Taberna Restaurant & Tapas Wine Bar

Organic mixed green salad and drizzled with aged balsamic vinaigrette.

Homemade fresh mozzarella, beef steak tomatoes, fresh basil, caramelized garlic and aged balsamic vinegar.

Baby romaine hearts, homemade garlic croutons and Manchego cheese.

Endive, baby arugula, pears and nuts in a mustard dressing and shaved Parmesan cheese.

Shrimp, calamari, and mussels in a tomato-basil broth.

Galician white bean soup. Bacon, white bean, kale, ham, carrots, and potatoes.

Red onions, figs, green apples, baby arugula, mixed greens, and balsamic vinaigrette.

Goat cheese salad. Avocado, orange segments, green apples, red onions, grape tomatoes, mixed greens, and vinaigrette dressing.

Pineapple, mangoes, cucumber, manchego squares, mixed greens, and lemon vinaigrette. Spicy.

Slow roasted pork belly in guava ancho sauce.

Traditional Spanish potato omelette with chipotle aioli and petite salad.

Baked goat cheese in a tomato basil sauce with truffle oil herbed crostinis.

Dated filled with chistorra chorizo, wrapped in bacon with a sweet sherry reduction.

Potatoes in a spicy tomato sauce with aioli.

Grilled eggplant with fresh mozzarella cheese, goat cheese, Parmesan cheese, tomato-basil sauce, and olives.

Chicken croquettes with chipotle aioli.

Eggplant croquettes, chipotle aioli, and honey.

Sauteed Spanish chorizo with mushrooms, white beans in a red wine sauce.

Grilled strip steak served over toast with Manchego cheese and chimichurri sauce.

Marinated and grilled pork loin served over toast with Manchego cheese and Mediterranean vegetables relish and Spanish paprika oil.

Spinach turnovers stuffed with roasted beef, mushrooms and shallots red wine sauce.

Served over crispy toast topped with vegetables, capers and avocado radish.

Served over potatoes comfit, sea salt, olive oil and Spanish paprika.

Cod fish croquettes with lemon and mustard aioli.

Catalan garlic bread with fresh tomatoes, basil and Manchego cheese.

Serrano ham and Monchego from Spain.

Served over potatoes comfit and roasted garlic sauce.

In roasted garlic, olive oil and pine nuts.

Melted Chihuahua cheese, roasted poblano peppers, onions, chile toreado, and pita bread.

Grilled chicken breast marinated in a creamy curry sauce. Served with saffron rice.

2 sliders. Smoked ghost spiced cheese, basil, aioli, tomatoes, caramelized onions, and petit arugula salad.

4 ground beef turnovers, queso fresco, avocado mousse, radishes, and ancho sauce.

Herbed crostinis topped with tomato-balsamic spread, jamon serrano, and manchego cheese.

Spanish blue cheese, manchego cheese, goat cheese, marcona almonds, fig and apple compote, and date artisan bread.

Jamon serrano, house-made chorizo, lomo embuchado, grainy mustard, cornichons, and herbed crostinis.

Queen olives, Kalamata, manzanilla, arberquina, and herbed crostinis.

Grilled baby octopus, potatoes, parsley, and almond pesto.

Shrimp in garlic sauce with crushed chili pepper.

Grilled calamari fillets, olive oil, garlic, amontillado, bell peppers, and onions.

Fried calamari, fried serrano pepper, garlic aioli, and tomato oregano sauce.

Sauteed squid, pork belly, chile de arbol, basil, and lemon.

Shrimp, avocado, corn, mango, serrano chile, and tomatoes in a poblano pepper. Served with malanga chips.

Mediterranean fresh marinated anchovies in extra virgin olive oil, fresh garlic, lime juice and parsley cilantro pesto.

Thin slices of strip steak served with baby arugula salad, drizzled with lemon, extra virgin olive oil and Parmesan cheese.

Pan roasted Maryland crab served with mixed baby greens and mustard seed-lime aioli.

Italian creamy risotto prepared with arborio rice, grape tomatoes and Parmigiano cheese.

