Vizcaya Soho - Tampa, FL

Serrano ham croquettes.

Ground beef empanadas aioli sauce.

Crab enchilado empanadas.

Fresh grouper fritters.

Lump crab meat deviled crabs.

White bean and collar collard greens and Spanish chorizo.

Cream of onions and leeks.

Garbanzo beans, Spanish chorizo, and potatoes.

Dried cranberries, walnuts, and crumbled feta cheese. Raspberry vinaigrette.

Organic quinoa, cucumbers, garbanzo beans and red onions, extra-virgin olive oil, citrus and fresh herbs.

Fresh grouper, shrimp, scallops, calamari rings, clams, and mussels. Spanish bomba saffron rice.

Fresh chicken breast, skinless drumsticks, and dry-cured Spanish chorizo. Spanish bomba saffron rice.

Spanish bomba rice stewed with calamari rings and wild shrimp squid ink.

Fresh vegetables stewed Spanish with bomba saffron rice.

Sauteed vegetables in extra-virgin olive oil and garlic tossed with linguine.

Fresh grouper, shrimp, scallops, calamari rings, clams, and mussels seafood bisque sauce tossed with linguine.

Tampa-style crab enchilada tossed with linguine.

Sauteed chicken, broccoli, prosciutto, and fresh sage. Creme fraiche.

Crab and lobster meat with house-made cilantro pesto.

Fresh pacific corvina sauteed with fresh tomatoes, black olives, capers, and garden herbs.

Fresh Scottish salmon sauteed. Fine herbs veloute. Add lump crab meat and lobster for an additional charge.

North Atlantic filet of sole lemon butter beurre blanc. Add lump crab meat and lobster for an additional charge.

Chicken breast sauteed with wild mushrooms in Spanish sherry wine reduction.

Chicken breast topped with fresh spinach and serrano ham. Mild cheddar and Spanish brandy reduction.

USDA choice tenderloin tips sauteed with roasted piquillo peppers and wild mushrooms. Spanish brandy demiglace.

8 oz. center-cut USDA choice beef tenderloin. Brandy and peppercorn demiglace.