FLOURLESS CHOCOLATE TORTE 7 gluten-free chocolate torte made from a blend of four chocolates with ganache topping NY CHEESECAKE 7 lemon and vanilla filling with graham cracker crust and blueberry compote PEANUT BUTTER PIE 9 dark chocolate and peanut better mousse filled with Reese's peanut butter cups DULCE DE LECHE CHEESECAKE 8 caramel swirl filling topped with caramel mousse and served with a churro CHOCOLATE BUNDT CAKE 8 warm chocolate cake with dark chocolate truffle filling and white and milk chocolate topping POSTRES LATA Y BOTELLAS COPPERTAIL FREE DIVE .......................... 6 india pale ale (5.9%) COPPERTAIL NIGHT SWIM ....................... 7 porter (6.2%) 7VENTH SUN GRAFFITI ORANGE ................. 6 wheat (5.9%) CIGAR CITY INVASION .......................... 6 tropical pale ale (5.0%) BIG STORM TROPIC PRESSURE ................... 6 florida ale (4.4%) 3 DAUGHTERS ROD BENDER ..................... 6 american amber (5.0%) BUD LIGHT ...................................... 5 light lager (4.2%) CORONA EXTRA ................................. 5 pale lager (4.5%) MICHELOB ULTRA ............................... 5 light lager (4.2%) STELLA ARTOIS .................................. 5 pale ale (5.2%) YUENGLING ..................................... 5 amber / red ale (4.9%) CIGAR CITY JAI ALAI ............................ 7 india pale ale (7.5%) COPPERTAIL FREE DIVE .......................... 7 india pale ale (5.9%) BIG STORM WAVEMAKER ........................ 6 amber ale (6.2%) VEZA SUR BREWING SPANGLISH ................ 6 latin large (4.2%) LOCAL FLAVORS true to tampa TAPAS SOPAS Y ENSALADAS CHEF'S CHARCUTERIE Spanish cured meats and aged cheese accompanied by flatbread crackers, tomato bacon jam, creole mustard, and marinated olives 18 half / 25 full PAN CON QUESO pressed Cuban bread, melted cheese 6 TOCINO & BRUSSELS SPROUTS roasted garlic cloves, manchego 12 MUSSELS & CHORIZO light tomato stew, grilled bread 12 CALAMARES FRITOS lemon caper remoulade 12 GAMBAS AL AJILLO prawns in olive oil & garlic, grilled bread 15 ALITAS AJILLO chicken wings with apple celery salad 10 GAMBAS FLATBREAD shrimp, chorizo, manchego, verde chimi 12 CHICHARRONES crispy pork belly with lime 12 BEAN SOUP 5/8 pork broth, white beans, ham, greens SOPA DEL DIA 5/8 chef's daily house creation ALBA ....................................... 14 romaine, shaved manchego and cotija, crispy prosciutto, shaved onion, slivered almonds, sliced olives, cilantro lime vinaigrette MANCHEGO CAESAR ........................ 12 romaine, shaved manchego cheese, and croutons tossed in caesar dressing BEET ........................................ 13 kale, goat cheese, and candied walnuts in a red wine vinaigrette ARUGULA .................................. 12 tomatoes and mozzarella with chimichurri dressing ADD PROTEIN chicken $4, shrimp $6, steak $8 CERVEZA DE BARRIL PLEASE BE ADVISED THAT CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THANKS FOR YOUR PATRONAGE! — Management
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POSTRES… · FLOURLESS CHOCOLATE TORTE 7 gluten-free chocolate torte made from a blend of four chocolates with ganache topping NY CHEESECAKE 7 lemon and vanilla filling with graham
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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