Pepin

Imported Spanish cured meats and cheeses served with red roasted peppers and olives.

Roasted lamb and sun dried tomatoes marinated with thyme and extra virgin olive oil.

Black mussels served with fine chopped onions, red and green bell peppers soaked in Albarino wine vinaigrette.

Asturian style cured salmon, served with capers and onions.

Wood roasted peppers and goat cheese served over garlic toasts.

Boiled shrimp, octopus and calamari served with fine chopped tomatoes, peppers and onions marinated in a Ribeiro wine vinaigrette.

Spanish frittata of egg, potato, onions and red roasted peppers served warm.

Pick any three cold tapas and make your own combination.

Shrimp sauteed with garlic, olive oil and white wine.

Shrimp wrapped in panceta served with alioli.

Littleneck clams with Galician marinara sauce.

Fried calamari rings with garlic and alioli.

Frog legs sauteed with garlic and white wine.

Veal sweetbreads cooked with mushrooms, finished with a Malaga virgin wine reduccion.

Black rice and crab meat croquettes, served over a reduccion of cream, oranges and carrots.

Snails served over mushrooms, cooked over Spanish sherry wine and garlic sauce.

Thin Spanish cured sausages, sauteed with garlic and white wine.

Baked Galician dough, filled with tenderized meats, tomatoes, onions and garlic.

Baked flat bread topped with tomato sauce, Spanish serrano ham and Manchego cheese.

Mushrooms cooked with Spanish sherry, garlic and pimenton picante.

Steaming homemade cup of our chef's daily selection. Please call for today's soup.

Traditional chilled cup of vegetable soup made with tomatoes, cucumbers, peppers and onions, seasoned with olive oil and three different vinegars.

Romaine lettuce, mushrooms, tomatoes, cucumber and orange served with homemade balsamic vinaigrette.

Romaine lettuce, fresh grated Manchego cheese and homemade garlic croutons, served with Caesar dressing.

Romaine lettuce with grated garden greens, with creamy goat cheese layered between grilled eggplant slices, served with a sweet and sour dressing.

A black rice paella with lobster, shrimp chicken, chorizo, mussels, clams and calamari.

A traditional paella of shrimp, chicken, chorizo, mussels, clams and calamari with saffron rice.

A seafood paella with lobster, shrimp, mussels, clams, calamari, sea bass and salmon with saffron rice.

Saffron rice paella with chicken, dry sausage and fresh vegetables.

Aged beef tenderloin and gulf shrimp, served over a cabrales cheese bed. Served with Spanish style potatoes and steamed vegetables.

Veal scallopini marinated with garlic and olive oil, served with roasted red peppers. Served with Spanish style potatoes and steamed vegetables.

Prime 14 oz. rib eye topped with garlic and parsley sauteed in olive oil. Served with Spanish style potatoes and steamed vegetables.

Breast of chicken with a chilindron sauce of fresh tomato, onion, peppers, black olives and capers served over linguine. Served with Spanish style potatoes and steamed vegetables.

Braised veal shank slowly cooked with tomato, red wine, mushrooms, onion and garlic. Served with Spanish style potatoes and steamed vegetables.

Cheese tortellini with chicken, diced tomato and fresh basil in a Manchego cheese sauce. Served with Spanish style potatoes and steamed vegetables.

Fresh pork leg marinated with sour orange. Served with Spanish style potatoes and steamed vegetables.

Breast of chicken sauteed with Spanish sherry sauce, mushrooms, leeks and fresh garlic. Served with Spanish style potatoes and steamed vegetables.

Pork tenderloin sauteed with garlic, pimenton and oregano, served on a sherry sauce. Served with Spanish style potatoes and steamed vegetables.

Rack of baby lamb, cooked with garlic thyme mustard. Served with Spanish style potatoes and steamed vegetables.

Lobster, shrimp, mussels, clams, calamari and fresh fish served with herbed tomato sauce over pasta. Served with Spanish rice and steamed vegetables.

Atlantic salmon served cooked in a reduction of clams and cilantro. Served with Spanish rice and steamed vegetables.

Grilled jumbo shrimp with citrus alioli. Served with Spanish rice and steamed vegetables.

Grilled Atlantic salmon served with fresh lemon. Served with Spanish rice and steamed vegetables.

Jumbo shrimp served with a fresh chilindron sauce done with tomato, onion, peppers, black olives and capers. Served with Spanish rice and steamed vegetables.

Baked Chilean sea bass cooked with clams and shrimp, served in fish and green peas sauce. Served with Spanish rice and steamed vegetables.

Spanish crab cakes served with citrus alioli. Served with Spanish rice and steamed vegetables.

Red snapper cooked in a chilindron sauce made with tomato, peppers, onions, green olives, cilantro and garlic. Served with Spanish rice and steamed vegetables.