Vizcaya Restaurant & Tapas Bar

cherry tomatoes and hearts of palm. house vinaigrette

grilled portabella mushrooms, fresh mozzarella, pine nuts, balsamic vinaigrette

crumbled goat cheese, caramelized walnuts, dried cranberries and apricots. raspberry vinaigrette

truffle oil, manchego cheese and cream fraiche

collard greens, spanish chorizo and serrano ham

onions, roasted pimento pure, provolone cheese. dijon aioli

lettuce, tomatoes, pickle onions tartar sauce

shrimp, scallops, mussels, clams, calamari and grouper. stew with saffron rice

lime beans, green peas, fire roasted pimentos

coated with grains, pan fried. aioli sauce

light lemon butter sauce with capers

topped with hard boiled egg and pimento. lemon butter

seafood stuffing, lobster bisque sauce

slow braised in its own juices. rioja wine, mushrooms, spagnole sauce

pan grilled, gorgonzola cognac sauce

spinach mascarpone, serrano ham. cognac demiglaze

stuffed with serrano ham and manchego cheese. wild mushrooms, fire roasted piquillo peppers, spagnole sauce

fresh tuna loin seared with clementine mandarine vinaigrette

gulf shrimp and avocado with sherry vinaigrette

premium scottish smoke salmon with capers and aji amarillo vinaigrette

our version of classic tuna tartar

fresh mozzarella, grilled tomatoes, basil oil and aged modena vinegar reduction

homemade pate of duck liver, madagascar green peppercorn and aged spanish brandy. forest jelly

fresh oysters, scallops, shrimp and salmon marinated in citrus, tomatoes and aromatics

pacific corbina marinated in lime juice aji amarillo and fresh coriander

crab meat, lobster and shrimp with avocado, remoulade sauce

seafood salad with citrus, olive oil and aromatic herbs

spanish cheeses, marcona almonds and honey aioli

assorted cold cuts from spain

fresh sea scallops with imported chorizo and sherry vinegar, beurre blanc sauce

imported octopus baked on a wooden plate with spanish smoked paprika and olive oil

large prawns stuffed with bechamel, wrapped in pork belly then pan fried. romesco sauce

large prawns saute in olive oil, garlic and parsley

creamy croquettes of spinach and imported dried cod fish

choice oxtails andalusian style

chicken drums with wild mushrooms, black olives and pimientos

fried egg in olive oil with chorizo

homemade turnovers of ground beef stew

serrano ham, bechamell croquettes

wild rabbit, fire roasted peppers and mushrooms in rioja wine sauce

classic spanish potato frittata

dates stuffed with manchego cheese and serrano ham, wrapped in bacon then fried. honey aioli

fresh gulf grouper coated with a mixture of grains, pan-fried

little neck clams, garlic, olive oil, pimento and white wine

spain's favorite fish stuffed with lobster and seafood bisque sauce

baked mussels with spinach and crab meat

tampa style deviled crabs. red chili aioli

sweet potato and chorizo croquette

fried calamari

caramelized eggplant slices rolled with a mixture of cheeses from spain, piquillo pepper sauce

imported spanish chorizo baked with bechamel and spanish cheeses

homemade meatballs with wild mushrooms and pimientos

escargot with wild mushrooms, fresh herb butter wrapped in phyllo dough

imported piquillo peppers with ground veal and bechamel stuffing

veal sweetbreads with serrano ham and wild mushrooms and piquillo peppars