Bistro Mediterranean and Tapas Bar

CROQUETAS DE QUESO:

Parmesan and Mozzarella cheese Croquettes served over Garlic Aioli.

CROQUETAS DE BACALAO:

Codfish Croquettes served over Saffron Aioli.

CALAMARES A LA PLANCHA:

Grilled Baby Squid, served with White Beans, Tomatoes, Capers, and Rosemary sauce.

CROQUETAS DE CANGREJO:

Grilled Mediterranean Crab cakes topped with a Red Bell Pepper Coulee.

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.

CHORIZO ESPANOL:

Spanish Sausage sautéed with White Beans in a Rioja Red wine and Figs Reduction sauce.

BRUSCHETA:

Fresh Tomatoes, Homemade Mozzarella, Basil, Oregano, and Olive Oil over Toasted Garlic Tuscan Bread.

GAMBAS AL AJILLO:

Jumbo Shrimp sautéed in a Garlic sauce.

GAMBAS A LA PLANCHA:

Jumbo Shrimp Grilled, served over Chickpea Puree, drizzled of Olive Oil, garnish with chopped Scallions.

EMPANADAS:

Homemade Turnovers stuffed with mix of Chicken and Beef, served over Guacamole.

VIERAS A LA GALLEGA:

Bay Scallops sautéed with White Beans, Mushrooms, White Wine and Shallots.

PIQUILLOS RELLENOS DE CORDERO:

Spanish Piquillos Peppers stuffed with Braised Lamb and served with Port wine and Shallots sauce.

MEDALLONES DE CERDO:

Medallions of Marinated Pork Tenderloin served over Toasted Points with Tetilla Cheese and Spanish Piquillo Pepper.

ALCACHOFAS SALTEADAS:

Artichokes Hearts sautéed with Capers, Tomatoes, Garlic, And White Wine sauce.

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.

PINCHOS MIXTOS:

Skewers of Chicken, Beef and Sausage, served with Lentils, Garlic Demi Sauce.

BERENJENA CON MOZZARELLA:

Fried Eggplant with Homemade Mozzarella over Tomato Ragu and Pesto Basil.

PLATO DE HAMON SERRANO CON QUESOS:

Assortment of Cheeses and Serrano Ham Platter.

ENSALADA DE LA CASA:

Mixed Greens with Endives, Homemade Balsamic Dressing and topped with Gorgonzola Cheese.

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.

ENSALADA DE PERAS:

Pear Salad with Arugula, Endives, Grated Pistachio, Gorgonzola Cheese and Pear Vinaigrette.

PORTOBELLO A LA PLANCHA:

Grilled Portobello Mushroom with Arugula, Sliced Ricotta Salata Cheese, and Roasted Garlic Sherry Vinaigrette.

ENSALADA MEDITERRANEA:

Homemade Mozzarella, Asparagus, Eggplant, Artichokes, Tomatoes, Black Olives, Roasted Red Bell Peppers, and Haricot Verts Dressed with Balsamic Dressing.-

PAPPARDELLE DE MARISCOS:

Homemade Flat Noodles with Shrimps, Scallops, and Lobster in a Sun-dried Tomatoes Shallots and Garlic sauce.

PENNE CON CHORIZO Y POLLO:

Tube Shape Pasta with Chicken, Spanish Sausage, Garlic, Extra Virgin Olive Oil, and Roasted Red Bell Peppers -Vegetables sauce.

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.

RAVIOLI DE LANGOSTA:

Homemade Ravioli Stuffed with Lobster and served over a Vodka sauce.

PASTAS VEGETARIANAS:

Vegetarian Pastas Choices Available. ( Ask Server for your Options).

FILETE DE OJO A LA PARRILLA:

Rib Eye Steak, Grilled and served with Roasted Potatoes, Vegetables, and Peppercorn Sauce.

CHURRASCO MARINADO:

Marinated Skirt Steak, Grilled and served with French Fries Sprinkled with Parmesan Cheese And a Burgundy sauce.

POLLO ROSTIZADO:

Free Range Chicken, Roasted and served with Mashed Potatoes, Vegetables, and a Spicy Sausage Rosemary and White wine sauce.

CHULETAS DE CORDERO:

Lamb Chops, Grilled and served with Mashed Potatoes, sautéed Spinach, and a Rosemary and White wine sauce.

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.

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.

VIERAS A LA PARRILLA:

Diver Sea Scallops, Grilled and served over Crispy Fontina Cheese Risotto Disk, and a Lobster Champagne Sauce.

PAELLA A LA VALENCIANA:

Traditional Spanish Rice Dish with Chicken, Pork, Spanish Sausage, Mussels, Shrimps, and Clams, in a Chicken Saffron Broth.

PAELLA MEDITERRANEA:

Calamares, Clams, Bay Scallops, Shrimps, Mussels, and Fish of the day in a Lobster Saffron Broth, Topped with Half Of Lobster.

FUSILI PASTA PAELLA:

Fusili Pasta with Pork, Chicken, Spicy Sausage, Bay Scallops, Shrimps, Mussels, and Clams, in a Chicken Saffron Broth.

TAPAS