start with a tapas plate, try multiple small plates as a meal, or get a few to share

CHORIZO BORACHO
Spanish chorizo sausage simmered in garnacha wine, finished with sherry, brandy, and fresh parsley. Served on grilled baguette toast 6.5

PESCADOS ALMENDRAS
seared tilapia with browned butter, marcona almonds, and fresh parsley 7

SEA SCALLOPS SERANNO
fresh caught diver scallops wrapped in imported Spanish ham with spicy romesco sauce and Belgian endive 10

ADRIATIC CHICKEN
char-grilled organic boneless thigh brushed with Greek olive tapenade. Served with a tomato basil
relish and feta 7.5

HUMMUS
classic puree of chick pea, sesame, lemon, and virgin olive oil. Served with tomato, cucumber, Greek olives, and crisp toast for dipping 6.5

ANTIPASTO MOLINARI
slices of molinari pepperoni and salame with fresh melon, roasted pepper, and piave vecchio cheese 8

ICED GAZPACHO
the classic Spanish chilled soup with a hint of
cayenne. Topped with lime crema and fresh herbs 7

BUCHERON SALAD
baby spinach with virgin olive oil, cracked pepper, pine nuts, tart cherry, French goat cheese, and
a balsamic reduction 9

TREVISANA SALAD
mixed greens, raspberry balsamic vinaigrette,
pistachio, red onion, and fresh strawberry 7

SALADA ROMANA
grilled romaine topped with cherry tomato, pecorino cheese, and balsamic glaze 7

PANZANILLA
the classic Italian “bread salad” with fresh tomato, red wine vinegar, extra virgin oil, red onion, basil, and pan toasted bread 7

SERGIO’S TAPAS SAMPLER PLATTER
choose any four tapas from the selections listed above for 25

our medium sized plates are perfect for a small meal, or to share as side dish for the table

ORECHIETTE PASTA
“little ears” of pasta with apple-wood smoked
chicken, spinach, and a four cheese sauce.
Topped with onion crisps 17.5

HUEVOS FLAMENCOS
squash, fried potatoes, imported Serrano ham, roasted onion, and a fried egg, baked in a ceramic crock with queso blanco and sofrito 10.5

LINDA O’S SALAD
baby spinach, Belgian endive, ciabatta croutons, crisp apple wood smoked bacon, tossed with a sweet and sour dressing, and topped with a fried egg 10

LEMON CHICKEN FREGOLE
chilled salad of semolina pasta tossed with
grilled boneless chicken thigh, green bell pepper,
kalamata olive, red onion, lemon, fresh Ohio feta and virgin olive oil 15.5

PAPPARDELLE PASTA
hand made ribbon pasta with a light lemon pistachio pesto cream 14

PASTA OF DAY
our chef’s inspirations from Tuscany and around world featuring handmade pastas and seasonal
ingredients MP

PRATO MISTO
savory vegetarian black beans, Brazilian rice, red onion rings, seasonal vegetables, farofa, fried spinach, and carioca tomato relish 16.5