Tapa Rio Menu

Crispy breaded chicken bites baked with Ziti pasta, marinara sauce, mozzarella and parmesan.

Spinach and ricotta cheese stuffed pasta tossed in sundried tomato pesto

Potato gnocchi dressed with smokey romesco sauce, chorizo, and fire roasted red peppers.

Creamy goat cheese artichoke hearts, soppressata and red onion.

Creamy fresh Italian cheese (burrata cheese), tomato marinade sauce, fresh basil, smoked honey and toasted hazelnuts

Exotic mushroom blend, shredded Manchego cheese, rocket and extra virgin olive oil.

Sliced mini tomatatoes, mozzarella pearls, fresh basil and virgin olive oil Option: Add balsamic glaze

Crusty toasted bread with garlic, fresh tomato and olive oil.

Olive oil-brushed toasted bread mounded with jamón and olives.

Spiced chorizo marinated in red vino

Mixed baby greens, olives and mini tomatoes, with balsamic vinegar and extra virgin olive oil.

Sweet red Spanish chilies filled with creamy tuna, capers and alioli.

Cucumber, tomato, sweet shaved onion and crisp radish with a coriander citrus drizzle.

Shaved black kale and rocket with a creamy citrus drizzle and shaved manchego cheese.

Colored tomatoes tossed with extra virgin olive oil, garlic herbs, served with mozzarella pearls and fresh basil, topped with a balsamic glaze

Olive oil-blanched cauliflower, charred and served with whipped goat cheese and toasted hazelnuts.

Creamy goat cheese simmered in smoky tomato sauce.

Fire roasted brussel sprouts with pancetta, pine nuts and romesco sauce.

Tail-on shrimp, hard seared on the iron grill and topped with smoky romesco sauce and manchego cheese.

Colorful olive oil blanched cauliflower, served with whipped goat cheese and topped with smoked honey and toasted hazelnuts

Dates stuffed with Manchego cheese wrapped in bacon and served on a bed of rocket

Fried potato wedges topped with smoky romesco sauce

Tail-on shrimp, hard seared on the iron grill and marinated in a brandy reduction, topped with aleppo

Fried round croquettes filled with Swiss cheese and jamon, served with yogurt sauce

Double chicken breast with chimichurri and creamy cucumber sauce.

An * ounce pork chop, hard seared and oven-roasted with an herb and pepper crust, served with saffron rice and asparagus

An eight ounce beef tenderloin topped with gambas al ajillo and a garlic alioli, served with a side of broccoli

Chimichurri marinated salmon served on a bed of fresh rocket and steamed broccoli

A ten ounce ribeye with a tarragon herb and pepper crust, hard seared a top a creamy mushroom sauce and served with bacon wrapped asparagus

Paella with chicken and sausage.

Paella with vegetables - roasted peppers artichokes, olives and lemons.

Fried "donut holes" with vanilla sauce.

Traditional fried dough churro topped with cinnamon sugar, served with a chocolate drizzle on top

Chilled chocolate mousse with toasted hazelnuts and smoked honey