Post on 25-Apr-2020
transcript
F LO U R L E S S C H O C O L AT E T O R T E 7gluten-free chocolate torte made from a blend of
four chocolates with ganache topping
N Y C H E E S E C A K E 7lemon and vanilla filling with graham cracker
crust and blueberry compote
P E A N U T B U T T E R P I E 9dark chocolate and peanut better mousse filled
with Reese's peanut butter cups
D U LC E D E L E C H E C H E E S E C A K E 8caramel swirl filling topped with caramel mousse
and served with a churro
C H O C O L AT E B U N D T C A K E 8warm chocolate cake with dark chocolate truffle filling and white and milk chocolate topping
POSTRES
LATA Y BOTELLASC O P P E R TA I L F R E E D I V E ..........................6
india pale ale (5.9%)
C O P P E R TA I L N I G H T S W I M .......................7
porter (6.2%)
7 V E N T H S U N G R A F F I T I O R A N G E .................6
wheat (5.9%)
C I GA R C I T Y I N VA S I O N ..........................6
tropical pale ale (5.0%)
B I G S T O R M T RO P I C P R E S S U R E ...................6
florida ale (4.4%)
3 DAU G H T E R S RO D B E N D E R .....................6
american amber (5.0%)
B U D L I G H T ......................................5
light lager (4.2%)
C O R O N A E X T R A .................................5
pale lager (4.5%)
M I C H E LO B U LT R A ...............................5
light lager (4.2%)
S T E L L A A R T O I S ..................................5
pale ale (5.2%)
Y U E N G L I N G .....................................5
amber / red ale (4.9%)
C I GA R C I T Y JA I A L A I ............................7
india pale ale (7.5%)
C O P P E R TA I L F R E E D I V E ..........................7
india pale ale (5.9%)
B I G S T O R M WAV E M A K E R ........................6amber ale (6.2%)
V E Z A S U R B R E W I N G S PA N G L I S H ................6 latin large (4.2%)
LOCALFLAVORS
true totampa
TAPASSOPAS YENSALADAS C H E F ' S C H A R C U T E R I E
Spanish cured meats and aged cheese accompanied by flatbread crackers, tomato bacon jam,
creole mustard, and marinated olives
18 half / 25 full
PA N C O N Q U E S O
pressed Cuban bread, melted cheese
6
T O C I N O & B R U S S E L S S P R O U T S
roasted garlic cloves, manchego
12
M U S S E L S & C H O R I ZOlight tomato stew, grilled bread
12
C A L A M A R E S F R I T O S
lemon caper remoulade
12
GA M B A S A L A J I L LOprawns in olive oil & garlic, grilled bread
15
A L I TA S A J I L LOchicken wings with apple celery salad
10
GA M B A S F L AT B R E A D
shrimp, chorizo, manchego, verde chimi
12
C H I C H A R R O N E Scrispy pork belly with lime
12
B E A N S O U P 5/8pork broth, white beans, ham, greens
S O PA D E L D I A 5/8chef's daily house creation
A L B A ....................................... 14
romaine, shaved manchego and cotija, crispy prosciutto, shaved onion, slivered almonds, sliced olives, cilantro lime vinaigrette
M A N C H E G O C A E S A R ........................ 12
romaine, shaved manchego cheese, and croutons tossed in caesar dressing
B E E T ........................................ 13
kale, goat cheese, and candied walnuts in a red wine vinaigrette
A R U G U L A .................................. 12
tomatoes and mozzarella with chimichurri dressing
A D D P R O T E I N
chicken $4, shrimp $6, steak $8
CERVEZA DE BARRIL
PLE ASE BE ADVISED THAT CONSUMING R AW OR UNDERCOOKED ME ATS, POULTRY, SE AFOOD,
SHELLFISH OR EGGS M AY INCRE ASE YOUR RISK OF FOODBORNE ILLNESS.
