Aroma Tapas

Garlic soup.

Griddle shrimp with lemon butter.

Mixed mashed potatoes with lemon butter.

Sauteed squid rings with potatoes, garlic, cayenne and paprika.

Thin sliced pork loin sauteed with cracked black pepper.

Sauteed mussels with garlic, shallots, parsley, white wine and cream sauce.

Sauteed shrimp with garlic butter and angel hair pasta.

Baked goat cheese with tomato basil.

Griddle squid marinated with olive oil, garlic, paprika, parsley, cayenne and white wine.

Meatballs served in red wine sauce.

Sauteed fava beans with garlic, tomato and Spanish chorizo.

Boiled potatoes deep-fried and served with Aroma's tomato sauce.

Sauteed mushrooms with garlic, cayenne and white wine.

Sauteed squid with garlic, noras, lime juice and cilantro.

Deep-fried eggplant served with sauteed Spanish chorizo.

Sauteed baby spinach in olive oil with almonds, onion, apples and black raisins.

Fig sauteed with shallots and bacon, served with a brandy cream sauce.

Sauteed scallops and potatoes served with mint garlic butter.

Mixed greens with cherry vinegar, oregano and olive oil.

Sauteed spinach, tomato, red onions and julienne carrots, served with balsamic vinaigrette.

Potato and onion omelet.

Garlic tomato bread with Manchego cheese, chorizo or salchichon.

Cold shrimp served with lettuce and balsamic vinaigrette.

Zesty garlic potato salad.

Spanish Serrano ham and chorizo.

Sauteed vegetables with tomato basil sauce.

Toasted bread served with tomato and fresh mozzarella cheese.

Tomato bread.

Manchego cheese plate.

Saffron rice with chicken, pork, chorizo and seafood. Preparation takes 30-40 minutes to prepare.

Chicken breast sauteed with fine herbs and cheese sauce.

Grilled marinated pork loin.

Chicken breast sauteed with fine herbs, garlic and wine.

Grilled salmon fillet served with citrus garlic sauce.

Grilled seafood combination with Romesco.

Grilled meat combination served with aromatic fine herbs marinade.

Traditional Catalonian dish made with capellini pasta, shrimp and mussels.

Tilapia filet sauteed in olive oil, garlic, parsley, paprika, potatoes and white wine.

Grilled tuna steak served with ham and diced tomato riojana sauce.

Griddle vegetables plate, seasoned with sherry wine, fine herbs and balsamic vinegar.