Picante Menu

fried crescent-shaped turnovers filled with the chef’s family recipe

puillos peppers and smoked olives with the chefs four cheese blend

baked dates wrapped in jamon serrano

lightly seasoned calamari steak fried and served with picante’s aioli

fresh ahi and northern halibut marinated with lemon, lime and fresh cilantro served with avocado over seasonal greens with a carica vinaigrette

Spanish sausage drizzled with honey and baked on a crostini spread

seared eastern sea scallops, citrus segments, chic peas, and a cucumber chutney in a guava vinaigrette

shrimp and jamon serrano skewers

rock shrimp delicately fried and served with crispy pepper fruit and picante’s aioli

wild mushrooms and chorizo sautéed with sherry wine

grilled skewers of filet mignon, lamb, pork, and sausage with picante’s aioli

salmon lollipops with balsamic-lacquered figs

chicken wings marinated in a saffron and Spanish olive oil, lemon, garlic, onions, and seasoned with Chile piquin

fried crescent-shaped turnover filled with the chef’s family recipe

a combination of grilled fresh seasonal vegetables, roasted peppers, and mushrooms drizzled with a nutty Spanish extra virgin olive oil

fresh ahi and northern halibut marinated with lemon, lime, and avocado over seasonal baby greens with a carica vinaigrette

seared eastern sea scallops, citrus segments, chic peas, and a cucumber chutney in a guava vinaigrette

grilled skewers of filet mignon, lamb, pork, and sausage with picante’s aioli

large chilled prawns served with roasted tomatoes, sweet corn, jicama, and white balsamic vinegar salsa

smoked salmon, eel, and trout served over Spanish crostini, with mixed greens in a guava vinaigrette

a tangy, chilled tomato soup with minced onions and garlic croutons

chef’s daily creation of freshly prepared soud

exotic mixed greens served with seasonal fresh fruit, berries, raisins, and cabrales clue cheese in a guava vinaigrette

crisp Romaine lettuce, olives, tomatoes, and red onions tossed with a citrus vinaigrette and crumbled goat cheese

steamed red potatoes, ripe tomatoes, capers, and hard boiled eggs in a mustard aioli

sliced fresh mozzarella served with roasted piquillos, drizzeled with extra virgin olive oil and a touch of balsamic vinegar

crisp Romaine in a traditional Caesar dressing, shaved parmesan cheese and homemade garlic croutons

marinated cod served over a bed of greens, accented with olives and tomatoes and a quava vinaigrette

a tasty catalan dish of saffron rice served with a combination of chicken, pork, sausage, and beef

shrimp, mussels, roasted chicken, chorizo, pork, and onions simmered in a saffron valencia rice

a blend of rice baked with fresh water shrimp, calamari, clams, fresh fish, saffron, and a touch of albarino white wine

sautéed fresh vegetables with garlic and olive oil in a tempranillo wine sauce, served over angel hair pasta

sautéed large prawns with garlic and olive oil, served in a chorizo meat sauce over angel hair pasta

a combination of fresh salmon, mussels, clams, shrimp and lobster in a cava sparkling wine sauce server over spaghetti

half-chicken (bone-in) baked with aromatic vegetables, fresh marjoram, thyme, and potatoes, finished with a touch of Albarino white wine

roasted half-chicken (bone-in) seasoned with a paprika garlic butter, served with fresh seasonal vegetables and valencia rice

marinated leg of pork with ancho Chile, celery, garlic, and encrusted with pistachios (roasted in a wood fire rotisserie)

pan-seared fresh pork chops caramelized with sherry wine, served with a chorizo-white bean ragout

grilled rack of lamb seasoned with fresh herbs, served with roasted peppers and spicy potatoes in a port wine demi-glaze

fillet mignon seared to perfection and served with caramelized pearl onions, and spicy potatoes, finished in a rioja red wine demi-glaze

grilled 18oz. rib eye steak topped with a wild mushroom ragout and mahon cheese

large eastern sea scallops pan-seared with garlic, red peppers, cumin, olive oil and white wine

a seafood lover’s dream: grilled skewers of salmon, jumbo scallops, shrimp, and swordfish served with picante’s aioli

grilled fresh sword fish steak served in a zest almond-garlic cream sauce

sauteed prawns served in a spicy white wine and tomato sauce, served with basmati rice

oven roasted fresh cod in a tomato, olive, caper, leek ragout and a touch of albarino white wine

braised fresh salmon filet in a saffron nage flavored with a julienne of crisp jamon serrano

fresh halibut baked with caramelized onions, red and yellow bell peppers, oregano and finished in a lightly spicy tomato sauce

catalonia fisherman cioppino; sautéed lobster, shrimp, calamari, fresh fish, mussels, clams, with garlic, julienne of yellow, red bell pepper, leeks, onions, and fresh tomato in a saffron sherry seaf

roasted tomato tapenade served with grilled Spanish bread

our chefs daily soup

lightly dusted calamari steak served with our and served with a spicy house aioli

fresh petite sole filets lightly breaded aioli sauce

piquillos peppers and smoked olives stuffed wine tomato broth with goat cheese

mussels and clams sautéed in a white

large marinated prawn’s sautéed in garlic roasted tomatoes, extra virgin olive oil and a touch of sherry balsamic vinegar

large chilled prawns served with sweet corn, jicama slivers and white

fresh ahi and northern halibut marinated with quartered tomatoes lemon, lime and avocado, vinaigrette

mixed baby greens, shaved red onions, cabrales cheese in a our house

marinated dates wrapped in jamon serrano and sobresada and delicately fried to perfection bread

thinly sliced jamon serrano, chorizo over grilled sliced country

baked half bone in chicken with onions, celery, potatoes and fresh thyme in white wine albarino reduction

shrimp, mussels, roasted chicken, chorizo, pork and onions slow cooked in saffron valencia rice

calamari steak salad marinated with shaved root vegetables in a lemon vinaigrette

steamed red potatoes, ripe tomatoes, capers, and hard boiled eggs in a light sherry vinegar

chicken breast dusted with andalucía spices over crisp romaine greens in a garlic mustard aioli dressing

fresh seared ahi served rare over mixed greens with avocado, tomatoes, pumpkin seeds and sesame seeds in a carica vinaigrette

New York steak marinated then grilled, topped with sautéed mushrooms and mozzarella

pork chops pan seared in a sherry wine and pomegranate sauce

filet mignon tips sautéed with sweet onions, garlic, garlic tri- colored bell peppers over picante cream sauce with skinless grapes

stripe bass sautéed in a white wine almond cream sauce with skinless grapes