Santiago's Bodega Menu
Soups
Spicy shrimp bisque
a creamy blend of gulf shrimp and spices
French onion
a rich beef broth topped with crostini and gruyere
Spicy lentil
curry , portobello mushrooms, jalapenos, and cilantro
Salads
Avocado and pear
mixed greens tossed in a creamy parmesan dressing, topped with toasted pine nuts
Greek
iceberg, kalamatas, feta, red onions, tomatoes, cucumbers, and pepperoncinis in a lemon caper vinaigrette
Spinach
tossed with red onions, candied pecans, strawberries, bacon, and poppy seed dressing
Spring mix
with duck confit, dried cranberries, walnuts, and red onions tossed with a citrus-ginger vinaigrette
The Wedge
iceberg with blue cheese dressing, bacon and tomato slices
Cold Tapas
Green Beans
French style, with gruyere cheese and prosciutto tossed in lemoncaper vinaigrette
Shrimp
with a ginger-lemon glaze and fresh cilantro
Cheese plate
please ask your server about today’s assortment
Smoked salmon carpaccio
with crostini, crème fraiche, capers, and minced onions
tomato and basil bruschetta
with olive tapenade on crostini
yellowfin tuna ceviche
marinated in spicy citrus juice and served chilled with fresh avocado, mango, and cilantro
the trio
traditional hummus, roasted red pepper hummus, and black olive tapenade served with pita bread
chilled asparagus
with a lemon-tarragon dipping sauce
bocconcini di mozzarella
marinated and mixed with roasted red peppers, kalamata olives, garlic, and fresh basil
pate
please ask your server for this week’s selection
Hot Tapas
dates
stuffed with goat cheese and wrapped with prosciutto
bacon and basil wrapped mushrooms
with basil aioli
lamb chops
pecan, and mustard encrusted
saganaki
haloumi cheese sprinkled with oregano and flambéed with brandy, served with pita bread
roman meatballs
with a nest of angel hair pasta
pinchos morunos
spicy marinated skewers of pork tenderloin with apple-mango chutney
beef tenderloin
seared and topped with bleu cheese butter
croquettas
cayenne spiced pan-fried patties of potatoes, house ground prosciutto and provolone cheese with scallion cream
camembert wedge
topped with sautéed garlic, onions, almonds, apricots, and red bell peppers with crostini
lamb patties
house ground leg of lamb, fresh thyme, sherry, and lemon zest. with a cucumber and feta salad
chicken skewers
marinated in olive oil, lemon zest, and rosemary and served with a lemon-tarragon sauce
spanakopita
spinach, feta, and onion baked in phyllo pastry and drizzled with hollandaise sauce
patatas bravas
pan-fried potatoes in a spicy tomato sauce
miniature quesadillas
pan-grilled with cheddar and jack cheeses, fruit salsa, fresh mango, and cilantro
puff pastry
stuffed with chopped portobellos, onions, and fresh thyme with béarnaise sauce
seasoned grouper
filets encrusted with fennel seed, coriander, and lemon pepper
chevre tartlet
sautéed bell peppers, onions, garlic, and herbs de provence atop creamy goat cheese
bread service
pita or sourdough rolls
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