*(V) denotes vegetarian choices.

Gambas al Ajillo
(Shrimp in Garlic Sauce )
Shrimp sautéed with fresh garlic, paprika and parsley
Gambas Mozambique
(Shrimp Mozambique style)
Sautéed shrimp topped with a spicy coconut milk sauce and fresh cilantro
Calamares Fritos
(Fried Calamari)
Fresh calamari dredged in seasoned flour, flash fried and served with a side of marinara sauce
Tortilla Espanola (V)
(Spanish potato crust less quiche)
Layers of thin sliced potatoes, roasted vegetables and cheese bonded with a seasoned egg mixture
(Escargot Andalusia Style)
Escargot flambéed with brandy, garlic, onion and a creamy tomato sauce
Almejas Borrachas
(Drunken Clams)
A dozen clams, onions, garlic, and fresh herbs poached in white wine
Gambas Costa Brava
(Spicy Shrimp)
Shrimp sautéed with spicy homemade piri-piri and brown sauce
Champinones a la Espana
(Grilled Portobello Espana style)
Char-grilled Portobello topped with Manchego cheese, Serrano ham and a light brown sauce
Calamari a la Plancha
(Seared Calamari)
A seasoned and seared Calamari steak topped with capers, olive oil and balsamic glaze
(Pork Tenderloin)
Diced pork tenderloin, marinated in wine and spices, braised in a brown sauce
Chorizo Encebollado
(Sausage and Onions)
Sliced Portuguese sausage sautéed with onions and flambéed with brandy
Milho Frito (V)
(Fried Polenta)
Fried polenta topped with tomato sauce and parmesan cheese
Chilled Tapas
(Spanish Antipasto)
A platter of Serrano Ham, Manchego Cheese, and marinated mixed Olives
(Marinated Olives)
An olive mix marinated with extra virgin olive oil, garlic and fresh herbs (V)
(Shrimp Ceviche)
Diced shrimp cured in lime juice seasoned with red onion, peppers and cilantro
(Marinated Anchovies)
Fresh anchovies marinated in Extra Virgin Olive Oil, vinegar, and parsley
(Fresh Mozzarella)
Fresh mozzarella slices served with sliced tomato and roasted peppers drizzled with basil infused Olive oil and balsamic glaze(V)
Ensalada Jardinera
(Garden Salad)
Romaine hearts, tomatoes, onions, palm hearts and olives dressed in homemade balsamic vinaigrette
Ensalada Andalusia
(Andalusian Salad)
Romaine hearts, tomatoes, onions, and olives dressed in vinaigrette and topped with Serrano Ham and Manchego cheese
Ensalada de Cabrales(V)
(Salad with Blue Cheese)
Romaine hearts, onion and tomato topped with balsamic dressing and crumbled Spanish blue cheese
Ensalada de Sangria(V)
(Sangria Salad)
Diced apples, mandarin orange, raisins, almonds and grated Manchego cheese served a top Romaine with raspberry vinaigrette
Meat Entrees

All meat entrees served with rice and vegetables.

Solomillo con Cabrales
(Tenderloin with Blue Cheese)
Grilled beef tenderloin topped with a Spanish blue cheese sauce
Porco Alentejana
(Pork and Clams Alentejo Style)
Marinated pork tenderloin cooked with clams and potatoes
Solomillo con Madeira
(Tenderloin with Madeira Wine)
Grilled beef tenderloin topped with mushrooms and Madeira wine sauce
Pollo con Limon y Ajo
(Chicken with Lemon and Garlic)
Marinated chicken breast sautéed with garlic, lemon and white wine
Seafood Entrees

All seafood entrees served with rice.

Mero a Lisboeta
(Grouper a la Lisbon)
Fresh grouper filet topped with diced tomato, onion, capers and olives and a tomato coulis
Mero a Costa Brava
(Spicy Grouper)
Fresh grouper filet topped with a spicy brown sauce and accompanied by two Panco encrusted scallops
Vieras en Salsa Verde
(Scallops in Green Sauce)
Large sea scallops sautéed in a garlicky white wine sauce with parsley and cilantro
Pargo con Espinaca
(Snapper with spinach)
Fresh snapper filet topped with wine, lemon, butter and caper sauce served over garlic sautéed spinach
Pargo Olé
(Spicy Snapper)
Fresh snapper filet topped with sautéed shrimp and a creamy roasted poblano sauce
Cazuela de Mariscos
(Shellfish Casserole)
Clams, shrimp, scallops, mussels, calamari and lobster in a light bouillabaisse sauce

Spain's most traditional dish.

Our paellas are cooked in a traditional Paella pan; a shallow flat pan with two handles, made in and imported from Spain . We start with extra virgin olive oil, saffron and a “sofrito”, which is the combination of garlic, onion, peppers and tomato. Next, we add the seasoned meats, homemade stock and rice which are cooked together until the rice soaks up the delicate flavors of the stock. Once the rice is cooked, we garnish the paella with diced roasted peppers, English peas and fresh cilantro. We hope that you enjoy and savor every bite!!!

Paella Marinera
(Seafood Paella)
Clams, shrimp, scallops, mussels, calamari and fresh fish
$23.95 for one
$44.95 for two
Available for Four
Paella Valencia
(Chicken and Seafood Paella)
Clams, shrimp, mussels, chicken, white beans and Spanish sausage
$22.95 for one
$41.95 for two
Available for Four
Paella Rustica
(All Meat Paella)
Chicken, pork tenderloin, chorizo, and white beans
$22.95 for one
$41.95 for two
Available for Four
Calderada de Mariscos
(Portuguese Fisherman Stew)
Clams, shrimp, scallops, mussels, calamari and fresh fish stewed in a blackened clay pot with a lightly spicy bouillabaisse, coconut milk and sofrito sauce
$44.95 for two
Available for Four
Buen Provecho!

In order to support our staff, we suggest you add an additional 20% gratuity to your final bill.  For tables of 5 or more, an automatic gratuity charge may be added.  Espana Restaurant has the right to refuse service to any patron.  Additionally, consumption of raw or undercooked animal products may increase the risk of a food borne illness.
We humbly thank you for your patronage and hope you’ll visit us again soon.