
| Tostada del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese |
| Pincho de Tomate y Queso |
|
Brochette of cherry tomato and fresh mozzarella ball |
| Tostada de Curado |
|
Cured Atlantic salmon served over a toast point with dill sour cream |
| Tostada de Jamón y Queso |
|
Imported Serrano ham on garlic toast points with tomato and Manchego cheese |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad and red grapes |
| Gambas Marinadas |
|
Shrimp marinated fresh herbs served with brandy sauce (Add $2 pp) |
| Tostada de Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce on garlic toast points |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Pincho de Pollo con Chorizo |
|
Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce |
| Pincho de Moruno |
|
Grilled brochette of marinated pork tenderloin and red bell peppers with cumin sauce |
| Caracoles con Alioli |
|
Sautéed escargot baked on seasoned croutons with alioli sauce |
| Pincho de Solomillo |
|
Grilled brochette of beef tenderloin with horseradish sour cream, Add $2 per person |
| Cangrejos con Alioli |
|
Puff pastries topped with crabmeat, tomato concassé and alioli, Add $1.50 per person |
| Gambas al Ajillo |
|
Grilled tiger shrimp with garlic and lemon butter, add $2 per person |
| Mixed Green Salad |
|
With red onion and tomato and a sherry balsamic vinaigrette |
| Black Bean Chorizo Soup |
|
With sour cream |
| Mixed Green Salad |
|
With red onion and tomato and a sherry balsamic vinaigrette |
| Black Bean Chorizo Soup |
|
With sour cream |
| Mixed Green Salad |
|
Salad of seasonal baby greens, red onion and tomato with a sherry balsamic vinaigrette |
| Black Bean Chorizo Soup |
|
With sour cream |
| Mixed Green Salad |
|
Salad of seasonal baby greens, red onion and tomato with a sherry balsamic vinaigrette |
| Black Bean Chorizo Soup |
|
With sour cream |
| Marinated Grilled Chicken Breast |
|
With broccoli, red bell peppers and mashed potatoes with a lemon paprika wine sauce |
| Marinated Tilapia |
|
Served with spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake |
| Beef Medallions |
|
Served with mashed potatoes drizzled with red wine sauce |
| Marinated Grilled Chicken Breast |
|
With broccoli, red bell peppers and mashed potatoes with a lemon paprika wine sauce |
| Marinated Tilapia |
|
Served with spinach, and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake |
| Beef Medallions |
|
Served with mashed potatoes drizzled with red wine sauce |
| Grilled Marinated Chicken |
|
Marinated grilled chicken breast with served with red bell peppers, mashed potatoes and broccoli with a paprika wine sauce |
| Sautéed Saffron Chicken |
|
Sautéed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli |
| Grilled Marinated Tilapia |
|
Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake |
| Grilled White Fish |
|
Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake |
| Grilled Atlantic Salmon |
|
Served on a bed of sautéed vegetables with a garlic paprika sauce and an onion potato cake. add $5 |
| Grilled Skirt Steak |
|
Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10 |
| Grilled Lamb Chops |
|
Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12 |
| Grilled Tenderloin Medallions |
|
Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add$7 |
| Tarta de Pera |
|
Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream |
| Platano con Helado |
|
Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream |
| Platano con Helado |
|
Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream |
| Tarta de Pera |
|
Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream |
| Tarta de Pera |
|
Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream |
| Plátano con Helado |
|
Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream |
| Chicken fingers |
|
french fries, fresh fruit |
