Tio Pepe - Clearwater, FL

chicken liver mousse pate with truffles

served cold in a clay pot, cooked and marinated with olive oil, wine vinegar, lemon, onions, green peppers, olives, pimientos and mild spices

mussels, olive juice, tio pepe sherry, garlic sauce

shrimp cocktail

shrimp sauteed with garlic butter

from the cold water of the north atlantic. all natural; sauce in lemon garlic butter

portabella mushrooms in garlic butter and sherry wine sauce

white tender asparagus imported from spain with homemade mayonnaise

used in many recipes from all over spain: sauteed with garlic, onions, pepper & red wine

with apple slices

(french) soft cheese melted, toasted almonds and apple slices

turnip greens, beans, potatoes and meats

chick peas, spanish sausage, country ham and potatoes

black beans with rice and onions

tomato, cucumber cold

ham, swiss cheese, lettuce, tomato, romano & parmesan cheese, oil & red wine vinegar

shrimp salad with romano & parmesan cheese

chicken salad with stilton cheese

lettuce, tomato, olives, romano & parmesan cheese, oil & red wine vinegar

(prime filet mignon- wrapped in bacon 9oz

(new york strip sirloin: truly very popular and fairly tender (not as a tenderloin) but preferred by many for its flavor- (garlic butter on request)

4 jumbo shrimp wrapped in bacon, black beans and saffron rice

lettuce, tomato, olive, romano & parmesan cheese, oil and vinegar

ham, swiss cheese, lettuce tomato, romano & parmesan cheese, oil & vinegar

shrimp, lettuce, tomato romano & parmesan cheese, oil & vinegar

homemade cuban bread, ham, pork, salami swiss cheese and pickles - grilled

(cup of "soup of the day" or lunch salad)

(mustard and mayonnaise, on our homemade brown bread. "soup of the day or lunch salad")

(prime filet mignon -9oz, wrapped in bacon (garlic on request)

(new york strip sirloin prime: truly very popular and fairly tender (not as a tenderloin) but preferred by many for its flavor) (garlic butter on request).

pork chop 22-24 oz. apple - prune sauce or garlic sauce

prime rib royal, thyme and bay leaf, boneless, individually cooked

grilled steak with home made tio pepe sherry tomato sauce and melted cheese

(para dos) (prime, 20 oz, center cut of tenderloin - for two) (served with fresh available vegetables)

baby rack of lamb glazed with herbs - white wine dijion mustard

tips of tenderloin, mushrooms, green peppers, onion, ham, chorizo saute

stuffed shrimp made with lobster, shrimp, and crabmeat

jumbo shrimp wrapped in bacon, breaded and fried

stuffed pompano made with crabmeat, lobster & shrimp. served with homemade burgundy sauce, house special

(cooked in parchment paper bag - fresh filet of pompano with house stuffing) (stuffing made with crabmeat, lobster & shrimp)

snapper filet with shrimp, clams and mussels, in chef rheinsmith white cheese sauce

salmon, poached or grilled with salmon cream & capers

whole florida lobster, stuffed w/ papillote sauce

sea bass or grouper (according to availability) - breaded - grilled - lemon butter sauce

lobster - shrimp - scallops - mussels seafood combination in fresh homemade tomato - pernod sauce, flambeed in kitchen

paella has been made in many ways - we try to get as close to the valencia version as we can

duck with raspberry, orange sauce

grilled chicken breast, seasoned with lemon-garlic - with black and rice

chicken with saffron rice

boneless breast of chicken, ham and pimentos wrapped in bacon - over delicate chicken liver mushroom sauce, house special

(black beans and rice ) salad

sea bass or grouper ( according to availability) grilled- lemon butter sauce (yellow rice ) (arroz amarillo).

carne con papas ( yellow rice) arroz amarillo

baked in its own juices. (yellow rice & black beans)

anca de cordero al horno (yellow rice) (arroz amarillo)

w /salmon, croquette and spanish potatoes ( salmon cocido con croqueta ed salmon y papas espanolas)

sea bass or grouper (according to availability ) grilled - lemon butter sauce

baked in its own juices. (yellow rice & black beans)

anca de cordero al harno (yellow rice) (arroz amarillo)

(yellow rice & chicken) salad

sea bass or grouper (according to availability) grilled - lemon butter sauce (yellow rice) (arroz amarillo)

baked in its own juices (yellow rice & black beans)

anca de cordera al horno (yellow rice ) (arroz amarillo)

(homemade tomato sauce and melted cheese) black beans & saffron rice. salad

sea bass or grouper (according to availability) grilled- lemon butter sauce (yellow rice) (arroz amarillo)

baked in its own juices. (yellow rice & black beans)

spanish egg custard

cream brutle catalana

a la made add

made the old fashioned way. flambe!

(with strawberry sauce) (with amaretto cream raspberry sauce)

with amaretto mousse cream

14 layers of thin cookie crust filled in between with chocolate mousse cream

(spanish caramel egg custard) (with vanilla cream)

cream brulle catalana

(made the old fashion way) flambe

(apple torte) (apple torte ala mode)

(cheesecake with strawberry sauce) (cheesecake with amaretto cream raspberry sauce)

(chocolate swirl cheesecake with amaretto raspberry sauce)

(chocolate mousse with amaretto cream and toasted almonds)

made with swiss dark chocolate (filled with amaretto mousse cream over strawberry triplesec sauce)

(14 layers of thin cookie crust filled in between with chocolate mousse cream) (raspberry sauce)

(chocolate velvet torte with chocolate raspberry sauce)

(fresh strawberries with amaretto cream)

(ice cream) (please ask waiter for available flavors)

american toast

(cuban toast) (decaf)

cuban toast expresso and boiled milk

irish

spanish

agustin blazque

pedro domecq

pedro domecq

sanchez romate hnos

de lujo

gonzales byass

zoila ruiz- mateos s.a

pedro domecq

solera gran reserva

asbach uralt

it is from the grand champagne district: ma tiny territory in the heart of the cognac region, that comes the very finest cognac which derive from prolonged aging. it is this very rare cognac that with time, skill, and patience, delivers the exceptional depth, lingering taste, and unique bouquets - a subtle hormony of aroma and performance- that distinguishes louis xlll cognac.

1804 dec. 2nd, in the superb nave of notre- dame de paris, napoleon anoints himself emperor of france. in 1984 bacarat made a beautiful frosted crystal decanter, inlaid with gold. the stopper represents a glorious imperial eagle in triumphant flight

california wine

spinach wine

(spanish cava) - champagne

casta diva, bodegas gutierrez de la vega

cream drinks

(fresh squeezed lime and lemon)

beefeater (gin) or smirnoff (vodka) (with sherry olives)

(bacardi rum and fresh squeezed lime)

(premium, black bacardi rum and sweet vermouth)

bacardi limon (martini rossi dry vermouth lemon twist)

(cuban old time smooth refreshing drink, made with non)

(bacardi rum, pineapple juice and coconut cream)