Entrées
Fish
Salmon a la Nueva Andaluza .
Salmon filet stuffed with
avocados, tomatoes and garlic,
gratin with caper allioli
19.00
Fideua.
Casserole of fideo pasta,
shrimp, snails, faba beans,
vegetables soffrito 19.00
Salteado de vieras.
Pan seared scallops with onion
marmalade, and Modena vinegar
glaze
Lubina a la Gabardina.
Fresh sea bass egg dipped and
served with roasted garlic and
red pimientos. 22.00
Trucha a la Navarra.
Pan seared trout with bacon an
Albarino wine sauce 16.00
Mariscada.
An array of clams, mussels
shrimp, scallops and
mushrooms, with cumin, bay
leaves, guindilla and sherry
wine 21.00
Sarsuela.
Catalan style stew, with
shrimp, monkfish and mussels,
in a delicate chamomile sauce
and a Manchego crouton. 21.00
Paella Valenciana.
A Master piece of saffron rice
with clams, mussels, shrimp,
chicken, txistorra, peppers,
onions, tomatoes, and peas.
22.00
Birds
Paella De Vegetales..
Seasonal garden vegetables,
with Saffron Rice. 16.00
Paella de Pollo.
Pato a la
Pimienta.
Braised duck with green pepper
corn 18.00
Porusalda.
Braised dark chicken with
leeks, bay leaves, carrots and
potatoes served with rice.
Pollo al
chilindron.
Broiled chicken breast with
peppers, capers, onions, and
roasted tomato sauce17.00
Meats and Game
Conejo Romescu.
Catalan style rabbit with a
tomato peppery sauce 16.00
Pata de cordero.
Braised lamb shank with
carrots, roasted peppers, and
Tempranillo wine. 21.00
Pata de Cerdo.
Pork osso bucco with saffron,
roasted peppers sauce
Solomillo Cabrales.
Filet of beef with Spanish
blue cheese 21.00
Mar y Montaya.
Broiled tenderloin, with basil
infused shrimp and Rioja sauce
22.00
Sabana de Buey .
Sauted beef scaloppini with
manchego cheese 19.00
Tapas -Hot
Almejas al Jerez.
Garlic braised clams, with
sherry wine and lemon 8.00
Gambas al Ajillo.
Sautéed gulf shrimp, with
garlic and smoked paprika 8.00
Rape.
Beer battered monkfish with a
lime pear tartar sauce 8.00
Rabas.
Tender calamari rings 7.00
Tigres.
Steam
mussels with smoked chilies
hot sauce 6.50
Tutorojo.
Open face empanada with
portabellas chicken and
balsamic reduction 6.50
Txistorra.
Basque sausage with mushrooms
and creamy thyme sauce 6.50
Croquetas de Jamon y Queso.
Ham and cheese hush puppies
6.00
Berejenas con Centollos.
Crab and eggplant lasagna
torte 7.50
Alcachofa a la Romana.
Egg dipped artichoke hearts.
7.00
Pimiento de Piquillo.
Shrimp stuffed peppers in a
saffron sauce. 7.50
Calamari Rellenos .
Potato eggs and shrimp
frittata. 7.00
Tapas -Cold
Patatas
Aioli Verde.
Roasted potatoes, cilantro
alioli and serrano ham 6.50
Tortilla de Patatas.
Spanish potato pie with salsa
verde 5.50
Mejillones con Pepino.
Chilled mussels with a shrimp
cucumber vinaigrette
Atun Ceviche.
Marinated ahi tuna with
mangos, avocados and basil
tomatoes 8.00
Huevos a la Rusa .
Crab stuffed eggs with 6.00
Entremeses.
Serrano ham, manchego cheese,
olives and boquerones platter
12.00
Pan Boli.
Tomatos rub toasted bread
with extra virgin olive oil
4.00
Escalivalda Terrine.
Fire roasted eggplant,
portabellas and red peppers
terrine 6.50
Soups and Salads
Sopa de
Tomate.
Sun dry tomatoes soup wit
manchego crouton 6.00
Gazpacho.
Cucumber and tomato cold soup
with a hint of red wine
vinegar 5.00
Salpicon.
Seafood salad scallops shrimp,
calamari, onions, tomatoes and
peppers 7.00
Ensalada de Naranjas.
Romaine heart lettuce,
oranges, pears, roasted whole
garlic cloves, onions and red
wine vinaigrette. 6.50
Ensalada de la Casa.
Spring mix lettuce with
cilantro creamy vinaigrette
5.50
Desserts & Drinks Specialty
Flan de mango.
Spanish Crème Caramel. 6.00
Volcan De chocolate.
Banana And Apple Bread
Pudding. 600
Pastel
de Avellana Americana.
Hazelnut Cheese Cake. 6.00
Crema
Catalana.
Catalan Crème Brulee with
Berries. 6.50
Pitcher of Sangria.
Joseph Original Salesianos
Monk’s Recipe 1964
Cava Sangria.
White sangria with Champagne
Mojitos.
Rum & Mint Refreshing drink.
Caramel Apple Martini.
Granny Smith apples
Lemon Meringue Martini.
Tart & sweet
White Chocolate Martini.
Chocolate Lovers
Scoces.
Scotch, warm coffee and
vanilla ice cream
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