Ole Tapas Lounge & Restaurant - Menu complet

Traditional fried potato ball stuffed with picadillo beef, served with tomato casero sauce and manchego fondue

Spanish fries with two eggs sunny side up and crispy serrano ham

White potato, sweet potato, paprika, guindilla aioli

Moroccan style spiced lamb meatballs infused with an oregano-basil pesto sauce

Fried green plantains

breaded fried goat cheese with orange-brandy reduction

Serrano ham, manchego cheese, extra virgin olive oil

Vegetable medley, tomato sauce, queso fresco

Pan-seared scallops, crispy serrano ham and sweet pea basil puree

P.E.I. mussels served with chorizo palacio, garlic, tomato, pepper, vino blanco

Salmon croquettes, sweet pea puree

Breaded Scallop pieces served with house-made smokey cilantro cocktail sauce

White Spanish Anchovies, cilantro oil, olives, piquillo pepper

Breaded fried calamari with fried artichokes, apple, and creole red onion salad, Tossed in saffron aioli

Little neck clams, served with a smokey citrus cilantro-garlic vino blanco sauce

Chef's inspired selection

Salt cod fritters, chopped onions, chives, honey-citrus aioli

Two open faced smoked salmon sliders with cucumber-infused cream cheese, fried capers

Chef's choice sampler of four desserts

Rice pudding, Valencia supreme oranges and cinnamon whipped cream

Molten chocolate cake (baked to order) with vanilla ice cream served with berry compote

The wine has the character of a perfumed Moscatel, flavors of caramel and smokiness from wood aging

Touch of sweetness with some class

Sweet with notes of caramel, maple, cinnamon, clove and dried figs

Figs, dates, and prune aromas, with notes of caramel toffee and baking spice

Full nutty bouquet with citrus and vanilla accents and soft lingering finish

Sweet and bursting flavors of black berries and black currants balanced by a backbone of firm tannins with a long and lingering velvety smooth finish

Pale and light with notes of Manzanilla olives, sea air and blanched nuts

Slow baked homemade cheese bread, chimichurri, roasted red pepper (cooked to order, takes 20 minutes)

Chorizo medley, sofrito, manchego au gratin

Daily Spanish Catalan flatbread pizza

Classic chilled Spanish soup made with fire roasted tomatoes, croutons and parsley oil

Filet mignon, shallots, manchego

Macarroni cheese breaded and fried

Marinated grilled chicken skewers, citrus aioli and toasted peanuts

Grilled pork skewer served with mojo picón sauce

Grilled Butifarra (Catalan pork sausage) with white alubia beans, parsley, paprika

Two open faced short rib sliders, cipollini marmalade, Manchego cheese puffs, piquillo syrup

Must order one week in advance

Saffron rice, chicken, chorizos, steak

Saffron rice, vegetable medley

16 oz. hand cut style T-Bone Steak, served with Spanish style steak fries and chimichurri

Roasted local vegetables in a tomato sauce, black beans, roasted peppers, steamed rice

Daily Spanish stuffed pastry

Mixed greens with olives, tomato, creole onion, extra virgin olive oil

Mixed greens, roasted beets, roasted nut crumbles, shallots, orange-brandy vinaigrette

Spanish flat bread cheese pizza

Spanish cheese fries

Seductive, rich aroma of ripe plums, cherries and dark chocolate notes

Saffron rice, clams, mussels, calamari, shrimp

Two grilled Spanish chorizos, chimichurri, pancito

Ecuadorian-style cold seafood ceviche marinated with citrus and served with fried green plantains

Saffron rice, chicken, chorizos, clams, mussels, calamari, shrimp

Fried Spanish pastry served with house made chocolate ganache

steamed white rice

Saffron rice

Our famous sponge cake soaked in three milks, topped with whipped cream, and fresh berries

Bread pudding served with house made ice cream (baked to order)

12 oz. hand cut style Prime Ribeye, Spanish style steak fries and chimichurri

Grilled crostini rubbed with fresh tomatoes and parsley oil

Chicken croquettes, roasted red pepper aioli

Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper

Our version of the traditional Chicken and rice. Saffron rice, boneless chicken breast, chorizo palacio, green peas, roasted piquillo pepper, and sweet plantains

Manchego cheese puffs, sanfaina, saffron aioli

Black saffron Paella served with mussels and calamari

Feeds two to four people, depending upon your appetite Please allow 30 minutes for preparation. Large plate of grilled-meats, flank steak, pork loin, chicken breast, chorizos served with seared potatoes in buttered herbs

Chicken tenders with potatoes

Blistered Shishito peppers, coarse sea salt

Chef's selection of imported Spanish artisan cheeses, sherry poached cranberries, crostini, house made jam, dry fruits

House made Ice cream of the day served with a shortbread cookie

Black mission figs stuffed with almond and artisan Cabrales blue cheese topped with a sherry-fig reduction

House marinated Spanish olives, white garlic, pepinillos, escabeche, and piparras

Sautéed chickpeas and spinach in vino Blanco and roasted red peppers served with mint yogurt

Vegetables au gratin mixed with tetilla cheese, croutons

Confit of Local Kennett wild mushrooms with black garlic

Fried sweet and Green plantains, piquillo pepper syrup, roasted almond crumble, chimichurri, escabeche

Grilled beef tenderloin, truffle mashed potato, crispy onions, au jus

18-month hand-carved reserve Serrano ham, world renowned for its meaty, woodsy aroma and a delicate rich flavor

8 oz. Grilled Brazilian Top Sirloin Steak, fried sweet plantains (chef recommends medium rare)

Fried sweet plaints

Vanilla ice cream sandwich shortbread cookie drizzled with chocolate ganache topped with toasted almonds

Spanish omelet with potatoes and Spanish onions