Fall and Winter Dinner Menu: Tapas
Olives Fiesta "The Salty Olive"
$9.00
Assorted olives marinated with herbs, bay leaf, and citrus zest.
Olives Ontario "The Buttery Olive"
$8.00
Tree ripened melt in your mouth gourmet olives are exquisitely delicate and compliment our seasoned spicy toasted almonds.
Shishito Pimientos
$6.00
Simple and completely addictive--Japanese pepers flash-fried and topped with feta cheese and sea salt.
Delia
$8.00
Savory toast topped with sweet and spicy garlic-apple preserves over blue cheese.
Sardinas
$12.00
Broiled Spanish petite sardines floating in roasted garlic butter, lemon, parsley, and dill with a delicate splash of sherry. Served with sliced baguette.
Marina
$11.00
Lime marinated large tailed shrimp, bursting with aromas of smoked paprika, saffron, parsley, and butter and broiled with a splash of sherry.
Gravlax
$16.00
Salt cured salmon with capers, red onion, cherub tomatoes, and horseradish sauce served with crostini.
Rebecca
$13.00
Hot French brie topped with red jalapeno preserve and toasted slivered almonds, served with crostini.
Albondigas de Madrid
$12.00
La Diosa's signature meatballs: blended with freshly diced red onion, garlic, and jalapeno bathed in our very own Marsala wine sauce.
Santo Burillo
$13.00
Solomillo al Whisky is a tapa indigenous to Seville. This delicately flavored dish boasts tender slices of braised pork tenderloin in a garlic whisky and brandy sauce.
Tortilla Espanola
$9.00
Inspired by my travels to Alsace, a tortilla creation layered with sweet and nutty Gruyere cheese, potato, onions and proprietary herbs.
Besitos Y Jalapenos
$12.00
Fire roasted jalapeno halves stuffed with large shrimp smothered in a combination of cheeses and bacon and broiled.
Antonio
$10.00
Papas bravas con chorizo. Tomato spiced cubed roasted potatoes and Spanish style chorizo.
Omar Cassolette
$14.00
Baked shaved Portabello mushroom, roasted garlic, whole lump crab, and Campanelle pasta thickly smothered in our own fondue, and topped with our house bread crumbs.
Alfredo Jose
$16.00
Four tender New Zealand lamb pops dressed in a decadent, savory and sweet Moroccan carrot sauce, accompanied with pickled red onion.
Angelina
$10.00
Small baguette toasts beneath a savory fresh goat cheese spread topped with a Spanish style onion marmalade, broiled and finished with prosciutto crisps.
Mezzaluna Escargot
13.00
Basque-style snails baked in wine, aromatic herbs, garlic, and French butter then broiled and served with sliced baguette.
$Fall and Winter Dinner Menu: Sylvana's Specialties
Diego's Torta
$14.00
Baguette baked and spread with spicy tomato sauce then filled with sliced ham, salami, pepperoni, meatballs, provolone cheese, mozzarella, red peppered olives, and red onion, finished with baby arugula.
Risotto Mi Lalita
$13.00
Creamy arborio rice mixed with roasted garlic, minced wild mushrooms, French buttered artichoke hearts and a splash of sherry.
Dos Tacos Papasito
$13.00
Seared pork belly glazed in a cocktail of mango, tequila, and jalapeno, served with homemade cabbage slaw over warm tortillas.
Sylvana's Queso
$13.00
A blend of Swiss, Jack, and Parmesan cheeses with artichoke hearts, onion, jalapenos, and tomato baked to a golden brown and topped with a light serving of our fresh pico de gallo. Served with house baked corn tortillas.
Lorena
$14.00
Empanadas with a twist. Ancho chili shredded beef sweetened with golden raisins and caramelized onions inside puff pastry, topped with cilantro creme fraiche.
Fruitata
12.00
An assortment of imported cheeses, pear slices, seasonal grapes, dried fruit, salami, pepperoni, and toasted almonds served with gourmet flat bread.
$Fall and Winter Dinner Menu: Pan
Basket of Bread
$5.00
Boat of Crostini
3.00
$Fall and Winter Dinner Menu: Sopa
Tomato Basil Bisque
5.00
$Fall and Winter Dinner Menu: Ensalada
Diosita
$6.00
Spring greens, arugula, peppered olive oil and balsamic vinaigrette, with fresh Feta cheese.
Jacqueline
$8.00
Arugula and pears unite with blackberry Zinfandel vinaigrette with Buffalo Mozzarella and peppered with pistachio crumbs.
Classico Caprese
$7.00
Layered fresh Buffalo Mozzarella, sliced tomato, fresh basil, and a drizzle of aged Balsamic over baby arugula greens.
Mediterranean Salad
10.00
$Fall and Winter Dinner Menu: Pizetta
Margherita
$10.00
Fresh and aged mozzarella, chopped roma tomato and garden cut basil.
Barcelona
$12.00
Sun-dried tomato and garlic spread topped with spice-rubbed chicken, sweet red onion, and a medley of fine cheeses.
Catalina
12.00
Artichoke hearts, caramelized onions, and spinach over Brie, topped with feta.
