Tapas Valencia

Weekend Brunch Special

Our lunch special may change on weekly basis. Lunch Specials Saturdays 12:00pm - 3:00pm (LS) Sunday Brunch 10:30am - 3pm (SB) Items are marked for availability as LS - Lunch specials and SB - Sunday Brunch (available Sundays only)

• Ensalada con pollo

  Mixed greens with Cabrales bleu cheese, tomato, cucumber, hard-boiled egg, grilled chicken, served with a sherry balsamic vinaigrette

• Pepitos de Salmon Curado

  Open-faced sandwich of cured Salmon, tomato, basil and dill sour cream, served with fries

• Torrijas con bayas

  French toast with fresh berries and house-made caramel sauce

• Bocadillo de Solomillo

  Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with mixed greens tossed in a sherry balsamic vinaigrette

• Bocadillos de Gamba

  Grilled shrimp mini sandwiches served with garlic pepper mayonnaise, tomato & basil, accompanied with mixed greens with balsamic vinaigrette

• Pescado del Dia$0.00

  Fish of the day!

  • Market Price$0.00

• Pasta con Pollo

  Penne pasta with green peas, spinach, creamy white wine sauce with grilled chicken and Manchego cheese

• Pasta con Gambas

  Fettuccine pasta, sautéed tiger shrimp, asparagus and scallions topped with Manchego cheese, drizzled with tomato garlic sauce and lemon butter sauce

• Bravas con Huevos

  Spicy potatoes, chorizo, Manchego cheese, topped with poached eggs

• Solomillos a la Plancha

  Grilled beef tenderloins, served with Sevillana potatoes, asparagus and drizzled with red wine sauce

• Salmon a la Plancha

  Grilled Atlantic salmon drizzled with lemon butter sauce, served with Sevillana potatoes and sauteed julienned vegetables

Soups & Salads

The Item with a symbol (*) used to mark, it may modified to Gluten Free or Vegan. please ask the the wait staff to guide you.

• Sopa de Alubias Negras

  Black bean soup with chorizo

• Sopa del Dia

  Please ask your server about the fresh soups of the day!

• Ensalada de la Casa*

  Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

• Cabrales*

  Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

• Remolacha*

  Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Cold Tapas

The Item with a symbol (*) used to mark, it may modified to Gluten Free or Vegan. please ask the the wait staff to guide you.

• Tortillas Española

  Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

• Aceitunas Aliñadas

  Marinated Spanish olives

• Patatas con Alioli

  Robust garlic potato salad

• Queso con Pecanas

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

• Jamón Serrano

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

• Jamón Iberico

  Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

• Salmon 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 with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

• Tostada con Centollo*

  Toast Points topped with avocado relish and Alaskan King crab meat

Hot Tapas

• Alcahcofas a la Mostaza

  Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

• Patatas Bravas

  Spicy potatoes with Manchego cheese

• Champiñones Rellenos

  Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

• Pasta Vegetariana

  Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

• Queso de Cabra

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

• Salteado de Hortalisas

  Sauteed julienned vegetables with an herbed tomato sauce

• Pimientos del Piquillo*

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

• Pincho de Pollo

  Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

• Pollo al Limon

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

• Empanada de Buey

  Puff pastry filled with beef tenderloin

• Pipirianna de Buey

  Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

• Pincho de Solomillo

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

• Solomillo a la Plancha

  Grilled beef tenderloins, served with mashed potatoes, drizzled with red wine sauce

• Albondigas con Almendras

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

• Bunuelos de Jamon y Pollo

  Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

• Chorizos Españoles

  Grilled Chorizo and blood sausages

• Dátiles con Tocino

  Roasted dates wrapped in bacon

• Chuletas de Cordero

  Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

• Calamares a la Plancha

  Grilled squid with garlic olive oil

• Gambas a la Plancha

  Grilled shrimp in garlic lemon butter

• Pulpo con Salsa Verde

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

• Vieiras al Albariño

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

• Salmon a la Plancha

  Grilled Atlantic salmon served with julienned vegetables and drizzled with lemon butter sauce

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 $8, add 6 shrimp to any paella for $12. Please allow for up to 45 minutes of cooking time.

• Vegetariana

  Seasonal vegetables

• Campesina

  Saffron rice with chicken, chorizo and seasonal vegetables

• Valenciana

  Chicken, shrimp, mussels, clams GF

• Mariscos

  Shrimp, Mussels, clams, scallops and calamari GF

Specialty Desserts | LS |SB

• Tarta de Chocolate y Caramelo

  Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

• Tarta de Pera

  Almond pound cake with pear served with caramel sauce & ice cream

• Delicia de Chocolate

  Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

• Flan del Dia

  Our featured flan of the day.

• Crema Catalana

  Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

• Plátano con Helado*

  Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

• Churros con Chocolate

  Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

• Profiteroles del Pirineo

  Puff pastries with ice cream & chocolate sauce

• Tarta de Pecanas

  Cheesecake baked with pecans, served with bittersweet chocolate and caramel sauce

• Cazuelita de Chocolate

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