Ole Tapas Lounge

Goat cheese with orange-brandy reduction and sherry-poached cranberries.

18-month aged Serrano ham (cured pork).

Assorted cured meats with crostini, olive oil, and house-made escabeche (spicy pickled vegetables).

Breaded & fried goat cheese with orange-brandy reduction on a roll.

White Spanish anchovies with cilantro oil, olives, and piquillo peppers (mild, sweet pepper) on a roll.

Filet mignon with shallots and Manchego cheese on a roll.

Moroccan-style spiced lamb meatballs with oregano-basil pesto.

Baby lamb chops with garlicky spinach.

Moorish-style chicken stew with chickpeas and lime-cumin yogurt.

Squid ink-infused saffron rice with calamari, mussels, and olive oil.

White Spanish anchovies, cilantro oil, olives, and piquillo peppers.

Little neck clams with sweet paprika, garlic, onions, and white wine sauce.

Roasted red pepper hummus with Spanish paprika and chimichurri (garlic-herb sauce).

Mushrooms sauteed with garlic and olive oil.

Fried breaded eggplant slices with feta cheese, and local honey.

Fried white and sweet potatoes with guindilla aioli (Spanish pepper sauce).

Salt-roasted beets with goat cheese, almond crumble, and cilantro oil.

Figs stuffed with almonds and Cabrales blue cheese, topped with sherry-fig reduction.

Stewed lentils with spinach, raisins, garlic, and bell peppers with curry & lime-cumin yogurt.

House-made cheese bread made with yuca (root vegetable) flour, served with chimichurri (garlic-herb sauce) and roasted red peppers.

Grilled sirloin steak with fried sweet plantains.

New York strip steak served with fries and chimichurri (garlic-herb sauce).

Ribeye steak served with fries and chimichurri (garlic-herb sauce).

Saffron rice with assorted vegetables.

Saffron rice with chicken, chorizo (Spanish-style pork sausage), clams, mussels, calamari, and shrimp.

Saffron black rice (w/ squid ink) with mussels and calamari.

Fried green plantains.

Fried sweet plantains.

Mixed greens with mini cherry tomatoes, goat cheese, and Mediterranean vinaigrette.