      |
|
|
|
Panini - Lusty Grilled Sandwiches - lunch only |
6.95 |
| Espana | |
|
border inspired, sliced baked ham, Anaheim green chile and jack cheese,
topped with a spicy, yet subtle chipotle aioli. |
|
| Italia | |
| Delightfully vegetarian, sliced
Portobello marinated in a sherry-balsamic sauce, roasted red pepper, spinach and provolone cheese. |
|
| Americana | |
|
Our All-American panini with smoked turkey served with
sliced red onion, tomato, mixed greens, swiss cheese and mayo. |
|
Tropicano Julian |
|
| Sweet walnut-crusted chicken, spinach, red onion, fresh pineapple, swiss cheese and mayo. | |
|
|
|
|
Tapas |
|
| Tapenads Y Queso De Cabra | 5.00 |
|
A
tapenad trio of mixed olive, sweet sun dried tomato and garlic infused
goat cheese cheese. Served with crostinis. |
|
| Olive Fiesta | 5.00 |
|
Spanish green olives, kalamata and black olives marinated in a
balsamic-basil and sun dried tomato medley. |
|
| Haute Goat Cremery Platita | 15.00 |
| Assorted local farm-fresh gourmet cheeses, coupled with fresh pair half, dried apricot, mango and gourmet flat bread. | |
| Rebecca | 11.00 |
| Piping hot French brie topped with red jalapeno preserves and toasted almonds. Served with crostinis. | |
| Torta Espanola | 6.00 |
| A Spanish and French
inspired tart layered with swiss cheese, sweet onion and potato, then baked to a golden brown with herbs de province. |
|
| Torta Italia | 6.00 |
| A Sicilian home-style
spaghetti pie baked with roasted onion, marinated olives, cherry tomatoes, garlic, capers and feta cheese |
|
| Torta Americana | 6.00 |
|
A classic Mediterranean quiche-style
spinach pie baked with black olives, caramelized sweet onion and garlic, layered with melted provolone and feta |
|
| Albondigas De Madrid | 8.00 |
|
La Diosa's signature meatballs blended
with freshly diced red onion, garlic and jalapeno bathed in a divinely hot marsala wine sauce. |
|
| Lada Diosa | 8.00 |
|
Southwestern stacked enchiladas topped
with our signature Spanish salsa and served beneath a bed of sherry-corn relish, black beans, and pico de gallo. Sided with fresh guacamole and corn-tortilla chips. Chicken or cheese. |
|
| Besitos | 8.00 |
|
broiled fresh jalapeno halves stuffed
with large shrimp smothered in a combination of jack cheese and bacon. |
|
| Sylvana's Queso | 7.00 |
| A medley of swiss, jack,
and parmesan cheeses blended with artichoke hearts, white onion, jalapenos and tomato, baked to a golden brown and finally, topped with a light serving of our fresh pico de gallo. |
|
| Caterina's Caviar | 6.00 |
| A classic Tex-Mex of black
eyed peas, chopped tomato, jalapeno, onion and bell peppers. Served with corn chips. |
|
| Cevichi Shrimp | 8.00 |
| Shrimp cocktail bathed in
fresh citrus and tomato juice, paired with English cucumber, cilantro, sweet onion and a splash of Tobasco. Sided with an avocado wedge and served with corn chips. |
|
| Gravlox | 12.00 |
| Cured salmon with capers, red onion and horseradish sauce. Served with crostinis. | |
| Tosca's Buschetta | 6.00 |
| Methodically seasoned to
perfection, a mixture of fresh tomato, onion, garlic and olives spooned over toasted and sliced French country bread. |
|
| Sardinas | 8.00 |
| Broiled Spanish petite
sardines floating in roasted garlic butter, lemon and parsley. Served with French country bread. |
|
|
Ensalata |
|
| Mediterranean Salad | 8.00 |
| Our Spanish chef salad
with tossed mixed baby greens, sliced cucumber, cherry tomato, red bell pepper, and red onion topped with feta cheese, mixed marinated olives and our house vinaigrette. Served with crostinis - Added rubbed Baked Chicken - 3.00 |
|
| Diosita | 4.00 |
| Spring greens, peppered
olive oil and balsamic vinaigrette, a hint of Haute Goat feta cheese, simply simple. |
|
| Chicken Curry Ensalada | 7.00 |
| Piquant salad featuring curry chicken with celery and grapes. Served cold. | |
| Formaggi Fruit | 15.00 |
| A gracious bowl of
assorted seasonal fresh and dried fruit, three cheeses and pepperoni. |
|
|
Sopa |
|
| Tomato Basil Bisque | 3.50-5.00 |
| Heartily prepared with
fresh basil, onion, tomatoes and garlic, then blended with a light honey and sherry cream. Served with crostinis. |
|
| Basket of Bread | 2.50 |
| Served with a peppered olive oil and balsamic vinegar blend | |
| Boat of Crostinis | 1.50 |
| French baquette slices drizzled in olive oil and herbs, then toasted to a golden brown. | |
|
Down Town Pizza |
8.95 |
| Pizza Margherita | |
| Roasted garlic infused oil, Roma tomato, mozzarella, and fresh basil. | |
| Pizza Fresca | |
| Dried mango, plums,
apricots, and red onion over brie, topped with crushed walnuts, and a sprinkle of red pepper. |
|
| Pizza Barcelona | |
| Sun dried tomato and
garlic spread topped with chicken, mozzarella, romano, parmesan and provolone cheese. |
|
| Pizza Phillipe | |
| Prosciutto, mozzarella, gorgonzola and walnuts over an artichoke goat cheese spread. | |
|
Berry Rich Desserts |
|
| Very Best Coconut Cake | 6.00 |
| Sumptuous Carrot Cake | 6.00 |
| Succulent Crème Brule | 6.95 |
| Sinful Chocolate Truffle Cake | 6.95 |
| Te Amo Chocolate Drink | 4.00 |
| Refreshing Citrus New York Style Cheesecake | 6.95 |
| Te Amo - Velvety smooth rich
Aztec Chocolate Drink |
4.00 |
|
Coffee Bar |
|
| Brewed Coffee | 2.50 |
| Tea Iced | 2.00 |
| Tea Hot - Tazo | 2.50 |
| Cappuccino | 3.50 |
| Latte | 3.75 |
| Espresso | 1.75 |
| Mocha Iced or Hot | 4.00 |
