Assorted olives marinated with herbs, bay leaf, and citrus zest.
Tree ripened melt in your mouth gourmet olives are exquisitely delicate and compliment our seasoned spicy toasted almonds.
Simple and completely addictive--Japanese pepers flash-fried and topped with feta cheese and sea salt.
Savory toast topped with sweet and spicy garlic-apple preserves over blue cheese.
Broiled Spanish petite sardines floating in roasted garlic butter, lemon, parsley, and dill with a delicate splash of sherry. Served with sliced baguette.
Lime marinated large tailed shrimp, bursting with aromas of smoked paprika, saffron, parsley, and butter and broiled with a splash of sherry.
Salt cured salmon with capers, red onion, cherub tomatoes, and horseradish sauce served with crostini.
Hot French brie topped with red jalapeno preserve and toasted slivered almonds, served with crostini.
La Diosa's signature meatballs: blended with freshly diced red onion, garlic, and jalapeno bathed in our very own Marsala wine sauce.
Solomillo al Whisky is a tapa indigenous to Seville. This delicately flavored dish boasts tender slices of braised pork tenderloin in a garlic whisky and brandy sauce.
Inspired by my travels to Alsace, a tortilla creation layered with sweet and nutty Gruyere cheese, potato, onions and proprietary herbs.
Fire roasted jalapeno halves stuffed with large shrimp smothered in a combination of cheeses and bacon and broiled.
Papas bravas con chorizo. Tomato spiced cubed roasted potatoes and Spanish style chorizo.
Baked shaved Portabello mushroom, roasted garlic, whole lump crab, and Campanelle pasta thickly smothered in our own fondue, and topped with our house bread crumbs.
Four tender New Zealand lamb pops dressed in a decadent, savory and sweet Moroccan carrot sauce, accompanied with pickled red onion.
Small baguette toasts beneath a savory fresh goat cheese spread topped with a Spanish style onion marmalade, broiled and finished with prosciutto crisps.
Basque-style snails baked in wine, aromatic herbs, garlic, and French butter then broiled and served with sliced baguette.
Baguette baked and spread with spicy tomato sauce then filled with sliced ham, salami, pepperoni, meatballs, provolone cheese, mozzarella, red peppered olives, and red onion, finished with baby arugula.
Creamy arborio rice mixed with roasted garlic, minced wild mushrooms, French buttered artichoke hearts and a splash of sherry.
Seared pork belly glazed in a cocktail of mango, tequila, and jalapeno, served with homemade cabbage slaw over warm tortillas.
A blend of Swiss, Jack, and Parmesan cheeses with artichoke hearts, onion, jalapenos, and tomato baked to a golden brown and topped with a light serving of our fresh pico de gallo. Served with house baked corn tortillas.
Empanadas with a twist. Ancho chili shredded beef sweetened with golden raisins and caramelized onions inside puff pastry, topped with cilantro creme fraiche.
An assortment of imported cheeses, pear slices, seasonal grapes, dried fruit, salami, pepperoni, and toasted almonds served with gourmet flat bread.
Spring greens, arugula, peppered olive oil and balsamic vinaigrette, with fresh Feta cheese.
Arugula and pears unite with blackberry Zinfandel vinaigrette with Buffalo Mozzarella and peppered with pistachio crumbs.
Layered fresh Buffalo Mozzarella, sliced tomato, fresh basil, and a drizzle of aged Balsamic over baby arugula greens.
Fresh and aged mozzarella, chopped roma tomato and garden cut basil.
Sun-dried tomato and garlic spread topped with spice-rubbed chicken, sweet red onion, and a medley of fine cheeses.
Artichoke hearts, caramelized onions, and spinach over Brie, topped with feta.
Baguette baked and spread with spicy tomato sauce then filled with sliced ham, salami, pepperoni, meatballs, provolone cheese, mozzarella, red peppered olives, and red onion, finished with baby arugula.
Stacked cheese enchiladas topped with our signature Spanish salsa and served beneath a bed of black beans, and pico de gallo. Sided with our homemade guacamole and corn-tortilla chips.
An assortment of imported cheeses, pear slices, seasonal grapes, dried fruit, salami, pepperoni, and toasted almonds served with gourmet flat bread.
Border-inspired, sliced baked ham, Anaheim green chile and Jack cheese topped with a subtle spicy chipotle aioli.
Our All American panini with smoked turkey sliced, red onion, tomato, mixed greens, Swiss cheese and mayonnaise.
Heartily prepared with fresh basil, onion, tomatoes and garlic, then blended with a light honey and sherry cream. Served with crostini
Fresh and aged mozzarella, chopped Roma tomato, fresh basil leaves.
Sun dried tomato and garlic spread topped with spice-rubbed chicken, sweet red onion, and a medley of fine cheeses.
Artichoke hearts, caramelized onions, and spinach over Brie, topped with feta.
Dried mango, plums, apricots, and red onion over brie, topped with crushed walnuts and sprinkled red pepper.
Sliced anjou pear, caramelized onions, blue cheese, and drizzled honey.
Spring greens, arugula, peppered olive oil and balsamic vinaigrette, finished with fresh Feta cheese.
Arugula and pears unite with blackberry Zinfandel vinaigrette with buffalo mozzarella and peppered with pistachio crumbs.
Layered fresh buffalo mozzarella, sliced tomato, fresh basil, and a drizzle of aged balsamic over baby arugula greens.
Spanish chef salad with mixed baby greens, cucumber, tomato, sweet bell peppers, red onion, mixed olives and fresh Feta cheese, served with crostini
Choose your half Panini and combine with a cup of Tomato Basil Bisque
Cup of tomato basil bisque and a Diosita salad.
Two crab cakes and two poached eggs with smoked paprika and brown butter hollandaise over wilted spinach and beef steak tomato.
Coconut-coated chicken filets tenderly pan-fried and served over mashed banana Belgian waffle drizzled with cinnamon agave nectar.
Sugar-dusted crepes stuffed with Mascarpone cheese, lemon curd, and fresh strawberries.
Open-faced toasted croissant topped with Serrano ham, Prosciutto, Havarti and Gouda cheese, sweetened with jalapeno pepper jam and topped with two baked eggs.
Skillet center-cut pork chops with caramelized onions from drippings over tangy Blue Cheese and creamy stone ground grits.
White cheddar and jalapeno buttermilk biscuit, served with poblano pepper cream gravy and pan-fried pork belly.
Two corn tortillas topped with chimichurri pork belly and egg whites, then dressed in tomatillo jalapeno salsa with a sprinkling of goat cheese.
Gulf shrimp seared in Spanish-smoked paprika and garlic, on top of our creamed pimento cheese stone ground grits.