Pipa

Pipa

Restaurant Menu


SOPAS
soups

SPANISH CLAM CHOWDER 8
light, creamy served with Manilla clams

LENTIL SOUP 6
with carrots, zucchini and garlic croutons

CALDO GALLEGO 7
Galician white bean soup with ham, bacon, chorizo, collard greens and potato


ENSALADAS
salads

CRISPY 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 vinaigrette

TUNA CRUDA 14
marinated with a mustard soy citrus sauce and served with arugula salad

ORGANIC MIXED GREEN SALAD 10
with tomatoes, red onion and dressed with honey and sage

SPANISH SALAD 11
white asparagus, frisse, green grapes, toasted almonds, cabra cheese, and sherry vinaigrette


MONTADITOS
Little plates

BANDERITAS 5
tuna, seared scallop and foie gras terrine skewers

PIQUILLO 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
crouquettes

JAMÓN 7
Serrano ham and smoked paprika with sweet sherry dipping sauce

PAELLA 8
saffron Valencia rice with a mix of scallops, shrimp, and chorizo with horseradish aioli

CHAMPIÑONES 7
mushroom croquettes served with a frisse salad dressed with truffle trumpet vinaigrette

CANGREJO 8
crab and goat cheese croquettes with spicy sesame aioli


COQUES
catalan flatbreads

DUCK 16
sliced duck breast, with foie gras terrine, caramelized onions and raisins, Manchego cheese, sautéed spinach and toasted hazelnuts

PIPA 14
paper thin slices of Spanish chorizo with roasted peppers, roasted tomatoes, artichokes and Manchego cheese sprinkled with rosemary and paprika

BOQUERONES 15
delicate Spanish anchovies with San Simon cheese, arugula, and roasted Piquillo peppers topped with toasted almonds and drizzled with truffle trumpet vinaigrette

VEGETABLE 12
cabra cheese, oven roasted eggplant, tomato, peppers, artichoke and tapenade sprinkled with thyme

MUSHROOM 16
san Simón cheese, with a layer of wild mushrooms, figs, Serrano ham, toasted almonds and drizzled with white truffle oiL


TAPAS

PULPO GALLEGO 9
octopus sautéed with calamata olives, roasted potatoes, and smoked paprika

SCALLOPS A LA MANCHA 16
seared diver scallops with caramelized onions, Manchego cheese, and crispy Serrano ham

TORTILLA ESPAÑOLA 6
classic potato omelette served with Salsa romesco

SAUTEED BABY CHORIZO 9
with sherry, olive oil and chiles

GAMBAS A LA PLANCHA 14
pan seared head on shrimp with white wine butter sauce

ALMEJAS AL VAPOR 10
steamed clams with dry sherry, garlic, sliced chorizo, chiles, and arugula

PIQUILLOS 12
sweet peppers stuffed with crabmeat and shrimp

WILD MUSHROOMS 8
cooked in garlic, chiles and parsley

PIGGY BACK DATES 10
dates stuffed with almonds and wrapped in bacon sprinkled with Cabrales bleu cheese

LAMB MEATBALLS 10
served with a rich salsa española

WHITE ASPARAGUS 8
grilled with truffle trumpet vinaigrette, roasted piquillo peppers and toasted almonds

PAPA RELLENA 12
potato stuffed with jumbo lump crabmeat flavored with chipotle aioli served with a watercress salad and salsa rosa

PIGGY BACK DATES 10
dates stuffed with almonds and wrapped in bacon sprinkled with Cabrales bleu cheese

CATALAN SPINACH 7
sautéed with garlic, golden raisins, and chiles

ESCALIVADA 14
marinated and roasted eggplant, tomatoes, onions, peppers, tapenade, and goat cheese

GAMBAS AL AJILLO 13
shrimp with garlic, olive oil, paprika and chiles

PATATAS A LA BRAVA 6
crisp potatoes with a spicy mustard aioli

CHARCUTERIE PLATE 17
sliced Serrano ham, Salchichon, Cantimpalo, and sobresada

CHEESE PLATE 15
assortment of Spanish artisan cheeses


PAELLAS
rices

PIPA PAELLA 25
Saffron scented rice with mussels, clams, chorizo, bay shrimp, scallops, topped with a grilled half lobster and calamari al ajillo

ARROZ CON POLLO 18
Pan seared chicken breast served with paprika Valencia rice braised with dark meat, chorizo, green peas, and roasted peppers

MUSHROOM PAELLA 18
Spanish rice with porcini, black trumpet, shiitake, portabella, and button mushrooms drizzled with truffle trumpet oil


PLATOS FUERTES
entrees

ORGANIC SEARED SALMON 19
With sesame collard greens and cream of cauliflower

BISTEC A LA PARILLA 24
Grilled shell steak with Cabrales white sweet potato puree, fried shallots and sofregit, a tomato garlic concasse

MAR 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 sauce

OVEN 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.



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