| Hamburger |
|
french fries, fresh fruit |
| Penne Pasta |
|
with tomato sauce |
| Chicken fingers |
|
french fries, fresh fruit |
| Hamburger |
|
french fries, fresh fruit |
| Penne pasta |
|
with tomato sauce |
| Champagne toast |
$2.00 - $5.00 |
If added to a bar package |
| Sangria Pitchers |
$31.95 |
Enjoy our refreshing red and/or white sangria by the pitcher, alongside glasses filled with fresh fruit |
| Beer, Wine & Sangria |
$15.00 - $21.00 |
Spanish Red and White Wine Red and White Sangria, Domestic and Imported Beers, Soda and Iced Tea |
| Select Bar |
$18.00 - $24.00 |
Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Select Brand Mixed Drinks, Soda and Iced Tea |
| Premium Bar |
$21.00 - $27.00 |
Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Premium Brand Mixed Drinks Assorted Liqueurs (Bailey's, Kahlua, Amaretto), Soda and Iced Tea |
| Sangria Pitchers |
$31.95 |
Enjoy our refreshing red and/or white sangria by the pitcher; along-side glasses filled with fresh fruit |
| Beer, Wine & Sangria |
$15.00 - $21.00 |
Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Soda and Iced Tea |
| Champagne toast |
$2.00 - $5.00 |
If added to a bar package |
| Select Bar |
$18.00 - $24.00 |
Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with Select Brands Soda and Iced Tea |
| Premium Bar |
$21.00 - $27.00 |
Spanish Red and White Wine, Red and White Sangria, Domestic, Imported Beers, Mixed Drinks with Premium Brands, Assorted Liqueurs (Bailey's, Kahlua, Amaretto) Soda and Iced Tea |
| Dessert Platters |
$6.50 |
An assortment of our most popular desserts on a decorated platter portioned for your guest count |
| Sweets Table |
$6.95 |
(Available for parties of 50 guests or more) Bite size cookies, pastry creams, mousses and mini desserts |
| Cazuelita de Chocolate |
$6.50 |
Soft-centered, warm chocolate cake served with caramel ice cream |
| Profiteroles del Pirineo |
$6.50 |
Twin pastries with vanilla ice cream and bittersweet chocolate sauce |
| Platáno con Helado |
$5.95 |
Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream |
| Crema de Chocolate |
$6.50 |
Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit |
| Sweets Table |
$6.95 |
Available for parties of 50 or more guests |
| Flan del Mesón Sabika |
$5.95 |
Featured flan of the day |
| Tarta de Pacana |
$6.50 |
Cheese cake baked with pecans served with bittersweet chocolate and caramel sauce |
| Tarta de Pera |
$6.50 |
Almond pound cake with pear served with caramel sauce and ice cream |
| Tarta de Chocolate y Caramelo |
$6.50 |
Warm bittersweat chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream |
| Dessert Platters |
$6.50 |
An assortment of our most popular desserts on a decorated platter portioned for your guest count |
| Escalivada con Queso |
|
Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points |
| Tostada del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese |
| Pincho de Tomate y Queso |
|
Brochette of cherry tomato and fresh mozzarella ball |
| Tostada de Curado |
|
Cured Atlantic salmon served on a toast point with dill sour cream |
| Tostada de Jamón y Queso |
|
Imported Serrano ham on garlic toast points with tomato and Manchego cheese |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad and red grapes |
| Gambas Marinadas |
|
Shrimp marinated fresh herbs served with brandy sauce (Add $2 pp) |
| Tostada de Curado |
|
Cured Atlantic salmon on toast points with dill sour cream |
| Tostada del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points with El Caserio cheese |
| Tostada de Jamon y Queso |
|
Thinly sliced Serrano ham on toast points with Manchego cheese and tomato |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad with red grapes |
| Pincho de Tomate y Queso |
|
Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette |
