Bellmont Spanish Restaurant Menu

4 Piquillo red peppers stuffed with creamy goat cheese, cod fish, or Iberico ham.

Sautéed spinach. Sautéed with olive oil and fresh garlic. Gluten free. Vegetarian.

Mushrooms al ajillo. Sautéed with olive oil and fresh garlic. Gluten free. Vegetarian.

Fried chickpeas with sausage, spinach and fried egg on top, asturias. Gluten free.

5 Croquettes - choose from: cod, spinach and manchego, Iberico ham, or assorted.

12 pcs. White anchovies,cured in vinegar. Navarra. Gluten free.

Black risotto. Calasparras rice, calamari, natural squid ink from Galicia, Spain. Gluten free.

Fried Calamari. Served over a bed of fried mushrooms and home-made marinara sauce on the side.

Thin-sliced baked potatoes, two sunny side-up eggs, and serrano ham. Add Spanish sausage and/or Manchego cheese for $2 each

"Bravas" potatoes. Square potatoes, baked, and slightly fried served with a spicy sauce on the side. Gluten free. Vegetarian.

Baby eels surimi sautéed in olive oil, sliced baby garlic, and guindilla dried pepper from Spain. Gluten free

100% duck liver, grilled, and served with orange sauce reduction and sliced fresh tomato. Gluten free.

Fresh from Cádiz, grilled and served over greens and our house-made dressing

Boiled Galician baby octopus served with boiled potatoes, olive oil, sea salt and Pimentón de La Vera. Gluten free.

Fresh Spanish sausage reduced in Spanish cider and served with creamy goat cheese from La Mancha. Gluten free.

Fresh from Cádiz, cooked in olive oil, fresh garlic, and Pimentón de La Vera. Gluten free.

Two giant Portobello mushrooms cap filled with shrimp, leeks, Manchego cheese, Ibérico ham shaving, and Piquillo peppers. Gluten free.

Sautéed cuttlefish and mushrooms.

Mushrooms al ajillo with ibérico ham.

Manchego cheese and white anchovies, manchego, greens, olives, vinaigrette, white anchovies.

Valdeon Blue cheese and apple, valdeon Blue cheese, greens, vinaigrette, apple, vine ripe tomato, nuts.

Campera salad, piquillo peppers, diced tomatoes, onions, boiled potatoes, olives, boiled egg, olive oil.

Chickpeas salad, diced tomato, onions. Zucchini, chickpeas, olive oil vinaigrette, Feta cheese.

Seminole tenderloin on the rock.

Surf and turf-seminole tenderloin and langoustine.

Bone in ribeye 18 ounce two baby lamb chops, chicken supreme, pork loin, 2 lamb chops, 1 Spanish sausage, and 2 sides of your choice. Add 2nd side on special instructions.

Five new Zealand's baby lamb chops.

Pork tenderloin and valdeon Blue cheese, served with mushrooms.

Bone in ribeye 18 ounce, Iowa.

Roasted suckling pig. Served with baked potatoes, baked tomatoes, baked green peppers, and baked onions. Please allow 1 hour cooking time.

Cod fish and black risotto, Iceland.

White trout, Spain

Eggplant, piquillo peppers, zucchini, mushrooms.

Natural ink squid, calamari, shrimp, mussels.

Calamari, shrimp, mussels, clams, sausage, chicken.

Calamari, shrimp, mussels, clams, mahi.

Pork loin, sausage, chicken, mushrooms, piquillo red peppers.

Shrimp, natural tomato cuttlefish, haddock, ali-oli sauce.

5js pure ibérico acorn breed five years. Jabugo, huelva. 1.5 oz.

Covap ibérico 18 months cured. 3 oz.

Covap ibérico 18 months cured. 1.5 oz.

Fermín serrano 20 months cured.

Fermín serrano 20 months cured.

Cheese platter- Manchego, 100 percent miticana de cabra, cremoso de cabra, azul de valdeon, Tetilla.

Cheese platter- Manchego, 100 percent miticana de cabra, cremoso de cabra, azul de valdeon, Tetilla

Manchego cheese platter.

Manchego cheese platter.

Loin 100% ibérico puro Fermín.

Lomo 100% ibérico puro fermín.

Ibérico sausage Covap.

Ibérico sausage covap.

Assortment of ibéricos - ibérico sausage, ibérico loin, Covap Iberico Ham 18 months, Manchego cheese.

Covap ibérico 18 months cured tosta.

Fermín serrano 20 months cured tosta.

Miticaña Goat cheese tosta, murcia, Spain.

Manchego six months cured tosta.

Ibérico sausage covap tosta, córdoba, Spain.

Take some egg yolks, stir softly and add sugar, a bit of milk, extra eggs, and slow bain-marie cooking; top it with a crusty flambé custard of natural raw sugar when served

There is really no need for details with this one!

HOMEMADE JIJONA NOUGAT ICE CREAM If you come and visit us, nougat ice cream is a must. Made with real “turrón de Jijona” brought from Spain, and prepared with dedication and care.

Records of this popular Spanish dessert are found since XVI century, to give a better use of discarded old bread. The Easter Spanish dessert for excellence. Old bread bathed in beaten milk and eggs, once fried topped with sugar, cinnamon and caramel, then soaked in wine (this is the Manchega part). Turrón ice-cream is the perfect match for this dessert for two.

Ours is made with puff pastry and pastry cream with thin sliced glazed apple on top. Simple and delicious