Tapas Gitana - Northfield, IL

Oven baked goat cheese in a tomato basil sauce served with garlic bread.

Crispy fried artichoke hearts served with herbed lemon aioli.

Bacon wrapped dates with piquillo pepper sauce.

Portobello mushroom marinated in fresh herbs, topped with caramelized onions, tomato, and Spanish cheeses, drizzled in an herb sauce.

Grilled eggplant, rolled around herbed goat cheese.

Mushrooms caps filled with a blend of mushrooms, spinach, garlic, and Spanish cheese.

Traditional Spanish potato and onion omelet.

Fried new potatoes served with spicy red pepper aioli sauce.

Delicate crepe filled with sauteed apples, spinach, and goat cheese served over red pepper sauce.

Padron peppers blistered in oive oil and sprinkled with sea salt.

Herb marinated grilled pork medallions atop caramelized red onions and seasoned croutons with lemon marjoram sauce.

Grilled chorizo served with cumin mayo.

Sauteed chicken breast with chorizo, peppers, mushrooms, and artichoke hears in a lemon herb sauce.

Brochettes of herb marinated chicken and chorizo.

Saute of shrimp, mushrooms, roasted red pepper, and scallions in a light tomato sauce over crisp potato sticks.

Grilled tiger shrimp with lemon butter

Tiger shrimp sauteed in olive oil, garlic, and chili.

Grilled squid with garlic, lemon, and olive oil.

Fried squid with lemon aioli.

Baked Atlantic salmon basted with a honey mustard glaze served with Spanish rice.

Grilled rainbow trout with a white wine, serrano ham, and asparagus sauce.

Large sea scallops in bechamel au gratin.

Galician style grilled octopus served with sea salt, olive oil, Spanish paprika, and potato.

Prince Edward Island mussels with Spanish chorizo in a tomato saffron broth.

Grilled tilapia served over sauteed vegetables with a white wine caper sauce.

Spanish style meatballs of ground beef and pork served in a piquant tomato sauce.

Grilled strips of marinated steak on a bed of potatoes and onion and drizzle with Spanish blue cheese sauce.

Confit leg of lamb. Hand pulled with fresh herb aioli sitting atop a crispy potato nest with caramelized red onions.

Grilled beef tenderloin skewers served with crispy potatoes, caramelized onions, and horseradish cream.

Sauteed escargot on garlic croutons with tomato concase, topped with aioli sauce, and baked.

Breaded and deep fried vegetable, meat or seafood croquette Ask your server for today's flavor.

Ever changing selection of empanadas ask your server of today's selection.

Grilled eggplant filled with roasted red peppers, fennel, and Spanish onion, topped with goat cheese, and drizzled with balsamic vinaigrette.

Garlic toast topped with serrano ham, manchego cheese, and piquillo pepper drizzled with extra virgin olive oil.

Oven baked goat cheese in a tomato basil sauce served with garlic bread.

Crispy fried artichoke hearts served with herbed lemon aioli.

Bacon wrapped dates with piquillo pepper sauce.

Grilled eggplant filled with roasted red peppers, fennel, and Spanish onion, topped with goat cheese, and drizzled with balsamic vinaigrette.

Garlic toast topped with serrano ham, manchego cheese, and piquillo pepper drizzled with extra virgin olive oil.

Garlic potato salad.

An assortment of Spanish cheese with apples and grapes.

Vine ripened tomato, fresh mozzarella, and sliced red onion topped with fresh basil vinaigrette.

Artichokes, roasted red and green peppers, roasted eggplant, and fresh garlic in a sherry vinaigrette.

Sauteed red and green peppers, eggplant, zucchini, and yellow squash in a tomato sauce.

Marinated Spanish olives with onions, garlic, and herbs.

Baby arugula and spinach with craisins, candied pecans, apples, and quinoa with honey mustard vinaigrette.

Beet salad with manchego cheese, red onions, and fresh basil in red wine vinaigrette.

Variety of Spanish cheeses, cured meat and aged serrano ham, house marinated olives, extra virgin olive oil, and sliced bread.

Curried chicken salad with red grapes, scallions, and celery.

Half avocado with grilled tiger shrimp, scallions, and tomato with brandy mayonnaise sauce.

Marinated shrimp served with three dipping sauces.

Traditional white anchovies atop vine ripened tomatoes with avocado.

Poached octopus tossed with tomato, red onion, and cilantro sherry vinaigrette.

House cured salmon served with sauteed brunoises vegetable and toast points with dill sour cream.

Twin pastries with vanilla ice cream and house made bittersweet chocolate sauce.

Caramelized banana slices with vanilla ice cream, housemade caramel, chocolate sauces, and chopped pistachios.

Spanish style banana and chocolate bread pudding with dried cranberries. Served with warm vanilla ice cream and caramel sauce.

Banana mousse and chocolate sauce served in an edible bowl.

Creamy vanilla custard with bitter sweet chocolate and caramelized sugar topping.

Puffed pastry filled with sauteed apples served over house made caramel sauce.

Zucchini, yellow squash, asparagus, and artichoke hearts.

Pork, chicken, chorizo, and vegetables.

Chicken, shrimp ,clams, and mussels.

Shrimp, mussels, clams, scallops, and calamari.