| Pepino con Tres Caviares |
|
Seedless cucumber topped with three caviars. add $1 |
| Gambas Marinadas |
|
Chilled tiger shrimp marinated with fresh herbs, served with brandy sauce. add$2 |
| Marinated Artichokes |
|
Marinated artichokes with a creamy tomato vinaigrette. add $1 |
| Tuna Cannelloni |
|
Filled with tuna, asparagus, and basil with a creamy white wine and tomato basil vinaigrette |
| Seafood Medley |
|
Shrimp, calamari, and scallops with bell peppers and onions in a lemon sherry vinaigrette. add $2 |
| Chilled Marinated Shrimp |
|
Tiger shrimp served with a trio of sauces: Alioli, Tomato-Brandy, and Cumin. add $2 |
| Roast Beef Tenderloin |
|
With Portobello mushrooms, sun-dried tomatoes and a pomegranate reduction |
| Chicken Salad |
|
With creamy white wine vinaigrette |
| Tuna Salad |
|
With creamy white wine vinaigrette |
| Tostada De Curado |
|
Cured Atlantic salmon on toast points with dill sour cream |
| Tostada Del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points topped with El Caserio cheese |
| Tostada De Jamón Y Queso |
|
Thinly sliced Serrano ham on toast points with Manchego cheese and tomato |
| Pincho De Tomate Y Queso |
|
Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette |
| Tostada de Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce on garlic toast points |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Pincho de Pollo con Chorizo |
|
Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce |
| Pincho de Moruno |
|
Grilled brochette of marinated pork tenderloin & red bell peppers with cumin sauce |
| Caracoles con Alioli |
|
Sautéed escargot baked on seasoned croutons with alioli sauce |
| Pincho de Solomillo |
|
Grilled brochette of beef tenderloin with horseradish sour cream (Add $2 pp) |
| Cangrejos con Alioli |
|
Puff pastries topped with crabmeat, tomato concassé and alioli (add $1.50pp) |
| Gambas al Ajillo |
|
Grilled tiger shrimp with garlic lemon butter (add $2 pp) |
| Tostada de Queso de Cabra |
|
Oven baked goat cheese with tomato basil sauce on garlic toast points |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Pincho de Pollo con Chorizo |
|
Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce |
| Pincho de Moruno |
|
Grilled brochette of marinated pork tenderloin & red bell peppers with cumin sauce |
| Caracoles con Alioli |
|
Sautéed escargot baked on seasoned croutons with alioli sauce |
| Pincho de Solomillo |
|
Grilled brochette of beef tenderloin with horseradish sour cream (Add $2pp) |
| Cangrejos con Alioli |
|
Puff pastries topped with crabmeat, tomato concassé and alioli (+$1.50 pp) |
| Gambas al Ajillo |
|
Grilled tiger shrimp with garlic and lemon butter *(+$2 pp) |
| Tostada de Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce on garlic toast points |
| Pincho de Pollo con Chorizo |
|
Brochette of grilled chicken tenderloin with chorizo |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Pincho de Moruno |
|
Brochette of marinated pork tenderloin with a cumin sauce |
| Caracoles con Alioli |
|
Sautéed escargot baked on seasoned croutons with alioli |
| Cangrejos con Alioli |
|
Puff pastry filled with crab meat, topped with tomato concassé and alioli. add $1.50 |
| Gambas al Ajiillo |
|
Grilled tiger shrimp with garlic lemon butter. add $2 |
| Pincho de Solomillo |
|
Brochette of beef tenderloin with horseradish sour cream. add $2 |
| Baked Crepe |
|
Filled with goat cheese, pine nuts, spinach, and apples, with a pimiento garlic cream sauce |
| Duck Confit |
|
Served with cinnamon apples and wild mushrooms in an orange white wine sauce |
| Stuffed Piquillo Peppers |
|
Imported sweet peppers stuffed with three cheeses and spinach, served with black bean sauce |
| Stuffed Mushrooms |
|
Filled with sautéed spinach, garlic and a blend of Spanish cheeses. add $1 |
| Grilled Tiger Shrimp |
|
