Tablao Tapas Y Restaurante

Pink shrimp sauteed with garlic, extra virgin olive oil and Spanish guindilla peppers.

Grilled imported Spanish octopus drizzled with extra virgin olive oil, sea salt and a sprinkle of imported Spanish paprika.

Imported Spanish octopus cooked in a spicy Spanish Creole sauce.

Homemade potato chips seasoned with manchego cheese.

Mushrooms stuffed with lump crabmeat.

An assortment of Spanish cheeses served with quince paste (manchego, tetilla, mahon and cabrales).

Fried calamari served with a Spanish Creole sauce.

Mixed fresh mushrooms in garlic sauce.

A chef's special. Chicken breast covered in Bechamel sauce then breaded and lightly fried.

A variety of imported Spanish cured meats.

Imported Serrano ham.

Artichoke hearts sauteed with jamon Serrano, white wine and garlic.

Homemade jamon Serrano croquettes.

Homemade chicken croquettes.

Homemade beef turnovers.

Fresh mussels sauteed with Spanish sausage and garlic in a white wine saffron broth.

Littleneck clams cooked in a Spanish albarino wine sauce.

Spanish sausage sauteed with jalapenos, fingerling potatoes, garlic and white wine.

Traditional Spanish omelette made with onions, potatoes and eggs.

Potato squares tossed with a spicy tomato aioli sauce.

Homemade meatballs.

Crab claws in a garlic brown sauce.

Grilled calamari served with garlic aioli.

Grilled head on shrimp.

Chopped mixed greens, tomatoes, white asparagus, artichokes, hearts of palm, red onion and avocado with a red wine vinaigrette.

Mixed greens, tomatoes and avocado topped with a la plancha shrimp, calamari, scallops and octopus.

Grilled skirt steak, baby spinach, roasted gold and red baby beets, red onion and local goat cheese with a chimichurri vinaigrette.

Spiked bites. Marinated chicken bites sauteed with garlic, a touch of cumin and white wine.

Spiked bites. Grilled Spanish sausage served with membrillo mustard.

Char-broiled skirt steak served with a grilled beefsteak tomato and potato square fries.

Lobster, clams, mussels, shrimp, scallops and sausage cooked in saffron rice.

Lobster tail, Alaskan king crab, shrimp, scallops, mussels and clams cooked in the chef's tomato wine sauce; served with saffron.

Salmon a la plancha with capers, black olives, lemon and a touch of butter; served with jamon Serrano mashed potatoes.

Char-broiled filet mignon topped with a rioja mushroom sauce. Served with mashed potatoes.

Grilled chicken breast with jumbo shrimp sauteed with Spanish sausage, peppers and onions. Served with Spanish potatoes.

Stir-fried angel hair pasta with shrimp in a tomato saffron sauce.

Chilean sea bass seared a la plancha topped with green sauce and littleneck clams; served with olive oil poached potatoes.

Short ribs braised in port wine and vegetables; served with a port wine and jalapeno reduction with a carrot and potato mash.

Pink shrimp sauteed with garlic, extra virgin olive oil and Spanish guindilla peppers. Served with saffron rice.

Shrimp cooked in a spicy Spanish Creole sauce. Served with saffron rice.

Pink shrimp cooked in saffron rice with green peas. Served with saffron rice.

Pink shrimp cooked with olive oil, garlic, onion, parsley and white wine. Served with saffron rice.

Homemade meatballs topped with melted Spanish tetilla cheese. Served with homemade chips.

Jamon Serrano, chorizo, salchichon, queso manchego, lettuce, tomatoes, oil and sherry vinegar. Served with homemade chips.

Grilled veal, grilled tomato and sauteed onions. Served with homemade chips.

Grilled chicken breast with tomato, lettuce, jalapenos and aioli. Served with homemade chips.

Fried shrimp with avocado aioli. Served with homemade chips.

Steamed or sauteed with garlic.

Steamed or sauteed with garlic.

Steamed or sauteed with garlic.

Breaded chicken strips served with quince mustard and french fries.

Grilled chicken breast strips served with saffron rice.