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El Pulpo & Tapas Bar Southington
Over bake cauliflower cake and jalapeno cheese cream.
Over roasted chickpea, cauliflower, onion and egg.
Served with polenta and apple, spinach and champagne sauce.
With marinated basil tomato sauce.
With chicken, penne, vodka parmesan cheese.
With rice, salmon, fish of the day, spanish sausage, chicken clams, shrimp and blended with saffron.
With salmon, fish of the day, bay scallops, mussels in tarragon lobster sauce.
With blue cheese topping served With roasted rosemary potatoes and egg.
Served with polenta and apple, spinach and champagne sauce.
Rice, pork, chicken, sausage, clams, mussels, shrimp and blended With saffron.
With grilled portobello mushroom, bell pepper and piquillo pepper vinaigrette.
Organic spring mix salad, with tomato and balsamic homemade dressing and blue cheese.
Arugula salad, with grilled portobello mushroom roasted pepperfeta cheese and balsamic vinaigrette.
Avocado, tomato, mozarella cheese and virgin olive oil.
Black paella, With rice, squid, shrimp, mussels and squid ink.
Barbeque pork baby back ribs, served with arugula salad and potato chips.
Grilled ground beef steak over roasted cauliflower, chickpea and red wine sauce.
Sauteed chicken breast, in a sherry vinager, red wine, manchego cheese, over fried eggplant.
Traditional spanish paella, rice, pork, chicken, sausage, blended with saffron and shrimp, mussels, clam.
Seafood risotto with scallops, fish, shrimp and mussels.
Sauteed beef tenderlion, with bell pepper, onion over toasted garlic bread and fontina cheese.
Chicken breast stuffed with spinach, raisins, mashed potatoes and raspberry sauce.
Seared mahi served with cheese risotto and lemon capers white wine sauce.
Grilled salmon, vegetables and piquillo pepper vinaigrette.
Sauteed angel hair, with shrimp, mussels in pesto sauce.
With spanish sausage, chicken, parmesan cheese and marinara sauce.
Blanco bay scallops stew, with white beans, shitake mushroom and lobster sauce.
Sauteed mussels with garlic and white wine sauce.
With bacon served over sauteed bean and bell pepper sauce.
Artichokes stew, with tomato, serrano ham and white wine.
Grilled shrimp over chickpea puree and fine herbs vinaigrette.
Cod fish croquettes over spanish paprika aioli.
Stufeed portobello mushroom with shrimp, bay scallops, fish and artichokes sauce.
Served with marinara sauce.
Stuffed piquillo pepper with lamb served over zucchine and red wine truffle sauce.
Grilled vegetables, eggplant, zucchini, tomato, onion and herbs vinaigrette.
Spanish sausage, with cannelloni beans in port reduction.
Al vino saffron poached pear salad with endives, arugula, mango cheese and pear vinaigrette.
Chorizon, queso platter with serrano ham, chorizon and assortment of spanish cheese.
Mixed baby greens, cherry tomatoes, cucumbers and homemade balsamic dressing and feta cheese.
Ensalada de calabasa squash salad roasted butternut squash salad with walnuts, arugula, indiasabal cheese and mustard vinaigrette.
Grilled octopus, with watercress radicchio carrot salad, spanish aioli and salmon caviar.
Grilled baby squid and fresh herbs vinaigrette.
Baked herbs goat cheese boll, over homemade marinara sauce and basil toasted bread.
P. E. I. mussel's sauteed with , garlic tomato, cilantro and white wine.
Sauteed spanish sausage with beans, figsand a port reduction sauce.
Lomo de cerdo, medallions of roasted pork tenderloin over toasted bread, topped with tetilla cheese and spanish piqullo pepper.
Fresh artichoke hearts sauteed in a garlic, tomato, caper white wine sauce.
Cod fish croquettes over wasaby aioli and salmon caviar.
Spanish piqullo pepper stuffed with lamb, served with sauteed vegetables red wine black truffle oil sauce.
Lobster tail, bay scallops, shrimp, clams, papadelle garlic, shallots in a clams sauce.
Paella valenciana traditional spanish paella with rice, chicken, pork, spanish sausage, with shrimp, musselsand clams blended with saffron.
Mediterranean seafood stew, fish, scallops, calamari, mussels, clams over roasted potatoes in a bell pepper sauce.
Served with sauteed yucca and bearnaise sauce.
Pan seared duck breast with sauteed vegetables and fruit and grand marnier glazed.
Seafood paella, rice, bay scallops, squid, shrimp, clams, mussels, fresh fish, blended with saffron.
Chuleta de cordero grilled lamb chops with truffle mashed potatoes and port wine glazed.
Grilled wild salmon with artichokes risotto, grilled vegetables and lobster Champagne sauce.
Penne pasta with chicken, panseta, spinach, parmesan cheese and virgin olive oil.
Grilled diver sea scallops and lobster, asparagus, tomato over fried fontina cheese risotto in a champagne sauce.
Menu for El Pulpo & Tapas Bar Southington provided by Allmenus.com
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