Grilled tiger shrimp with lemon garlic butter sauce. add $3 |
| Crab Puff Pastries |
|
Filled will crabmeat and topped with garlic alioli and tomato concassé. add $2 |
| Sea Scallops |
|
Served over Mediterranean couscous with apples and lemon tomato butter sauce. add $4 |
| Grilled Eggplant |
|
With caramelized red onions and goat cheese |
| Grilled Beef Tenderloin |
|
With horseradish sour cream |
| Grilled Chicken Tenderloin |
|
With cumin sauce |
| Grilled Salmon Filet |
|
With dill sour cream |
| Cangrejos con Alioli |
|
Puff pastry filled with crabmeat, topped with garlic alioli and tomato concassé |
| Tostada De Queso De Cabra |
|
Oven-baked goat cheese with tomato basil sauce on garlic toast points |
| Pincho De Pollo Con Chorizo |
|
Grilled brochette of marinated chicken tenderloin and chorizo sausage with cumin sauce |
| Pincho De Moruno |
|
Grilled brochette of marinated pork tenderloin with red bell peppers and cumin sauce |
| Dátiles Con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Cochinillo Asado |
|
Roasted suckling pig |
| Cordero Asado |
|
Roasted leg of lamb |
| Adults |
$32.95 |
not including tax |
| Children's (7-12 yrs) |
$15.95 |
|
| Children 6yrs and younger are free. |
|
|
| Patatas con Alioli |
|
Robust garlic potato salad with mayonnaise and fresh parsley |
| Tortilla con Vegetales |
|
Spanish omelet with potato, onion and fresh seasonal vegetables |
| Setas Salvajes |
|
Medley of sauteed wild mushrooms, bell peppers, zucchini, Manchego cheese and pine nuts, drizzled with balsamic white wine vinaigrette |
| Canalon Relleno |
|
Tuna, asparagus and basil filled cannelloni with a cream white wine and tomato basil vinaigrette. |
| Pasta con Pollo |
|
Penne pasta tossed with asparagus, green peas topped with marinated grilled chicken, served with a garlic, tomato pine nut sauce garnish with goat cheese |
| Champinones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Crepé Rellena |
|
Crepes filled with goat cheese, spinach, apples and pine nuts in a pimiento sauce |
| Salteado de Lechon |
|
Sautéed marinated pork tenderloin served on a bed of potato medallions, green onions with a white wine paprika sauce |
| Tostada De Queso De Cabra |
|
Garlic toast points topped with tomato basil sauce and goat cheese |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Cangrejos con Alioli |
|
Puff pastry filled with crabmeat and topped with garlic alioli and tomato concasse (+$1.50pp) |
| Pincho de Pollo con Chorizo |
|
Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce |
| Tostada de Curado |
|
Cured Atlantic salmon served over a toast point with dill sour cream |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad |
| Tostada de Jamón y Queso |
|
Imported Serrano ham on garlic toast points with tomato and Manchego cheese |
| Tostada del Caserio |
|
Diced green olives and sun dried tomatoes on toast points topped with EI Caserio |
| Pincho de Tomate y Queso |
|
Brochette of marinated cherry tomatoes and fresh mozzarella balls |
| Patatas con Alioli |
|
Robust garlic potato salad with mayonnaise and fresh parsley |
| Tortilla con Vegetales |
|
Spanish omelet with potato, onion and fresh seasonal vegetables |
| Pasta con Pollo |
|
Penne pasta tossed with asparagus, green peas and goat cheese, topped with marinated grilled chicken and served with a garlic, tomato and pine nut sauce |
| Champinones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Crepé Rellena |
|
Crepes filled with goat cheese, spinach, apples and pine nuts with a pimiento sauce |
| Salteado de Lechon |
|
Sauteed marinated pork tenderloin served on a bed of potatoes and green onions in a white wine paprika sauce |
| Stuffed Mushrooms |
|
Two stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses |
| Marinated Shrimp |
|
Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioli |
