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Tapino Kitchen & Wine Bar
crumbly, mild cheddar with lots of terrier
raw milk artisan manchego aged a minimum of 12 months
super creamy bleu with roquefort characteristics
delicate, buttery double crème cheese
aged with a rind of ash and soft earthy tones
smokey black pepper finish with hints of garlic
sweet, tangy, nutty with wine like aromas
semi hard aged bufala milk with hints of the mediterranean
italian cerignola, spanish castelvetrano, greek kalamata, french picholine
with lemon, spanish olive oil and sea salt
with cabrales cheese, shaved jicama and raspberry vinaigrette
with popcorn shoots and hibiscus vinaigrette
with shaved pear & apple slaw and pomegranate molasses
with aged spanish sherry
with argentinean chimichurri and key lime
with perigord truffles, baby artichokes and heirloom tomatoes
with wasabi caviar and yuzu mignonette
with toasted quinoa blini and farmers crème
with tangerine oil, piquillo peppers and mustard greens
with chayote squash, daikon sprouts and roasted poblano peppers
with yellow curry foam and mango caviar
with spanish chorizo, shaved garlic and toasted orange crostini
with dehydrated serrano ham chip and guava puree
with fancy ballpark dipping sauces
with roasted garlic aioli and crispy fried capers
with harissa, merguez sausage and cucumber raita
with roasted pearl onions and mushroom croquet
with pickled grapes and rosemary waffle
with african bbq sauce and marinated okra
with browned shallot butter and pomme frites
with mexican huitlacoche, refried beluga lentils and queso fresco
we create them daily, to amuse ourselves and others
vanilla, almond espresso and mint chocolate
topped with marshmallow meringue
vanilla bean and strawberry ice cream
nutella anglaise
crunchy peanut butter, strawberry preserve, Fluffernutter
truffles, lava cake, smores and chocolat brulée
crumbly, mild cheddar with lots of terrier
raw milk artisan manchego aged a minimum of 12 months
super creamy bleu with roquefort characteristics
delicate, buttery double crème cheese
aged with a rind of ash and soft earthy tones
smokey black pepper finish with hints of garlic
sweet, tangy, nutty with wine like aromas
semi hard aged bufala milk with hints of the mediterranean
italian cerignola, spanish castel vetrano and greek calamata
with bleu cheese and lemon thyme
with harissa dressing
with popcorn shoots and hibiscus vinaigrette
with shaved pear & apple slaw and pomegranate molasses
with aged spanish sherry
with argentinean chimmi churri and yuzu spritz
with roasted baby artichoke and charred tomatoes
with wasabi roe and ginger vodka
with black quinoa blini and farmers crème
with tangerine oil and mustard greens
with fennel pollen, yellow beets, spanish olive oil and yuzu spritz
with yellow curry foam and mango caviar
with italian puttanesca and summer perfumes
with dehydrated serrano ham and guava puree
with fancy ballpark dipping sauces
with roasted garlic aioli and crispy fried capers
with cucumber raita
with roasted pearl onions and king mushroom
with pickled grapes and rosemary waffle
with african bbq sauce and marinated okra
with browned shallot butter and pomme frites
with Mexican huitlacoche, refried beluga lentils and queso fresco
we create them daily, to amuse ourselves and others
crumbly, mild cheddar with lots of terrier
raw milk artisan manchego aged a minimum of 12 months
super preamble with roquefort characteristics
delicate, buttery double crème cheese
aged with a rind of ash and soft earthy tones
smokey black pepper finish with hints of garlic
sweet, tangy, nutty with wine like aromas
semi hard aged bufala milk with hints of the mediterranean
spanish castel vetrano, greek kalamata, french picholine
with argentinean chimichurri and key lime
with tangerine oil, piquillo peppers and mustard greens
with fancy ballpark dipping sauces
with roasted garlic aioli and crispy fried capers
with pickled grapes and rosemary waffle
with mexican huitlacoche, refried beluga lentils and queso fresco
italian coppa salami and french saucisson
Menu for Tapino Kitchen & Wine Bar provided by Allmenus.com
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