La Tasca » Menus

Menus

The Spanish style of dining, Tapas, features wonderful small dishes of many varied ingredients and flavors. Order as many or as few as you like and share with friends and family. La Tasca’s paellas are outstanding, made right as you order and available for two, three or four people. Also, we serve a Party Paella for 100 people.

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(*menus vary by location)

Breads & Olives
Aceites	6
A trio sampler of flavor-infused extra virgin olive oils: fresh herbs, Valencia orange and spicy mushroom. Served with our rustic bread.
Pan a la Catalana	3.75
Our rustic house bread is grilled and then topped with grated vine-ripened tomatoes and chopped fresh garlic.
Montaditos de Jamon y Queso	6.5
Four slices of our pan a la catalana bread: two slices topped with Manchego cheese wedges and two topped with jamon Serrano.
Pan de Ajo con Queso	3.75
Freshly grilled rustic bread slices brushed with garlic and then topped with melted mozzarella cheese.
Aceitunas Mixtas	4.5
An mix of Spanish Black, Gordal, Manzanilla, and Arbequina olives lightly marinated in olive oil, herbs and spices.

Starters
Patatas de Churreria	4.75
Finely sliced potato chips deep fried to a golden crisp and served with both a Cabrales cheese sauce and our homemade spicy paprika aioli.
Berejenas Fritas	6
Our well-known favorite: lightly floured fried eggplant slices served with a warm Cabrales cheese dip.
Queso Manchego	6.75
Thin slices of six months’ cured Spanish Manchego cheese, served with a sea salt cracker and accompanied with a fig jam.
Jamon Serrano	7
Long, thin slices of the most popular of all Spanish cured meats: Serrano ham. Served with kikos corn nuts.
Jamon Serrano and Queso Manchego	12
A combination of Spain’s most revered coupling: cured jamon Serrano and sliced Manchego cheese.
Boquerones en Vinagre	6.5
Six fresh, unsalted anchovies marinated in garlic and olive oil.
Selección de Embutidos	10
A prized selection of cured Spanish meats: Salchichon – A spicy and peppery pork sausage with fatty white chunks
Cana de Lomo – A very lean pork tenderloin cured with sea salt, garlic and paprika
Jamon Serrano – The famously rich and nutty flavored “mountain ham”
Cantimpalo – A coarsely ground sausage with little fat; dry-cured and flavored with paprika
Tabla de Quesos Españoles	15
A sampling of imported Spanish cheeses served with quince paste: (in order from mildest to strongest)
Tetilla – A mild cow’s milk cheese, aged only one week and great with sliced apples
Manchego – A mild, slightly salty sheep’s milk cheese with a grainy texture
Delicia de Cabra – A goat cheese that is creamy, elastic, and extremely white in color; it is mild and salty
Serena – A soft, spreadable cheese made from Merino sheep’s milk; has a buttery flavor
Cabrales – A blue veined cheese cured in Asturian mountain caves, smells more potent that it tastes

Tasting Menus
A perfect choice for both newcomers to tapas and aficionados alike. The tastings are designed as a dinner for two, but any sized group may enjoy one or more of the chef-selected menus. All selections are regular tapas portions.

La Tasca Tasting Menu	60
Three courses of our most popular and best loved dishes
Solomillo de Buey Grilled beef tenderloin and blue cheese
Chuletitas de Cordero Grilled lamb chops in a peppercorn sauce
Pollo al Ajillo Bone-in chicken roasted in a garlic sauce
Calamares Andaluza Fried calamari with garlic mayonnaise
Salmon a la Plancha Grilled salmon, spinach and fried mussels
Gambas al Ajillo Shrimp sautéed in olive oil and garlic
Esparragos Grilled fresh asparagus and sea salt
Patatas Bravas Deep fried potatoes with a spicy sauce
Ensalada Manzana Apple slices with tetilla cheese and quince


Meat Tapas Tasting Menu	50
A meat lovers paradise with a few side vegetables
Buey al Jerez Grilled flank steak with sherry and mushroom sauce
Pollo al Ajillo Chicken breast cooked in white wine and garlic
Albondigas Meatballs served in a vegetable marinara
Chorizo a la Parilla Grilled spicy Spanish sausage links
Solomillo de Cerdo Grilled pork tenderloin wrapped in bacon
Tortilla Española Traditional Spanish potato and onion omelet
Espinacas Salteadas Sauteed spinach with pine nuts and raisins
Meloso de Ajo Creamy rice with roasted garlic, nuts, and raisins


Seafood Tapas Tasting Menu	50
Great seafood dishes paired with flavorful sides
Vieiras Cava Grilled scallops in a creamy champagne sauce
Calamares Andaluza Fried calamari with garlic mayonnaise
Salmon a la Plancha Grilled salmon, spinach and fried mussels
Gambas al Ajillo Shrimp sautéed in olive oil and garlic
Paella Valenciana Chicken and mixed seafood paella
Aritos de la Huerta Fried onion, green and red pepper rings
Setas al Ajillo Mushrooms sautéed in garlic and olive oil
Ensalada de Espinacas Spinach and Cabrales cheese salad
For a more detailed description of each dish, please refer to the tapas menu.

