Seafood soup with croutons (South Andalucia).
Roasted garlic soup, egg drop (Basque Shepherds).
Spanish cold tomato soup with thyme (Cordoba).
Spanish cold tomato soup with mango cucumber and shrimp (Nuevo Cocina).
Red bean soup pimentos and chorizo (Basque).
Romaine lettuce salad with crab and cabrales (Huelva).
Tomato salad with goat cheese and basil (Murcia).
Spring mix, oranges with a fig vinaigrette.
Sofrito of zucchini, onions, tomatoes and manchego Aragon.
Braised mushrooms with garlic and sherry Andalucia.
Peppers, onions, eggplant, tomatoes, and garlic over bread (toro).
Assorted Mediterranean marinated olives (Andalucia).
Open fire-roasted peppers with olive oil (Catalan).
Toasted bread with fresh tomato rub and olive oil.
Spicy hummus with bread chips (Zaragoza).
Spicy red potato wedges.
Egg dipped cauliflower with anchovy vinegar glaze (Malaga).
Roasted potatoes, cilantro aioli and serrano ham (Levante).
Stuffed portobello with goat cheese (Cantabria).
Thyme and olive oil marinated sheep cheese (la Mancha).
Cabrales cheese with quince pastes (Asturias).
Egg dipped marinated artichoke hearts (Rioja).
Leek tart in a puff pastry purse (New Basque).
Asparagus with aioli (Rioja).
Spanish potato pie (all of Spain).
Cold shrimp salad with avocados and mango Galicia.
Mussels with sherry sauce and asparagus (Basque).
Sauteed gulf shrimp, garlic, guindilla peppers, white wine (Andalucia).
Seared head-on shrimp, rock salt, and lemon (Andalucia).
Ahi tuna watermelon, honey, cilantro, and lime (New Spain).
Fresh anchovies in garlic escabeche (Malaga).
Tender calamari rings in a club soda batter (Basque).
Grilled calamari steak with mixed greens and lemon (Basque).
Steamed mussels in a spicy pepper tomato sauce (Basque).
Egg dipped cod with sweet pickle aioli (Basque).
Crab stuffed piquillo peppers in a saffron sauce (Rioja).
Layered crab and eggplant tart (Catalan).
Broiled salmon with ink sauce (Basque).
Orange, olives, and grilled shrimp salad (Andalucia).
Gulf shrimp with garlic and white wine (Huelva).
A spicy medley of shrimp, clams, mussels and calamari (New Spain).
Glazed escargot in a sherry vinegar aioli (Mahon).
Spanish meatballs in a roasted tomato sauce (Murcia).
Red pepper sausage (Rioja).
Basque-style sausage with sherry (Basque).
Pork tenderloin, serrano, almonds and spices (Extremadura).
Grilled tenderloin of beef with adobo (Andalucia).
Flame-broiled lamb chops with herbs (Old Castile).
Imported aged serrano ham (Salamanca).
Ham and cheese croquettes (New Castille).
Garlic chicken casserole with potatoes and carrots (Castilla).
Oven-roasted chicken thigh in lemon-garlic (Andalucia).
Thin pounded chicken breast with tomatoes and herbs (Burgos).
Imported aged ham from an acorn-fed black foot pig (Castilla).
Pan fried black rice sausage (Salamanca).
Apple bacon-wrapped Medjool dates stuffed with rosemary goat cheese (Alicante).
Pork ribs with a spicy resin honey rub (Serranias).
Manchego crusted salmon with shrimp aioli (Basque).
Egg dipped filet of sole served with roasted garlic and mushrooms (Rioja).
An array of clams, mussels, shrimp, scallops and mushrooms with cumin, guindilla and sherry wine (Cantabria).
Flat pasta in a creamy portobello truffle oil sauce (Cataluna).
A jambalaya of shrimp, mussels, and calamari with roasted mint aioli (Granada).
Seared ''rare'' ahi tuna with basil and tomato sauce (Andalucia).
Lobster stuffed pasta with crab crested glaze (Catalina).
A masterpiece of saffron rice with clams, mussels, shrimp, chicken, chistorra sausage, peppers, onions, tomatoes and peas (Valencia).
Saffron rice with lobster and shrimp (San Sebastian).
Catalan style black rice with squid, shrimp, and crab (Catalan).
Seasonal garden vegetables with saffron rice (Aragon).
Shrimp paella with jalapeno, Chile de Arbol, chipotle, banana peppers, and cayenne (USA fusion, very hot).
Saffron rice, chicken, sausage, tomatoes, onions, garlic, roasted peppers, and peas (Andalucia).
Fideos pasta, shrimp, calamari, garlic, tomatoes and saffron (Calatan).
Oven-roasted oxtail, carrots, roasted peppers, and tempranillo wine sauce (Basque).
10 oz. NY strip with green peppercorn and thyme fries (Vasco-Frances).
Broiled tenderloin tail with infused shrimp and rioja wine sauce (Castilla y Leon).
Filet of beef with Spanish blue cheese (Asturias).
Breaded chicken breast with caper berries (Aragon).
Pork tenderloin brochette with bacon, and almond aioli (Extremadura).
Catalan style rabbit with a peppery tomato sauce (Catalan).
Lamb osso bucco castille style (Castilla la Vieja).
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.