| Tuna Cannelloni |
|
Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette |
| Stuffed Mushroom Caps |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses, with a tomato basil sauce |
| Baked Crepe |
|
Crepe filled with goat cheese, spinach, pine nuts and golden delicious apples, served with pimiento sauce |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake |
| Marinated Grilled Chicken Breast |
|
With broccoli, red bell peppers, mashed potatos and a lemon paprika wine sauce |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake |
| Beef Medallions |
|
Served with mashed potatoes drizzled with red wine sauce |
| Marinated Grilled Chicken Breast |
|
With asparagus and Sevillana potatoes and a lemon paprika wine sauce |
| Marinated Tilapia |
|
Served with sauteed fresh spinach and artichoke hearts with yellow plum tomato viniagrette, lemon tomato butter sauce and potato cake |
| Beef Medallions |
|
Served with mashed potatoes drizzled with red wine sauce |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake |
| Beef tenderloin and lobster tail |
|
Served with potatoes and vegetables with a red wine shallot sauce |
| Friday (6pm-12am) |
$9000.00 |
|
| Saturday (May-October) (6pm-12am) |
$15000.00 |
|
| Saturday (November-April) (6pm-12am) |
$10000.00 |
|
| Sunday (5pm-11pm)* |
$5500.00 |
|
| Monday-Thursday (5pm-11pm) |
$3000.00 |
|
| Friday (11am-3pm) |
$2500.00 |
|
| Saturday (11am-3pm) |
$3000.00 |
|
| Sunday (11am-2pm)** |
$3000.00 |
|
| Monday-Thursday (11am-2pm) |
$1500.00 |
|
| Friday (4pm-11pm) |
$6000.00 |
|
| Saturday (5pm-11pm) |
$7000.00 |
|
| Sunday (4pm-10pm)* |
$5000.00 |
|
| Monday-Thursday (4pm-10pm) |
$2000.00 |
|
| Friday (4pm-11pm) |
$4000.00 |
|
| Saturday (6pm-11pm) |
$6000.00 |
|
| Sunday (4pm-10pm)* |
$4000.00 |
|
| Monday-Thursday (4pm-10pm) |
$2000.00 |
|
| Friday (11am-3pm) |
$5000.00 |
|
| Saturday (11am-3pm) |
$5000.00 |
|
| Sunday (11am-3pm)** |
$4000.00 |
|
| Monday-Thursday (11am-3pm) |
$2000.00 |
|
| Saturday (First Floor & Patio Only) (11am-4pm) |
$5000.00 |
|
| Saturday (Whole House Privately) (11am-4pm) |
$8000.00 |
|
| Events during November through March, receive 10% off any base menu price |
|
|
| Events during November & January through March, receive 50% off Pavillion Rental Fee |
|
|
| Friday (6:00pm - 12:00am) |
$13.00 |
|
| Saturday (6:00pm - 12:00am) |
$14.00 |
|
| Sunday (5:00pm - 11:00pm) |
$8.00 |
|
| Monday - Thursday (5:00pm - 11:00pm) |
$3.00 |
|
| Sunday - Saturday (7:00 am - 10:00 am) |
$2.00 |
|
| Saturday (11:00 am - 3:00 pm) |
$4.00 |
|
| Sunday (11:00 am - 2:00 pm) |
$4.00 |
|
| Monday - Friday (11:00 am - 2:00 pm) |
$2.00 |
|
| Round 72" guest tables (up to 33) |
|
|
| Banquet chairs (up to 330) |
|
|
| Gift table |
|
|
| Place card table |
|
|
| DJ table |
|
|
| Guest book table |
|
|
| Cake table |
|
|
| Head table or Sweetheart table |
|
|
| Built in wooden dance floor |
|
|
| Bridal Suite with private powder room |
|
|
| White linens for all guest and accessory tables |
|
|
| China, silverware, glassware, etc. |
|
|
| A/V Equipment & Sound System |
|
available for an additional fee |
| Seated Dinner |
|
330 guests |
| Cocktail Reception |
|
(with limited seating); 400 guests |
| Tapas Style Menu 1 |
$64.00 - $73.00 |
|
| Tapas Style Menu 2 |
$67.00 - $76.00 |
|
| Tapas Style Menu 3 |
$71.50 - $80.50 |
|
| Traditional Style |
$63.00 - $72.00 |
|
| Tapas & Traditional Style |
$68.00 - $77.00 |
|
| Cocktail Reception |
$68.00 - $77.00 |
|
| Tapas Style Menu 1 |
$58.50 - $67.00 |
|
| Tapas Style Menu 2 |
$61.50 - $70.50 |
|
| Tapas Style Menu 3 |
$64.50 - $73.50 |
|
| Traditional Style |
$58.50 - $67.00 |
|
| Tapas & Traditional Style |
$62.50 - $71.50 |
|
| Cocktail Reception |
$62.50 - $71.50 |
|
| Sam Adams |
|
|
| Bud Light |
|
|
| Miller Lite |
|
|
| Buckler N/A |
|
|
| Heineken |
|
|
| Amstel Light |
