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Appetizers
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GAMBAS
AL AJILLO
Shrimp
in garlic butter and white wine
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CHICKEN
ROLL UPS
White
meat chicken with Montery Jack cheese and a hint of crushed
red pepper
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ESCARGOT
Baked on
mushroom caps with garlic butter, herbs, white wine & cheese
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FRESH
MUSSELS or LITTLE NECK CLAMS
Steamed
in white wine and butter sauce, or marinara sauce
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CALAMARES
Lightly
breaded & fried, served with a dipping sauce
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COCONUT
SHRIMP
5 coconut battered
shrimp deep fried and served with a Grand Marnier sauce
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FRESH
MUSHROOMS CAPS
Filled
with crabmeat stuffing, sprinkled with grated cheese & baked
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SMOKED
FISH SPREAD
Smoked
fish, carrots, celery, green pepper and spices, mixed and served
with saltine crackers
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SHRIMP
COCKTAIL
5
large shrimp, peeled and served with chilled gazpacho cocktail
sauce
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CHORIZO A LA DON JOSE
Sliced chorizo sauteed
in olive oil, onions, and garlic.
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DON
QUIXOTE PUFFS
Chorizo sausage, Manchego cheese & sautéed onions
wrapped in puff pastry & baked TAPAS
PLATTER
Serrano Ham, Manchego Cheese, Chorizo and Spanish olives,
drizzled with Spanish olive oil
SMOKED
SALMON
Fresh, imported from Scotland, served with onions, capers,
hard boiled egg and toast
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OSTRICH
(THE LEAN RED MEAT)
Fresh Ostrich medallions, sautéed in olive oil with Portabella
mushrooms, thyme & dry sherry CRAB
CAKES
Two crab cakes served with a jalapeno alioli
SEA SCALLOPS
Sauteed with Garlic Butter & Parsley
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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| SPANISH
BEAN SOUP |
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| CALDO
GALLEGO (Turnip
Green Soup) |
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BLACK
BEANS AND RICE
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SOUP OF THE DAY
Bowl as Entrée Served with Salad, Bread and Butter |
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CHICKEN
SALAD
Boneless-Skinless
breast of chicken, char-broiled and
Sliced, served on a bowl of baby field greens, topped
With bacon bits, hard boiled eggs and grated cheese
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Side
Orders
Sautéed
Spinach
Fried Plantains
Sautéed Broccoli
Sautéed Mushrooms
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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CHICKEN
AND YELLOW RICE VALENCIA – ALLOW 30 MINUTES
Chicken
with Valencia Rice, Spanish Saffron, Herbs and Wine
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ROAST
LONG ISLAND DUCKING
Served
Crisp with a Plum/Orange Grand Marnier Sauce
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CHICKEN
TOLEDO
Boneless
Skinless Breast of Chicken Marinated in Olive Oil, Tarragon
& a Touch of Garlic, Cooked on the Grill. Topped with Thinly
Sliced Serrano Ham, Manchego Cheese and Mushrooms in a Light
Demi-Glace Sauce
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CHICKEN SALTEADO
Fresh boneless skinless breast of chicken, sliced and sautéed in olive oil
with mushroom, tomatoes, onions, green peppers and Spanish olives. |
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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FILET
MIGNON
CENTER CUT wrapped
in Bacon – Garnished with Onion Rings
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8oz. NEW YORK STRIP wrapped
in Bacon – Garnished with Onion Rings
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FILET
SALTEADO
Tenderloin
Tips Sautéed with Onions, Green Peppers
Fresh Mushrooms, Ham, Spanish Sausage and Sherry Wine
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FILET
MILANESA
6 oz. Lightly
Breaded, Topped with Tomato Sauce, Swiss and Monterey Jack cheeses
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RIB
EYE – CHEF’S EXCLUSIVE
14
oz. PRIME CENTER CUT – Garnished with Onion Rings
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CHATEAUBRIAND
– (For Two)
18 oz. CENTER CUT TENDERLOIN
Garnished
with Mushrooms, Onion Rings and Asparagus Spears
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RACK
OF SPRING LAMB
Marinated
in Olive Oil, Rosemary & Shallots Char-Broiled & Served
with Assorted Fresh Vegetables
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PORTERHOUSE
PORK CHOP
Cooked on
the Grill, Topped with Demi-Glace & Sliced Portabella Mushrooms
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OSTRICH
(THE LEAN RED MEAT)
Fresh Medallions
of Farm Raised Ostrich, Sautéed in Olive Oil with Portabella
Mushrooms, Thyme & Dry Sherry.
