Barcelona Restaurant

Clams sauteed with garlic, olive oil and marinara. Hot, medium or mild.

Chorizo, chick peas, roasted red peppers, topped with mozzarella cheese. Finished in a sherry and paprika sauce.

Grilled Italian bread with olive oil, garlic, tomatoes and basil, dusted with Romano cheese.

Button mushrooms stuffed with crabmeat filling.

Lightly fried to a golden brown. Served with a side of marinara sauce.

Sliced tomatoes and fresh mozzarella, drizzled with basil-infused extra virgin olive oil and balsamic reduction.

Grilled chicken atop a bed of fresh spinach garnished with goat cheese and garbanzo beans with a balsamic reduction, finished in a citrus vinaigrette.

Fried or sauteed calamari over mescaline greens with a lemon oil dressing.

Grilled filet of salmon over mixed greens, black olives, roasted red peppers, dried cranberries, tossed in low-fat raspberry vinaigrette.

Egg-batter fried eggplant topped with melted mozzarella and marinara sauce, served with linguini.

Ravioli stuffed with pureed butternut squash and finished in a delicious tomato cream sauce. Garnished with garlic toast points.

Sautéed escarole, spinach and white beans with olive oil, garlic in a lemon sauce over penne.

Sauteed black and white beans with onions over saffron rice, topped with your choice of protein.

Variety of vegetables sauteed in olive oil and garlic finished in saffron white wine sauce and rice.

Hummus and thinly sliced cucumbers, roasted yellow and red peppers, fresh spinach and goat cheese.

Whole wheat tortilla with grilled portabellas, roasted red peppers, fresh mozzarella, organic baby greens.

Grilled Cajun chicken with sauteed mushrooms, tomatoes, mozzarella. Finished with baby greens and chipotle aioli.

Whole wheat tortilla with grilled chicken, romaine lettuce, Caesar dressing and Romano cheese.

Battered cutlet, mushrooms and prosciutto in a Jack Daniel's cream sauce served over linguini with choice of style.

Fried cutlet topped with rich tomato sauce and mozzarella, served with linguini a choice of style.

Sauteed chicken and chorizo sausage, onions, sweet peppers & peas mixed with saffron rice.

Grilled chicken, topped with diced tomatoes, black olives and artichokes in a pesto sauce served with rice and vegetables.

Chicken sauteed with fresh and sun-dried tomatoes in a vodka tomato cream sauce served over penne pasta.

Pan seared and finished with a roasted garlic, sun-dried tomato cream sauce, Served with rice and vegetables.

Rubbed with cracked black pepper, topped with tomatoes, artichokes, green and Kalamata olives in a pesto sauce and served with rice and vegetables.

Pan seared filet of salmon finished with fresh tomatoes, spinach, white beans, in a lemon white wine sauce, served with rice and vegetables.

Clams, mussels, shrimp and calamari finished in marinara or a white wine garlic butter sauce.

Clams, mussels, shrimp, calamari, chorizo sausage, red and green peppers, peas and onions served over saffron rice.

Grilled to perfection, finished in a tempranillo red wine and portobello mushroom glaze with roasted red potatoes and vegetables.

Dozen clams sauteed with garlic, olive oil and marinara, served hot, medium or mild with garlic toast points.

Chorizo, chick peas, roasted red peppers, topped with mozzarella cheese. Finished in a sherry and paprika sauce.

Grilled Italian bread with olive oil, garlic, tomatoes and basil, dusted with Romano cheese.

Escargot, garlic, olive oil, roasted red peppers in a white wine pesto sauce, served over grilled Italian bread.

Lightly fried to a golden brown. Served with a side of marinara sauce.

Sauteed black mussels with olive oil, fresh tomatoes and garlic. Finished in a brandy cream sauce served with toast points.

Sliced tomatoes and fresh mozzarella, drizzled with basil-infused extra virgin olive oil and balsamic reduction.

Grilled chicken, fresh spinach, goat cheese, garbanzo beans, roasted red peppers and citrus vinaigrette. Drizzled with balsamic reduction.

Grilled filet of salmon over mixed greens, black olives, roasted red peppers, dried cranberries, tossed in low-fat raspberry vinaigrette.

Sauteed black and white beans with onions, saffron rice and marinated grilled vegetables. Hot, medium, or mild with choice of style.

Sauteed escaroles, spinach and white beans in garlic and olive oil, over penne pasta.

Fried eggplant topped with rich tomato sauce and melted mozzarella cheese. Served with linguini.

Angel hair pasta topped with a tangy marinara sauce with fresh tomatoes, olives, capers, garlic and artichoke hearts. Served with or without anchovies.

Ravioli stuffed with pureed butternut squash and finished in a delicious tomato cream sauce. Garnished with garlic toast points.

