Vizcaya SoHo Menu

House made Spanish chorizo sautéed with Sherry wine

Selection of three Spanish cheeses. Quince paste and Marcona almonds

House made duck liver and foie grass pate with black truffles

Scallops, wild caught Key West pink and Faroe Islands salmon marinated in citrus and coriander

Wild caught KeyWestpink shrimp, EVOO, garlic and fresh herbs

Open fire roasted bellpeppers, onion, and eggplant. EVOO and Sherry vinegar

Creamy croquettes ofspinach and importeddriedcod fish

Serrano ham, bechamel croquettes

Key west shrimp stuffed with béchamel, wrapped in pork belly then panfried

Fresh gulf grouper coated with amixture ofgrains, pan-fried

Dates stuffed with Manchego cheese and Serranoham,wrapped in bacon

Veal sweetbreads with Serrano ham, wild mushrooms and piquillo peppers

Piquillo peppersstuffed with ground veal and bechamel.

In-house ground beef, Spanish style meatballs

Escargot baked with Spanish chorizo and SerranoHam

Spicy friedpotatoes with aioli sauce

Homemade turnovers

White cannellini beans, collard greens and chorizo

Grilled portabella mushrooms, queso fresco,roasted Marcona almonds, Paired with an aged balsamic vinaigrette

Mesclun field greens, crumbled goat cheese, caramelized walnuts, driedcranberries, andapricots. Paired with a raspberryvinaigrette

Chicken and chorizo paella

Grilled. Fire roasted vegetables salad.

Stuffed with crabmeat in lobster sauce

Olives andcapers in sofritosauce

In citrus herb sauce with jumbo lump crab meat

Jumbo prawns, scallops, grouper, mussels, clams,crab meat.Seafood Amontillado sherry sauce

Pan seared. Brandy reduction and coarse black peppercorn

Wild mushrooms, open fireroasted peppersin Brandy Espagnole sauce

Piquillo peppers, chorizo sausage, roasted peppers, wild mushrooms and sofrito sauce

Slowbraised in Rioja wine.Served with wild mushroom and blacktruffle risotto.

House made Spanish chorizo sautéed with Sherrywine

Selection of three Spanish cheeses. Quince paste and Marcona almonds

House made duck liver and foie grass pate with black truffles

Scallops, wild caught Key West pink shrimp and Faroe Islands salmon marinated incitrus and coriander

Wild caught KeyWestpink shrimp, EVOO, garlic and fresh herbs

Open fire roasted red bell peppers, roasted onion, and roasted eggplant. EVOO and Sherry vinegar

Creamy croquettes ofspinach and importeddriedcod fish

Serrano ham, bechamel croquettes

Key west shrimp stuffed with béchamel, wrapped in pork belly then pan fried

Fresh gulf grouper coated with a mixture of grains, pan-fried

Dates stuffed with Manchego cheese and Serranoham,wrapped in bacon

Veal sweetbreads with Serrano ham, wild mushrooms and piquillo peppers

Piquillo peppers stuffed with ground veal and bechamel.

In-house ground beef, Spanish style meatballs

Escargot baked with Spanish chorizo and SerranoHam

Spicy friedpotatoes with aioli sauce

White cannellini beans, collard greens and chorizo

Grilled portabella mushrooms, queso fresco,roasted Marcona almonds, Paired with an aged balsamic vinaigrette

Mesclun field greens, crumbled goat cheese, caramelized walnuts, driedcranberries, andapricots. Paired with a raspberry vinaigrette

Grilled. Fire roasted vegetables salad.

Olives andcapers in sofritosauce.

In citrus herb sauce and capers

Shrimp, scallops, grouper, mussels, clams, crab meat. Seafood Amontillado sherry sauce

Wild mushrooms, open fire roasted peppersin Brandy Espagnole sauce