ENTREES. (Andalucia) PAELLAS

Transcription

1 TAPAS PESCADOS Y MARISCOS (seafood) Chanquetes~ Flash fried silver fish with lemon (Andalucía) 7.50 Txirlas a la Koskera ~ Clams with sherry sauce and white asparagus (Basque) 7.50 Gambas al Pil-Pil ~ Sautéed gulf shrimp, garlic, guindilla white wine (Andalucía)) 8.00 Gambas a la Plancha ~ Seared head on shrimp, rock salt and lemon (Andalucía) 7.00 Atun con Aguacates ~ Cold Ahi tuna avocados, mangos & tomatoes (New Spain)* 9.00 Boquerones ~ Fresh anchovies in a garlic escabeche (Malaga) 6.00 Rabas ~ Tender calamari rings, club soda batter (Basque) 6.00 Txipirones con Almendras ~ Almond crust stuffed squid with ink tomato sauce (Basque) 7.00 Tigres ~ Steamed mussels in a very spicy pepper/tomato hot sauce (Basque) 7.00 Bacalao Rebozado ~ Egg dipped cod with sweet pickle aioli (Basque) 7.00 Pimiento Piquillo con Centollo ~ Crab stuffed peppers in a saffron sauce (Rioja) 7.00 Berejenas Con Centollos ~ Layered crab and eggplant tart (Catalan) 7.00 Sepia a la Gabardina ~ Breaded calamari steak with cold cheese aioli (Basque) 8.00 Salpicon de Mariscos ~ Cold marinated seasonal seafood medley (Galicia) 9.00 Gambas Al Ajillo ~ Gulf shrimp with garlic and white wine (Huelva) 8.00 CARNES, AVES Y CAZA (meats) Caracoles aioli ~ Glazed escargots in a sherry vinegar aioli (Mahon) 6.00 Caracoles ala Mallorquina ~ Snails, Chorizo, Serrano ham & red wine (Baleares) 7.00 Albondigas con Tomate ~ Spanish meatballs in a roasted tomato sauce (Murcia) 6.00 Chorizo ~ Red pepper sausage (Rioja) 5.50 Txistorra ~ Basque style sausage with sherry (Basque) 5.50 Cerdo con jamon ~ Pork tenderloin, Serrano, almonds and spices (Extremadura) 7.50 Solomillo Moruno ~ Grill Tenderloin of beef with adobo (Andalucía) * 9.00 Chuletilla de Cordero ~ Flame broiled lamb chops with herbs (Old Castile) * Jamon Serrano ~ Imported aged cured Serrano ham (Salamanca) 8.00 Croquetas de Jamon y Queso ~ Ham and cheese croquettes (New Castille) 5.00 Rabo de Buey ~ Braised oxtail in a Tempranillo-paprika sauce (Basque) 8.00 Pollo a la Cazadora ~ Garlic chicken casserole with potatoes and carrots (Castilla) 7.00 Pollo al Ajillo ~ Oven roasted chicken thigh in lemon-garlic (Andalucia) 7.00 Pollo Rebozado ~ Thin pound chicken breast with tomatoes and herbs (Burgos) 6.00 Conejo Romescu ~ Rabbit stew with bread sauce (Catalan) 9.00 Jamon Iberico ~ Imported aged cured Acorn feed black foot pig (Castilla) Morcilla de arroz ~Pan fried black rice sausage (Salamanca) 8.00

2 TAPAS VEGETALES Y QUESOS (vegetables & cheeses) Pastel a la Porrusalda ~ Leek tart in a puff pastry purse (New Basque) 6.50 Champiñones al Jerez ~ Braised mushrooms with garlic and sherry (Andalucia) 6.50 Pimientos a la Riojana ~ Open fire roasted peppers with olive oil (Rioja) 7.50 Esparragos Blancos ~ White asparagus with aioli (Rioja) 7.00 Alcachofa a la Romana ~ Egg dipped Marinated artichoke hearts (Rioja) 7.00 Pan Boli ~ Toasted bread with fresh tomato rub and olive oil (Catalan) 4.00 Patatas Bravas ~ Spicy red potato wedges (Burgos) 4.95 Patatas Aioli Verde ~ Roasted potatoes, cilantro aioli and Serrano ham (Levante) 6.50 Tortilla de Patatas ~ Spanish potato pie (All over Spain) 4.50 Escalivalda ~ Peppers, onions, eggplant, tomatoes, garlic over bread (Cataluna) 7.00 Queso Manchego ~ Thyme and olive oil marinated sheep cheese (La Mancha) 9.00 Cabrales con Menbrillo ~ Cabrales cheese with quince paste (Asturias) 9.00 Aceitunas Aliñadas ~ Assorted Mediterranen marinated olives (Andalucia) 7.00 Setas con Queso De Cabra ~ Stuffed portabello with goat cheese (Cantabria) 9.00 Garbanzos con Espinacas~ Chickpeas & spinach Dip (Zaragoza) 6.00 Pisto gratinado~ Zuchinni, & cauliflour with manchego bechamel (Rioja) 7.00 Miarmones~ Open-face empanada with iberico apple bacon, goat cheese and basil (Montes de Malaga) SOPAS Y ENSALADAS (soups & salads) Sopa de Mariscos~ Seafood soup with croutons (South Andalucía) 6.00 Gazpacho ~Spanish cold tomato soup with Thyme (Cordoba) 5.00 Ensalada de Tomates~ Tomato salad with goat cheese and basil (Murcia)) 8.50 Sopa de Ajo ~Roasted garlic soup, egg drop (Basque shepherds ) 4.50 Alubias ~ Red bean soup, black sausage, and chorizo (Basque) 5.00 Ensalada de la Casa~ field green lettuce oranges and a fig vinaigrette 6.00 Oreja de Burro ~ Romaine lettuce salad with shrimp & Cabrales (Huelva) Una de arroz ~ Side of saffron rice (Sevilla) 3.00 *Advisory Asterisk: The consumption of raw or undercooked food such as meat, poultry, fish, shellfish, or eggs which contain harmful bacteria, may cause serious illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Please let us know your preference

