Santiago's Bodega

portobello and crimini with fresh herbs, cream, and stock

a creamy blend of shrimp and spices

a rich beef broth topped with crostini and gruyere

curry , portobello mushrooms, jalapenos, and cilantro

mixed greens tossed in a creamy parmesan dressing, topped with toasted pine nuts

iceberg, kalamata, feta, red onions, tomatoes, cucumbers, and pepperoncinis and lemon caper vinaigrette

red onions, candied pecans, strawberries, bacon, and poppy seed dressing

duck confit, dried cranberries, walnuts, red onions, and citrus-ginger vinaigrette

iceberg, blue cheese dressing, bacon and tomato slices

shaved tenderloin, capers, parmesan crumble, smoked sea salt, tru!e oil, and cilantro

french style, with gruyere cheese and prosciutto tossed in lemon- caper vinaigrette

half-dozen peel & eat key west pinks

please ask your server about today's selection

crostini, crème fraiche, capers, and minced onions

with olive tapenade on crostini

marinated in spicy citrus juice and served chilled with fresh avocado, mango, and cilantro

traditional hummus, roasted red pepper hummus, and black olive tapenade served with pita bread

with a lemon-tarragon dipping sauce

walnut pesto, grape tomatoes, balsamic vinaigrette

please ask your server for this week's selection

skewered and pan-grilled with minced garlic

stuffed with goat cheese and wrapped with prosciutto

with basil aioli

roasted, layered, topped with goat cheese and finished with a burgundy reduction

dijon mustard, pecan, and thyme encrusted

haloumi cheese sprinkled with oregano and flambéed with brandy, served with pita bread

with a nest of angel hair pasta

spicy skewers of pork tenderloin with apple chutney

seared and topped with bleu cheese butter

cayenne spiced and pan-fried patties of potatoes with ground prosciutto, provolone cheese and scallion cream

butter poached, pear & orange segments

topped with sautéed garlic, onions, almonds, apricots, and red bell peppers with crostini

house ground leg of lamb, fresh thyme, sherry, and lemon zest with a cucumber and feta salad

marinated in olive oil, lemon zest, and rosemary and served with a lemon-tarragon sauce

spinach, feta, and onion baked in phyllo pastry and drizzled with hollandaise sauce

pan-fried potatoes in a spicy sauce

pan-grilled with cheddar and jack cheeses, fruit salsa, fresh mango, and cilantro

cherry-hoisin glazed, orange-miso slaw

stuffed with chopped portobellos, onions, and fresh thyme with béarnaise sauce

filets encrusted with fennel seed, coriander, and lemon pepper

sautéed bell peppers, onions, garlic, and herbs de provence atop creamy goat cheese

pita or sourdough rolls

baked with fresh croissants and drizzled with a caramel bourbon glaze then finished with a scoop of english custard ice cream and fresh berries

chocolate and walnut filled crepes dusted with powdered sugar, served with strawberries and fresh whipped cream

flourless with wild flower honey and fresh berries

santiago's bodega proudly serves key west's own flamingo crossing english custard ice cream

please ask your server for the current special