Olive oil and smoked paprika
16.95

18.95

Spicy Romano tomato sauce with chorizo
19.95

Garlic, parsley, cilantro, white wine sauce
18.95

Shrimp sautéed in garlic, extra virgin olive oil, and spices
19.95

Smoked ham, raisins, and fresh herbed bread crumbs
15.95

Stuffed with a blend of chicken, chorizo and pork, topped with an Applewood bacon crisp
16.95

Stuffed with shrimp, sea scallop, diced tomato, and herbed panko bread crumbs, topped with red onions, chives and sherry cream sauce
17.95

Fried calamari rings served with a house blend of mild and hot peppers and a sherry horseradish cocktail sauce
18.95

A white bean, avocado, shallot, cilantro and lime salsa. Served with house-baked pita
16.95

Pastry dough filled with shredded chicken, peppers, onions, and spices, served with a smoked onion barbeque aioli
13.95

Pastry dough filled with filet mignon, muenster cheese, peppers, onions, and spices, served with a sweet and spicy aioli
13.95

Organic mixed greens, roasted walnuts, dried figs, and Gorgonzola cheese, tossed with an extra virgin olive oil and aged balsamic vinaigrette
14.50

Hydroponic Boston lettuce with grilled red onions, roasted pimentos, and shaved Gorgonzola cheese, tossed with a citrus and olive oil dressing
14.50

Organic mixed greens
10.

Chicken with saffron rice, tomato, mushrooms, and chorizo
28.50

Lightly battered tenderloin cutlets, pan seared in lemon, sherry, chives, capers and white wine sauce, served with mashed potatoes
28.50

Chicken tenderloins and jumbo shrimp prepared in a wild mushroom, Tio Pepe sherry, and herb cream sauce, served over mashed potatoes
34.95

Chicken tenderloins sautéed in a sherry brandy sauce with fresh asparagus, spinach, imported Jamon Serrano, topped with smoked provolone cheese, and served over mashed potatoes
31.95

Chicken tenderloins stuffed with lobster, shrimp, smoked ham, panko bread crumb and Castilian cheese, topped with cognac mushroom sauce and served with mashed potatoes
37.95

Fusilli tossed with romano and sun dried tomatoes, fresh basil, grappa, and garlic herbs
23.

Rigatoni and a blend of mushrooms tossed in a light sherry cream sauce garnished with parmesan cheese
25.

Combination of pan seared ground veal, angus beef and pork tenderloin, carrots, onions and fresh tomato in a light sherry wine cream sauce over chef's pasta
26.

Combination of shiitake and portabella mushrooms, red peppers and organic baby spinach, tossed with rigatoni in a creamy garlic cashew sauce, garnished with candied walnuts
27.95

Provimi Veal cutlets sautéed with Portabella mushrooms and cognac sauce
31.95

Provimi Veal cutlets sautéed in a sherry brandy sauce with fresh asparagus, spinach, imported Jamon Serrano, topped with smoked provolone cheese
34.95

Bone-in veal chop stuffed with lobster, shrimp, smoked ham, panko bread crumb and Castilian cheese, topped with a roasted mushroom Malaga wine sauce
43.95

Domestic fillet of sole, lightly egg battered, and pan sautéed in a lemon Chablis sauce
35.95

Two jumbo shrimp, clams, mussels, calamari, wild baby shrimp, and sea scallops in a Romano tomato, spinach, brandy and sherry sauce
39.50

Two jumbo shrimp, clams, mussels, calamari, wild baby shrimp, and sea scallops in a garlic, parsley, white wine clam broth with rigatoni
39.50

Shrimp, sea scallops, clams, mussels, chorizo, chicken, calamari, saffron rice, and mild spices
For two: 60.

Baked stuffed with shrimp, sea scallop, herbed panko bread crumbs, and diced tomato, topped with a lemon, sherry white wine reduction, served with mashed potatoes, and garnished with organic chiffon spinach
32.95

16 oz.
52.95

9 oz. 47.
14 oz. (center cut) 61.

Served with a wild currant, shiitake mushroom, and port wine sauce
30.95

Marinated in fresh dill, garlic, pepper, sherry, and olive oil
33.95

Seasoned chips made with local Quonset View Farm potatoes
12.

14.50

Organic baby spinach sautéed with extra virgin olive oil, garlic, and raisins
13.50

Fresh Argentinean poached pear marinated with raspberries, Rioja, merlot wine, served with a scoop of ice cream

Spanish style caramel custard with a hint of Liquor 43

Ladyfingers soaked in espresso with mascarpone cheese

From Spain, served in their natural fruit shells

Fresh, light, house made, cheesecake. Chef's flavor of the day.

Bread pudding served warm with a scoop of ice-cream. Chef's flavor of the day.

Crème made with Madagascar vanilla beans served with a crisp melted sugar topping

Molten chocolate truffle centered caked served warm, topped with vanilla bean ice cream

Spanish style sponge cake soaked in three different kinds of milk topped with fresh whipped cream