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

Papas Bravas
( Angry Potatoes )
Chopped potatoes confit, refried and
topped with a spicy aioli

(Escargot Andalusia Style)
Escargot flambéed with brandy,
garlic, onion and a creamy tomato

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

Chorizo Encebollado
(Sausage and Onions)
Sliced Portuguese sausage sautéed
with onions and flambéed with

Gambas con Curry
(Shrimp and Curry)
Shrimp sautéed with a lightly spiced
curry sauce topped with finely chopped bacon

Chilled Tapas

(Spanish Antipasto)
A platter of Spanish cured meats,
cheese, and marinated mixed olives

(Marinated Olives)
An olive mix marinated with extra
virgin olive oil, garlic and fresh
herbs (V)

Pequillo Relleno
(Stuffed Spanish Peppers)
Spanish bell peppers stuffed with house
smoked salmon, capers and red onion spread
topped with smoked salt

(Shrimp Ceviche)
Diced shrimp cured in lime juice
with onion, peppers and cilantro

(Marinated Anchovies)
Fresh anchovies marinated in
Extra Virgin Olive Oil, vinegar, and

(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
(Salad with Blue Cheese)
Romaine hearts, onion and tomato
topped with balsamic dressing and
crumbled Spanish blue cheese (V)

Ensalada de Sangria(V)
(Sangria Salad)
Diced apples, mandarin orange, raisins,
almonds and grated Manchego cheese
served a top Romaine with raspberry
vinaigrette (V)

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 and
calamari 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.