F LO U R L E S S C H O C O L AT E T O R T E 7gluten-free chocolate torte made from a blend of

four chocolates with ganache topping

N Y C H E E S E C A K E 7lemon and vanilla filling with graham cracker

crust and blueberry compote

P E A N U T B U T T E R P I E 9dark chocolate and peanut better mousse filled

with Reese's peanut butter cups

D U LC E D E L E C H E C H E E S E C A K E 8caramel swirl filling topped with caramel mousse

and served with a churro

C H O C O L AT E B U N D T C A K E 8warm chocolate cake with dark chocolate truffle filling and white and milk chocolate topping

POSTRES

LATA Y BOTELLASC O P P E R TA I L F R E E D I V E ..........................6

india pale ale (5.9%)

C O P P E R TA I L N I G H T S W I M .......................7

porter (6.2%)

7 V E N T H S U N G R A F F I T I O R A N G E .................6

wheat (5.9%)

C I GA R C I T Y I N VA S I O N ..........................6

tropical pale ale (5.0%)

B I G S T O R M T RO P I C P R E S S U R E ...................6

florida ale (4.4%)

3 DAU G H T E R S RO D B E N D E R .....................6

american amber (5.0%)

B U D L I G H T ......................................5

light lager (4.2%)

C O R O N A E X T R A .................................5

pale lager (4.5%)

M I C H E LO B U LT R A ...............................5

light lager (4.2%)

S T E L L A A R T O I S ..................................5

pale ale (5.2%)

Y U E N G L I N G .....................................5

amber / red ale (4.9%)

C I GA R C I T Y JA I A L A I ............................7

india pale ale (7.5%)

C O P P E R TA I L F R E E D I V E ..........................7

india pale ale (5.9%)

B I G S T O R M WAV E M A K E R ........................6amber ale (6.2%)

V E Z A S U R B R E W I N G S PA N G L I S H ................6 latin large (4.2%)

LOCALFLAVORS

true totampa

TAPASSOPAS YENSALADAS C H E F ' S C H A R C U T E R I E

Spanish cured meats and aged cheese accompanied by flatbread crackers, tomato bacon jam,

creole mustard, and marinated olives

18 half / 25 full

PA N C O N Q U E S O

pressed Cuban bread, melted cheese

6

T O C I N O & B R U S S E L S S P R O U T S

roasted garlic cloves, manchego

12

M U S S E L S & C H O R I ZOlight tomato stew, grilled bread

12

C A L A M A R E S F R I T O S

lemon caper remoulade

12

GA M B A S A L A J I L LOprawns in olive oil & garlic, grilled bread

15

A L I TA S A J I L LOchicken wings with apple celery salad

10

GA M B A S F L AT B R E A D

shrimp, chorizo, manchego, verde chimi

12

C H I C H A R R O N E Scrispy pork belly with lime

12

B E A N S O U P 5/8pork broth, white beans, ham, greens

S O PA D E L D I A 5/8chef's daily house creation

A L B A ....................................... 14

romaine, shaved manchego and cotija, crispy prosciutto, shaved onion, slivered almonds, sliced olives, cilantro lime vinaigrette

M A N C H E G O C A E S A R ........................ 12

romaine, shaved manchego cheese, and croutons tossed in caesar dressing

B E E T ........................................ 13

kale, goat cheese, and candied walnuts in a red wine vinaigrette

A R U G U L A .................................. 12

tomatoes and mozzarella with chimichurri dressing

A D D P R O T E I N

chicken $4, shrimp $6, steak $8

CERVEZA DE BARRIL

PLE ASE BE ADVISED THAT CONSUMING R AW OR UNDERCOOKED ME ATS, POULTRY, SE AFOOD,

SHELLFISH OR EGGS M AY INCRE ASE YOUR RISK OF FOODBORNE ILLNESS.

