Meson Sabika

Specials of the week!

*Subject to change

• Plato Combinado

  Combination platter with robust garlic potato salad; chilled medley of vegetables topped with Manchego cheese ; and chilled medley of shrimp, scallops & calamari with bell peppers, cilantro, onions, lemon juice & sherry vinaigrette

• Mejillones al Ajillo

  Sautéed black mussels with garlic white wine and tomato sauce served over angel hair pasta with garlic toast points

• Mixto con Carnes

  Beef tenderloin and lamb chop with white truffle infused mashed potatoes, grilled asparagus and red wine sauce

• Trucha a la Plancha

  Grilled rainbow trout served with Sevillana potatoes, sauteed spinach and a lemon butter sauce

• Tarta de Manzana

  Homemade puff pastry filled with caramelized spaghetti squash and served with vanilla ice cream

Soups & Salads

• Alubias

  Black bean soup with chorizo

• Sopa del Dia

  Ask about our soup of the day!

Lunch Entrees

You can Add soup or side salad (Pequena) to any lunch Entree.

• Mixta con Pollo

  Baby mixed greens tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast and parmesan cheese

• Ensalada con Salmon

  Baby mixed greens tossed with creamy dill white wine vinaigrette, topped with grilled Atlantic salmon

• Ensalada con Mariscos

  Baby mixed greens topped with a chilled seafood and bell pepper medley with sherry balsamic vinaigrette

• Ensalada del Rey

  Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled, thin slices of seared beef tenderloin, asparagus, yellow tomatoes, parmesan, and red onions

• Bocadillo de Pollo

  Grilled chicken breast sandwiches served with cumin garlic sauce, tomato and fresh basil, served with fresh fruit and french fries

• Bocadillo de Solomillo

  Grilled beef tenderloin sandwiches with horseradish sour cream, caramelized red onions, tomato and fresh basil, served with fresh fruit and french fries

• Solomillos a la Plancha

  Grilled beef tenderloin medallions with Sevillana potatoes and asparagus, drizzled with red wine sauce

• Pasta Con Gambas

  Fettuccine pasta with sautéed tiger shrimp, asparagus, and scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce

• Salmón a la Plancha

  Grilled Atlantic salmon served with julienned vegetables, mashed potatoes, and lemon butter sauce.

Cold Tapas

• Tortilla Espanola

  Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet served with mixed greens and a sherry balsamic vinaigrette

• Aceitunas Aliñadas

  House-marinated Spanish olives

• Escalivada con Queso

  Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh Mozzarella on toasted country bread

• Quesos Espanoles

  Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

• Patatas con Alioli

  Robust garlic potato salad

• Quesos con Pacanas

  Goat cheese rolled in crushed roasted pecans, red wine poached pear and toast points, drizzled with honey

• Menestra de Verduras

  Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes, and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

• Jamón Serrano

  Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

• Jamón Iberico

  Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

• Salmón Curado con Queso

  House-Cured salmon rolled with dill cream cheese served on toast points spread with sour cream

• Salpicón de Mariscos

  Chilled seafood medley of shrimp, scallops and calamari with lemon juice, bell peppers, cilantro, onions, lemon juice and sherry vinaigrette

• Canalón Relleno

  Tuna-filled cannelloni with a creamy white wine vinaigrette

• Gambas Marinadas

  Chilled marinated tiger shrimp served with a trio of sauces

• Tostada con Centollo

  Toast point topped with avocado relish and Alaskan king crab meat

• Tostada con Pato

  Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and dijon mustard, served with julienned apples

• Pollo al Curry

  Chicken curry salad with red grapes and celery

Hot Tapas

• Col de Brusela

  Sauteed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, topped with cava Manchego cheese sauce and red peppers

• Patatas Bravas

  Spicy potatoes topped with Manchego cheese

• Champiñones Rellenos

  Mushroom caps filled with spinach and cheese, served with tomato basil sauce

• Pasta Vegetariana

  Fettuccine pasta topped with seasonal vegetables, and tossed with a tomato goat cheese sauce

• Queso de Cabra

  Oven-baked goat cheese in tomato basil sauce, served with garlic bread

• Pimientos del Piquillo

  Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with a black bean sauce

• Pincho de Pollo

  Skewer of grilled chicken tenderloin with chorizo served with cumin mayonnaise sauce

• Pollo al Limon

  Sautéed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

• Pincho de Solomillo

  Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream

• Pipirana de Buey

  Grilled skirt steak, sautéed onions, potatoes and Cabrales blue cheese with cava Manchego cheese sauce

• Albondigas con Almendreas

  Lamb, beef and pork meatballs served with spicy tomato sauce garnished with toasted almonds and Parmesan cheese

• Chorizo Españoles

  Grilled assorted Spanish sausages

• Datiles con Tocino

  Roasted dates wrapped in bacon served with red bell pepper sauce

• Gambas a la Plancha

  Grilled tiger shrimp in garlic lemon butter sauce

• Pulpo con Salsa Verde

  Grilled fresh octopus with potatoes and spicy green vegetable and pine nut vinaigrette

• Vieiras al Albariño

  Grilled sea scallops served over Mediterranean couscous with a tomato butter sauce

Specialty Desserts

• Crema Catalana del Meson

  Creamy vanilla custard with bittersweet chocolate and caramelized sugar

• Profiterol del Pirineo

  Light & airy pastry filled with vanilla ice cream and topped with chocolate sauce

• Cazuelita de Chocolate

  Soft-centered, warm chocolate cake served with caramel ice cream

• Plátano con Helado

  Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

• Arroz con Leche

  Spanish style rice pudding

• Flan del Dia

  Spanish style flan

• Tarta de Pera

  Almond and pear pound cake, drizzled with caramel sauce, served with vanilla ice cream

• Tarta de Pacanas

  Pecan cheesecake served with chocolate and caramel sauce

• Delicia de Chocolate

  Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

• Tarta de Chocolate y Caramelo

  Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

Paellas

Originating in its modern form in the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain, Paella quickly became an iconic dish of Valencia and Spain in turn. According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Additionally, dinner guests traditionally eat directly out of the paellera. Add chorizo to any paella for $4, Add bay scallops to any paella for $7, Add 6 shrimp to any paella for $10, Add lobster to any paella for $28

• Vegetariana

  Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

• Compensina

  Saffron rice with chicken, chorizo and season vegetables

• Valenciana

  Saffron rice with chicken, shrimp, mussels, and clams

• Mariscos

  Saffron rice with shrimp, mussels, clams, scallops, and octopus