Friday, November 18, 2005
Signature by the Lake
Taste of Spain
Featuring Chef John Flaherty

Sparkling Reception: Monistrol Cava Brut

Cakes de Cangrejo
Blue Crab Meat Cake with Passion Fruit Aioli
Carminello Inzolia

Filet Salteado
In a very hot sauté pan, we combine Spanish extra virgin olive oil with a touch of fresh garlic then add sliced sweet Spanish Onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (chorizo) boneless chicken breast with tenderloin tips, and a splash of red wine. Served with yellow rice.
Penasol Temranillo Blend

Signature’s Version of
Columbia’s Original “1905” Salad
Tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100 year old family recipe of fresh garlic, oregano, white vinegar and Spanish extra virgin olive oil).
San Isidro Rose

Ybor Shooter Intermezzo

Red Snapper “Adelita”
King of Gulf fish, Red Snapper, grilled and topped with hearts of palm, artichoke hearts, sun dried tomatoes, olive oil, garlic and onions, served with “Good Rice”
Tierra Buena Rueda Blanco

Julien et Maguy
A favorite at “Los Caracoles” in Barcelona, Spain. Spanish cream topped with crystallized caramel.

$50.00 plus tax and service.
Reservations required. Call 407-931-1303
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