Paellas
The word “paella” comes from the name of the pan it is made in. Paella is an internationally known rice dish originating from the fields of Valencia, a region in eastern Spain, but today it is served worldwide, using just about any kind of ingredient that goes well with rice. Serves 2-3 persons. Please allow 30-40 minutes to prepare; larger serving sizes available.


Paella de Marisco	38
A seafood lover’s paella with fresh shrimp, squid, mussels and bay scallops.
Paella Valenciana	38
The traditional Valencian paella with grilled chicken and mixed seafood.
Paella de Carne	36
A meat paella of chicken and Spanish sausage.
Paella de Langosta	52
Our showstopper lobster and mixed seafood paella.
Paella de Verduras	34
Completely vegetarian paella with fresh seasonal vegetables.
Paella Negra	38
Traditional black squid ink paella with mixed seafood.

Seafood Tapas
Salpicon de Marisco	8
A chilled and refreshing seafood salad with mussels, shrimp, baby octopus and mixed vegetables.
Gambas al Ajillo	8
Shrimp sautéed in olive oil with fresh garlic and hot “guindilla” peppers.
Calamares Andaluza	7.5
Battered squid, deep fried and served with garlic mayonnaise.
Gambas Gabardina	7
Six shrimp speared and deep fried in our special beer batter, served with garlic mayonnaise.
Salmon a la Plancha	7.25
Fresh grilled salmon topped with sautéed spinach and fried mussels.
Atun a la Plancha*	8
Herb-crusted grilled sushi tuna loin, cooked medium rare, and “piquillos” sweet peppers.
Brocheta de Gambas y Vieiras	7.25
Grilled skewer of shrimp and scallops wrapped in bacon.
Montado de Salmon y Queso Fresco	6.25
Toasted bread with smoked salmon and cream cheese.
Mejillones a la Marinera	7
Fresh mussels cooked in a pepper and tomato marinara.
Vieiras al Cava	8.5
Grilled scallops sautéed in a creamy sparkling wine sauce.
Calamares Salteados	7.5
Grilled squid sautéed with black and green olives, and white wine.
Langostinos al Pimenton de la Vera	12
Spanish version of peel ’n eat jumbo shrimp with paprika, garlic, rosemary and extra virgin olive oil.
Pescado del Dia	7.5
Fresh catch of the day: ask your server for details.

Meat & Poultry Tapas
Butifarra amb Monjetes	6.75
Grilled catalan pork sausage over a bed of sautéed white beans and caramelized onions.
Buey al Jerez*	8.25
Grilled Angus beef steak slices in a sherry mushroom sauce, served with fried fingerling potatoes.
Chuletitas de Cordero*	10
Seasoned grilled lamb chops served over a green peppercorn sauce and red-skinned mashed potatoes.
Pollo al Ajillo	6.75
Crispy, baked bone-in chicken glazed with a savory roasted garlic sauce.
Solomillo de Buey*	12
Five ounces of grilled beef tenderloin, served with red-skinned garlic mashed potatoes and crumbled Cabrales cheese.
Croquetas de Pollo	6.5
A classic Spanish dish of pureed chicken and potatoes, lightly battered and then deep fried.
Paella Valenciana	6.5
A delicious miniature paella with baked chicken, assorted seafood, and fresh, seasonal vegetables.
Brocheta de Pollo	6.75
Skewers of grilled fresh chicken breast and roasted red peppers, served with aioli.
Chorizo a la Parrilla	6.5
Grilled authentic Spanish chorizo sausage links.
Albondigas a la Jardinera	6
Hearty meatballs served in a fresh vegetable and herb tomato sauce.
Brocheta de Buey	8.25
Grilled Angus beef steak, pepper, and onion kabobs.
Solomillo de Cerdo Iberico	7
Grilled pork tenderloin medallions wrapped in bacon and served with our famous Cabrales cheese sauce.
Paella de Chorizo	6.5
Our miniature paella with chorizo sausage and fresh seasonal vegetables.
Pato Confitado	8
Duck leg confit cooked with nutmeg and orange peel, served with caramelized apples and roasted garlic mashed potatoes.

Salads
Ensalada de Espinacas con Peras	6.5
Spinach salad with slices of fresh pear, dates and walnuts, topped with crumbled Cabrales cheese.
Ensalada Mixta con Atun*	6.5
Grilled tuna salad with mixed greens and a piquillo and olive dressing.
Ensalada de Tomates con Vinagreta	7
Colorful tomato medley with a honey herb vinaigrette and soft goat cheese.
Manojillo de la Huerta	5.5
Mixed green salad with freshly assorted berries and a strawberry vinaigrette.
Ensalada de Manzana	7
Thinly sliced, crisp green apple slices tossed with slivered almonds, soft tetilla cheese, and a lemon quince vinaigrette.

