Rouge Restaurant, Bar and Lounge

garlic braised clams, with sherry wine and lemon

sautéed white mushrooms amontillado sherry sauce

sautéed gulf shrimp, with garlic and smoked paprika

beer battered monkfish with a lime pear tartar sauce

tender calamari rings

steam mussels with smoked chilies hot sauce

open face empanada with portabellas chicken and balsamic reduction

open faced empanada with seared chicken breast, txistorra and gulf shrimp tossed in a cabrales cheese sauce.

basque sausage with mushrooms and creamy thyme sauce

ham and cheese hush puppies

crab and eggplant lasagna torte

pan seared chicken breast with basil and capers

shrimp stuffed peppers in a saffron sauce

roasted potatoes with a cilantro aioli and serrano ham

spanish potato pie with salsa verde

crispy potatoes in a spicy basque chilies sauce

egg dipped artichoke hearts

marinated ahi tuna with mangos, avocados and basil tomatoes

crab stuffed eggs with

serrano ham, manchego cheese, olives and boquerones platter

tomatoes rub toasted bread with extra virgin olive oil

stuffed tomatoes with goat cheese

sun dry tomatoes soup wit manchego crouton

roasted garlic soup with egg drop

cucumber and tomato cold soup with a hint of red wine vinegar

romaine heart lettuce, oranges, pears, roasted whole garlic cloves, onions and red wine vinaigrette

spring mix lettuce with cilantro creamy vinaigrette

assorted cheeses platter with condiments choice of manchego, cabrales, mahon

avocado stuffed salmon baked with goat cheese served over baby tomatoes topped with gulf shrimp in a raisin sauce.

fresh sea bass egg dipped and served with roasted garlic and red pimientos.

an array of clams, mussels shrimp, scallops and mushrooms, with cumin, bay leaves, guindilla and sherry wine

ginger lemon and coriander marinated sea scallops with sarrano ham

basque style stew with shrimp, monkfish and mussels in a delicate chamomile and manchego crouton

a master piece of saffron rice with clams, mussels, shrimp, chicken, txistorra, peppers, onions, tomatoes, and peas

seasonal garden vegetables, with saffron rice

catalan style rabbit with a tomato peppery sauce

braised duck with reineta apples, cider wine, almonds and dates

andalusian spicy chicken brochettes with portobello mushrooms, roasted garlic and mashed potatoes.

pork loin with a beer-saffron sauce and vine ripened tomatoes

filet of beef with spanish blue cheese

broiled tenderloin, with basil infused shrimp and rioja sauce.

broiled new york steak with a mustard and pepper sauce in a bed of mushrooms

sautéed asparagus wrapped in serrano ham

manchego cheese in olive oil

anchovies in garlic escabeche

catalonian vanilla burnt crème with seasonal berries

mango coconut custard with maria cookies and caramel sauce

banana-apple bread pudding with vanilla bean ice cream

traditional vanilla crème caramel with cinnamon

vanilla bean ice cream with chambord and fresh berries

warm chocolate lava cake volcano with a hint of brandy

assorted cheeses platter with condiments choice of manchego, cabrales, mahon or idiazabal

licor 43 and amaretto disaronno mixed with coffee and topped with fresh-made whipped cream

licor 43 drizzled with creme de cacao and mixed with coffee, topped with fresh-made whipped cream

kahlua, baileyâ??s irish cream, grand marnier and frangelico mixed with coffee and topped with fresh-made whipped cream

dulce de leche with a shot of espresso and fresh-made whipped cream

tia maria jamaican liquor with vanilla ice cream and coffee

refreshing white wine with hints of grape and honey with a suggestion of effervescence in the texture.

after dinner white wine with a touch of sweetness

godiva white chocolate liquor, frangelico and a splash of amaretto served up with a cherry

three olives chocolate vodka, godiva dark chocolate liquor with shot of espresso and cream up chilled