Cold Tapas – Meza – Petit
Tuna Tartar*
With cucumber, jicama sesame dressing and crunchy tortilla
8.50
Red Beet Confit
Napoleon of sliced beets topped with herb whipped goat cheese, toasted
pine nuts and fresh local tomato remoulade.
8.00
Bruschetta
Freshly chopped basil and tomato tossed in extra virgin olive oil.
Served on toast points.
6.50
Escalivada Mediterránea
Sliced eggplant, zucchini and squash, brushed with olive oil, grilled and served cold.
7.50
Prosciutto & Dates
Imported San Danielle Prosciutto, thinly sliced and served on
bruschetta toast with dates.
8.00
Carpaccio di Carne*
Thinly sliced beef tenderloin, parmigiana reggiano, topped
with shaved celery heart and cremini mushrooms.
8.00
Carpaccio di Salmone Fumicato*
Smoked salmon topped with caperberries, cocktail onions, goat cheese and
lemon vinaigrette
8.50
Bruschetta di Guacamole*
Bruschetta di guacamole served with grilled ahi tuna.
10.00
Hummus
A puree of chic peas, tahini, lemon juice and garlic.
7.00
Fattoush
Salad of cucumbers, tomatoes, peppers and cilantro served
with a Lemon Dressing.
6.50
Mozzarella Caprese
Fresh Mozzarella, Basil and Tomatoes served with balsamic reduction.
8.50
Ceviche*
Scallops, red onions, cilantro, capers, with lime juice.
8.50
* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Hot Tapas – Meza – Petit Plate
Norwegian Salmon*
Served with artichoke hearts and pesto cream sauce.
9.50
Crispy Shrimp
Shrimp wrapped in fried Kadafi Dough and served with hummus.
10.50
Shrimp Scampi
Marinated Shrimp, sautéed with garlic lemon butter sauce.
9.50
Spanish Octopus
Braised Octopus in a tomato red wine sauce served with polenta.
8.50
Petite Crab Cake
Jumbo lump crabmeat croquette served with corn remoulade.
15.00
Calamari Fritti
Tender squid, fried and served with peperoncini sauce.
7.50
Colorado Grilled Lamb Chop*
A Colorado grilled lamb chop drizzled with rosemary sauce, and served with potatoes
12.50
Carciofi Ripieni al Prosciutto
Artichoke hearts sautéed in white wine, with prosciutto & red peppers.
9.00
Wild Mushrooms En Puff Pastry
Mélange of wild mushrooms baked with brie cheese and raisins in a puff pastry
8.50
Coquilles St. Jacques
Diver scallops pan-seared and served with roasted corn and chorizo.
10.50
Petit Filet Mignon*
Pan seared beef tenderloin with potato puree topped with red wine sauce.
10.50
Moules Provencale
Mussels sautéed in white wine, tomatoes served with garlic butter sauce.
8.50
Parmigiana Di Melanzane
Eggplant and tomato layered with fresh mozzarella and Basil, Topped with
Tomato Sauce.
8.00
* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
