Napa in the Heights Seafood & Wine Bar

With shrimp in a creole sauce or with chicken alfredo

15 shrimp any style: grilled, fried, scampi, or creole sauce, with a side of fried green plantain.

Mashed green plantain with shrimp, calamari, clams, and mussels in a creole sauce.

Land and Sea, 6 oz churrasco with 8 grilled shrimp with fried green plantain.

Grilled double cut pork chops with chimichurri sauce and mashed potatoes.

Penne pasta with chicken in Alfredo sauce.

Whole tilapia baked or fried with fried green plantain.

Grilled salmon with roasted vegetables in a Virgin Olive oil-garlic sauce.

Braised meatballs with toasted pine nuts, currant, parsley, in a fontina cheese

Grilled Spanish octopus, served with spicy potatoes

Fresh lump crab cake, celery root slaw, old bay remoulade

Sauteed head-on shrimp, roasted garlic, brandy, Spanish olive oil

Tuna tartare, old style mustard radish avocado

Corn cake with chicken

Corn cake with shrimp

Spicy chorizo, shrimp, chickpeas served in garlic virgin oil sauce

Piquillo pepper stuffed with chicken

Eggplant parmigiana stuffed with shrimp

Off the cob roasted corn, cotija cheese with chipotle mayo

Crispy calamari, zucchini served with home made marinara sauce

Napa angus burger, mozzarella cheese, caramelized onions, heirloom tomatoes, truffle aioli. Served with French fries

Herb roasted half chicken, sauteed spinach, served with crispy rosemary potatoes

Seafood pasta, shrimp, lobster and calamari tossed in linguini and a cherry tomato conflit

Grilled double cut pork chop, braise red cabbage, potatoes puree, Malbec wine sauce

12 oz prime ribeye choice of potato or vegetable, homemade steak sauce

Grilled salmon in a roasted pepper and cherry tomato pepper sauce and mashed potatoes

Deep fried red snapper and tostones

Sauteed head on shrimp, roasted garlic, brandy, Spanish olive oil

Shrimp, lobster, clams and mussels cooked in a traditional seasoned saffron rice

Seafood rice, octopus sofrito aioli

Mushrooms, broccoli, carrot, cauliflower, green beans and pepper, cooked in a traditional seasoned saffron rice

Burrata salad, roasted eggplant, marinated beets, baby arugula, age valsamic vinegar

Lump crab meat salad with honeydew melon, avocado and dill dressing