Tapas Gitana Chicago

grilled duck breast fresh spinach, raisins, over angel hair pasta in sweet sherry vinaigrette

an assortment of spanish cheeses served with red grapes and apple slices

fresh tomato bread accompanied with serrano ham and manchego cheese

house cured salmon served with toast points, dill sour cream, capers, red onion, carrot and celery

half avocado filled with avocado, tiger shrimp, scallions and cilantro, served over baby greens with a brandy mayo sauce

baby artichokes, roasted red and green peppers, roasted eggplant, fresh garlic in a sherry/ balsamic vinaigrette

beet salad with serrano ham, manchego cheese, red onions and fresh basil in a red wine vinaigrette

our famous robust garlic potato salad

curried chicken salad with red grapes, scallions and celery

garlic toast points topped with serrano ham, manchego cheese and piquillo pepper drizzled with olive oil

vine ripened tomato, fresh mozzarella, topped with black olive and roasted red pepper relish and fresh basil

grilled eggplant filled with roasted red peppers, fennel and spanish onion, topped with goat cheese and drizzled with balsamic vinaigrette

endive leaves topped with goat cheese orange and almonds, drizzled with citrus vinaigrette

sautéed eggplant, zucchini, yellow squash, red and green peppers garlic and tomato

house plate of spanish slicing meats, chorizo seco, cantimpolo, and embuchado de lomo de cerdo served with manchego cheese drizzled with evoo

tuna, asparagus, egg, fresh basil filled cannelloni with a creamy white wine sauce and tomato vinaigrette gambas marinadas en hierbas

chilled tiger shrimp marinated with fresh herbs and served with a trio of sauces: alioli, rosa, and cumin

fresh asparagus with serrano ham and manchego cheese, with sherry vinaigrette

marinated spanish olives with onions, garlic and herbs

crepe filled with apples, goat cheese, spinach and pine nuts accompanied by pimento butter

oven baked goat cheese in a tomato basil sauce served with garlic bread

puff pastry filled with a savory blend of beef and pork tenderloin and vegetables served over tomato basil sauce with horseradish cream

grilled pork medallions atop caramelized red onions and seasoned croutons with lemon marjoram sauce

grilled duck breast served over a blend of lentils and mediterranean couscous with wild mushroom sauce

prince edward island mussels in a white wine cream sauce accompanied by two grilled tiger shrimp

grilled tiger shrimp with lemon butter

tiger shrimp sautéed in olive oil garlic and chili peppers

mushroom caps stuffed with a blend of mushroom, spinach, garlic and spanish cheeses

traditional spanish potato and onion omelet

grilled slices of chorizo served with cumin mayonnaise and lemon

squid cooked on the griddle with garlic, lemon and olive oil

spicy black bean soup with chorizo

grilled jumbo sea scallops served over sautéed spinach with tomato lemon garlic sauce

grilled dusted tilapia served over sautéed vegetables with a white wine, artichoke and caper sauce

grilled atlantic salmon served over creamed leeks accompanied by fresh melon relish and tomato, lemon garlic sauce

a potato pancake topped with a sauté of lobster, mushrooms, roasted red peppers and scallions in a lite tomato sauce

seafood stew of salmon, clams, shrimp, and julienne vegetables in a saffron broth topped with a dollop of fresh herb alioli

three artichoke hearts filled with warmed pisto manchego topped with grilled tiger shrimp enrobed in herbed alioli and baked golden brown

a chicken breast sautéed in a light egg batter and served over angel hair pasta topped with a serrano ham, asparagus, and caper white wine sauce

brochette of chicken tenderloin and chorizo with cumin mayonnaise and saffron rice

three grilled lamb chops served over sautéed vegetables and a rich lamb reduction sauce

confit of lamb hand pulled with fresh herb alioli sitting atop a crispy potato nest with caramelized red onions

beef tenderloin brochette served over crispy potato sticks accompanied by caramelized red onions and creamy horseradish sauce

vegetarian paella made with bell peppers, onions, and assorted seasonal vegetables, baked in saffron broth

chicken, shrimp, clams and mussels baked in saffron rice with peppers, onions and garlic

shrimp, mussels, clams, scallops, calamari baked in saffron rice with peppers, onion and garlic

lobster tail, clams, shrimp scallops, calamari and mussels baked in saffron rice with peppers, onion and garlic

twin pastries with vanilla ice cream and house made bittersweet chocolate sauce

caramelized banana slices with vanilla ice cream, house made caramel and chocolate sauces and chopped pistachios

freshly baked pecan and honey caramel tart topped with chocolate ganache

spanish style banana and chocolate bread pudding with dried cranberries, served warm with vanilla ice cream and caramel sauce

blueberry and white chocolate mousse topped with white chocolate shavings and blueberry sauce

chefs choice featured flan of the day

spanish style rice pudding with fresh citrus zest and sprinkled with cinnamon

chocolate terrine with honey roasted pecans and fresh raspberry sauce

creamy vanilla custard with bittersweet chocolate and caramelized sugar topping

red wine poached pear with cinnamon whipped cream, vanilla ice cream and fresh raspberry sauce

made with licor 43 and tres cepas, a spanish brandy, topped with whipped cream

made with frangelico, amaretto and bailey's, topped with whipped cream

made with kahlua, tia maria, and creme de cocoa, topped with whipped cream

made with licor 43, amaretto and cinammon with whipped cream

made with creme de cocoa and creme de menthe, topped with whipped cream

made with jameson irish whiskey, with whipped cream and creme de menthe