THANKS FOR YOUR PATRONAGE! —Management

ESPECIALIDADES VINO BLANCO

VINO TINTO

B U B B L E S B E N VO L I O P RO S E C C O D.O.C . italy .................................................... 7 / 28

B U B B L E S KO R B E L B RU T C H A M PAG N E california ................................................. 10 /39

S AU V I G N O N B L A N C K I M C R AW F O R D marlborough, new zealand .................................. 12 /45

S AU V I G N O N B L A N C M ATA N Z A S C R E E K sonoma county, california ................................ 9 / 39

R O S É P I N O T N O I R K E N DA L L JAC KS O N california ............................................... 8 / 29

A L B A R I N O A B A D I A D E S A N C A M P I O chile ...................................................... 10 / 40

P I N O T G R I G I O B E N VO L I O italy ................................................................ 9 / 29

P I N O T G R I S W I L L A K E N Z I E williamette valley, oregon ............................................ - / 48

C H A R D O N N AY S TAG S L E A P napa valley, california.............................................. 13 / 52

C H A R D O N N AY N I E L S O N santa barbara, california .............................................. 10 / 40

P I N O T N O I R C A R M E L ROA D monterey, california ................................................. 8 / 32

P I N O T N O I R L A C R E M A sonoma county, california ................................................ -- /55

M E R LO T K E N WO O D sonoma county, california .................................................... 9 / 36

M E R LO T A LC A N C E meule valley, chile ...........................................................12 /48

M A L B E C D O N A PAU L A uco valley, argentina ..................................................... 12/ 48

R E D B L E N D MU R P H Y G O O D E california .......................................................... 8 / 32

C A B E R N E T S AU V I G N O N JAC KS O N E S TAT E S alexander valley, california .......................... 13 / 52

C A B E R N E T S AU V I G N O N J O S H C E L L A R S california .............................................. 13 / 52

C A B E R N E T S AU V I G N O N F O R T R E S S sonoma valley, california .................................... 14 /56

HANDHELDS & HAMBURGUESAS

TA M PA C U B A N .............................. 14ham, salami, roasted pork, mustard, pickles

B L AC K E N E D M A H I B LT ...................... 14

tomato, greens, smoked bacon, avocado spread, sriracha aioli, wheatberry toast

C A B A N A C L U B .............................. 12

pepper jack, turkey, arugula, avocado spread, tomato bacon jam

S E RV E D W I T H C H O I C E O F F R I E S , Y U C C A F R I E S , O R P L A N TA I N C H I P S

B U R G E R .................................... 10

classic your way with lettuce, tomato, and onion

T H E S PA N I A R D ............................. 13

beef burger with chorizo, plantains, cilatro slaw, and pepper jack cheese

S A L M O N B U R G E R ........................... 12applewood smoked bacon, greens, tomato, sriracha aioli

S E A R E D S C A L LO P S 35verde chimi orzo, spinach, pork belly,

and sautéed asparagus

GAV I N O S N A P P E R 24almond-crusted snapper with verde chimi, sautéed

peppers and onions in a wine reduction with carrots and mashed potatoes

M A H I 20grilled lemon and caper butter, creamed sautéed

spinach, and fried yucca

S AU T É E D S H R I M P 28roasted garlic and cream, cauliflower cheddar

grits, and balsamic broccolini

GA M E H E N 21honey chipotle apple jus, creamed sautéed

arugula, chorizo, and roasted sweet potatoes

M OJ O M A R I N AT E D P O R K 22slow braised and pulled with salsa criolla,

saffron jasmine rice pilaf, fried yucca, plantains,and black beans

R O PA V I E JA 24house braised flank steak, peppers,

onions, and tomatoes

R I B E Y E 34grilled onion petals, broccolini,

and roasted sweet potato

F I L E T 42crimini mushrooms, asparagus, and mashed potatoes

2

SPANIARD'S PAELLA prawns, mussels, chicken wings, chorizo, asparagus, & pimento olives

O U R TA K E O N A WO R L D - FA M O U S D I S H $34 (S E RV ES 2)