Vega Tapas Cafe : Hot Tapas

Chef de Cuisine Josh Garic

Executive Chef Glen Hogh

Grilled Vegetable Fritters

Garden Vegetables in Crispy Cakes with Romesco & Chimichurri Sauces

Artichokes al a Parilla

Grilled Roman Artichokes topped with Feta Relish

Crustacèos Bravas

Spicy ‘Brave’ Crawfish & Potatoes with Garlic Alioli

Gambas al Pil Pil

Fresh Sizzling Gulf Shrimp sautéed with Garlic, Olive Oil, Crushed Pepper & Spanish Smoked Paprika

Mojo Pork Empanadas

Braised Pork & Vegetables in Crispy Pies with Chimichurri Sauce

Steamed Mussels

in White Wine Butter with Lemon, Shallots, Capers, & Fresh Dill

Pescado Bocadillo ‘Po-Boy’

Crispy Gulf Fish with Shaved Cabbage & Pickles in Ciabatta, with House-made Spanish Ketchup

Diver Scallops al a Plancha con Lomo

Cured Pork Loin wrapped Scallops, over Roasted Corn Grits with Fried Leeks

Char-grilled Green Mussels

with Lemon, Garlic, Olive Oil and Idiazabal Cheese

Chipirones al a Plancha

Seared Baby Squids with Almond-Garlic Dust & Meyer Lemon

Empanadilla de Cochinillo

Pulled ‘Cochon du Lait’ topped on Flaky Pastry, with Onions, Red Cabbage, and Pepper Jelly

Chicken in Phyllo

with Wild Mushrooms, Feta, & Leeks in

Crispy Phyllo over Sherry Butter

Carne Asado

Grilled Hanger Steak with Roquefort Croquettas

Gnocchi & Calf’s Liver

Thinly Sliced Liver sautéed with Dumplings in a Light Madeira Cream

Moroccan Ribs

Exotic Spiced Pork Ribs Tender Grilled with Sherry Glaze

Sautéed Sweetbreads

with Jamon Serrano, Crimini Mushrooms & Sherry Butter

Moorish Pork

Grilled, Dry-Cured Tenderloin over Flash-Fried Spinach,

with Horseradish Sour Cream

Paella de la Vega

Traditional Saffron Rice & Vegetables with Seafood, Chicken, & House-made Chorizo

add Scallops, if you wish