$Spring and Summer Lunch Menu: Sylvana's Specialties
Diego's Torta
$14.00
Baguette baked and spread with spicy tomato sauce then filled with sliced ham, salami, pepperoni, meatballs, provolone cheese, mozzarella, red peppered olives, and red onion, finished with baby arugula.
Lada Diosa
$10.00
Stacked cheese enchiladas topped with our signature Spanish salsa and served beneath a bed of black beans, and pico de gallo. Sided with our homemade guacamole and corn-tortilla chips.
Fruitata
12.00
An assortment of imported cheeses, pear slices, seasonal grapes, dried fruit, salami, pepperoni, and toasted almonds served with gourmet flat bread.
$Spring and Summer Lunch Menu: Panini
Espana Panini
$9.00
Border-inspired, sliced baked ham, Anaheim green chile and Jack cheese topped with a subtle spicy chipotle aioli.
Americana Panini
8.00
Our All American panini with smoked turkey sliced, red onion, tomato, mixed greens, Swiss cheese and mayonnaise.
$Spring and Summer Lunch Menu: Sopa
Tomato Basil Bisque
5.00
Heartily prepared with fresh basil, onion, tomatoes and garlic, then blended with a light honey and sherry cream. Served with crostini
$Spring and Summer Lunch Menu: Pizetta
Margherita
$10.00
Fresh and aged mozzarella, chopped Roma tomato, fresh basil leaves.
Barcelona
$12.00
Sun dried tomato and garlic spread topped with spice-rubbed chicken, sweet red onion, and a medley of fine cheeses.
Catalina
$12.00
Artichoke hearts, caramelized onions, and spinach over Brie, topped with feta.
Fresca
$11.00
Dried mango, plums, apricots, and red onion over brie, topped with crushed walnuts and sprinkled red pepper.
Nueva Fresca
11.00
Sliced anjou pear, caramelized onions, blue cheese, and drizzled honey.
$Spring and Summer Lunch Menu: Ensalada
Diosita
$6.00
Spring greens, arugula, peppered olive oil and balsamic vinaigrette, finished with fresh Feta cheese.
Jacqueline
$8.00
Arugula and pears unite with blackberry Zinfandel vinaigrette with buffalo mozzarella and peppered with pistachio crumbs.
Classico Caprese
$8.00
Layered fresh buffalo mozzarella, sliced tomato, fresh basil, and a drizzle of aged balsamic over baby arugula greens.
Mediterranean
10.00
Spanish chef salad with mixed baby greens, cucumber, tomato, sweet bell peppers, red onion, mixed olives and fresh Feta cheese, served with crostini
$Spring and Summer Lunch Menu: Specials
Uno
$8.00
Choose your half Panini and combine with a cup of Tomato Basil Bisque
Dos
8.00
Cup of tomato basil bisque and a Diosita salad.
$Spring and Summer Lunch Menu: Dessert Mene
Very Best Coconut Cake
$8.00
Sumptuous Key Lime Pie
$7.00
Succulent Creme Brulee
$9.00
Sinful Chocolate Truffle Cake
$8.00
Refreshing Citrus New York Style Cheesecake
$9.00
Te Amo-Velvety Smooth Rich Aztec Chocolate Drink
$5.00
Luscious Bread Pudding
6.00
$Spring and Summer Lunch Menu: Cafe
Cappuccino
$4.00
Latte
$6.00
Mocha Cafe
$7.00
Chai Tea
$6.00
Espresso
3.00
$First Sunday Brunch Menu: Main
Served from 11 AM-2 PM the first Sunday of every month.Olga Benedicto
$14.00
Two crab cakes and two poached eggs with smoked paprika and brown butter hollandaise over wilted spinach and beef steak tomato.
Lusana Chicken and Waffles
$14.00
Coconut-coated chicken filets tenderly pan-fried and served over mashed banana Belgian waffle drizzled with cinnamon agave nectar.
Kate Crepes
$12.00
Sugar-dusted crepes stuffed with Mascarpone cheese, lemon curd, and fresh strawberries.
Croissanti
$14.00
Open-faced toasted croissant topped with Serrano ham, Prosciutto, Havarti and Gouda cheese, sweetened with jalapeno pepper jam and topped with two baked eggs.
Southern Dream Grits
$15.00
Skillet center-cut pork chops with caramelized onions from drippings over tangy Blue Cheese and creamy stone ground grits.
Kassandrita Biscuit
$12.00
White cheddar and jalapeno buttermilk biscuit, served with poblano pepper cream gravy and pan-fried pork belly.
Dos Tacos Blanca
$12.00
Two corn tortillas topped with chimichurri pork belly and egg whites, then dressed in tomatillo jalapeno salsa with a sprinkling of goat cheese.
The Kimmy
13.00
Gulf shrimp seared in Spanish-smoked paprika and garlic, on top of our creamed pimento cheese stone ground grits.
$First Sunday Brunch Menu: Beverages
Served from 11 AM-2 PM the first Sunday of every month.Cafe
$3.00
Menu for La Diosa Cellars is provided by findrestaurantmenu.com
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