|
|
| Estrella Galicia |
|
|
| Red |
|
|
| White |
|
|
| Red |
|
|
| White |
|
|
| Red |
|
|
| White |
|
|
| Spanish Red |
|
|
| Spanish White |
|
|
| Spanish Premium Red |
|
|
| Spanish Premium White |
|
|
| Sam Adams |
|
|
| Bud Light |
|
|
| Miller Lite |
|
|
| Heineken |
|
|
| Amstel Light |
|
|
| Estrella Galicia |
|
|
| Sam Adams |
|
|
| Bud Light |
|
|
| Miller Lite |
|
|
| Heineken |
|
|
| Amstel Light |
|
|
| Estrella Galicia |
|
|
| Gin: Beefeaters |
|
|
| Vodka: Absolut |
|
|
| Rum: Bacardi |
|
|
| Scotch: J&B, Johnny Walker Red |
|
|
| Whiskey: Canadian Club & Jack Daniels |
|
|
| Bourbon: Jim Beam White Label |
|
|
| Tequila: Cuervo Gold |
|
|
| Gin: Tanqueray |
|
|
| Vodka: Ketel One |
|
|
| Rum: Captain Morgan |
|
|
| Scotch: Johnny Walker Black |
|
|
| Whiskey: Crown Royal, Southern Comfort |
|
|
| Bourbon: Makers Mark |
|
|
| Tequila: 1800 |
|
|
| Cordials: DiSarrono Amaretto, Bailey's Irish Cream & Kahlua |
|
|
| Spanish Premium Red |
|
|
| Spanish Premium White |
|
|
| Open Bar Service |
$6.00 - $9.00 |
Guests may enjoy beverages included in your selected package, available at the bar |
| Bottled Wine Service at the table |
$6.00 |
Spanish Red and White wine |
| Sangria Service at the table |
$6.00 |
Pitchers of Red and White Sangria |
| Open Bar with Bottled Wine at the table |
$9.00 - $13.00 |
|
| House Salad |
|
Mixed baby greens with cherry tomatoes, cucumbers, fresh mozzarella, walnuts, red onions and hard boiled egg, drizzled with sherry balsamic vinaigrette |
| Chopped Salad |
|
Mixed greens tossed with creamy garlic vinaigrette, cherry tomatoes, onions, broccoli, mushrooms, and mozzarella cheese. add $1.50 |
| Caesar Salad |
|
Hearts of Romaine tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes, and Parmesan cheese |
| Tomato and Mozzarella |
|
Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette. add $1.50 |
| House Salad |
|
Mixed baby greens with cherry tomatoes, cucumbers, fresh mozzarella, walnuts, red onions and hard-boiled egg, drizzled with sherry balsamic vinaigrette |
| Caesar Salad |
|
Chopped romaine hearts tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes and Parmesan cheese |
| Cumin & Honey Chicken |
|
Charcoal-grilled chicken breast with honey cumin sauce served with broccoli, red bell peppers and mashed potatoes |
| Marinated Chicken Breast |
|
Marinated grilled chicken breast, served with broccoli, red bell peppers and mashed potatoes with lemon paprika wine sauce |
| Sautéed Saffron Chicken |
|
Sauteed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli |
| Grilled Marinated Tilapia |
|
Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake |
| Grilled White Fish |
|
Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce. add $5 |
| Grilled Skirt Steak |
|
Drizzled with Cabrales blue cheese sauce, and served with mashed potatoes and asparagus. add $4 |
| Grilled Filet Mignon |
|
Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10 |
| Grilled Lamb Chops |
|
Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12 |
| Grilled Tenderloin Medallions |
|
Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add $7 |
| Cumin & Honey Chicken |
|
Charcoal-grilled chicken breast with honey cumin sauce served with broccoli, cauliflower and mashed potatoes |
| Marinated Grilled Chicken Breast |
|
Marinated grilled chicken breast, asparagus and Sevillana potatoes with lemon paprika wine sauce |
| Sautéed Saffron Chicken |
|
Sauteed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli |
| Grilled Marinated Tilapia |
|
Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake |
| Grilled White Fish |
|
Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake |
| Grilled Atlantic Salmon |
|
Served on a bed of sauteed vegetables with a garlic paprika sauce. add $5 |
| Grilled Skirt Steak |
|
