Tapas Valencia Restaurant

House-marinated Spanish olives enhanced with garlic, fresh herbs, and citrus zest.

Acorn-fed Iberico Bellota ham aged for a minimum of 36 months, served alongside fresh tomato concasse, minced garlic, and crispy toast points.

Traditional Spanish Serrano ham accompanied by aged Manchego cheese, ripe tomatoes, and golden toast points.

Tender chilled potato salad tossed in a rich, robust garlic alioli and garnished with fresh parsley.

Creamy goat cheese rolled in crushed toasted pecans, drizzled with sweet honey, and served with red wine-poached pear slices and crisp toast points.

House-cured salmon delicate pinwheels filled with dill cream cheese, served over sour cream-spread toast points.

Chilled seafood medley of tender shrimp, scallops, and calamari tossed with crisp bell peppers, cucumber, jalapeño, cilantro, and lemon-sherry vinaigrette.

Traditional Spanish potato and onion omelet alongside a savory vegetable omelet, served with mixed greens tossed in sherry balsamic vinaigrette.

Crispy toast points spread with savory duck confit, layered with smoked duck breast, honey Dijon mustard, and crisp julienned vegetables.

Roasted Portobello mushrooms, bell peppers, onions, fennel, asparagus, and tomato layered with fresh mozzarella on toasted country bread.

Crisp toast points topped with creamy mashed avocado, fresh tomato concasse, and delicate sweet blue crab meat.

Grilled beef tenderloin medallions served over creamy mashed potatoes, drizzled with a rich red wine reduction.

Prime ribeye steak grilled to perfection, accompanied by char-grilled broccolini.

Tender grilled lamb chops paired with crispy roasted potatoes, grilled asparagus, and a savory red wine sauce.

Char-grilled chicken tenderloin skewer served with savory Spanish chorizo and cumin-infused mayonnaise sauce.

Sautéed tender chicken breast served over delicate angel hair pasta and steamed broccoli in a lemon cream sauce.

Pan-seared Atlantic salmon fillet topped with melted creamy goat cheese and fine herbs.

Grilled Mediterranean sea bass served over sautéed baby kale, tomato basil vinaigrette, and lemon butter sauce.

Grilled French-cut pork chop served with potato puree and a rich Pedro Ximenez black truffle cream sauce.

Tender artichoke hearts sautéed in a tangy mustard sauce with garlic and white wine.

Char-grilled squid tenderly seasoned with garlic, fresh lemon juice, and extra virgin olive oil.

Baked mushroom caps stuffed with spinach and Manchego cheese, served over savory tomato basil sauce.

A flavorful assortment of grilled traditional Spanish sausages served sizzling.

Flaky puff pastry filled with tender ground beef tenderloin and wild mushrooms, topped with melted Monterey Jack cheese and tomato sauce.

Tender fettuccine pasta tossed with vibrant seasonal vegetables in a tomato goat cheese sauce.

Pan-sautéed bay scallops served over Mediterranean couscous with Shiitake mushrooms and lemon butter sauce.

Imported Spanish Piquillo peppers stuffed with a blend of cheeses and spinach, served over chorizo black bean sauce.

Creamy goat cheese baked in warm tomato basil sauce, served piping hot with garlic bread.

Grilled beef tenderloin skewer rolled in cracked black pepper, served with caramelized onions and horseradish sour cream.

Sautéed beef tenderloin tips with tender onions, potatoes, and rich Cabrales blue cheese in a cava Manchego cheese sauce.

Char-grilled fresh octopus served over tender potatoes with a spicy green vegetable and pine nut vinaigrette.

Char-grilled tiger shrimp tossed in garlic, fresh lemon, and melted butter sauce.

Nutritious quinoa sautéed with fresh seasonal vegetables, herbs, and garlic extra virgin olive oil.

Sautéed tiger shrimp swimming in fragrant garlic, olive oil, and crushed red pepper flakes.

Golden crispy Spanish ham and chicken fritters served over tomato sauce, garnished with diced red peppers and fresh herbs.

Tender meatballs of lamb, beef, and pork served in a spicy tomato sauce with toasted almonds and grated parmesan.

Crispy fried potato cubes tossed in spicy paprika brava sauce and topped with melted Manchego cheese.

Sweet dates wrapped in savory bacon, roasted until crisp and served with red bell pepper sauce.

Hearty Spanish black bean soup simmered with savory chorizo sausage and garlic.

Fresh mixed greens featuring sun-dried tomatoes, caramelized pistachios, tart cranberries, and goat cheese with a cherry balsamic reduction.

Crisp mixed greens tossed with fresh mozzarella, tomato, cucumber, red onion, and sherry balsamic vinaigrette.

Crisp mixed greens topped with intense Cabrales blue cheese crumbles and honeyed walnuts, tossed in sherry vinaigrette.

Roasted gold and red beets served over lamb’s ear lettuce with honeyed walnuts, Manchego cheese, and lemon mayonnaise dressing.

Fresh salad greens topped with sweet lump crab meat, avocado slices, citrus segments, and house vinaigrette.

Aromatic saffron rice loaded with yellow and purple cauliflower, Brussels sprouts, asparagus, and sweet green peas.

Traditional saffron rice baked with tender chicken, sliced Spanish chorizo sausage, and seasonal vegetables.

Classic Spanish saffron rice cooked with tender chicken, juicy shrimp, fresh mussels, and sweet clams.

Deluxe seafood paella featuring saffron rice topped with shrimp, mussels, clams, sea scallops, and tender octopus.

Creamy traditional Spanish caramel custard baked daily and served chilled with glossy caramel syrup.

Warm caramelized bananas served alongside a scoop of vanilla ice cream and chocolate drizzle.

Delicate choux pastry puffs filled with vanilla cream, drizzled with warm bittersweet chocolate sauce.

Soft almond and pear pound cake drizzled with caramel sauce, served warm with vanilla ice cream.

Rich chocolate tart drizzled with fresh raspberry reduction, served with vanilla ice cream and fresh mint.

Golden crispy churros dusted with cinnamon sugar, served with thick warm chocolate dipping sauce.

Velvety three-milk soaked sponge cake topped with whipped cream and light cinnamon dusting.

Decadent pecan cheesecake served with bittersweet chocolate and caramel sauce.

Spanish chilled watermelon and cherry gazpacho soup, beautifully garnished with crumbled goat cheese.

Seared ahi tuna served with avocado, tomato concasse, caramelized pineapple, and pickled ginger, drizzled with raspberry ginger vinaigrette.

Char-grilled Portobello mushroom served over crispy shoestring potatoes in a white wine garlic sauce with shaved Parmesan cheese.

Tender braised lamb shank wrapped in golden pastry, served over tomato basil sauce with mixed greens.

Almond-crusted calamari steak pan-seared and served with julienned vegetables and a lemon butter sauce.

Warm fruit casserole baked with mango and peaches under a streusel topping, served with vanilla ice cream.