Tio Pepe

Mixed Spanish olives.

Meatball soup in clear beef broth with the traditional celery, carrots and onions.

Seasoned chorizo, onions.

4 medjool dates stuffed with marcona almonds and manchego cheese, wrapped in bacon.

Grilled asparagus with garlic.

Toasted bread with garlic-tomato spread and serrano ham.

Cubed potatoes with smoky paprika and aioli dip.

Padrón-style peppers are a popular Spanish tapa from the Galicia region. These small, green peppers are usually sautéed in olive oil and sprinkled with sea salt.

Your choice of any available cold cuts from our selection.

House-cured salmon on toasted bread with olive paste, lettuce, tomato, and avocado.

Lettuce, tomatoes, onions, white asparagus, olives

Traditional garlic soup with poached egg.

Fish broth, touch of tomato, mussels, clams, calamari, shrimp, saffron.

Rice and shrimp.

Chicken, rice, chorizo.

Seafood paella, vermicelli noodles instead of rice.

Mushrooms, peppers, carrots, onions.

Clams, mussels, shrimp, calamari, and monkfish, blackened with squid ink.

Pork chops fried until crispy and golden brown, resulting in a juicy and flavorful dish.

Skirt steak with grilled onions and roasted potatoes.

Chicken served in a creamy and buttery garlic sauce with Parmesan and a touch of black pepper

Chicken cutlet breaded and seasoned with garlic and parsley, served with mixed vegetables and french fries.

Lobster ravioli and pink sauce.

Filet mignon wrapped in bacon, roasted potatoes

Seafood stew in a flavorful broth served hot.