Drizzled with Cabrales blue cheese sauce, and served with mashed potatoes and asparagus. add $4 |
| Grilled Filet Mignon |
|
Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10 |
| Grilled Lamb Chops |
|
Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12 |
| Grilled Tenderloin Medallions |
|
Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add $7 |
| Tostada de Curado |
|
Cured Atlantic salmon on toast points with dill sour cream |
| Tostada del Caserio |
|
Diced green olives and sun-dried tomatoes on toast points with El Caserio cheese |
| Tostada de Jamón y Queso |
|
Thinly sliced Serrano ham on toast points with Manchego cheese and tomato |
| Pincho de Pollo al Curry |
|
Brochette of chicken curry salad with red grapes |
| Pincho de Tomate y Queso |
|
Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette |
| Tostada con Dos Caviares |
|
Toast points topped with caviar. add $1 |
| Gambas Marinadas |
|
Chilled tiger shrimp marinated with fresh herbs, served with brandy sauce. add $2 |
| Tostada de Queso de Cabra |
|
Oven-baked goat cheese with tomato basil sauce on garlic toast points |
| Pincho de Pollo con Chorizo |
|
Brochette of grilled chicken tenderloin with chorizo |
| Dátiles con Tocino |
|
Baked dates wrapped in bacon with red bell pepper sauce |
| Pincho de Moruno |
|
Brochette of marinated pork tenderloin with a cumin sauce |
| Caracoles con Alioli |
|
Sautéed escargot baked on seasoned croutons with alioli |
| Cangrejos con Alioli |
|
Puff pastry filled with crab meat, topped with tomato concassé and alioli. add $1.50 |
| Gambas al Ajillo |
|
Grilled tiger shrimp with garlic lemon butter. add $2 |
| Pincho de Solomillo |
|
Brochette of beef tenderloin with horseradish sour cream. add $2 |
| Tortilla Espanola |
|
Spanish omelet with onion and potatoes |
| Canalón Relleno |
|
Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette |
| Alcachofas con Crema |
|
Marinated fresh artichokes with a creamy tomato vinaigrette. add $1 |
| Esparagos con Salmón Humado |
|
Fresh asparagus spears wrapped in smoked salmon on toast points with dill sour cream and white wine vinaigrette. add $1 |
| Salpicón de Mariscos |
|
Chilled medley of shrimp, calamari and bay scallops with bell peppers and onions in a lemon sherry vinaigrette. add $3 |
| Pasta con Hortalizas |
|
Penne pasta, asparagus, spinach, broccoli and sun-dried tomatoes in a white wine tomato basil sauce topped with Manchego cheese |
| Champiñones Rellenos |
|
Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses. add $1 |
| Rollitos de Berenjena |
|
Grilled eggplant stuffed with imported goat cheese, topped with Manchego cheese and tomato concasse |
| Salteado de Lechón |
|
Sautéed pork tenderloin served with tri-color peppers and onion with a white wine paprika sauce |
| Montaditos de Cerdo |
|
Sautéed pork medallions served atop seasoned croutons and caramelized red onions with a lemon marjoram sauce |
| Cazuelita de Pollo |
|
Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce |
| Pasta con Pollo |
|
Penne pasta tossed with asparagus, green peas and goat cheese in a tomato garlic pine nut sauce, topped with strips of grilled chicken tenderloin |
| Albondigas de Ternera |
|
Braised veal meatballs stuffed with Cabrales blue cheese, served in a wild mushroom sauce |
| Pipirrana de Buey |
|
Grilled strips of skirt steak on a bed of potatoes and sautéed onions, drizzled with Cabrales blue cheese sauce |
| Pimientos del Piquillo |
|
Imported sweet Piquillo peppers stuffed with a blend of Spanish cheeses and spinach, served with a spicy black bean sauce |
| Empanadas de Vegetales |
|
Puff pastries stuffed with sautéed vegetables and served with tomato basil sauce |
| Pasta con Gambas |
|
Penne pasta tossed with tiger shrimp, tomatoes and scallions in a garlic lemon butter sauce |
| Paella Mariscos |
|
