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Westbrook Dinner Menu by Leo Carreno on Scribd
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TAPAS
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CROQUETAS DE QUESO:
Parmesan and Mozzarella cheese Croquettes served over Garlic Aioli.
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CROQUETAS DE BACALAO:
Codfish Croquettes served over Saffron Aioli.
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CALAMARES A LA PLANCHA:
Grilled Baby Squid, served with White Beans, Tomatoes, Capers, and Rosemary sauce.
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CROQUETAS DE CANGREJO:
Grilled Mediterranean Crab cakes topped with a Red Bell Pepper Coulee.
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MEJILLONES AL VINO BLANCO:
P.E.I. Mussels sautéed in a Garlic, Olive Oil, Parsley, Tomatoes, and White Wine sauce; served with a side of French Fries sprinkled with Parmesan Cheese.
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CHORIZO ESPANOL:
Spanish Sausage sautéed with White Beans in a Rioja Red wine and Figs Reduction sauce.
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BRUSCHETA:
Fresh Tomatoes, Homemade Mozzarella, Basil, Oregano, and Olive Oil over Toasted Garlic Tuscan Bread.
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GAMBAS AL AJILLO:
Jumbo Shrimp sautéed in a Garlic sauce.
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GAMBAS A LA PLANCHA:
Jumbo Shrimp Grilled, served over Chickpea Puree, drizzled of Olive Oil, garnish with chopped Scallions.
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EMPANADAS:
Homemade Turnovers stuffed with mix of Chicken and Beef, served over Guacamole.
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VIERAS A LA GALLEGA:
Bay Scallops sautéed with White Beans, Mushrooms, White Wine and Shallots.
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PIQUILLOS RELLENOS DE CORDERO:
Spanish Piquillos Peppers stuffed with Braised Lamb and served with Port wine and Shallots sauce.
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MEDALLONES DE CERDO:
Medallions of Marinated Pork Tenderloin served over Toasted Points with Tetilla Cheese and Spanish Piquillo Pepper.
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ALCACHOFAS SALTEADAS:
Artichokes Hearts sautéed with Capers, Tomatoes, Garlic, And White Wine sauce.
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TARTAR DE LOMO DE BUEY:
Tartare of Filet Migñon with Truffle Oil, Parmesan Cheese, Shallots, and Black Truffles; Served with Quail Egg, and Parmesan Cheese Crostini.
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PINCHOS MIXTOS:
Skewers of Chicken, Beef and Sausage, served with Lentils, Garlic Demi Sauce.
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BERENJENA CON MOZZARELLA:
Fried Eggplant with Homemade Mozzarella over Tomato Ragu and Pesto Basil.
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PLATO DE HAMON SERRANO CON QUESOS:
Assortment of Cheeses and Serrano Ham Platter.
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ENSALADAS
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ENSALADA DE LA CASA:
Mixed Greens with Endives, Homemade Balsamic Dressing and topped with Gorgonzola Cheese.
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ENSALADA DE BROTE DE BRUSELAS:
Shaved Brussels Sprouts dressed with White Truffle oil, Black Truffles, Parmesan Cheese, and Lemon Juice; served over Fried Fontina Cheese Risotto Cake.
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ENSALADA DE PERAS:
Pear Salad with Arugula, Endives, Grated Pistachio, Gorgonzola Cheese and Pear Vinaigrette.
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PORTOBELLO A LA PLANCHA:
Grilled Portobello Mushroom with Arugula, Sliced Ricotta Salata Cheese, and Roasted Garlic Sherry Vinaigrette.
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ENSALADA MEDITERRANEA:
Homemade Mozzarella, Asparagus, Eggplant, Artichokes, Tomatoes, Black Olives, Roasted Red Bell Peppers, and Haricot Verts Dressed with Balsamic Dressing.-
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PASTAS
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PAPPARDELLE DE MARISCOS:
Homemade Flat Noodles with Shrimps, Scallops, and Lobster in a Sun-dried Tomatoes Shallots and Garlic sauce.
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PENNE CON CHORIZO Y POLLO:
Tube Shape Pasta with Chicken, Spanish Sausage, Garlic, Extra Virgin Olive Oil, and Roasted Red Bell Peppers -Vegetables sauce.
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LINGUINI CON GAMBAS Y ALMEJAS:
Shrimps and Clams sautéed with Garlic, Olive Oil, Crushed Red Pepper Flakes, Tomatoes, Basil, Scallions and White Wine with Linguini Pasta.
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RAVIOLI DE LANGOSTA:
Homemade Ravioli Stuffed with Lobster and served over a Vodka sauce.
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PASTAS VEGETARIANAS:
Vegetarian Pastas Choices Available. ( Ask Server for your Options).
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CARNES
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FILETE DE OJO A LA PARRILLA:
Rib Eye Steak, Grilled and served with Roasted Potatoes, Vegetables, and Peppercorn Sauce.
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CHURRASCO MARINADO:
Marinated Skirt Steak, Grilled and served with French Fries Sprinkled with Parmesan Cheese And a Burgundy sauce.
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POLLO ROSTIZADO:
Free Range Chicken, Roasted and served with Mashed Potatoes, Vegetables, and a Spicy Sausage Rosemary and White wine sauce.
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CHULETAS DE CORDERO:
Lamb Chops, Grilled and served with Mashed Potatoes, sautéed Spinach, and a Rosemary and White wine sauce.
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LOMO DE CERDO:
Proscuito Wrapped Pork Tenderloin, Pan Roasted and served with Sweet Potato Puree, Red Cabbage Confit, and a Port Wine and Figs Reduction sauce.
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PESCADOS Y MARISCOS
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CAZUELA DE MARISCOS:
Mediterranean Seafood Stew with Mussels, Shrimp, Calamares, Fish of the Day, Clams, Bay Scallops and Shrimps, Over Potatoes Confit in a Red Bell Peppers-Lobster Broth.
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VIERAS A LA PARRILLA:
Diver Sea Scallops, Grilled and served over Crispy Fontina Cheese Risotto Disk, and a Lobster Champagne Sauce.
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PAELLA A LA VALENCIANA:
Traditional Spanish Rice Dish with Chicken, Pork, Spanish Sausage, Mussels, Shrimps, and Clams, in a Chicken Saffron Broth.
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PAELLA MEDITERRANEA:
Calamares, Clams, Bay Scallops, Shrimps, Mussels, and Fish of the day in a Lobster Saffron Broth, Topped with Half Of Lobster.
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FUSILI PASTA PAELLA:
Fusili Pasta with Pork, Chicken, Spicy Sausage, Bay Scallops, Shrimps, Mussels, and Clams, in a Chicken Saffron Broth.