Paella Tapas Wine Bar Restaurant Menu

Sautéed shrimp in a garlic sauce.

Grilled baby squid, served with lemon, shallots, & bell pepper vinaigrette.

Cured loin of pork on toast with melted manchego cheese, finished with extra virgin olive oil infused with smoked Spanish paprika and garlic.

Codfish, jamon serrano, Spanish sausage "chorizo", wild mushrooms.

Sautéed Spanish sausage and cannellini beans, in a rioja red wine sauce.

Served with vegetables, and mustard aioli.

Grilled Spanish blood sausage, served with beans concasse.

Turnover stuffed with oxtail meat and vegetables.

Grilled chorizo, hot chorizo and Spanish blood sausage.

Maryland crab cake, served with vegetable salad, in a balsamic vinegar reduction.

Baked goat cheese, with coulis of fresh tomatoes and basil, served with garlic bread.

Sautéed prince Edward mussels, prepared with green sauce.

Chickpea puree, with marinated grilled shrimp.

Creamy rice prepared with bay scallops, sweet peas and saffron.

Homemade beef and vegetable meatballs in tomatoes sauce and basil.

Marinated Mediterranean fresh anchovies, in a fresh garlic parsley vinaigrette.

Spanish cured meats.

Ecuadorian style shrimp ceviche.

Toasted bread, serrano ham, fresh mozzarella, tomatoes, finished with tapenade.

Assortment of homemade marinated olives and roasted bell peppers.

Garlic flat bread with serrano ham, and manchego cheese.

Classic Spanish omelet, prepared with potatoes, onions and eggs.

Platter of assorted Spanish cheeses.

Serrano ham.

Pear salad, with, baby arugula, walnuts and cabrales blue cheese, in berries vinaigrette.

Beets and baby spinach salad, in cider balsamic vinaigrette and feta cheese.

Beefsteak tomatoes, roasted bell peppers and burrata, drizzled with balsamic basil vinaigrette.

Romaine hearts, manchego cheese, garlic crouton and Caesar dressing.

Bomba rice, chicken, chorizo, giants faba beans and topped with grilled steak

Seafood squid ink paella

Assortment of seafood and saffron rice

Roasted vegetable and saffron rice

Penne rigate sautéed with chorizo, spinach, fresh garlic and extra virgin olive oil.

Creamy rice, prepared with seafood in a saffron lobster sauce.

Natural beef tenderloin, served with potatoes, vegetables, finished with Picon Cabrales sauce.

Pork tenderloin, served with rice and sautéed spinach in a red wine, garlic sauce.

Free range chicken, served with Spanish rice and vegetables, in a roasted garlic sauce.

Grilled rib steak, served with fries and roasted bell peppers and onions.

Colorado braised lamb shank, served with, sweet peas risotto and vegetables.