Shrimp, calamari, clams, scallops and shrimp baked in saffron infused rice with seasonal vegetables. add $2 |
| Fruit and Cheese Station |
|
A variety of imported Spanish cheeses hand selected by the chef, served station style with fresh seasonal fruit, imported European crackers and bread. add $7 |
| Ensalada de la Casa |
|
Baby field greens tossed with fresh vegetables in a sherry balsamic vinaigrette. add $2 |
| Caesar |
|
Romaine lettuce tossed in a creamy Caesar dressing with radishes and chopped tomatoes. add $2 |
| Baby Spinach |
|
Baby spinach tossed with seasonal dried fruits in a Moscatel vinaigrette. add $2.50 |
| Prime Rib |
|
Slow roasted and hand carved, served with horseradish sour cream. add $6 |
| Beef Tenderloin |
|
Rolled in cracked black pepper, with an herb red wine sauce. add $8 |
| Rack of Lamb |
|
Braised rack of lamb served with garlic rosemary wine sauce. add $9 |
| Leg of Lamb |
|
Roasted with red pepper and rosemary red wine sauce. add $5 |
| Roast Beef |
|
U.S.D.A Choice roasted tri-tip,rolled in cracked black pepper. add $3 |
| Cochinillo Asado |
|
Roasted pig, soft and tender inside and crispy on the outside (50 person minimum). add $5 |
| Lobster Tail |
|
Grilled and drizzled with garlic lemon butter sauce. add $18 |
| Sauteed Chicken Breast |
|
Served with your choice of garlic pimiento cream sauce, honey balsamic glaze, or saffron cream sauce. add $4 |
| Grilled Tiger Shrimp |
|
With garlic lemon butter sauce. add $5 |
| Sauteed Sea Scallops |
|
With garlic lemon butter sauce. add $7.50 |
| Marinated Spanish Olives |
|
Add an authentic Spanish flair by serving our imported Spanish green olives, marinated in our chef's special house marinade. Tapas style dishes will be placed at the table alongside the bread service |
| Penne Pasta |
|
Served with tomato basil sauce or butter and parmesan cheese |
| Chicken Fingers |
|
Served with french fries and fresh fruit |
| Hamburger |
|
Served with french fries and fresh fruit |
| Banana White Chocolate Mousse Puff Pastries |
|
|
| Orange Chocolate Cream Pastries |
|
|
| Creamy Vanilla Custard Cups |
|
|
| Orange Cheesecake Squares |
|
|
| Raspberry Mousse Pastries |
|
|
| Almond Cookies |
|
|
| Apple Tartlets |
|
|
| White Chocolate Covered Strawberries |
|
add $0.50 |
| Chocolate Covered Strawberries |
|
add $0.50 |
| Chocolate Terrine Squares |
|
add $0.50 |
| Seasonal Fresh Fruit |
|
add $1 |
| Espresso Ganache Tartlet |
|
|
| Lemon Meringue Tartlet |
|
|
| Mocha Mousse Tartlet |
|
|
| Seasonal Fresh Fruit |
|
|
| White Chocolate Covered Strawberries |
|
|
| Chocolate Covered Strawberries |
|
|
| White Chocolate Mousse Tartlet |
|
|
| Creamy Vanilla Custard Cups |
|
|
| Éclair topped with Chocolate |
|
|
| Raspberry Ganache Tartlet |
|
|
| Chocolate Terrine Squares |
|
|
| Raspberry |
|
|
| Melon |
|
|
| Lemon |
|
|
| Upgraded Entrée Options for the Traditional Menu: |
$2.00 - $4.00 |
|
| Upgraded Beverage Service on any menu: |
$4.00 - $6.50 |
|
| Banana White Chocolate Mousse Puff Pastries |
|
|
| Orange Chocolate Cream Pastries |
|
|
| Creamy Vanilla Custard Cups |
|
|
| Orange Cheesecake Squares |
|
|
| Raspberry Mousse Pastries |
|
|
| Almond Cookies |
|
|
| Apple Tartlets |
|
|
| White Chocolate Covered Strawberries |
|
add $0.50 |
| Chocolate Covered Strawberries |
|
add $0.50 |
| Chocolate Terrine Squares |
|
add $0.50 |
| Seasonal Fresh Fruit |
|
add $1 |
| Espresso Ganache Tartlet |
|
|
| Lemon Meringue Tartlet |
|
|
| Mocha Mousse Tartlet |
|
|
| Seasonal Fresh Fruit |
|
|
| White Chocolate Covered Strawberries |
|
|
| Chocolate Covered Strawberries |
|
|
| White Chocolate Mousse Tartlet |
|
|
| Creamy Vanilla Custard Cups |
|
|
| Éclair topped with Chocolate |
|
|
| Raspberry Ganache Tartlet |
|
|
| Chocolate Terrine Squares |
|
|
| Chicken Fingers |
$15.00 |
|
| Hamburger |
$15.00 |
|
| Penne Pasta |
$15.00 |
|
