Pipa
![Pipa](https://cititour.com/NYC_Restaurants/photos/942_pipa3.jpg)
Restaurant Menu
SOPAS
soupsSPANISH CLAM CHOWDER 8
light, creamy served with Manilla clamsLENTIL SOUP 6
with carrots, zucchini and garlic croutonsCALDO GALLEGO 7
Galician white bean soup with ham, bacon, chorizo, collard greens and potato
ENSALADAS
saladsCRISPY SALMON SALAD 12
pan seared salmon served with julienne of carrots, jicama, cucumber, radish and watercress dressed with a mustard oil and finished with green pea vinaigretteTUNA CRUDA 14
marinated with a mustard soy citrus sauce and served with arugula saladORGANIC MIXED GREEN SALAD 10
with tomatoes, red onion and dressed with honey and sageSPANISH SALAD 11
white asparagus, frisse, green grapes, toasted almonds, cabra cheese, and sherry vinaigrette
MONTADITOS
Little platesBANDERITAS 5
tuna, seared scallop and foie gras terrine skewersPIQUILLO 5
piquillo pepper stuffed with braised oxtail with sherried shallots served on country toast
SERRANO HAM 5
with sliced tomato marinated in garlic, and cabra cheese served on baguette
CROQUETAS
crouquettesJAMÓN 7
Serrano ham and smoked paprika with sweet sherry dipping saucePAELLA 8
saffron Valencia rice with a mix of scallops, shrimp, and chorizo with horseradish aioliCHAMPIÑONES 7
mushroom croquettes served with a frisse salad dressed with truffle trumpet vinaigretteCANGREJO 8
crab and goat cheese croquettes with spicy sesame aioli
COQUES
catalan flatbreadsDUCK 16
sliced duck breast, with foie gras terrine, caramelized onions and raisins, Manchego cheese, sautéed spinach and toasted hazelnutsPIPA 14
paper thin slices of Spanish chorizo with roasted peppers, roasted tomatoes, artichokes and Manchego cheese sprinkled with rosemary and paprikaBOQUERONES 15
delicate Spanish anchovies with San Simon cheese, arugula, and roasted Piquillo peppers topped with toasted almonds and drizzled with truffle trumpet vinaigretteVEGETABLE 12
cabra cheese, oven roasted eggplant, tomato, peppers, artichoke and tapenade sprinkled with thymeMUSHROOM 16
san Simón cheese, with a layer of wild mushrooms, figs, Serrano ham, toasted almonds and drizzled with white truffle oiL
TAPASPULPO GALLEGO 9
octopus sautéed with calamata olives, roasted potatoes, and smoked paprikaSCALLOPS A LA MANCHA 16
seared diver scallops with caramelized onions, Manchego cheese, and crispy Serrano hamTORTILLA ESPAÑOLA 6
classic potato omelette served with Salsa romescoSAUTEED BABY CHORIZO 9
with sherry, olive oil and chilesGAMBAS A LA PLANCHA 14
pan seared head on shrimp with white wine butter sauceALMEJAS AL VAPOR 10
steamed clams with dry sherry, garlic, sliced chorizo, chiles, and arugulaPIQUILLOS 12
sweet peppers stuffed with crabmeat and shrimpWILD MUSHROOMS 8
cooked in garlic, chiles and parsleyPIGGY BACK DATES 10
dates stuffed with almonds and wrapped in bacon sprinkled with Cabrales bleu cheeseLAMB MEATBALLS 10
served with a rich salsa españolaWHITE ASPARAGUS 8
grilled with truffle trumpet vinaigrette, roasted piquillo peppers and toasted almondsPAPA RELLENA 12
potato stuffed with jumbo lump crabmeat flavored with chipotle aioli served with a watercress salad and salsa rosaPIGGY BACK DATES 10
dates stuffed with almonds and wrapped in bacon sprinkled with Cabrales bleu cheeseCATALAN SPINACH 7
sautéed with garlic, golden raisins, and chilesESCALIVADA 14
marinated and roasted eggplant, tomatoes, onions, peppers, tapenade, and goat cheeseGAMBAS AL AJILLO 13
shrimp with garlic, olive oil, paprika and chilesPATATAS A LA BRAVA 6
crisp potatoes with a spicy mustard aioliCHARCUTERIE PLATE 17
sliced Serrano ham, Salchichon, Cantimpalo, and sobresadaCHEESE PLATE 15
assortment of Spanish artisan cheeses
PAELLAS
ricesPIPA PAELLA 25
Saffron scented rice with mussels, clams, chorizo, bay shrimp, scallops, topped with a grilled half lobster and calamari al ajilloARROZ CON POLLO 18
Pan seared chicken breast served with paprika Valencia rice braised with dark meat, chorizo, green peas, and roasted peppersMUSHROOM PAELLA 18
Spanish rice with porcini, black trumpet, shiitake, portabella, and button mushrooms drizzled with truffle trumpet oil
PLATOS FUERTES
entreesORGANIC SEARED SALMON 19
With sesame collard greens and cream of cauliflowerBISTEC A LA PARILLA 24
Grilled shell steak with Cabrales white sweet potato puree, fried shallots and sofregit, a tomato garlic concasseMAR Y MONTAÑA 22
Pan seared fillet of red snapper with a pan roast of chorizo, white beans, pulpo and vegetables served with a garlic butter sauceOVEN ROASTED RACK OF LAMB 26
with fingerling potatoes, asparagus, pearl onions with salsa arrope, a rioja wine reduction with pears and apples
PLEASE NOTE: All menu items and prices are subject to change.