Bar Celona

soup of the day, made with fresh, seasonal ingredients

roasted pepper and fresh roma tomatoes infused with sherry vinegar and herbs, with croutons and cucumber

baby mixed green salad tossed in a sherry herb vinaigrette garnished with julienne carrots, zucchini and cherry tomatoes

fresh red & yellow baby beets, hydroponic water cress, diced bosc pear, and candied pecans tossed in a cabrales cheese vinaigrette

seared certified angus beef tenderloin with a red wine and pomegranate sauce, served with potato puree and sauteed broccolini

grilled platter of Prime flat iron steak, spanish chorizo, and chicken served with sauteed spinach and potato puree with a roasted pimiento sauce

pan seared airline chicken breast garnished with a ginger-honey, tomato and coriander sauce served with fingerling potatoes and seasonal vegetables

roasted half chicken dressed in spanish garlic mojo served with sauteed green beans, and carrots, garnished with fresh watercress

our signature paella for two people with green lip mussels, manilla clams, calamari, shrimp, scallops spanish chorizo, pork, roast chicken, and alaskan king crab legs

mushrooms, green bean, broccolini, carrots, and zucchini

green lip mussels, clams, calamari, and shrimp

lamb and pimiento olive filling with a pomegranate aioli

sauteed crimini mushroom and garlic deglazed with spanish albarino wine

green beans sauteed in garlica and spanish olive oil

broccolini sauteed with garlic and spanish olive oil

chicken, jamon serrano, and bell pepper filling with a lemon-garlic aioli

asparagus wrapped with jamon serrano, garnished with spanish olive oil

a plate of salt cure anchovies and anchovies marinated in vinegar with warm croustini

crab and potato croquette breaded and fried drizzled with red mojo

roasted potatoes tossed with home made garlic aioli

green lip mussels sauteed with garlic and deglazed with spanish albarino wine

(seared chicken breast filet in a saffron & tio pepe sherry cream sauce)

(seared beef filet with french roquefort and spanish brandy cream sauce)

(seared pork filet with a warre’s worrier port & fig reduction)

(stuffed tomato with ground beef & greek fetain a garlic & italian parsley extra-virgin

(stuffed pequilla peppers with ground beef in a roquefort brandy-cream sauce)

(seared salmon rolled in toasted pumpkin seeds with various endives, in a spanish sherry & fennel vinaigrette)

(seared ahí tuna rolled in toasted pumpkin seeds with various endives, in a spanish sherry & fennel vinaigrette)

(toasted bread with diced Roma tomatoes, hand-crushed garlic & fresh basil)

(seared shrimp skewer marinated in roasted walnut, italian parsley pesto & citrus essence with a white wine, tomato butter sauce)

(shredded chicken breast stewed in red and green peppers with hand-crushed fresh mediterranean herbs)

(tapa of the day - the tapa chef's daily culinary creation)