THANKS FOR YOUR PATRONAGE! —Management
ESPECIALIDADES VINO BLANCO
VINO TINTO
B U B B L E S B E N VO L I O P RO S E C C O D.O.C . italy .................................................... 7 / 28
B U B B L E S KO R B E L B RU T C H A M PAG N E california ................................................. 10 /39
S AU V I G N O N B L A N C K I M C R AW F O R D marlborough, new zealand .................................. 12 /45
S AU V I G N O N B L A N C M ATA N Z A S C R E E K sonoma county, california ................................ 9 / 39
R O S É P I N O T N O I R K E N DA L L JAC KS O N california ............................................... 8 / 29
A L B A R I N O A B A D I A D E S A N C A M P I O chile ...................................................... 10 / 40
P I N O T G R I G I O B E N VO L I O italy ................................................................ 9 / 29
P I N O T G R I S W I L L A K E N Z I E williamette valley, oregon ............................................ - / 48
C H A R D O N N AY S TAG S L E A P napa valley, california.............................................. 13 / 52
C H A R D O N N AY N I E L S O N santa barbara, california .............................................. 10 / 40
P I N O T N O I R C A R M E L ROA D monterey, california ................................................. 8 / 32
P I N O T N O I R L A C R E M A sonoma county, california ................................................ -- /55
M E R LO T K E N WO O D sonoma county, california .................................................... 9 / 36
M E R LO T A LC A N C E meule valley, chile ...........................................................12 /48
M A L B E C D O N A PAU L A uco valley, argentina ..................................................... 12/ 48
R E D B L E N D MU R P H Y G O O D E california .......................................................... 8 / 32
C A B E R N E T S AU V I G N O N JAC KS O N E S TAT E S alexander valley, california .......................... 13 / 52
C A B E R N E T S AU V I G N O N J O S H C E L L A R S california .............................................. 13 / 52
C A B E R N E T S AU V I G N O N F O R T R E S S sonoma valley, california .................................... 14 /56
HANDHELDS & HAMBURGUESAS
TA M PA C U B A N .............................. 14ham, salami, roasted pork, mustard, pickles
B L AC K E N E D M A H I B LT ...................... 14
tomato, greens, smoked bacon, avocado spread, sriracha aioli, wheatberry toast
C A B A N A C L U B .............................. 12
pepper jack, turkey, arugula, avocado spread, tomato bacon jam
S E RV E D W I T H C H O I C E O F F R I E S , Y U C C A F R I E S , O R P L A N TA I N C H I P S
B U R G E R .................................... 10
classic your way with lettuce, tomato, and onion
T H E S PA N I A R D ............................. 13
beef burger with chorizo, plantains, cilatro slaw, and pepper jack cheese
S A L M O N B U R G E R ........................... 12applewood smoked bacon, greens, tomato, sriracha aioli
S E A R E D S C A L LO P S 35verde chimi orzo, spinach, pork belly,
and sautéed asparagus
GAV I N O S N A P P E R 24almond-crusted snapper with verde chimi, sautéed
peppers and onions in a wine reduction with carrots and mashed potatoes
M A H I 20grilled lemon and caper butter, creamed sautéed
spinach, and fried yucca
S AU T É E D S H R I M P 28roasted garlic and cream, cauliflower cheddar
grits, and balsamic broccolini
GA M E H E N 21honey chipotle apple jus, creamed sautéed
arugula, chorizo, and roasted sweet potatoes
M OJ O M A R I N AT E D P O R K 22slow braised and pulled with salsa criolla,
saffron jasmine rice pilaf, fried yucca, plantains,and black beans
R O PA V I E JA 24house braised flank steak, peppers,
onions, and tomatoes
R I B E Y E 34grilled onion petals, broccolini,
and roasted sweet potato
F I L E T 42crimini mushrooms, asparagus, and mashed potatoes
2
SPANIARD'S PAELLA prawns, mussels, chicken wings, chorizo, asparagus, & pimento olives
O U R TA K E O N A WO R L D - FA M O U S D I S H $34 (S E RV ES 2)