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| All
Meats are selected from U.S.D.A. Choice or Higher Grade |
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CHILDREN'S MENU AVAILABLE
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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SHRIMP
SCAMPI
Jumbo Shrimp Broiled with Garlic & Shallot Butter, Sprinkled
with Spanish Paprika & Chopped Parsley
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SHRIMP
CATALANA
Tender Gulf Shrimp Simmered with Onions, Green Peppers, Tomatoes,
Fresh Mushrooms and a touch of Garlic
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SHRIMP
SUPREMA
Gulf Shrimp wrapped in Bacon, lightly breaded and Fried
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STUFFED
SHRIMP – A LA DON JOSE
Jumbo Shrimp stuffed with Lobster Papillot topped with Cheese
Sauce |
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JOSE
TROUT RUSA
Caribbean Trout in Butter Sauce garnished with Chopped Hard
Boiled Egg, Parsley and Spanish Pimento
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RED
SNAPPER PAPILLOT
Fillet of Snapper baked in Parchment Paper with Seafood Stuffing
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LOBSTER
TAIL
Served
with Seafood Stuffing and Melted Butter
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SURF
& TURF (For Two)
Lobster Tail and Choice of 9 oz. Center Cut Filet Mignon
or
12 oz. Rib Eye
CAZUELA
DE MARISCO
(Seafood Casserole)
Lobster Tail, Shrimp, Clams, Mussels, Scallops and Fish Fillet
in Catalana Sauce – Served with Yellow Rice
PAELLA
– please allow 30 minutes
Spain’s National Dish – Shrimp, Lobster Tail,
Scallops, Clams, Mussels, Squid, Fish Fillet and Chicken,
cooked with Valencia Rice, Spanish Saffron and Wine
DOVER
SOLE
Baked, Served Tableside with Lemon Butter, Parsley and Capers
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Fresh
Fish
BLACK
GROUPER SALMON RAINBOW TROUT
RED SNAPPER |
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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SEAFOOD
CANELONES
Finely Chopped Shrimp, Blue Crabmeat and Spinach, sautéed
in
Olive Oil with Shallots and Tomato, wrapped in Fresh Pasta,
Topped with a Light Cheese Sauce and Baked
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VEGETABLE
LASAGNA
Vegetable-Cheese Lasagna filled with Chopped Spinach, Ricotta
Cheese
and Carrots. Topped with Fresh Tomato and Monterey Jack Cheese
and Baked
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LOBSTER AND CRAB
RAVIOLI
Ravioli stuffed with lobster and cheese in a light Marinara sauce
with chives
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LINGUINE
WITH SHRIMP OR CLAMS
Gulf Shrimp or Clams Sautéed in Extra Virgin Olive Oil,
Garlic and White Wine or Marinara Sauce over Linguine |
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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ASSORTED
CHEESECAKES
Blend
of macadamia nuts or fresh strawberries and our creamy cheesecake
KEY
LIME PIE
Fresh
lime juice with sweetened condensed milk in a graham cracker
crust
CRÈMA
BRULEE
(CRÈME CATALANA)
Vanilla
custard baked and topped with caramelized sugar and served
tableside
ASSORTED
ICE CREAM
Toasted
Coconut, Rich Vanilla, Velvety Chocolate, Cookies’n Cream and Caramel (Dulcé
de Leche)
FLAN
Old -fashioned
egg custard topped with caramel
CHOCOLATE
CAKE
Layers
of moist chocolate cake, topped with chocolate fudge and chocolate
shavings
EBEL’S
GODIVA LIQUEUR SMOOTHIE
Vanilla
and chocolate ice cream with Godiva Chocolate liqueur
ASSORTED
ICE CREAM SHAKES
Creamy
Vanilla, Rich Chocolate, or Checkered (Chocolate and Vanilla)
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Delivery
for 15 or more available.
Private dining available for large groups of 15 to 50 guests.
Call us at 813-985-2392 for details.
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Delivery
for 15 or more available. Call us at 813-985-2392
for details.
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Dinner
Banquet 1 | 2 |
3 Lunch Banquet
1 | 2 | 3
Dinner Menu 1
HOUSE SALAD
Mixed
greens with mushrooms, tomatoes, zucchini and carrots topped
with grated cheese, tossed with our House dressing.
