Tasca Restaurant

Gourmet marinated olives.

Grilled homemade chorizo patty served over toasted crostini.

Grilled homemade blood sausage over toasted crostini.

Grilled thin homemade chorizo served over toasted crostini.

Spanish omelet made with potato, egg, onion, and EVOO.

Made with a red wine sauce and served over toasted crostini.

Pork tenderloin skewers served over toasted crostini.

Saffron rice made with halal chicken, mussels, clams, calamari, and shrimp. Cooked in a lobster and shrimp broth.

Saffron rice made with mussels, clams, calamari, and shrimp. Cooked in a lobster and shrimp broth.

Cuttlefish ink rice made with calamari and sofrito. Cooked in a lobster and shrimp broth.

Saffron rice made with rabbit, and seasonal vegetables. Cooked in a chicken broth.

Saffron rice made with seasonal vegetables. Cooked in a vegetable broth.

Catalán Stew made with angel hair pasta, shrimp, calamari, mussels, and clams. Cooked in a lobster and shrimp broth.

Saffron rice made with halal chicken, asparagus, porcini mushroom. Cooked in a chicken broth.

Crab croquettes served with pink sauce.

Shrimp in garlic oil.

Shrimp in spicy garlic oil.

Grilled octopus served with Patatas aioli & Tximitxurri.

Galician octopus with olive oil, paprika, and salt flakes.

Fried squid served with aioli sauce.

Sauteed Squid made with squid ink topped with aioli sauce.

Grilled squid served over aioli sauce.

Steamed fresh mussels made in a garlic and white wine sauce served with toasted crostini

White anchovies filets served over tomato garlic toasted crostini.

Cooked in our traditional viscaína sauce served with mussels.

Seared scallops in garlic oil.

Seared scallops made with spicy garlic oil.

Seafood stew made with seasonal vegetables, lobster, and shrimp broth. Topped with toasted garlic crostini.

Crispy goat cheese stuffed with quince paste, and a drizzle of sugar cane sauce.

Herb goat cheese and artichoke turnovers.

Vegetable croquettes served with Romesco sauce.

Porcini Mushroom croquette served with Romesco sauce.

Tomato-garlic sauce served over toasted crostini.

Crispy fried potatoes topped with Brava or Aioli Sauce.

Sauteed Mushrooms in Garlic, EVOO, and sherry wine.

Grilled brie cheese with apple chutney, pear, and toasted crostini.

Sauteed baby spinach with olive oil, garlic, raisins, pine nut, and fig.

A stack of roasted eggplant, zucchini, tomato, spinach, red pepper, and goat cheese.

Grilled ratatouille with roasted, zucchini, green pepper, eggplant, tomato, and garlic crostini.

Sliced Manchego cheese served with olives and EVOO.

Two roasted piquillo peppers stuffed with goat cheese served with a cherry vinegar glaze.

Sauteed shishito peppers, topped whit EVOO, and salt flake.

Beets salad with pistachio, goat cheese, and Manchego cheese topped with a sherry demi-glace.

Mesclun mix greens served with pear, almonds, beets, goat cheese fritter, and sherry demi-glace.

Grilled asparagus served with romesco sauce.

Crispy eggplant sticks served with sugar cane sauce.

Fried artichokes served with Romesco sauce.

Assorted Spanish cheeses, fruit, homemade bread and quinced paste.

Assorted Spanish cheeses, Ibérico ham, chorizo and fruits.

Grilled skirt steak marinated in our homemade tximitxurri.

Halal beef turnover served with mojo picon sauce.

Ibérico ham croquettes served with mojo picon sauce.

Homemade pork sausage, sauteed in sherry wine.

Sauteed boneless halal chicken made with spanish spices and garlic.

Cured Ibérico ham served with tomato-garlic crostini.

Four pieces of toasted crostini with fig spread, Manchego cheese, and Ibérico ham.

Duck wings glazed in a triple sec, orange, and cinnamon sauce served over mix greens.

Lamb meatballs served in a vegetable sauce topped with potato flakes.

Two grilled lamb chops served with tximitxurri and mint yogurt sauce.

4oz grilled beef tenderloin, served with a creamy peppercorn sauce on a toasted crostini.

Grilled steak served with potatoes, sauteed baby spinach, and mojo pico sauce.

Whole grilled quail, finished in a garlic and white wine sauce served over mix green salad.

Homade chorizo croquets.

Spanish melted cheese topped with chorizo.

with Blue Cheese dip

with Manchego Cheese dip

Shrimp in garlic oil (ajillo) or in spicy garlic oil (pil pil).

Toasted bread with garlic, olive oil, and tomato.

Crispy goat cheese stuffed with quince paste and sugar cane honey.

Spanish omelet with potatoes, egg, onions, and EVOO.

Crispy potatoes with spicy Brava sauce.

Stack of roasted eggplant, zucchini tomato, spinach red pepper, and goat cheese.

Fried artichokes with a side of romesco sauce.

Crispy fried eggplant glazed with a sugar cane syrup.

Chocolate pudding served hot with a scoop of vanilla ice.

Bread pudding, made with raisins, and white chocolate served hot with a scoop of vanilla ice cream, and caramel sauce on top.

Oreo ice cream crepe served with almonds and a drizzle of white and dark chocolate.

Spanish creme Brúlée.

Pear cooked in Garnacha wine.

Cheesecake served with a berry sauce.

Chocolate cake.

Homemade churros served with chocolate sauce.

Spanish custard