Mesón Sabika Menu

Tuna-filled cannelloni with a creamy white wine vinaigrette

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella on toasted country bread

Marinated shrimp with a trio of sauces

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, with tomato concasse, garlic clove, parmesan cheese crusted flat bread

Traditional Serrano ham with Manchego cheese, tomatoes and toast points

Chilled medley of mushroom, asparagus, hearts of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette, topped with Manchego cheese

Robust garlic potato salad

Homemade chicken curry salad with red grapes and celery

Goat cheese rolled in crushed toasted pecans drizzled with honey served with red wine poached pear slices and toast points

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled medley of shrimp, scallops and calamari with tri-colored bell peppers, cilantro, onions, lemon juice and sherry vinaigrette

Traditional Spanish omelet with potatoes, onions, and vegetable omelet, served with mixed greens and sherry balsamic vinaigrette

Toast points spread with duck confit topped with smoked duck breast, and Dijon mustard, served with julienned apples

Toast points topped with avocado relish and Alaskan king crab meat

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta, and broccoli served with lemon cream sauce

Grilled Atlantic salmon served with sauteed peapods and lemon butter sauce

Grilled prime ribeye steak, served with sauteed broccolini

Grilled beef tenderloin medallions, served with mashed potatoes, drizzled with red wine sauce

Chuleta de Cerdo - Grilled French cut pork chop served with root vegetable puree, and a Pedro Ximenez black truffle cream sauce 17.95 GF

Baked lobster tail served with asparagus, Sevillana potatoes, and a lemon butter sauce

Lamb, beef and pork meatballs served with spicy tomato sauce, toasted almonds and parmesan

Lightly breaded croquettes of Serrano ham and ground chicken with a red pepper alioli

Char-grilled squid in garlic lemon olive oil

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Assorted grilled Spanish sausages

New Zealand lamb shank with Mediterranean couscous, sautéed spinach, Julienned vegetables and a white wine rosemary sauce

Sautéed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, cava Manchego cheese sauce and red peppers

Roasted dates wrapped in bacon served with red bell pepper sauce

Puff pastry filled with ground beef tenderloin, goat cheese and wild mushrooms topped with Monterey Jack cheese, parmesan cheese and tomato goat cheese sauce

Grilled tiger shrimp in garlic lemon butter

Fettuccine pasta with seasonal vegetables, tossed with tomato goat cheese sauce and Manchego cheese

Spicy potatoes with Manchego cheese

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with chorizo black bean sauce

Grilled beef tenderloin skewer rolled in black pepper with caramelized onions & horseradish sour cream

Grilled skirt steak, sauteed onions, potatoes and Cabrales blue cheese with goat cheese cream sauce

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Grilled sea scallops served over Mediterranean couscous with a tomato butter sauce

Trucha a la Plancha - Grilled Rainbow trout served with sauteed spinach and lemon butter sauce

Sauteed red quinoa, baby kale, sweet potato, Brussels sprouts and tossed with tomato basil vinaigrette and lemon butter sauce

Mixed greens with fresh mozzarella, tomato, cucumber and red onion with sherry balsamic vinaigrette

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled, thin slices of seared beef tenderloin, asparagus, tomatoes, parmesan and red onions

Gold and red beets with mixed greens, honeyed walnuts, Mahon cheese, and a lemon mayonnaise dressing

Baked saffron rice with chicken, chorizo & seasonal vegetables

Baked saffron rice with chicken, shrimp, mussels and clams

Baked saffron rice with shrimp, mussels, clams, bay scallops and octopus

Braised boneless beef short rib served with wild mushrooms and mashed potato infused with white truffle oil

Sautéed black mussels with garlic white wine and tomato sauce served with angel hair pasta and garlic toast points

Light vanilla sponge cake soaked in three milks, served with mixed berries, and espresso creme anglaise

Sautéed black mussels served with tomato garlic white wine sauce and garlic toast points

Slow roasted Black Angus boneless beef short rib served with wild mushrooms, white truffle infused mashed potatoes and a red wine sauce

Light vanilla sponge cake soaked in three milks, served with mixed berries, and espresso creme anglaise

Flan of the day

Sautéed banana topped with caramel sauce, pistachios with vanilla ice cream

Pecan cheesecake served with chocolate and caramel sauce

Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

Chicken Tenders with French Fries

Beef Tenderloin medallion with French Fries

Pasta with Butter

Pasta with Tomato Sauce