Tapas
Queso (cheese)
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CABRALES CIGARS † Spanish blue cheese and leek fondue, rolled into phyllo “cigars†then baked to perfection; drizzled with a sherry-raisin dipping sauce |
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PIQUILLO POPPERS WITH DIABLO VERDE † Oak roasted red peppers filled with a goat cheese blend paired with a spicy green devil sauce |
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CHIHUAHUA AND GUAVA EMPANADAS WITH AJI AMARILLO SAUCE Tender, flaky, sweet and savory filled turnovers with a warm bright sauce |
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CHEESE PLATE WITH MEMBRILLO † Artisan cheese paired with Quince paste |
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GOAT CHEESE FRITTER WITH SAUCE ROMESCO † Caramelized sweet onions topped with crispy goat’s cheese accented with a warm chile, tomato sauce |
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PLANTAINS, MOZZARELLA AND GUAVA † Mozzarella topped with sweet yellow plantains; baked to perfection then finished with guava jelly |
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Sopa (soup)
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POSOLE Braised pork and golden hominy stew |
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SOUP OF THE DAY Ask your server for details |
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Mariscos (seafood)
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WICKED GOOD SHRIMP Fresh tiger prawns, sauted in spices - love and a touch of naughty |
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SANCTUARIAS CRAB CAKE Chefs take on a St. Louis staple; served with chipotle buerre blanc |
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Carne (meat)
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CHARCUTERIE PLATE House made and artisan sourced selection of sausage and cured meats |
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FRITA Traditional Cuban pork and chorizo slider topped topped with crispy Yukon gold potatoes; served on a Cuban sweet roll and garnished with citrus herb sauce |
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SPICY CRISPY GARLIC CHICKEN Bite sized pieces of lightly breaded and sauted chicken, accented with a zesty, garlic tomato sauce |
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SMOKED ST. LOUIS RIBS WITH GUAVA BBQ SAUCE Sweet, smoky ribs glazed with house-made BBQ sauce and served with extra on the side |
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VACA FRITA WITH CHIMICHURRI First we simmer Angus steak until tender, then it is shredded and flash fried; served atop a warm potato slice, garnished with a side of citrus herb sauce |
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FRITA (CHORIZO SLIDER WITH SHOESTRING POTATOES) Traditional Cuban pork and chorizo hamburger topped with crispy Yukon gold potatoes; served on a Cuban sweet roll |
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GRILLED LAMB CHOP WITH PEAR SALSA Smoked paprika charred Colorado lamb accented with a warm pine nut and bosc pear salsa |
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PAPAS RELLENAS Balls of Mashed Yukon potatoes filled with picadillo and spanish cheese; flashed fried and served with warm sofrito for dipping |
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Vegetable
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JALAPENO CORNBREAD WITH SMOKED TOMATO SALSA † Delicious, moist cornbread studded with jalapenos, Chihuahua cheese, honey butter and house smoked tomato salsa |
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TOSTONES WITH BLACK BEANS REFRITOS † Black beans simmered with herbs, onions and garlic, mashed and surrounded with tasty plantain chips |
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ONION RINGS WITH JERKED MAYONNAISE † Buttermilk battered sweet onion rings served with zesty-spiced sauce |
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QUINOA ALA DOC\\\'S MOM AND PIQUILLOS † Oak roasted red peppers stuffed with an amazing concoction of grain of quinoa, raisins and saffron, baked in sofrito |
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STUFFED EGGPLANT WITH SPICY TOMATO SAUCE † Medallions of “black beauty†eggplant stuffed with Habenero jack, battered and accented with spicy tomato sauce |
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LOCAVORE † A weekly special of locally sourced vegetables Ask your server for details |
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GREENS † Mixed green salad tossed with a black bean vinaigrette, tostones and smoked tomatoes |
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ASSORTED CHIPS WITH LIME SALT † |
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(† = Suitable for Vegetarians.)
