Sayola Restaurant Menu

Our Delicious Homemade Beef Empanadas

Fried Eggs, Spanish Fries, and Serrano Ham

Fried Calamari with Ali-Oli, Tomato Sauce, or Ginger Sauces

Spanish Styled Beef Tripe Stew

Shrimp in Garlic with a Touch of White Wine, Olive Oil, and a touch Hot Sauce

Stuffed Scallops with Seafood Bechamel Topped with Cheese Gratin

Clams in Green Sauce

Shrimp, Skirt Steak, and Spanish Chorizo Sauteed, Topped with Chef Sauce

Traditional Spanish Octopus, Topped with Rock Salt, Olive Oil, and Spanish Paprika. Served with Boiled Potatoes

Grilled Octopus Topped with a Bouquet of Mixed Greens and Cherry Tomatoes with a Citrus Vinaigrette Sauce

Giant Mussels in a House Made Vinaigrette

Fish Cake Served with Toast Points and Pink Sauce

Raw Fresh Clams Over Shaved Ice and Lime

Fresh Avocado Topped with a Seafood Salad, Shrimp, Calamari, Scallops, and Octopus

Mixed Spanish Cheeses, Quince Paste and Walnuts

Combination of Dry Meats, Serrano Ham, Chorizo, Salchichon, Olives, and Pan Tomaca

Marinated Raw Branzino spiced with Tiger Milk

Duck Liver Pate Marinated in Grand Marnier Served with Toast Points

Red Tuna Tartar served with Teriyaki and Wasabi

Stuffed Zucchini with Almonds, Bechamel and Various Cheeses

Mesclun and Varied Tomatoes with Chef Seasoning

Quinoa Salad with Mini Vegetables in a Yogurt, Mint Sauce with Dried Fruit. Served with a Wheat Cake and Cheddar Cheese

Seafood, Tropical Fruits, and Cocktail Sauce

Cold Gaspacho Soup Andaluzian. Topped with shredded vegetables and Extra Virgin Olive Oil

Galician Soup made with Lacon and Broccoli Rabe

Cherry Gaspacho served with clams, mussels and shrimp

Monkfish Soup consisting of clams, mussels, and shrimp. Served with croutons

Black Squid Ink Rice Topped with Clams Shrimp, Calamari, and Ali-oli Gratin

Spanish Valencia Rice, Shrimp, Lobster Clams, and Mussles, and Calamari

Spanish Valencia Rice, Shrimp, Lobster Clams and Mussles, Calamari, Chicken and Chorizo

Fresh Norwegian Grilled Salmon Served with Shredded Vegetables

Red Snapper in a Fish Broth Based Tomato Sauce with Clams and Shrimp

Fresh Norwegian Grilled Salmon served with Shredded Vegetables

Fresh Norwegian Salmon, Sauteed in a Lemon, White Wine and Capers Sauce and Topped with Shrimp

Red Tuna Tataki with Sesame, Teriyaki Wasabi, and Mango

Stuffed Filet of Sole with Seafood Topped with a Fish Based Sauce

Pan Seared Sea Bass, Served with Black Squid Ink Rissotto and Crunchy Spinach in a Lemon White Wine Sauce

(Grilled Seafood Tower Combo for Two) Lobster, Clams, Mussles, King Crab Legs, Shrimp, Stuffed Blue Crab, Baby Scallops

Oven Roasted Boston Butt with Spanish Fries

Broiled Rack of Lamb with Mint Jelly Vegetables, and Spanish Fries

12 oz. Grilled Skirt Steak Topped with Garlic Shrimp

14 oz. NY Strip Served with Vegetables and Spanish Fries

10 oz. Grilled Beef Tenderloin topped with Foie in Trufa Sauce

16 oz. Broiled Rib Eye on the Bone. Served with a Potato, Bacon, and Apple

Lamb Chops, Pork Chops, Chicken Breast Chorizo, and Skirt Steak. All Seasoned and Grilled. Served with Roasted Potatoes

48 oz. Grilled Tomahawk Steak, Served with Vegetables

Broiled Organic Pork Chop Low Temperature Cooked with Peppercorn Sauce

Stuffed Chicken Breast with Serrano Ham, Manchego Cheese, Asparagus and Mushroom in a Brandy Sauce

Veal Cutlet in a Lemon White Wine Sauce Served over Sauteed Spinach

Our Classic Spanish Omelet, Made with Egg, Potato, and Onions

Vegetable (Zucchini, Carrots, Red and Greens Peppers, Onions, and Tomatoes) Fry topped with Pouched Eggs

Paella Marinera Tapa with Clams, Mussels and Shrimp

Black Squid Ink Rice Topped with Clams, Shrimp, and Calamari

Filed Eggs, Spanish Fries and Serrano Ham

Spanish Styled Beef Tripe Stew

Ham Croquettes

Spanish Sausage Flambeed in Brandy

Fried Calamari with Ali-Oli, Tomato Sauce, or Ginger Sauce

Shrimp in Garlic with a touch of White wine, olive oil, and touch of hot sauce

Shrimp, Skirt Steak, and Spanish Chorizo Sauteed, Topped with Chef Sauce

Chicken on the Bone in a Garlic Sauce with White Wine and Ali-oli

Traditional Spanish Octopus topped with Rock salt, Olive Oil, and Spanish Paprika. Served with Steamed Potatoes

Stuffed Scallops with Seafood Bechamel Topped with Cheese Gratin

Grilled Octopus Topped with a Bouquet of Mixed Greens and Cherry Tomatoes with a Citrus Vinaigrette Sauce

Cordovan Styled Stewed Oxtail

Shrimp Fried in Orly

Fresh Avocado Topped with a Seafood Salad, Shrimp, Calamari, Scallops, and Octopus

Fish Cake Served with Toast Points and Pink Sauce

Mixed Spanish Cheeses, Quince Paste, and Walnuts

Marinated Raw Branzino spiced with Tiger Milk

Duck Liver Pate Marinated in Grand Marnier. Served with Toast Points

Combination of Dry Meats, Serrano Ham, Chorizo, Salchichon, Olives, and Pan

Mesclun and varied Tomatoes with Chef Seasoning

Quinoa Salad with Mini Vegetables in a Yogurt, Mint Sauce with Dried Fruit. Served with a Wheat Cake and Cheddar Cheese

Seafood, Tropical Fruits, and Cocktail Sauce

Stuffed Zucchini with Almonds, Bechamel and Various Cheeses

Cherry Gaspacho served with clams, mussels and shrimp

Galician Soup made with Lacon and Broccoli Rabe

Monkfish Soup consisting of clams, mussels, and shrimp. Served with croutons

Sauteed Chicken Breast with Olive Oil, Garlic, White Wine and Saffron

Stuffed Chicken Breast with Serrano Ham, Manchego Cheese, Asparagus and Mushroom in a Brandy Sauce

Veal Cutlet in a Lemon White Wine Sauce Served over Sauteed Spinach

Chocolate Mousse

Hot Chocolate Brownie with Pistachio Ice Cream

Caramelized Rice Pudding

Custard Baked with a Caramel Glaze

Layers made with ladyfingers, mascarpone cheese, espresso and cocoa powder

Ice cream formed into the shape of a ball with vanilla and coated with chocolate

Ice cream formed into the shape of a ball with pistachio and coated with chocolate

Crepe with Beurre Suzette with orange zest and Flambeed in Grand Marnier Served with Vainilla Ice Cream

Sorbet Flambeed with Lime, Lemon, Vodka, and Champagne. Served in a Martini Glass

Rich Custard Topped with Caramelized Sugar (Creme Brulee)

Orange Cake with Cream