Spanish omelet served with chorizo, onion, peppers
Spanish omelet served with roasted seasonal vegetables
Grilled flank iron steak with two fried eggs and paprika fries
Argentinian chorizo with two fried eggs and paprika fries
Chef's selected seafood, Saffron rice
Chef's selected seafood, Saffron rice, chicken, chorizo
Saffron rice, chicken, chorizos
Saffron rice, vegetable medley
Spanish egg sandwich, Manchego
18-month cured reserve Serrano ham, Manchego, tomato and E.V.O.O
Filet mignon with shallots, Manchego
Chicken breast, house cured bacon, soffrito, Manchego
White potato, sweet potato with guindilla aioli
Mixed greens with olives, cucumber, tomato, red onion and extra virgin olive oil
Soup of the day
Traditional Andalusian Gazpacho
Soup and Salad
Bread pudding served with house made ice cream (baked to order)
Our famous sponge cake soaked in three milks, topped with whipped cream, and fresh berries
Molten chocolate cake (baked to order) with vanilla ice cream served with berry compote
Fried Spanish pastry served with house made chocolate ganache
Vanilla ice cream sandwich shortbread cookie drizzled with chocolate ganache topped with toasted almonds
Rice pudding, Valencia supreme oranges and cinnamon whipped cream
House made Ice cream of the day served with a shortbread cookie
Chef's choice sampler of four desserts
Pale and light with notes of Manzanilla olives, sea air and blanched nuts
The wine has the character of a perfumed Moscatel, flavors of caramel and smokiness from wood aging
Touch of sweetness with some class
Sweet with notes of caramel, maple, cinnamon, clove and dried figs
Figs, dates, and prune aromas, with notes of caramel toffee and baking spice
Sweet and bursting flavors of black berries and black currants balanced by a backbone of firm tannins with a long and lingering velvety smooth finish
Seductive, rich aroma of ripe plums, cherries and dark chocolate notes
Full nutty bouquet with citrus and vanilla accents and soft lingering finish
White Spanish anchovies, cilantro oil, olives, piquillo pepper.
Little neck clams, served with citrus smokey cilantro-garlic sauce.
P.E.I. mussels served with chorizo palacio, garlic, tomato, pepper, vino blanco.
Breaded fried calamari with fried artichokes, apple, and creole red onion salad, tossed in a saffron aioli.
Salmon-sweet peas-basil, croquettes with basil-oregano pesto.
Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper.
Galician seafood stew with semi-cured chorizo and white Asturian alubias beans.
Black saffron rice cooked with skid ink served with calamari, P.E.I Mussels, extra virgin olive oil.
Pan seared diver scallops with almond-saffron puree, crispy serrano And paella croqueta.
Traditional Chicken fritters, with romesco sauce.
Spicy semi-cured mini chorizos braised in infused Asturian tomato-apple cider sauce.
Moorish-style stewed chicken breast with chick peas and a lime-cumin yogurt.
Moroccan style spiced lamb meatballs infused with an orega -no-basil pesto sauce
Seared Maple Leaf duck breast with apple compote, topped with an orange-sherry reduction.
Garlic-herb marinated flank steak, chimichurri, patatas fritas.
Fatty and rich Asturian oxtail stew braised in tempranillo consommé sauce with pearl onions and carrots.
Stew of white Asturian alubias beans with fried pork belly and medley of chorizos topped with fried quail egg.
Two grilled New Zealand baby lamb chops served with garlic-sautéed spinach.
Grilled beef tenderloin, truffle mashed potato, crispy onions, jus.
House marinated olives, roasted garlic, rosemary, peppers and crostini.
Traditional Hummus, roasted red pepper, smoked Spanish paprika, chimichurri sauce.
White potato, sweet potato, guindilla aioli.
Local Kennett mushrooms sautéed with garlic and extra virgin olive oil.
Sautéed spinach with toasted nuts, apples and raisins.
Spanish omelet with potatoes and Spanish onions.
Black mission figs stuffed with stuffed Almond and artisan Cabrales blue cheese topped with a sherry-fig reduction.
Homemade cheese bread, slow-baked, chimichurri, roasted red pepper (cooked to order, takes 20 minutes) .
Saffron aioli, piquillo syrup, grilled green onions.
Fried Green tomatoes, extra virgin olive oil, jerez, guindilla aioli, chimichurri sauce.
Grilled eggplant, tomatoes, manchego and basil-oregano pesto.
Stewed lentils, spinach, raisins, garlic, bell pepper with curry, lime-cumin yogurt.
Salt-roasted beets, queso fresco, almond crumble, cilantro oil.
Fried green plantains in a bruchetta style, manchego.
Fried sweet Plantains with slice of queso fresco topped with fig reduction and toasted almonds.
Filet mignon, shallots, manchego.
Chicken breast pieces, Applewood smoked bacon, soffrito, manchego.
Roasted local vegetables, roasted peppers, saffron aioli.
Chef's inspired selection.
Classic chilled Spanish soup made with fire roasted tomatoes, croutons and parsley oil.
Mixed greens with olives, cucumber, tomato, red onion, extra virgin olive oil.
Roasted beets, fried goat cheese, and mixed greens, blueberry vinaigrette.
Daily Spanish Catalan flatbread pizza.
Daily Spanish stuffed pastry.
A rice dish that originated in its modern form in the mid-19th century in the coastal Mediterranean city of Valencia, Spain. Feeds two to four people, depending upon your appetite Please allow 40 minutes for preparation.
Saffron rice, chicken, chorizo, clams, mussels, calamari, shrimp.
Saffron rice, clams, mussels, calamari, shrimp.
Saffron rice, chicken, chorizo, steak.
Black saffron Paella served with mussels and calamari.
Saffron rice, vegetable medley.
18-month hand carved reserve Serrano ham, world renowned for its meaty, woodsy aroma and a delicate rich flavor.
Pan seared miti cana goat cheese, orange-brandy glaze reduction, crostini, sherry poached cranberries.
Chef's selection of imported Spanish artisan cheeses, sherry poached cranberries, crostini, house made jam, dry fruits.
Chef's selection of imported Spanish cured meats, crostini, olive oil and house made escabeche.
Two grilled Spanish chorizos, chimichurri, pancito.
Chef's selection of assortment of imported Spanish cheeses and cured meats, crostini, olives, jam.
Roasted and grilled local vegetables, roasted garlic crustini, roasted peppers, sherry gastrique.
Our version of the traditional Chicken and rice. Saffron rice, boneless chicken breast, chorizo palacio, green peas, roasted piquillo pepper, and sweet plantains.
8 oz. Grilled Brazilian Top Sirloin Steak, truffle mashed potato, fried sweet plantains (chef recommend medium rare).
12 oz. hand cut Argentinian style New York Strip, Spanish style French fries, chimichurri.
12 oz. hand cut Argentinian style Prime Ribeye, Spanish style French fries, chimichurri.
Feeds two to four people, depending upon your appetite. Please allow 30 minutes for preparation. Large plate of grilled-meats, flanks steak, pork loin, chicken breast, chorizos served with seared potatoes in butter herbs.
Whole Roasted Suckling Pig. Must order one week in advance.
Chicken tenders with potatoes.
Macaroni & cheese breaded and fried.
Spanish flat bread cheese pizza.
Spanish cheese fries.
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.