Tapas Valencia

Soups

• Alubias

  Black bean soup with chorizo

Salads

The Item with a symbol (*) used to mark, it may modified to Gluten Free or Vegan. please ask the the wait staff to guide you

• Ensalada de la Casa*

  Mixed greens with Mozzarella cheese, tomato, cucumber, red onion and sherry balsamic vinaigrette.

• Cabrales*

  Mixed greens topped with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette.

• Remolacha*

  Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese and a lemon mayonnaise dressing

Cold Tapas

The Item with a symbol (*) used to mark, it may modified to Gluten Free or Vegan. please ask the the wait staff to guide you

• Tortilla Española

  Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette.

• Aceitunas Aliñadas

  Marinated Spanish olives

• Patatas con Alioli

  Robust garlic potato salad

• Queso con Pacanas

  Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

• Jamón Serrano

  Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

• Jamon Iberico

  Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

• Salmón Curado con Queso*

  House-cured Atlantic salmon rolled with dill cream cheese served on toast points spread with sour cream

• Salpicón de Mariscos

  Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinegar and olive oil GF

• Tostada con Centollo*

  Toast Points topped avocado relish and Alaskan King crab meat

Hot Tapas

The Item with a symbol (*) used to mark, it may modified to Gluten Free or Vegan. please ask the the wait staff to guide you

• Alcachofas a la Mostaza*

  Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

• Patatas Bravas*

  Spicy potatoes with Manchego cheese

• Champiñones Rellenos

  Stuffed mushroom caps filled with Manchego cheese & spinach, served with tomato basil sauce

• Queso de Cabra

  Oven-baked goat cheese in tomato basil sauce, served with garlic bread V

• Pasta Vegetariana

  Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

• Pimientos del Piquillo*

  Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

• Salteado de Hortalisas

  Sautéed mixed vegetables with an herded tomato sauce

• Pincho de Pollo

  Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

• Pollo a Limon

  Sautéed chicken breast, angel hair pasta and broccoli sereved with lemon cream sauce

• Empanada de Buey

  Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterrey Jack cheese and tomato sauce

• Pipirianna de Buey

  Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

• Pincho de Solomillo

  Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

• Solomillos a la Plancha

  Grilled beef tenderloins served with mashed potatoes, drizzled with a red wine sauce

• Albondigas con Almendras

  Lamb, beef, and pork meatballs served with spicy tomato sauce and toasted almonds

• Bunuelos de Jamon y Pollo

  Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

• Chorizo Españoles

  Grilled assorted Spanish sausages

• Dátiles con Tocino

  Roasted dates wrapped in bacon

• Chuletas de Cordero

  Grilled lamb chops served with roasted potatoes, grilled asparagus, with a red wine sauce

• Gambas a la Plancha

  Grilled tiger shrimp in garlic lemon butter

• Calamares a la Plancha

  Grilled squid with garlic olive oil

• Salmón a la Plancha

  Grilled Atlantic salmon served with Sauteed vegetables and lemon butter sauce and an alioli

• Pulpo con Salsa Verde

  Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

• Vieiras al Albariño

  Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Paellas

Originating in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain, Paella quickly became an iconic dish of Valencia and Spain in turn. According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Additionally, dinner guests traditionally eat directly out of the paellera. Add chorizo to any paella for $7 ~ Bay scallops for $13 ~ Shrimp for $20~ . Please allow for up to 45 minutes of cooking time.

• Vegetariana

  Saffron rice with seasonal vegetables

• Compensina

  Saffron rice with chicken, chorizo and season vegetables

• Valenciana

  Saffron rice with chicken, shrimp, mussels, clams

• Mariscos

  Saffron rice with shrimp, Mussels, clams, scallops and calamari

Specialty Desserts

• Tarta de Pera

  Almond pound cake with pear served with caramel sauce & ice cream

• Delicia de Chocolate

  Chocolate terrine with honeyed roasted walnuts and fresh raspberry

• Flan del Dia

  Flan of the day. GF

• Crema Catalana

  Creamy vanilla custard with bittersweet chocolate & caramelized sugar topping

• Plátano con Helado*

  Sautéed banana with pistachios, caramel sauce and vanilla ice cream

• Tarta de Pacanas

  Cheese cake baked with pecans served with bittersweet chocolate sauce and caramel sauce

• Profiteroles del Pirineo

  Puff pastries with ice cream & chocolate sauce

• Cazuelita de Chocolate

  Soft-centered, warm chocolate cake served with vanilla ice cream

• Churros con Chocolate

  Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and bittersweet chocolate sauce

• Tarta de Chocolate y Caramelo

  Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Dinner Special

• Crema de Arroz Salvaje

  Cream of wild rice soup with chicken and seasonal vegetables

• Vieiras en su Concha

  Sea scallops in half shell served with cauliflower puree, pineapple relish.

• Hojas Torremolinos

  Grilled Japanese eggplant topped with caramelized onions, and goat cheese

• Mediana a la Parrilla

  Grilled ribeye steak served with broccolini, Piquillo peppers, potato puree and a red wine sauce

• Fletan a la Plancha

  Grilled wild caught halibut served with sautéed green beans, tomato basil vinaigrette and lemon butter sauce