Sauteed chicken and chorizo sausage, onions, sweet peppers and peas mixed with saffron rice.

Chicken breast sauteed with mushrooms and capers, finished with a lemon butter white wine sauce, served with saffron rice and vegetables.

Fried cutlet topped with ricotta, spinach, tomato sauce and mozzarella served with linguini.

Grilled chicken topped with diced tomatoes, green and Kalamata olives, artichokes in a pesto sauce, served with rice and vegetables.

Chicken, sauteed with fresh and sun-dried tomatoes in a vodka tomato cream sauce, served over penne pasta.

Whole clams sauteed with olive oil and garlic with white beans, fresh tomatoes and spinach, in a white wine sauce over linguini.

Sauteed shrimp, mushrooms and onions finished in marinara sauce over linguini. Served hot, medium, or mild.

Scallops, shrimp and crab in a creamy Romano cheese sauce over fettuccini.

Clams, mussels, shrimp, lobster, calamari, chorizo sausage, red and green peppers, peas and nions served over saffron rice.

Pan seared filet of salmon finished with fresh tomatoes, spinach and white beans in a lemon white wine garlic sauce, served with rice and vegetables.

Seared and sauteed in garlic, olive oil, fresh tomatoes, capers, black and green olives, garnished with mussel, clams finished in an olive oil white wine sauce. Served with rice and vegetables.

Fresh tilapia, panseared golden brown, topped with a lobster sauce and garnished with lobster tail. Served with rice and vegetables.

Rubbed with cracked black pepper, topped with tomatoes, black olives and artichokes with a pesto sauce served with rice and vegetables.

Pan seared swordfish topped with sauteed fresh tomatoes, onions and garlic finished in a chili pepper tequila lime sauce. Served with rice and vegetables.

Sauteed in olive oil and garlic. Bite sized cubes of swordfish, whole clams, green peppers, fresh tomatoes, onions, white beans, tomato sauce and roasted almonds. Served over saffron rice.

Shrimp sauteed in olive oil, garlic, parsley and lemon juice. Served over saffron rice vegetables.

Clams, mussels, scallops, calamari, shrimp and lobster sauteed in olive oil and garlic, in a seafood-tomato broth with toast points. Served hot, medium, or mild.

Pan seared swordfish over escarole finished in a tangy marinara sauce with fresh tomatoes, olives, capers and artichoke hearts with roasted red potatoes. Choice of with or without anchovies.

Finished in an Espanol sauce with garlic, roasted red peppers and a rioja red wine reduction. Served with roasted red potatoes and vegetables.

14 oz. strip steak grilled and topped with caramelized red onions. Served over braised spinach and roasted red potatoes.

Grilled rack of lamb with mushrooms in a Dijon cream sauce. Served with roasted red potatoes and vegetables.

Battered veal, mushrooms and prosciutto in a Jack Daniel's cream sauce served over linguini.

Fried cutlet topped with marinara sauce and melted mozzarella cheese, served with linguini.

Black bean soup with sherry cream.

Chef's daily fresh soup.

Topped with shaved manchego cheese.

Spinach, goat cheese crumbles, pine nuts and raisins.

Cured Spanish ham and cheese plate with Spanish picos.

Manchego cheese with quince puree.

Manchego, cabrales and goat cheese with Spanish picos.

Crispy calamari with romesco sauce.

Crispy artichokes with romesco sauce and shaved manchego cheese.

Garlic pepper chicken wings with sherry mayonnaise.

Crispy codfish and potato cakes with lemon garlic aioli.

Pork tenderloin skewer with curry mayonnaise.

Beef skewer with horsey-aioli.

Spanish olives marinated in olive oil and spices.

Paprika roasted Spanish almonds.

Potato and onion omelet cake with spinach.

Mussels in spicy tomato sauce.

Pepper encrusted tuna with rioja sauce.

Grilled asparagus with romesco sauce and manchego.

Grilled lamb chops with sherry aioli and rioja reduction.

Grilled salmon with sherry cream, lemon and caperberry.

Assorted grilled Spanish sausages.

Roasted cauliflower with saffron, raisins and pine nuts.

Sauteed mushrooms in sweet sherry sauce.

Our own warm bread pudding with caramel sauce.

Caramel filled Spanish fried pastry with cinnamon sugar.

Spanish chocolate brownie, fresh whipped cream.

Spanish 3 milk cake topped with fresh cream and caramel.

Roasted potatoes in a spicy tomato sauce.

Garlic shrimp with chili oil and fresh lemon.

Chickpeas sauteed with spinach and manchego.

Spanish meatballs in tomato sauce with manchego cheese.

Grilled beef tenderloin with Spanish blue cheese, spinach and a rioja reduction sauce.