TABLAO 2013 © DESIGNED BY NYC RESTAURANT

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

Lunch - Dinner Menu

PLATOS PRINCIPALES (Main Courses) 

A TASTING OF COLD TAPAS 18

PESCADO DEL DIA  A fish market choice for today  p/a

SALMON A LA PLANCHA  Escalopes of salmon, grilled leeks, Romesco sauce   28

TRIO CALIENTE  Plate of fried calamares, garlic shrimp and chorizo   26

HUEVOS SOLERA ‘Eggs Solera’, a daily preparation  w/ organic eggs   20.5

CORTE DEL CARNICERO A LA PARRILLA  Grilled hanger steak, pimenton potates, chimichurri   28

PECHUGA DE PATO Warm duck breast and vegetables with Pedro Ximénez reduction sauce   28

SOLOMILLO A LA PARRILLA  Grilled filet mignon, olive oil fried potatoes and Valdeon cheese sauce   32

PECHUGA DE POLLO AL HORNO  Roasted organic breast of chicken with lemon and zucchini   26

CHULETAS DE CORDERO  Grilled lamb chops with warm vegetables and quinoa salad 32

CHICHARRON DE PANCETA AL HORNO  Roasted pork belly, pork rib in BBQ, green plantains and mojo verde   26

Olives   6.5

Almonds   6.5

Boquerones   10.5

Ensaladilla Rusa   8

Wild Mushrooms in Garlic   12

Empanada del Dia   9.5

Tortilla Española   7.5

Patatas Bravas   9.5

Croquetas   10.5

Chorizo   11

Fried Calamares with ali-oli   16

Stuffed Piquillo peppers   13.5

Piquillo pepper, goat cheese & serrano ham   3.5 pp

Oysters  3, Littlenecks   1.5   Seasonal

 

TAPAS 

QUESOS ESPAÑOLES A taste of Spanish cheeses  

(3 or 6 pcs.)   14/28

 

CAZUELAS (Casseroles) 

Albondigas (Meatballs) 10.5

Gambas Ajillo (Garlic Shrimp)   15

Chipirones a la Parrilla (Grilled Baby Calamares)   12.5

Almejas en Salsa Verde (Clams in Green Sauce)   14

Arroz Cremoso con Pato y Setas (creamy rice with duck

and mushrooms)   16.5

“Gulitos” a la Bilbaina (Surimi Baby Eel)   16

 

EMBUTIDOS (Cured Meats) (Pan con Tomate) 

Plate of Jamón Iberico de Recebo, Chorizo   24

Paletilla Iberica de Bellota   25

Assorted Embutidos Serrano (lomo, chorizo, salchichon)   16

 

ENSALADAS, VEGETALES Y SOPAS  

(Salads, Veggies & Soup)

 

Warm Lobster-Potato Salad, Truffle Vinagreta   18.5

House Salad with Smoked Salmon   14

White Asparagus with Romesco   11

Broccoli Raab w/ Goat Cheese & Garlic   10

Grilled Vegetables, Parsley Oil   12

Endive & Escalivada   10

Sopa del Dia   10

PAELLAS (per individual portion) 

VEGETALES  Seasonal vegetables on a saffron sofrito   28

FIDEUÁ  Catalan ‘Noodle Paella’ w/ mixed seafood   30

ARROZ NEGRO  Black rice with shellfish & fish, no shells   32

POLLO Y MARISCOS  Chicken, shrimp, calamares, clams & mussels   32

MARISCOS Lobster, shrimp, calamares, clams & mussels   34

Chef: Danilo Paulino