Spain Restaurant

Three Cheese Mushroom Pasta

Bolognese

Combination of pan seared ground veal, angus beef and pork tenderloin, carrots, onions and fresh tomato in a light sherry wine cream sauce over chef's pasta

Prime New York Strip Beef Sirloin*

16 oz.

Mariscada Spain

Two jumbo shrimp, clams, mussels, calamari, wild baby shrimp, and sea scallops in a Romano tomato, spinach, brandy and sherry sauce

Pollo con Gambas

Chicken tenderloins and jumbo shrimp prepared in a wild mushroom, Tio Pepe sherry, and herb cream sauce, served over mashed potatoes

Pasta Champignones

Rigatoni and a blend of mushrooms tossed in a light sherry cream sauce garnished with parmesan cheese

Stuffed Salmon

Baked stuffed with shrimp, sea scallop, herbed panko bread crumbs, and diced tomato, topped with a lemon, sherry white wine reduction, served with mashed potatoes, and garnished with organic chiffon spinach

Pollo Jerez

Chicken tenderloins sautéed in a sherry brandy sauce with fresh asparagus, spinach, imported Jamon Serrano, topped with smoked provolone cheese, and served over mashed potatoes

Mariscada Verde

Two jumbo shrimp, clams, mussels, calamari, wild baby shrimp, and sea scallops in a garlic, parsley, white wine clam broth with rigatoni

IBP Choice Premium Black Angus Filet Mignon*

9 oz.

Pollo Al Limon

Lightly battered tenderloin cutlets, pan seared in lemon, sherry, chives, capers and white wine sauce, served with mashed potatoes

Chicken Spain

Chicken tenderloins stuffed with lobster, shrimp, smoked ham, panko bread crumb and Castilian cheese, topped with cognac mushroom sauce and served with mashed potatoes

Vegan Pasta

Combination of shiitake and portabella mushrooms, red peppers and organic baby spinach, tossed with rigatoni in a creamy garlic cashew sauce, garnished with candied walnuts

Paella Valenciana

Shrimp, sea scallops, clams, mussels, chorizo, chicken, calamari, saffron rice, and mild spices

Arroz Con Pollo

Chicken with saffron rice, tomato, mushrooms, and chorizo

Coruñesa

Provimi Veal cutlets sautéed with Portabella mushrooms and cognac sauce

Tiramisu

Ladyfingers soaked in espresso with mascarpone cheese

Portabella Spain

Stuffed with shrimp, sea scallop, diced tomato, and herbed panko bread crumbs, topped with red onions, chives and sherry cream sauce

Jerez

Provimi Veal cutlets sautéed in a sherry brandy sauce with fresh asparagus, spinach, imported Jamon Serrano, topped with smoked provolone cheese

Clams Diablo

Spicy Romano tomato sauce with chorizo

Apple Bavarian Crisp

Crumble layered over baked apples and a mascarpone filling in a shortbread crust. Served warm with a scoop of ice-cream

Mud Mug

Molten chocolate truffle centered caked served warm, topped with vanilla bean ice cream

Pasta Vigo

Fusilli tossed with romano and sun dried tomatoes, fresh basil, grappa, and garlic herbs

Tres Leches

Spanish style sponge cake soaked in three different kinds of milk topped with fresh whipped cream

Callebaut Chocolate Mousse

A velvet chocolate mousse with an Oreo graham cracker crust, topped with whipped cream

Beef Empanadillas

Pastry dough filled with shredded filet mignon, peppers, onions, and spices, served with a blended marinara sauce, garnished with pico de gallo

Cheesecake

Fresh, light, house made, cheesecake. Chef's flavor of the day.

Stuffed Artichoke Hearts

Smoked ham, raisins, and fresh herbed bread crumbs

Clams Casino

Stuffed with a blend of chicken, chorizo and pork, topped with an Applewood bacon crisp

Veal Spain

Bone-in veal chop stuffed with lobster, shrimp, smoked ham, panko bread crumb and Castilian cheese, topped with a roasted mushroom Malaga wine sauce

Sole Frances

Domestic fillet of sole, lightly egg battered, and pan sautéed in a lemon Chablis sauce

Spain Salad

Organic mixed greens, roasted walnuts, dried figs, and Gorgonzola cheese, tossed with an extra virgin olive oil and aged balsamic vinaigrette

Grilled Fillet of Salmon

Marinated in fresh dill, garlic, pepper, sherry, and olive oil

Calamari

Fried calamari rings served with a house blend of mild and hot peppers and a sherry horseradish cocktail sauce

Bread Pudding

Bread pudding served warm with a scoop of ice-cream. Chef's flavor of the day.

Crème Brulee

Crème made with Madagascar vanilla beans served with a crisp melted sugar topping

Gambas al Ajillo

Shrimp sautéed in garlic, extra virgin olive oil, and spices

Grilled Spanish Chorizo

Olive oil and smoked paprika

Clams Salsa Verde

Garlic, parsley, cilantro, white wine sauce

Spain's Salsa

A white bean, avocado, shallot, cilantro and lime salsa. Served with house-baked pita

Chicken Empanadillas

Pastry dough filled with shredded chicken, peppers, onions, and spices, served with a smoked onion barbeque aioli

Xula Salad

Hydroponic Boston lettuce with grilled red onions, roasted pimentos, and shaved Gorgonzola cheese, tossed with a citrus and olive oil dressing

Chairman's Reserve Pork Tenderloin*

Served with a wild currant, shiitake mushroom, and port wine sauce

Shrimp Empanadillas

Pastry dough filled with shrimp, peppers, onions, and spices, served with a ginger papaya aioli

Flan

Spanish style caramel custard with a hint of Liquor 43

Spinach Catalana

Organic baby spinach sautéed with extra virgin olive oil, garlic, and raisins

Pera Riojana

Fresh Argentinean poached pear marinated with raspberries, Rioja, merlot wine, served with a scoop of ice cream

Jumbo Shrimp Cocktail

Spain Potato Chips

Seasoned chips made with local Quonset View Farm potatoes

Spanish Sorbets

From Spain, served in their natural fruit shells

Simple Greens

Organic mixed greens