Sangria's

Mesclun greens tossed with almonds & cranberries, topped with lightly fried goat cheese, finished with a balsamic glaze.

A crisp romaine lettuce heart, drizzled with sangria's creamy dressing, topped with shaved grana padano & grilled garlic croutons. Add chicken $5.00, add shrimp $6.00

Baby spinach topped with gorgonzola cheese, honey-roasted almonds, cherry tomatoes & figs finished with black pepper, sea salt, extra virgin olive oil & red wine vinegar.

Hearts of romaine wrapped in a cucumber ring with tomatoes & carrots, drizzled with a zesty Portuguese dressing.

Kale & chouriço simmered in a rich potato broth, finished with olive oil.

Chef's selection of fresh ingredients simmered daily.

A traditional spanish dish of saffron-infused rice, sauteed with garlic-seared shrimp, lobster tail, pan-fried sea scallops, braised mussels, clams & squid, seasoned pork, chouriço, red & green peppers, onions & tomatoes.

From the alentejo region of portugal, a dish of pan-seared pork loin, braised littleneck clams & oven roasted potatoes, finished with fresh herbs, light roasted garlic, and pickled vegetables in a white wine sauce.

A classic plate of salt-cured cod fish, braised with fried potatoes, fresh parsley & eggs, served with olives & topped with crispy-fried onion.

A marinated cornish game hen char-grilled with piri-piri sauce, served with seasoned fries. Served mild or hot.

High choice sirloin steak, flame-grilled & served with herb seasoned hand-cut fries & the option of 2 different styles. Choice of: sangria's cranberry-chocolate bbq sauce or portuguese style with a rich roasted garlic demi-glace, topped with a pan-fried egg & a slice of hot pepper.

Maple-glazed fresh salmon, flame-broiled over a cedar plank & served with red bliss mashed potatoes.

Oven-baked rice casserole with pan-seared shredded duck, bacon & chouriço, finished with portuguese olive oil & topped with grilled oranges.

Fettuccine pasta, sauteed scallops, mussels & shrimp. Finished in our chef's secret sauce.

Brazilian style hot dog topped with sautéed mushrooms, roasted corn, onion, tomato, ketchup, mustard, mayonnaise & crispy potato sticks.

Flamed broiled 8 oz sirloin burger smothered with roasted red peppers, wild mushrooms, crisp presunto & shaved sao jorge cheese, served with seasoned fries.

Flame-broiled 8oz. sirloin burger topped with caramelized onions & gorgonzola cheese, finished with sangria's port wine sauce.

Smooth hummus made with roasted garlic & olive oil, served with crispy-fried seasoned pita chips.

A traditional brazilian specialty of fresh baked cheese bread.

Grilled portuguese toast topped with extra virgin olive oil & caramelized onions with american & cheddar cheeses. Add fried crumbled presunto $3.00, add ground chourico $3.00

Grilled flatbread topped with presunto, figs, baby spinach & fresh portuguese cheese, finished with a balsamic glaze.

Our ultimate steak sandwich, 8 oz. choice beef topped with a pan-fried sunny-side egg & a malagueta pepper.

Sauteed chicken breast strips with mushrooms & red peppers finished in a balsamic & honey sauce, served over couscous.

Braised chicken gizzards, in a spicy tomato & white wine broth.

Pan-seared quail, rubbed with a sangria's zesty herb-spiced blend.

Marinated beef, pork, chicken, chouriço & pickled vegetables in a spicy garlic & red wine sauce.

Traditional northern portugal style goat stew.

Dry cured serrano type ham, sliced thin. Add portuguese cheese $4.00

Grilled pork belly served over grilled oranges.

Robust beef-stuffed pastries.

Mini-sized sandwiches made with flame-grilled traditional portuguese sausage & caramelized onions topped with a horseradish mayonnaise.

Flame-grilled chourico topped with melted sao jorge cheese.

Grilled chicken skewers, marinated in soy sauce, sangria's special curry blend, garlic & fresh lemon juice. Served with a peanut dipping sauce.

Spanish style meatballs finished in garlic & olive oil.

Smoke-cured portuguese sausage, seared with olive oil.

Dry-cured portuguese blood sausage, sliced & pan-seared.

Traditional portuguese pork sausage, pan-seared.

Sauteed portabella, crimini & shiitake mushrooms finished with thyme, garlic, shallots & white wine.

Bell peppers filled with roasted corn, pinto beans & rice, baked with a cheese topping.

Fava beans braised with onions, tomatoes, chouriço & japapeno peppers in a white wine sauce.

Golden crispy fried eggplant topped with a rich vegetable caponata sauce & fresh herbs.

Sauteed chick-peas with chourico, tomatoes, fresh spinach & white wine.

A display of marinated olives, imported from around the world.

Sauteed vegetables, seasoned with sea-salt, cracked pepper & white wine.

Peppadews stuffed with goat cheese drizzled with a balsamic glaze.

Fresh sliced potatoes, golden fried, seasoned with sea salt & fresh cracked pepper. Tossed in our curry sauce $1.00, tossed in our sangria sauce $1.00

Hand-cut sweet potatoes fried with brown sugar & cinnamon.

Pasta baked with a gruyere, havarti & parmesan sauce, topped with presunto. Add chourico & chicken $4.00, add shrimp $5.00, add lobster $6.00

Lightly seasoned sazon rice.

Traditional moroccan grain pasta.

Fresh cheese topped with braised tomato & pepper jam.

Imported & domestic cheeses with grilled portuguese wheat bread.

Lightly breaded sao jorge cheese topped with banana pepper rings & cilantro.

Oven-baked goat cheese in a diced tomatoes & onion sauce, served with portuguese toast.

A selection of famous dishes from the various regions of spain & portugal including fried cheese, sweet potatoes, shrimp cakes, codfish fritters, assorted portuguese sausages, sauteed wild mushrooms & stuffed peppers

Sauteed prince edward island mussels with fresh basil, cherry tomatoes, garlic, white wine, lemon juice & a splash of amaretto liqueur.

Spicy tuna filled pastries.

Grilled sardines finished with rock salt, served over grilled peppers & broa.

Littlenecks braised in a white wine garlic broth, finished with cilantro, lemon & mustard.

Sauteed prince edward island mussels with chouriço, peppers & onions in a garlic, sea salt, olive oil, hot sauce & spanish beer sauce.

Gulf shrimp steamed with old bay & lemon, finished with cracked pepper.

Grilled squid served with grilled pita bread, tossed with oregano infused olive oil.

Crispy, buttermilk-battered squid tossed with banana peppers, jalapenos & pepper rings.

Pan-seared shrimp, braised in a rich roasted garlic & white wine butter sauce.

Shell-on shrimp sauteed in a spicy pilsner broth with garlic, bay leaf, sazon & jalapenos.

Sauteed shrimp seasoned with sangria's special curry blend & coconut milk.

Market style braised octopus, finished with cold-pressed olive oil & smoked paprika.

Traditional fried half-moon pastries, stuffed with shrimp, potato & fresh herbs.

Crispy fried cod-fish quenelles, served over mesclun greens.

Sauteed shrimp with feta cheese, garlic, capers & sun-dried tomatoes, kalamata olives, basil finished in a fresh lime juice & white wine sauce.

Flame-grilled, shell-on U8 shrimp served in a spicy portuguese sauce.

Diced octopus, diced white onions & cherry tomatoes finished with sea salt, cracked pepper, lemon juice, portuguese olive oil & red wine vinegar.

Littlenecks braised in portuguese beer, with chourico, green & red peppers, onions & garlic.

Grilled octopus finished with garlic lemon zest infused olive oil.