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Sangria Tapas Y Bar
Ham serrano, caramelized onion, Manchego cheese, TExas peach, and Pedro Ximenez syrup.
With fleur de sel.
Fava bean hummus, babaganoush, labneh with sumac, and flatbread.
A sampling of serrano jam?n, mortadella, chorizo, morcilla, catalonian dry salami, citral olives, and manchego cheese.
A selection of cabrales, mahon, french feta and manchego. Served with membrillo, marcona almonds, pedro jimenez mission figs, flat bread, and local honey comb.
Spicy tuna, coconut milk, lime, serrano chile and shrimp, tomato, onions, citrus, and cilantro.
Roncal cheese and citrus-chive vinaigrette.
With spinach, feta and tzatziki sauce.
Spanish omelette, chorizo, potato, and caramelized onion.
A la plancha with piquillos, sea salt, and extra virgin olive oil.
With riojana sauce.
With mojo verde.
With tomato marmalade.
Over onions and muscatel marmalade and pure acacia honey.
Romaine, cucumber, heirloom tomatoes, red bell peppers, red onion, mint, feta cheese, pita croutons, and a lemon extra virgin olive oil vinaigrette.
Wild baby arugula, Texas peach, crispy serrano ham, and moscatel vinaigrette.
With avocado relish, basil, and croutons.
Traditional Spanish specialty. Saffron and chorizo rice mixed with sofrito, shrimp, mussels, clams, and chicken.
Caramelized Spanish toast with red wine poached pears and dulce de leche gelato.
With raspberry sorbet.
Melted cabrales, creamy yukon gold mashed potato, and vidalia onion sauce with crispy shallots
With sherry tomato sauce and parsley crumble.
Chicken sliders with spicy apricot spread, arugula, Manchego, blistered shishito pepper, and brioche roll.
Beef sliders with lettuce, tomato, blistered shishito pepper, piquillo aioli, and brioche roll.
With catalan spinach, cumin and labneh.
Chicken, cremini mushrooms, and truffle cream sauce.
Stuffed with marcona almonds and cabrales cheese.
With french lentils, black mission figs, pedro jimenez sauce, and crispy jamon serrano.
Marinated chicken, red and green bell peppers. Served with spiced apricot sauce and creamy yukon gold mashed potatoes.
With harissa aioli
With fresh lemon juice, extra virgin olive oil, and sea salt.
Olive oil, chili flakes, roasted bell pepper, and peasant bread.
With parsley oil, garlic, shallots, chorizo, fingerling potato, cava, and parsley.
Seared tuna loin, Mediterranean spice, over wonton avocado mousse, and Chino Latino sauce.
Served over creamy Yukon gold mashed potato, topped with sofritto and muscatel reduction.
With fingerling potatoes, garlic, smoked pimenton, cilantro, and Spanish E.V.O.O.
Menu for Sangria Tapas Y Bar provided by Allmenus.com
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