Prepared with roasted eggplant, sun-dried tomatoes, mozzarella cheese and topped with light pesto.

Sauteed Prince Edward mussels with fresh tomatoes, fresh garlic, parsley, white wine and extra virgin olive oil.

Served with grilled portobello mushrooms in roasted garlic and extra virgin olive oil.

Stuffed with Valencia salad, chicken, shrimp, walnuts, saffron aioli and balsamic reduction.

Mussels in white wine, olive oil, paprika picante, and lemon.

Octopus cuts in a spicy tomato sauce. Served with crostinis.

Catalan style flatbread. Spicy basil tomato sauce, shrimp, scallops, squid, and Chihuahua cheese.

Catalan style flatbread. Olive tapenade, eggplant, artichokes red onions, green peas, red bell peppers, mushrooms, avocado, radishes, and baby arugula. Vegetarian.

Catalan style flatbread. Spanish sausage, mozzarella cheese, bell peppers, arugula, tomato, mushroom, and shaved manchego cheese.

Catalan style flatbread. Garlic oil olive shrimp, jamon serrano, chia, arugula, ghost smoked cheese, avocado, and grape tomatoes.

Catalan style flatbread. Chicken, cheese, and tomato sauce.

Serves 1. Pork, chicken, Spanish sausage, calamari, shrimp, mussels, and seasonal vegetables. Served over saffron rice.

Serves 1. Bell peppers, eggplant, artichoke, green peas, red onions, and mushrooms. Served over saffron rice. Vegetarian.

Serves 1. Squid, mussels, octopus, shrimp, green peas, red bell peppers, and lemon. Served over saffron rice.

Black squid ink, shrimp, scallops, asparagus, artichokes, green peas, and chile de arbol. Served over saffron rice.

Served with chimichurri, patatas bravas, and seasonal vegetables.

Served with vegetables au gratin and Chihuahua cheese.

Grilled oak plank salmon, chimichurri, chile ancho sauce, and seasonal vegetables.

Lamb shoulder slowly roasted in guajillo sauce with artichokes.

12 oz. grilled skirt steak, adobo, avocado, green onions, radishes, chiles toreados, and seasonal vegetables.

Grilled steak, chile ancho, seasonal vegetables, and petite arugula salad.

Served over cornmeal cakes, sauteed spinach in a white wine and fine herbs sauce.

Prepared with moroccan spices, yogurt, almond and vegetables, served with Spanish rice.

Served with soft polenta, julienne vegetables in a roasted garlic chianti sauce.

Prepared with shrimp, bay scallops, squid, mussels, cockles, arborio rice in saffron rice and white wine.

Light breaded with fresh foccaccio crumbs, served over baby arugula, fresh tomatoes, extra virgin oil and fresh garlic.

Moorish skewer on a bed of saffron rice. Grilled beef tenderloin tips, caramelized onions, and creamy paprika horseradish sauce.

Moorish skewer on a bed of saffron rice. Grilled chicken breast marinated in garlic, rosemary, and olive oil with basil aioli.

Moorish skewer on a bed of saffron rice. Shrimp and spicy Spanish sausage with chipotle aioli.

Rolled up deep-fried corn tortilla tacos with choice of filling on a bed of saffron rice. Topped with salsa verde, basil aioli, and queso fresco.

Handmade little pillows of ricotta cheese, reggiano-Parmiqiano with black Angus beef bolognese sauce.

Homemade lasagna prepared with vegetables and reggiano-Parmigiano cheese served with Black Angus beef Bolognese sauce.

Long flat ribbon pasta, served with homemade fennel sausage, broccoli rabe and finished with caramelized garlic and extra virgin olive oil.

Served in a creamy sauce with sweat peas, sweet corn and sauteed oyster mushrooms.

In a light cabrales blue cheese sauce.

Prepared with an assortment of seafood with roasted garlic in a lobster saffron.

In a garlic sauce served over linquini.

Served with grilled portobello mushrooms in roasted garlic and olive oil.

Creamy risotto of dry bay scallops in a parsley cilantro fusion and crispy prosciutto.

