Menu

Spanish style black bean soup with Serrano ham

Cream of mushroom soup

Mixed greens with tomato, egg, croutons, red onions, avocado and sherry vinaigrette

Spanish custard filled with raspberries, topped with caramelized sugar

Marinated olives in onions and spices

Traditional Spanish omelet with potato and onion, served with mixed greens

Emilio's famous garlic potato salad

Pieces of chicken breast with celery, green onions and grapes, served in a curry mayonnaise

Imported Spanish cured ham served with Manchgeo cheese, olives, toast points and extra virgin olive oil

Tomato bread with Serrano ham, Manchego cheese and olives, drizzled with Spanish olive oill

Toast points with Spanish air cured chorizo, caramelized onion and mustard

Chilled shrimp served with brandy, garlic cumin and alioli sauces

Marinated Spanish octopus with sweet peppers and sherry viniagrette

Cannelloni filled with tuna, asparagus, basil and tomato, drizzled with creamy white wine vinaigrette

Spanish style tuna potato salad with peas and carrots

Sauteed zucchini, peppers, onions, eggplant, anchovy and olives, in a garlic tomato sauce

Grilled artichokes served with sauteed spinach and lemon garlic olive oil

Grilled calamari with garlic, lemon and extra virgin olive oill

Sauteed escargot served on croutons with tomato sauce and topped with alioli

Casserole of sauteed chicken with garlic, chorizo, mushrooms and amontillado sauce

Mushroom caps filled with spinach, onions, bread crumbs and fresh mozzerlla, served with tomato basil sauce

Chicken croquettes served with tomato basil sauce

Organic dates wrapped in applewood smoked bacon served with red pepper butter sauce

Spanish style potatoes served in a garlic tomato almond sauce and Spanish cheese

Grilled pork tenderloin on toast points with zucchini and caramelized onions and served with amontillado sherry sauce

Grilled Spanish chorizo and blood sausage

Grilled chicken brochette served with garlic cumin sauce

Grilled beef tenderloin rolled in cracked pepper, served with caramelized onions and horseradish sauce

Grilled Spanish octopus with mixed greens, potatoes and balsamic vinaigrette

Goat cheese baked in tomato sauce with olives, served with garlic bread

Grilled shrimp served with lemon garlic butter sauce

Grilled flank steak with garlic potatoes, sauteed vegetables and bleu cheese sauce

Spicy grilled chicken breast served with sauteed peaches, forbidden rice and balsamic reduction

Grilled beef tenderloin with sauteed tri-colored peppers, onion and amontillado sherry sauce, served with fries

Casserole with mussels, clams, shrimp, fish, and scallops in a cilantro cava broth

Chicken, shrimp, mussels and clams in saffron rice

Shrimp, mussels, clams, scallops and fish in saffron rice

Julienne Calamari, shrimp,clams and green beans

Spanish rice with chicken, mushrooms and seasonal vegetables

Spanish rice with mushrooms and seasonal vegetables

Sauteed banana with warm caramel sauce, roasted pistachios and vanilla ice cream

Puff pastry with ice cream and Callebaut bittersweet chocolate sauce

Spanish Style Custard with caramel sauce

Peaches marinated in white wine, brandy, and cinnamon, served over vanilla ice cream, and topped with raspberry sauce, whipped cream, and pistachios

Fresh strawberries served with vanilla ice cream and warm bittersweet chocolate sauce

Lemon Sorbet with blueberries marinated in Crema de Cacao Pico

Chocolate terrine with raspberry sauce

Warm chocolate lava cake served with vanilla ice cream and pistachios

Baked penne pasta with meat sauce and manchego cheese

Penne pasta with butter or olive oil

Grilled chicken brochette with fries

Grilled beef brochette with fries

Red beets and fresh mozzarella cheese, served pickled onions, pumpkin seeds, sweet drop peppers, and sherry vinaigrette

Roasted pork loin marinated in raspberry ginger vinaigrette, served with toast points and giardiniera

Venison paté with pistachios served with toast points, mustard, caramelized onions, cornichons, mixed greens, and lingonberry sauce

Chilled Buffalo Loin with capers and Manchego cheese served with red pepper sauce and white wine vinaigrette

Sautéed sausage and Spanish potatoes in an apple cider broth

Calamari and shrimp croquettes topped with horseradish sauce and served with sautéed spinach and spicy tomato almond sauce

Casserole of shrimp, mussels, clams, fish and angel hair pasta in a saffron broth

Clams in garlic-wine tomato sauce, served with garlic toast

Braised pork cheeks served with a;ngel hair pasta, sautéed mushrooms, and red wine rosemary sauce

Spicy Chicken wings served with seedless red grapes and alioli sauce

Grilled veal liver with sautéed onions and peppers, saffron rice, and amontillado sherry sauce

Emilio’s House Made Pork Ribs with spice rub and honey champagne barbeque sauce, with garlic potatoes

Roasted duck leg with mushrooms and caramelized onions, served with pears and red port wine sauce

Grilled farm raised venison served with an apple filled with lingonberries, turnips and golden beets, with forbidden rice, and red wine sauce

Grilled halibut served with vegetables and mashed potato, with lemon butter sauce

arette tequila blanco, fino sherry, fresh lime & grapefruit juice

Local Owner, Chilean,

3 oz pours in wine glass

3 oz pour in wine glass

3 oz pour in wine glass

3 oz pour in wine glass

2 OZ POURS IN PORT/SHERRY GLASS

Blend of grapes to make this sherry

dry and nutty

Marinated Beef Sandwich with caramelized onion, oven roasted pepper, horseradish sauce, onion and tomato on Ciabatta bread, served with garlic potato salad

Grilled Chicken Breast sandwich with basil, tomato, red onion and cava sauce, on Ciabatta bread served with garlic potato salad

Grilled tilapia sandwich on a brioche bun with tomato, basil, onion, and alioli, served with garlic fries

Penne pasta with grilled chicken breast, mushrooms, spinach, roasted red peppers, and tomato basil sauce

Avocado filled with Spanish style tuna potato salad, served with shrimp, and tomato basil vinaigrette

Casserole of shrimp, mussels, clams, fish and angel hair pasta in a saffron broth

Calamari and shrimp croquettes topped with horseradish sauce and served with sautéed spinach and spicy tomato almond sauce

Roasted duck leg with mushrooms and caramelized onions, served with pears and red port wine sauce

Red beets and fresh mozzarella cheese, served pickled onions, pumpkin seeds, sweet drop peppers, and sherry vinaigrette

Venison paté with mushroom, carrot, and pistachio, served with artichokes, lingonberries, stone ground mustard, and toast points

Spicy Chicken wings served with seedless red grapes and alioli sauce

Grilled veal liver with sautéed onions and peppers, saffron rice, and amontillado sherry sauce