ENTREMESES APPETIZERS

Ensalada Sevillana

...................................................................................................................................................
TOSSED SALAD WITH SPANISH OLIVES AND VINAIGRETTE SAUCE.

5.75

Ensalada To Pepe ....................................................................................................................................................

6.50

ROMAINE LETTUCE, TOMATOES, BEETS, OLIVES, WATERCRESS AND ARTICHOKES, WITH VINAIGRETTE SAUCE.

Fondos de Alcachofas ..........................................................................................................................................

9.00

HEARTS OF ARTICHOKE. HOT WITH HOLLANDAISE OR COLD WITH VINAIGRETTE.

Esprragos de Navarra ........................................................................................................................................

9.00

SPANISH ASPARAGUS. HOT WITH HOLLANDAISE OR COLD WITH VINAIGRETTE.

Jamn Serrano Espaol con Meln ........................................................................................................ 10.50

SPANISH CURED HAM WI TH MELON.

Cocktail de Mariscos del Mediterrneo

...............................................................................................

13.75

MEDITERRANEAN SEAFOOD COCKTAIL.

Gambas al Ajillo - Nuestra Especialidad ............................................................................................ 12.75

SHRIMP MARINATED IN GARLIC SAUCE - OUR SPECIALTY.

Caracoles en Tacitas a la Borgoona

...................................................................................................

11.75

Gazpacho a la Andaluza ......................................................................................................................................

6.50

SNAILS IN DRAWN BUTTER.

SOPAS SOUPS
THE CLASSICAL SPANISH COLD SOUP.

Caldo de Cocido con Fideos a la Madrilea ...................................................................................

6.50

CHICKEN BROTH WITH VERMICELLI.

Sopa de Ajo Castellana ........................................................................................................................................

6.50

GARLIC SOUP WITH BREAD AND EGG.

Crema de Alubias Negras ..................................................................................................................................

6.50

BLACK BEAN SOUP.

TORTILLAS OMELETTES
Tortilla de Chorizo .................................................................................................................................................... 11.00
RED SAUSAGE OMELETTE.

Tortilla de Championes .................................................................................................................................... 11.00

MUSHROOM OMELETTE.

Tortilla de Bonito ....................................................................................................................................................... 11.25

ALBACORE TUNA OMELETTE.

Tortilla de Gambas del Cantbrico

..........................................................................................................

14.75

SHRIMP OMELETTE.

Tortilla Espaola Don Quijote ....................................................................................................................... 11.00

SPANISH OMELETTE WITH POTATOES, HAM, PEAS AND ONIONS.

ENSALADAS SALADS
Ensalada del Jefe Emiliano ..............................................................................................................................
A SPECIALTY OF CHEF EMILIANO: HAM, SWISS CHEESE, CHICKEN, VEAL, ORANGE AND WALNUTS.

13.00

Ensalada de Pato Toledana ............................................................................................................................. 18.00

COLD ROASTED DUCK WITH ROMAINE LETTUCE, TOMATOES AND FRESH FRUIT.

Aguacate Fantasa Espaola .......................................................................................................................... 18.50

AVOCADO PEAR STUFFED WITH LOBSTER, SHRIMP, BOILED EGG AND CAPERS.

Ensalada de Mariscos con Fruta Fresca ............................................................................................ 23.50

SEAFOOD SALAD WITH FRESH FRUIT.

Ensalada de Bogavante Don Pedro ......................................................................................................... 23.50

HALF BOILED LIVE LOBSTER STUFFED WITH CRAB MEAT, SHRIMP, POTATO SALAD AND TOMATOES.

PESCADOS Y MARISCOS FISH AND SHELLFISH

Mejillones en Salsa Verde ................................................................................................................................. 11.75
MUSSELS IN GREEN SAUCE.

Salmn Ahumado de Asturias

......................................................................................................................

14.75

SMOKED SALMON.

Filete de Lenguado Alczar ............................................................................................................................. 17.00

FILET OF SOLE SAUTED WITH BANANAS AND TOPPED WITH A DELICATE HOLLANDAISE SAUCE.