Sauteed Prince Edward mussels with fresh tomatoes, fresh garlic, parsley, white wine and extra virgin olive oil served over choice of pasta.

Served with over sun-dried tomato sauce, mozzarella cheese and light pesto sauce.

Grilled baby squid served in cannellini beans, shallots, bell peppers, fresh tomatoes, lemon, fine herbs and vinaigrette.

Baked crab cakes served with cucumbers, peppers and onion salad in a lemon and mustard aioli.

Baked goat cheese in a fresh tomato and basil sauce, served with Italian garlic bread.

Seasonal market vegetables sauteed in fresh garlic and olive oil.

Steamed Mediterranean octopus served over potatoes comfit Spanish paprika, sea salt and olive oil.

Spanish turnover stuffed with roasted beef, mushroom and shallots served with sauteed vegetables.

Lightly breaded and served over arugula salad, fresh tomatoes and topped with aged balsamic and extra virgin olive oil.

Bombay rice with wild mushrooms and vegetables, crispy chickpeas and truffle oil.

Grilled wild salmon served over roasted potatoes and spinach in a roasted piquillo sauce.

Prepared with Spanish chorizo, chicken, seafood and saffron rice.

Organic mixed green salad, topped with aged balsamic vinaigrette and Parmesan cheese.

Baby romaine hearts, homemade garlic croutons and Manchego cheese.

Endive, baby arugula, nuts, mustard dressing and shaved Parmesan cheese.

Prepared with wild mushrooms, caramelized onions and topped with Cabrales blue cheese.

Homemade fresh mozzarella, beef steak tomatoes, fresh basil, caramelized garlic, sea salt and extra virgin olive oil.

Prepared with mussels, calamari, shrimps, bay scallops, red onions, fresh tomatoes, olive oil and fine herbs.

Sauteed Spanish chorizo with mushrooms, white beans in a red wine sauce.

Grilled strip steak served over toast with Manchego cheese and chimichurri sauce.

Marinated and grilled pork loin served over toast with Manchego cheese and Mediterranean vegetables relish with Spanish paprika oil.

Spanish turnovers stuffed with roasted beef, mushrooms and shallots red wine sauce.

Served with over crispy toast topped with vegetables, capers and avocado radish.

Served over potatoes comfit, sea salt, olive oil and Spanish paprika.

Grilled chicken kebabs served with garlic mashed potatoes in a roasted garlic sauce.

Spanish potatoes, onions and egg omelet served with aioli.

Cod fish croquettes with lemon and mustard aioli.

Catalan garlic bread with fresh tomatoes, basil and Manchego cheese.

Serrano ham and Monchego from spain.

Baked eggplant topped with Manchego cheese in fresh tomatoes coulis.

Served over potatoes comfit and roasted garlic sauce.

Prepared with shrimp, bay scallops, fresh tomatoes, red onions, cilantro and marinated in a lime juice.

In roasted garlic, olive oil and pine nuts.

Handmade little pillows of ricotta cheese, reggiano-Parmigiano with black Angus beef Bolognese sauce.

Including vegetable, meat and cheese in a pomodoro sauce.

Long flat ribbon pasta, served with homemade fennel sausage, broccoli rabe and finished with caramelized garlic and extra virgin olive oil.

Prepared with Maine lobster, roasted bell peppers, garlic and olive oil.

Served in a creamy sauce with sweat peas, sweet corn and sauteed oyster mushrooms.

In a light Cabrales blue cheese sauce.

Sauteed with Spanish sausage, assorted vegetables in roasted garlic and extra virgin olive oil.

A creamy lemon tart, crispy egg white topping and a graham cracker crust.

Served with a choice of ice cream.

Served with fresh berries.

Classic creamy custard with burnt caramel.

Galician style with raisins and rum.

With orange peel marmalade and star anise.

Light and rich with coffee-cocoa reduction sauce.

Rich, decadent and luscious with fresh raspberries and vanilla ice cream.

Vanilla, strawberry, coconut, mango and chocolate.

Spanish 3 milks served with mango sauce.