Dining Menu — Espana

— Dining —

Modern dishes from Spain and Portugal that capture the flavors of the season

Mordiscos

Nibbles

— Marconas (V) —

Roasted and seasoned Spanish almonds

— Aceitunas (V) —

Spiced mixed olives

— Tremocos (V) —

Garlic lupini beans

pintxos

All served on crostini

— Cerdo & Higos —

Fig jam, goat cheese, Serrano ham & balsamic fig glaze

— Piquillo Relleno —

Piquillo peppers stuffed with smoked salmon spread and topped with smoked sea salt

— Boquerones —

Marinated anchovies, diced piquillo pepper and parsley

Tapas

Small plates made for sharing

— Gambas AlAjillo —

Shrimp in Garlic Sauce - Shrimp sautéed with fresh garlic, paprika and parsley

— Scallops Ole —

Panko encrusted sea scallops served over a creamy roasted poblano sauce

— Gambas Mozambique —

(Shrimp Mozambique style) Shrimp sautéed in a spicy coconut milk sauce with fresh cilantro

— Calamares Fritos —

(Fried Calamari) Calamari dredged in seasoned flour, flash fried and served with a side of marinara sauce

— Calamares a la Plancha —

(Seared Calamari) A seasoned, seared calamari steak topped with capers, olive oil and balsamic glaze

— Champinones a la Espana —

(Grilled Portobello Espana style) Char-grilled portobello topped with manchego cheese, Serrano ham and a light beef sauce

— Papas Bravas —

(Angry Potatoes) Diced potatoes confit, refried and topped with a spicy aioli

— Picadinho —

(Pork Tenderloin) Diced pork tenderloin marinated in wine and spices, braised in a light beef gravy

— Caracoles —

(Escargot Andalusia Style) Escargot flambeed with brandy, garlic and onion in a creamy tomato sauce

— Chorizo Encebollado —

(Sausage and Onions) Sliced Portuguese sausage sautéed with onions and flambeed with brandy

— Almejas Borrachas —

(Drunken Clams) A dozen clams poached in white wine with onion, garlic, and fresh herbs

— Milho Frito —

(Fried Polenta) Seasoned polenta mixed with finely chopped collard greens, deep fried and topped with tomato coulis and grated manchego cheese

Seafood Entrees

Served with saffron rice and saute of julienne vegetables

— Cazuela de Mariscos —

(Shellfish Casserole) Clams, shrimp, scallops, mussels, fresh fish and calamari in a light bouillabaisse sauce

— Cazuela Mozambique —

(Shellfish Casserole) Clams, shrimp, scallops, mussels, fresh fish and calamari in a spicy coconut milk and sofrito sauce

— Calderada de Mariscos —

(Portuguese Fisherman Stew) Clams, shrimp, scallops, mussels, fresh fish and calamari stewed in a blackened clay pot with a lightly spicy bouillabaisse, coconut milk and "sofrito" sauce

Paellas

Spain's most traditional dish! Our paellas are cooked in a traditional paella pan: a shallow flat pan with two handles, made in and imported from Spain. We start with extra virgin olive oil, saffron and a "sofrito," which is a combination of garlic onion, peppers and tomato. Next we add the seasoned meats, housemaid stock and rice which are cooked together until the rice soaks up the delicate flavors of the stock. Once the rice is cooked, we garnish the paella with diced roasted peppers English peas and fresh cilantro. We hope that you enjoy and savor every bite!

— Paella Marinera —

(Seafood Paella) Clams, shrimp, scallops, mussels, fresh fish and calamari

— Paella Valencia —

(Chicken and Seafood Paella) Clams, shrimp, mussels, chicken, white beans and chorizo

Paella Rustica —

(All Meat Paella) Chicken, pork tenderloin, chorizo and white beans

Salads

— Ensalada Jardinera —

(Garden Salad) Romaine hearts, tomatoes, onions, palm hearts and olives dressed in housemate balsamic vinaigrette

— Ensalada Andalusia —

Romaine hearts tomatoes, onions and olives dressed in vinaigrette and topped with Serrano ham and manchego cheese

— Ensalada de Cabrales —

(Salad with Blue Cheese) Romaine hearts, onion and tomato topped with balsamic dressing and crumbled blue cheese

— Ensalada de Sangria —

Diced apple, mandarin orange, raisins, almonds and grated manchego cheese served over romaine with raspberry vinaigrette

Chilled tapas

— Entremes —

(Spanish Antipasto) A platter of Spanish cured meats, cheese, marinated mixed olives and marcarona almonds

— Pulpo Escabeche —

Octopus marinated in sherry vinegar, olive oil, lemon juice, smoked coriander, paprika, garlic, red onion and cilantro

— Ceviche —

(Shrimp Ceviche) Diced shrimp cured in lemon juice with onion, peppers and cilantro

— Mediterraneo —

(Fresh Mozzarella) Fresh mozzarella slices served with sliced tomato, roasted peppers drizzled with basil infused olive oil and balsamic glaze

Meat Entrees

Served with saffron rice and sauce of julienne vegetables

— Solomillo con Cabrales —

(Tenderloin with Blue Cheese) Grilled beef tenderloin topped with a Spanish blue cheese sauce

— Solomillo con Madeira —

(Tenderloin with Madeira Wine) Grilled beef tenderloin topped with a mushroom and Madeira wine sauce

— Pollo con Limon Y Ajo —

(Chicken with Lemon) Marinated chicken breast sautéed with garlic, lemon and white wine

Today's Fresh Catch

With your choice of sauce

— Lisboeta —

Diced tomato, onion, capers, olives and tomato coulis

— Espinaca —

White wine, lemon, butter and capers served over salted garlic spinach

— Costa Brava —

(Spicy pepper broth accompanied by two panic crusted scallops

— Ole —

Creamy roasted poblano sauce accompanied by sautéed shrimp

— Dining —

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