Choice
Of:
SEA
BASS RUSA
Fresh
Fillet of Sea Bass Cooked on the Grill, Topped with a Butter
Sauce and Chopped Hard Boiled Egg. Garnished with Spanish
Pimento and Parsley. Served with Yellow Rice.
FILETE
SALTEADO
Tenderloin
Tips Sauteed with Onions, Green Peppers, Fresh Mushrooms,
Ham & Spanish Sausage. Served with Yellow Rice.
CHICKEN
& YELLOW RICE
Boneless
Breast of Chicken Cooked with Valencia Rice, Spanish Saffron
& Herbs, Baked in the Oven.
DESSERTS OPTIONAL
Ask for Details
LUNCH
Monday - Friday
11:30 A.M. - 2:00 P.M.
Closed Sunday |
DINNER
Monday - Saturday
5:00 P.M. – 9:00 P.M.
Closed Sunday |
Delivery
for 15 or more available. Call us at 813-985-2392
for details.
Dinner
Banquet 1 | 2 |
3 Lunch Banquet
1 | 2 | 3
Appetizers | Soups
& Salads | Side Orders | Poultry
Entrees | Meat Entrees
Seafood Entrees | Pasta Dishes |
Deserts | Banquet
Menu
Home | History | Dinner
Menu | Lunch Menu | Contact
Us
Dinner Menu 2
HOUSE SALAD
Mixed
greens with mushrooms, tomatoes, zucchini and carrots topped
with grated cheese, tossed with our House dressing.
Choice
Of:
SEA BASS
MEDITERRANEAN
Sea Bass Fillet
Cooked ont he Grill, Topped with Crabmeat Sauteed in
Olive Oil with Diced Tomato, Basil, Spanish Olive and Pine Nuts. Served with Yellow
Rice.
PETITE
SIRLOIN TENDER
8 ounce
Pitite Tender Grilled and Brushed with Butter Garlic. Garnished
with Onion Rings and Served with Stuffed Baked Potato.
CHICKEN
SALTEADO
Sliced
Boneless Breast of Chicken Sauteed in Olive Oil with Mushrooms,
Diced Ham, Onions and Green Peppers. Served with Yellow
Rice.
DESSERTS OPTIONAL
Ask for Details
LUNCH
Monday - Friday
11:30 A.M. - 2:00 P.M.
Closed Sunday |
DINNER
Monday - Saturday
5:00 P.M. – 9:00 P.M.
Closed Sunday |
Delivery
for 15 or more available. Call us at 813-985-2392
for details.
Dinner
Banquet 1 | 2 |
3 Lunch Banquet
1 | 2 | 3
Appetizers | Soups
& Salads | Side Orders | Poultry
Entrees | Meat Entrees
Seafood Entrees | Pasta Dishes |
Deserts | Banquet
Menu
Home | History | Dinner
Menu | Lunch Menu | Contact
Us
Dinner Menu 3
HOUSE SALAD
Mixed
greens with mushrooms, tomatoes, zucchini and carrots topped
with grated cheese, tossed with our House dressing.
Choice
Of:
GROUPER
Encrusted with panko breading, sauteed with Baby Scallops, truffle oil & fresh dill.
9
oz FILETE MIGNON
Center
Cut, Wrapped with Bacon and Cooked to Order. Garnished
with Onion Rings and Served with Stuffed Baked Potato.
CHICKEN
TOLEDO
Boneless
Breast of Chicken Topped with Serano Ham, Sliced Tomato and
Manchego Cheese. Served with Yellow Rice.
DESSERTS OPTIONAL
Ask for Details
LUNCH
Monday - Friday
11:30 A.M. - 2:00 P.M.
Closed Sunday |
DINNER
Monday - Saturday
5:00 P.M. – 9:00 P.M.
Closed Sunday |
Delivery
for 15 or more available. Call us at 813-985-2392
for details.
Dinner
Banquet 1 | 2 |
3 Lunch Banquet
1 | 2 | 3
Appetizers | Soups
& Salads | Side Orders | Poultry
Entrees | Meat Entrees
Seafood Entrees | Pasta Dishes |
Deserts | Banquet
Menu
Home | History | Dinner
Menu | Lunch Menu | Contact
Us |
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