Espana Restaurant of Amelia Island

A platter of serrano ham, manchego cheese, and marinated mixed olives

An olive mix marinated with extra virgin olive oil, garlic and fresh herbs

Diced shrimp cured in lime juice seasoned with red onion, peppers and cilantro

Fresh anchovies marinated in extra virgin olive oil, vinegar, and parsley

Fresh mozzarella slices served with sliced tomato and roasted peppers drizzled with basil infused olive oil and balsamic glaze

Romaine hearts, tomatoes, onions, palm hearts and olives dressed in homemade balsamic vinaigrette

Romaine hearts, tomatoes, onions, and olives dressed in vinaigrette and topped with serrano ham and manchego cheese

Romaine hearts, onion and tomato topped with balsamic dressing and crumbled spanish blue cheese

Diced apples, mandarin orange, raisins, almonds and grated Manchego cheese served a top Romaine with raspberry vinaigrette

Grilled beef tenderloin topped with a Spanish blue cheese sauce

Marinated pork tenderloin cooked with clams and potatoes

Grilled beef tenderloin topped with mushrooms and madeira wine sauce

Marinated chicken breast sauteed with garlic, lemon and white wine

Fresh grouper filet topped with diced tomato, onion, capers and olives and a tomato coulis

Fresh grouper filet topped with a spicy brown sauce and accompanied by two Panco encrusted scallops

Large sea scallops sauteed in a garlicky white wine sauce with parsley and cilantro

Fresh snapper filet topped with wine, lemon, butter and caper sauce served over garlic sauteed spinach

Fresh snapper filet topped with sauteed shrimp and a creamy roasted poblano sauce

Clams, shrimp, scallops, mussels, calamari and lobster in a light bouillabaisse sauce

Shrimp sauteed with fresh garlic, paprika and parsley

Sauteed shrimp topped with a spicy coconut milk sauce and fresh cilantro

Fresh calamari dredged in seasoned flour, flash fried and served with a side of marinara sauce

Layers of thin sliced potatoes, roasted vegetables and cheese bonded with a seasoned egg mixture

Escargot flambeed with brandy, garlic, onion and a creamy tomato sauce

A dozen clams, onions, garlic, and fresh herbs poached in white wine

Shrimp sauteed with spicy homemade piri-piri and brown sauce

Char-grilled portobello topped with manchego cheese, serrano ham and a light brown sauce

A seasoned and seared calamari steak topped with capers, olive oil and balsamic glaze

Diced pork tenderloin, marinated in wine and spices, braised in a brown sauce

Sliced Portuguese sausage sauteed with onions and flambeed with brandy

Fried polenta topped with tomato sauce and parmesan cheese

Clams, shrimp, scallops, mussels, calamari and fresh fish

Clams, shrimp, mussels, chicken, white beans and spanish sausage

Chicken, pork tenderloin, chorizo, and white beans

Clams, shrimp, scallops, mussels, calamari and fresh fish stewed in a blackened clay pot with a lightly spicy bouillabaisse, coconut milk and sofrito sauce