Paella Valenciana:is the flagship of Spain’s gastronomy. It originated several centuries ago in the delta of the Ebro River, in the province of Valencia. In its origins it was a very simple rice dish in which the peasants included what was available each season and it was traditionally eaten directly from the Paella pan. Overtime though, Paella Valenciana has evolved into a very sophisticated and complex dish that successfully mixes meat, seafood and fresh vegetables, resulting in an incredibly homogeneous flavor that defies reason and indulges the palate. This is our specialty and we highly recommend it.
Creole Pasta (Fideua):Fideua is made with the exact same ingredients as Paella, but rice, is substituted by angel hair pasta. Angel hair absorbs even more flavor than rice during the cooking, and thus they are an absolute carnival for your mouth.
Note: Paellas and Fideuas take several steps to cook, and we make them from scratch, so please allow 35 to 40 minutes. Paella for one is cooked and served on an individual Paella Pan. Paellas for two or more are cooked together on a bigger Paella pan.
Caesar Salad 5.00
White bean soup with andouille, pork and greens. Very hearty mountain soup.
Vegetarian lentil soup with fine diced veggies and ginger root
Chicken broth infused with roasted garlic and egg drop. (Grandma’s Cold remedy)
Dark meat sautéed in olive oil / garlic / house spices and flamed with Spanish sherry
Sautéed with house spices and Pancetta, finished in a garlic and sherry wine sauce With or without Havarti cheese.
We make it fresh everyday and it is made with Black Drum and gulf Shrimp.
Dry cured pork hind leg thinly sliced. (Similar to Italian Prosciutto.)
Classic Spanish omelet made with caramelized onions and par-fried potatoes.
(Bravas is the Tapa we sell the most.) Parboiled Potatoes, randomly cut and deep fried twice to get a crisp exterior and a soft interior drizzled with Catalan Brava sauce (a little hot) Or all-i-oli sauce (Mild)
Sheep’s milk cheese from the region of La Mancha (superbly flavorful)
Intense Dutch cheese. It melts easily and complements almost anything.
Spanish sweet peppers marinated three times to achieve very complex and distinct flavors, served on toast points.
Half a ripe Haas avocado on a bed of romaine lettuce and filled with sautéed Shrimp, and folded with Olives, Capers, Celery and topped with Tomato all-i-oli sauce. (Super fresh and healthy choice)
This is my own spin on a classic Capresse salad. This is our freshest tapa.
Supper tender New Zealand lamb chops dry rubbed with shepherd’s herbs and pan seared to perfection, served with grilled asparagus and fresh Spanish fries.
16oz Black Angus Beef , pan seared under high heat and pressure Spanish style served with Spanish fries. (This steak rivals any rib eye in the city)
Gulf shrimp Sautéed in Roasted-Garlic olive oil, plus house spices and tossed with thin linguine and topped with parmesan cheese.
Gulf shrimp sautéed in homemade Mediterranean red sauce, tossed with thin linguine and topped with parmesan cheese.