3 ENTREES PESCADOS (fish) *Salmon en Salsa Verde ~ Braised salmon with txakoli wine, parsley, hard-boiled eggs and white asparagus (Basque) Lenguado a la Gabardina ~ Filet of sole, egg dipped and served with roasted garlic and mushroom sauce (Rioja) Mariscada ~ An array of clams, mussels, shrimp, scallops and mushrooms with cumin, bay leaves, guindilla and sherry wine (Cantabria) Sarsuela ~ Catalan style stew with shrimp, fish of the day and mussels in a delicate chamomile sauce and croutons (Catalan) *Atun con Tomates y Albahaca ~ Broiled ahi tuna with basil and fresh tomato sauce PAELLAS (Andalucia) Valenciana ~ A masterpiece of saffron rice with clams, mussels, shrimp, chicken, txistorra, peppers, onions, tomatoes and peas (Valencia) De Pollo ~ Saffron rice with chicken, sausage, tomatoes, onions, garlic, roasted peppers and peas (Andalucía) De Vegetales ~ Seasonal garden vegetables with Saffron rice (Aragon) Arròs Negre ~ Catalan style black rice with squid, shrimp and crab (Catalan) Fideua ~ Fideos pasta, shrimp, calamari, garlic, tomatoes and saffron (Catalan) De Caracoles ~ Escargots, peas, green peppers tomato and onions (Levante) Paella Diablo 5 ~ Shrimp Paella with, Jalapeno, chile de arbol, chipotle, banana pepper, cayenne (very hot) (USA Fusion) 26.00

4 AVES, CAZA Y CERDO CARNES (pork, beef, game, chicken) Conejo Romescu ~ Catalan style rabbit with a peppery tomato sauce (Catalan) Pollo con Jamon ~ Serrano Ham and Spanish cheeses wrapped chicken breast with capers, and guindilla sauce (Aragon) Majaillo de Lomo ~ Pork loin, saffron and vine ripened tomato (Extremadura) Cordero Burgales ~ Lamb osso bucco, castille style (Castilla la vieja) Solomillo Cabrales ~ Filet of beef with Spanish blue cheese (Asturias) * Mar y Tierra ~ Broiled tenderloin tails with infused shrimp and Rioja wine sauce (Castilla y leon) * Chuleton a la Riojana ~ Broiled rib eye with roasted peppers (Rioja) * Rabo de Buey ~ Oven roasted oxtail with carrots, roasted peppers and Tempranillo wine sauce (Basque) POSTRES ~ DESSERTS Flan ~ Spanish Crème Caramel 6.00 Pastel de Pan ~ Banana & Apple Bread Pudding 6.00 Pastel de Avellana Americana ~ Hazelnut Nutela Cheese Cake 6.00 Crema Catalana ~ Catalan Crème Brulée with seasonal berries 6.50 Manzana al horno ~ Cinnamon baked apple in puff pastry with vanilla ice cream 7.00 Brazo Gitano ~ Chocolate swirl cake with a condensed milk sauce 8.00 Churros con Chocolate 7.00 Tabla De Quesos ~ Assorted Spanish cheeses with apple COFFEE DRINKS Espresso 4.00 Café con Leche 4.00 Cortado 4.00 Cappuccino 5.00 Carajillo 6.00 KIDS TAPAS MENU Meat balls with Rice 6.00 Chicken tenders 6.00 French fries 3.00 Cheese sticks 6.00 Manchego cheese and macaroni 6.00 Pita Pizza with cheese only add chorizo (add 2.00 dollars) 6.00

5 Food from Spain is known as the healthiest in the world. Located in the Iberian Peninsula, Spain, which is south of Europe is surrounded by the Mediterranean Sea making seafood the main staple of their diet. Pastas, rice, grains, game and vegetables also are Plentiful in the Spanish diet. If you have any special request for Basque, Catalan, Andalusia or food from other regions of Spain, please let me know and I gladly will prepare it for you. Thank you for your visit, Eskerrik asko Chef Pepe Gutierrez 18% gratuity service charge will be added to the final bill for parties of 6 or more