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 Tapas Menu

Salads

 

Seasonal Baby Greens

 tossed with Champagne-Citrus Vinaigrette, diced Tomatoes and Garlic-Oregano Croutons

 

Hearts of Romaine, Carrots, Tomato, Olives, Hard- Boiled Egg, Hearts of Palm

with our House Balsalmic Vinaigrette

 

Baby Spinach

with imported Blue Cheese, Toasted Pine Nuts, Red Onion, with an Aged Sherry Vinaigrette

 

Red Leaf Lettuce, Beets, Red Onions, Cranberries, Walnuts

 with Shaved Parmigiano and Red Wine Vinaigrette

 

Mixed Greens and Hearts of Palm

 

Tapas

 

Egg-plant

in a Spicy Tomato Sauce

 

Baguette

with Tomato, Garlic and "Serrano" smoked Ham

 

Deep Fried Potatoes

topped with a spicy red chili, bacon and tomato sauce

 

Spanish Style Egg/Potato/Onion Frittata

with sides of cheese filled flour tortilla triangles

 

Roasted Garlic and Herb Potatoes

 

Onion and Herb Marinated Olives

 

Roasted Red Peppers

with Balsamic and Olive Oil

 

Sautéed "Meaty" Mushrooms

with Red Wine and Rosemary

 

Gazpacho

served in Martini Glasses with Parmigian Croutons (Glasses Not Included)

 

Grilled Eggplant Salad

 with Onions, Peppers and Caramelized Garlic

 

Shaved Serrano Ham

with Fresh Cantaloupe

 

Chicken pieces

cooked with tomatoes, fresh peppers, chili and aromatic spices

 

Spicy Spanish sausage pan fried in red wine

 

Grilled Artichoke Hearts and Asparagus

with sea salt and balsamic vinaigrette dressing

 

Sautéed Scallops

with White Wine and Ham

 

Roast Duckling

with Berry Sauce

 

Garlic and Shallot Marinated Shrimp

 

Garlicky, Lemon and Olive Oil Roasted Chicken

 

Sautéed Pork Sausage

with Figs and Brandy

 

Scallops in Saffron Cream

 

Chilled Calamari

in a Light Vinaigrette

 

Green Beans

cooked in onions, butter and olive oil

 

Classic Paella

Herb ands Saffron Scented Rice with Roasted Chicken,

Sausage, Calamari, Shrimp and Vegetables

 

Sliced Filet Mignon

with creamy horseradish and crispy onions on a toasted mojo seasoned bread

 

Sliced prosciutto

with honey wrapped around a bread stick

 

Shrimp Cerviche

on edible spoons

 

Baby endive leaves

with grilled salmon and tzaziki