Vizcaya Restaurant & Tapas Bar Menu and Prices

Fresh tuna loin scared with clementine mandarine vinaigrette

Gulf shrimp and avocado with sherry vinaigrette

Tasmanian shrimp with lime juice and aji amarillo

Premium scottish smoke salmon with capers and aji amarillo vinaigrette

Our version of classic tuna tartar

Fresh norwegian salmon and sea scallops marinated in citrus juices and coriander

Imported octopus, piquillo pepper vinaigrette

Pacific corbina marinated in lime juice aji amarillo and fresh coriander

Crab meat, lobster and shrimp with avocado and our own remoulade sauce

Seafood salad with citrus, olive oil and aromatic herbs

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

Spanish cheeses, roasted almonds and honey aioli

Homemade pate of duck liver, madagascar green peppercorn and aged spanish brandy

Assorted cold cuts and cheeses from spain

Potatoe and spinach dumplings with chorizo, aurora sauce

Baby artichokes hearts, serrano ham, garlic and olive oil

Vegetable of the day

Fresh spinach, garbanzo beans, spanish smoke paprika, olive oil and garlic

Cold vegetable soup with olive oil and sherry wine vinegar

Sauteed wild mushrooms with aromatics

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

Fresh sea scallops with imported chorizo and sherry vinegar beurre blanc sauce

Large gulf shrimp and jumbo crab meat

Large gulf shrimp saute in olive oil, garlic and parsley

Choice oxtails andalusian style

Creamy croquettes of spinach and imported dried cod fish

Chicken drums with wild mushrooms , black olives and pimientos

Fried calamari

Homemade turnovers of ground beef stew

Serrano ham, bechamell croquettes

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

Calamari in its own ink

Classic spanish potato frittata

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

Large prawns tempura style

Cuttlefish tempura style

Grilled flank steak, fire roasted vidalia onion and cabrales cheese

Center cut pork loin with clams

Imported spanish chorizo baked with bechamel and spanish cheeses

Meatballs with wild mushrooms and pimientos

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

Fried eggs in olive oil with chorizo

Little neck clams, garlic, olive oil and white wine

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

Baked mussels with spinach and crab meat

Imported piquillo peppers with ground veal and bechamel stuffing

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

Veal sweetbreads with serrano ham and wild mushrooms

Jumbo lump crab cakes with roasted mango and orange vinaigrette

Baked goat cheese with aromatic herbs, romesco sauce and roasted almond vinaigrette

Slow braised lamb shank in its own juices, aromatics

Fava beans stew with chorizo

Braised quails with mushrooms and pimientos, rioja wine sauce