Menu Groups Tapas Vegetales
Pan Roasted Asparagus
Cooked with garlic, olive oil, sea salt, and drizzled with a balsamic reduction. (Gluten free if no onions rings)
Papas Romeras
Crispy fried potatoes with fresh rosemary, garlic, saffron and parmesan cheese, served with a side of aioli sauce. (gluten free)
Bruselas
Crispy sautéed brussel sprouts with onions, garlic and fresh rosemary. Topped with fried onions strings. (Vegan) *can be gluten free if made without onions strings
Sprout Salad
Brussel sprouts, sugar snap and chic peas, bell peppers and onions over mixed greens with a warm coconut vinaigrette reduction. (Gluten free and vegan)
Spinach & Mushroom Empanadas
Two crescent shaped pastries stuffed with spinach, portabella mushrooms, and a creamy three cheese filling.
Creamy Artichoke Dip
Artichokes, parmesan cheese, and spinach with a hint of spice in a creamy sauce, served with toasted baguettes.
Stuffed Portabella Mushroom Cap
One mushroom cap generously stuffed with onions, red & green peppers. Topped with melted provolone cheese. (gluten free)
Baked Goat Cheese
Homemade tomato basil sauce, topped with fresh goat cheese, baked and served with toasted baguettes.
Fire Grilled Vegetable Salad
Zucchini, mushrooms, and bell peppers, grilled and marinated in a Paris dressing. Served over a bed of greens and topped with Parmesan Cheese. (gluten free)
Champiñones a La Española
Whole mushrooms sautéed with olive oil, garlic, and chili veins for a hint of spice. (gluten free and vegan)