Vegetable Tapas
	regular	large
Patatas Bravas	4.75	7
The Spanish classic: fried potatoes in a spicy sauce, topped with garlic mayonnaise.
Croquetas de Espinacas		6.5
Croquettes made with spinach and pine nuts.
Meloso de Ajo		6.75
Creamy rice with roasted garlic, pine nuts, raisins, and scallions.
Paella de Verduras		5.5
A miniature paella with saffron rice and seasonal fresh vegetables.
Setas al Ajillo		5
Assorted wild mushrooms lightly sautéed in garlic and olive oil.
Vainas de Arveja Salteadas		5.5
Snow peas sautéed in extra virgin olive oil and garlic (our traditional recipe includes Serrano ham – optional).
Aritos de la Huerta		6
Deep fried onion, green and red pepper rings.
Tortilla Española		5.75
Traditional Spanish potato, onion and egg omelet.
Espinacas Salteadas		5.5
Freshly sautéed spinach with garlic, pine nuts and raisins.
Esparragos Verdes a la Plancha		5
Grilled fresh asparagus with extra virgin olive oil and sea salt.
Arroz Cremoso de Setas		7
Spanish risotto with Manchego cheese, Porcini and wild mushrooms.

Sangrias

Available by the pitcher and by the glass	pitcher	glass
Traditional Sangria Tinta	22	6
The sangria that started it all – red wine blended with triple sec orange liqueur, brandy, and fresh sliced apples and oranges.
Sangria Blanca	22	6
A refreshing blend of peaches, white wine, triple sec, brandy and cinnamon sticks.
Cadillac Red Sangria	28	7.5
A step above our traditional red sangria, this version is made with Sangre de Toro red wine.
Cadillac White Sangria	28	7.5
This top-shelf sangria has the same character as our “Blanca” but is made with premium Sangre De Toro white wine.
Sangria Rosada	22	6
This smooth recipe mixes rose wine with grape juice, blueberries, and strawberries.
Cava Sangria	22	6
The clear staff favorite: a bubbly sangria made with sparkling wine, triple sec, and brandy – blended with grape juice and blueberries.
Agua de Sevilla	22	6
Another sparkling wine sangria, this concoction is unique because it is prepared with pineapple juice and whipped cream.
Rebujito	22	6
For sherry lovers, this sangria is blended with lemons and limes.
Agua de Valencia	22	6
A twist to the traditional Mimosa. Orange juice and sparkling white wine set the stage for this sangria.
Sangria La Tasca	22	6
Our signature sangria, this recipe fuses red wine, triple sec, brandy, apples, and cinnamon sticks.
Toro Rojo Sangria	25	7.5
For an extra jolt, order this sangria which combines red bull with our traditional sangria.
Booster Shot	5	2
If you like your sangria on the stronger side, add a “shot” of brandy with triple sec to your sangria glass or pitcher.

Dessert Wines
	bottle	glass
Espumoso de Moscatel Flare N/V, Valencia	32	6
A fresh surprise, similar to Italian Spumante, flavors of grapes and violets, white peach; sparkling and fruity, but not overly sweet.
Nectar Pedro Ximenez, Jerez	45	6
Dates on the attack mingled with figs, raisins, and finally blackstrap molasses on the finish.
Alceño Dulce Monastrel (375 ml), Jumilla	45	7
Raisins with spicy, toasted notes. It is smooth with complex flavors and mature fruit sensations. Clean with a long finish.
Moscatel Silvano Garcia (500 ml), Alicante	54	7
Elegant and very intense aromas dominated by floral notes, resembling a French Beaumes de Venise.

Desserts
Torta de Aceite	7.5
Licorice and sugar pastry atop almond flavored ice cream and finished with a shot of Pedro Ximenez sherry wine.
Flan de Huevo	6
Spanish flan with fresh strawberries and whipped cream.
Arroz con Leche	5.25
Traditional Spanish rice pudding with caramelized sugar and cinnamon.
Trufa de Chocolate	6.75
Decadent dark chocolate truffle served with vanilla bean ice cream.
Flauta Rellena de Crema	7
Banana-caramel cream wrapped in puff pastry with chocolate ice-cream.
Tres Leches Cake	6.5
A sponge cake dipped in evaporated milk, condensed milk, and whole milk, topped with a cream frosting.
Churros con Chocolate	6.5
Fried churros coated in cinnamon and sugar, served with a hot chocolate fondue sauce.
Tartita de Café	6.75
Coffee chocolate cappuccino mousse cake with Spanish espresso sauce.
Helados	5
Three scoops of premium ice cream – ask your server for today’s flavors.
Postres Sampler	15
A sampling of some our most popular desserts: flan de huevo, arroz con leche, trufa de chocolate, and churros.

Coffee
Café Solo	3
A single shot of espresso.
Café Filtro	2.25
Our regular or decaf drip coffee.
Café Doble	4
A double shot of espresso.
Café Cortado	4
One shot of espresso topped with steamed milk.
Cappuccino	4.5
Espresso coffee with streamed, frothed milk.
Café con Leche	4.5
A glass of steamed milk with a shot of espresso.
Carajillo	6
A shot of espresso with a shot of Spanish brandy.