Filete de Mero Provenzal ....................................................................................................................................

JUICY FILET OF GROUPER MARINATED IN PROVENAL SAUCE.

18.25

Langostinos Frescos Espaoles Escorial ........................................................................................ 18.75

FRESH SPANISH PRAWNS IN ROMESCU SAUCE.

ENTRADAS ENTRES
Higadillos de Pollo al Jerez con Arroz Azafranado ................................................................. 10.25
FRESH CHICKEN LIVERS SAUTED IN SHERRY SAUCE WITH SAFFRON RICE.

Pimientos de Navarra Rellenos con Arroz Azafranado ........................................................ 11.00

RED PEPPERS STUFFED WITH VEAL, HAM AND MUSHROOMS, SERVED WITH SAFFRON RICE.

Pollo al Ajillo

..................................................................................................................................................................
DEBONED CHICKEN SAUTED IN GARLIC SAUCE.

12.75

Pollo a la Riojana

13.00

.......................................................................................................................................................
CHICKEN SAUTED IN OLIVE OIL, GREEN AND RED PEPPERS, TOMATOES AND MUSHROOMS.

Ternera Asada Luis Candelas ....................................................................................................................... 16.50

ROAST VEAL WITH MUSHROOM SAUCE AND SAUTED POTATOES.

Lomo de Cerdo Adobado a la Riojana ..................................................................................................

MARINATED LOIN OF PORK, SAUTED WITH ONIONS, GREEN PEPPERS, TOMATOES AND MUSHROOMS.

15.25

Estofado de Buey a la Catalana

19.50

..................................................................................................................
TENDERLOIN OF BEEF STEW IN SPANISH PAPRIKA SAUCE.

PARRILLAS GRILLS
Pollo a la Parrilla

........................................................................................................................................................
BROILED HALF CHICKEN WITH BACON.

14.25

Filete To Pepe .............................................................................................................................................................. 10.25

BROILED CHOPPED SIRLOIN OF BEEF, SERVED WITH SAUTED POTATOES.

Pepito de Lomo a la Parrilla ............................................................................................................................ 19.50

BROILED SIRLOIN STEAK SANDWICH.

Brocheta Matador ...................................................................................................................................................... 16.00

BROILED BROCHETTE OF BEEF TENDERLOIN BLENDED IN RED WINE SAUCE.

LEGUMBRES VEGETABLES LA CARTE

Alubias Verdes Salteadas con Almendras ........................................................................................

6.50

STRING BEANS SAUTED WITH ALMONDS.

Championes a la Casera

.................................................................................................................................

7.75

HOME STYLE SAUTED MUSHROOMS.

POSTRES DESSERTS
Flan al Caramelo .........................................................................................................................................................

7.25

CARAMEL CUSTARD.

Espuma de Chocolate ...........................................................................................................................................

7.25

CHOCOLATE MOUSSE.

Brazo de Chocolate .................................................................................................................................................

7.75

CHOCOLATE ROLL WITH WHIPPED CREAM FILLING.

Brazos de Gitano Surtidos

.............................................................................................................................

7.75

Tartas de Frutas Variadas .................................................................................................................................

8.50

ASSORTED HOMEMADE NUT ROLLS.

ASSORTED FRUIT TARTS.

Helados Surtidos .......................................................................................................................................................

5.75

ICE CREAM: VANILLA, CHOCOLATE AND STRAWBERRY.

Helado To Pepe ..........................................................................................................................................................

6.75

VANILLA ICE CREAM WITH PINEAPPLE, CHOCOLATE SAUCE, ALMONDS AND WHIPPED CREAM.

CAFES E INFUSIONES COFFEES AND TEAS

Caf Americano, T e Infusiones Variadas

......................................................................................

2.75

Caf Expreso ..................................................................................................................................................................

3.50

CAFFINATED OR DECAFFINATED COFFEE AND TEA.

CAFFINATED OR DECAFFINATED ESPRESSO.

Caf con Leche

............................................................................................................................................................
CAFFINATED OR DECAFFINATED CAPUCCINO.

4.75