TABLAO 2013 © DESIGNED BY NYC RESTAURANT

LUNCH

Monday - Friday

11:00am - 4:00pm

361 GREENWICH ST NEW YORK NY 10013    T.212.334.4043     INFO@TABLAONYC.COM

LUNCH

Monday - Friday

11:00am - 4:00pm

LUNCH

Monday - Friday

11:00am - 4:00pm

TAPAS

ACIETUNAS 7

Assorted Spanish olives

 

PAN TUMACA 7

Roasted tomato and garlic bread

 

TORTILLA ESPAÑOLA 9

Traditional egg, potato and onion omelet

 

TABLAO SEASONED CHIPS 7

 Homemade chips seasoned with sea salt, and spices

 

CROQUETTAS DE JAMON SERRANO 7

Homemade croquettes with Spanish Serrano ham

 

EMPNADILLA DE CARNE 7

Homemade spiced beef turnover

 

PATATAS BRAVAS 9

Paprika seasoned fried potato squares with spicy tomato creole sauce and garlic aioli

 

EMPANADILLAS DE LANGOSTA 12

(2) Homemade turnovers filled with lobster

 

MADUROS TABLAO 11

Fried sweet plantains topped with goat cheese and bacon bits

 

CROQUETTAS DE CANGREJO 12

Homemade croquettas with lump crabmeat

 

TOSTONES 8

Fried green plantains topped with garlic aioli

 

POLLO VILLAROY 9

A Chef’s Special, chicken breast covered in béchamel sauce then breaded and lightly fried

 

CHORIZO ASADO 9

Grilled Spanish sausage served with quince mustard

 

PINCHO DE POLLO 12

Marinated chicken bites sautéed with garlic, pepper flakes, a touch of cumin

and white wine

 

DATILES 10

Dates filled with Marcona almonds, goat cheese and wrapped in bacon

 

MONTADITO DE QUESO E PERA 12

Local goat cheese and roasted pears

 

CALIMOCHO WINGS 14

Crispy wings tossed in a spicy Rioja red wine and Coke BBQ sauce

 

ACIETUNAS FRITAS 8

Spanisg queen olives filled with Cabrales blue cheese, breaded and fri

APERITIVOS

GUACAMOLE 15

Avacado, cilantro, jalapeno, lime juice

 

MEJILLONES CON CHORIZO 15

Fresh mussel’s sautéed with Spanish sausage and garlic in a white wine saffron broth

 

CAMARONES AJILLO 16

Pink shrimp sautéed with garlic, extra virgin olive oil, and Spanish guindilla peppers

 

PULPO A LA GALLEGA 17

Grilled imported Spanish octopus drizzled with extra virgin olive oil, sea salt, and a sprinkle of imported Spanish paprika

 

ATÚN CASI CRUDO 17

Quick seared ahi tuna topped with caramelized onions, capers, and sherry vinaigrette; drizzled with extra virgin olive oil and lemon zest

 

FISH TACOS 16

(3) Grilled Icelandic cod, cabbage jalapeno slaw, pickled red onions, and green sauce

 

CHAMPIÑONES RELLENOS 15

Mushrooms stuffed with lump crab meat

 

ALBÓNDIGAS TABLAO 14

Homemade meatballs topped with grilled Jalapeno and goat cheese

 

CALAMARES FRITOS 16

Fried Calamari served with a Spanish creole sauce

 

BEREJENA PLANCHA 14

Grilled eggplant topped with Romesco sauce

 

MANCHEGO Y SERRANO 16

Imported Spanish Serrano ham and Manchego cheese

 

PULPO DIABLO 17

Char-grilled imported Spanish octopus with a spicy Spanish creole sauce

 

TABLA DE JAMONES 22

A variety of Spanish cured meats

 

MACITAS DE CERDO ALA CUBANA 15

Crispy twice cooked pork cubes seasoned with lemon juice, garlic, cilantro, olive oil

 

QUESOS IMPORTADOS 19

An assortment of Spanish cheeses served with quince paste

 

ALMEJAS EN SALSA VERDE 16

Littleneck clams sautéed with garlic, onions, parsley, olive oil, and white wine

A LA PLANCHA

Seared on the grill with olive oil and sea salt; served with aioli

 

GAMBAS 15

Head on shrimp

 

CIGLAS 24

2 Norway Lobsters

 

COLES DE BRUSELAS 12

Brussel Sprouts

 

LANGOSTINOS 21

2 colossal head on prawns

 

CALAMARES 16

Calamari

 

VIERAS 16

Scallops

 

LANGOSTA 25

1 ¼ Maine lobster

ENSALADAS / SOPAS

CALDO GALLEGO 8

Traditional Galician soup made with collard green, cannalini beans, chorizo,

and serrano ham

 

SOPA DE MARISCO 15

Spicy seafood soup with clams, mussels, shrimp, and scallops

 

ENSALADA DE MARISCOS 24

Mixed greens, tomatoes, avocado, topped with a la plancha shrimp, calamari,

scallops and octopus

 

ENSALADA TABLAO 15

Chopped mixed greens, tomatoes, asparagus, hearts of palm, red onion and avocado

with house dressing

 

ENSALADA DE CHURRASCO 24

Grilled skirt steak, baby spinach, roasted gold and red baby beets, red onion,

local goat cheese, with a chimichurri vinaigrette.

 

ENSALADA DE KALE 16

Shredded Kale, Marcona Almond, grilled butternut squash, mango, and apples;

served with lemon vinaigrette

PLATO PRINCIPAL

POLLO RIOJANA 28

Half chicken cooked with red wine, mushrooms, onions. Served with carrot

and potato mash

 

CHURRASCO 33

Char-broiled skirt steak served with a grilled beefsteak tomato, and potato square fries

 

PAELLA 38

Lobster, clams, mussels, shrimp, scallops, and sausage cooked in saffron rice

 

ZARZUELA DE MARISCOS 43

Maine lobster, snow crab claws, shrimp, scallops, mussels and clams cooked in the Chef’s tomato white wine sauce; served with saffron rice

 

STEAK FRITES 32

12 ounce New your strip topped with herb butter and served with thin cut garlic fries

 

SALMON MANGO 29

Grilled salmon topped with mango sauce, served with saffron rice

 

POLLO TABLAO 28

Grilled chicken breast with jumbo shrimp sautéed with Spanish sausage, peppers, and onions. Served with white rice

 

COSTILLAS DE RES AL PORTO 34

Short ribs braised in port wine and vegetables; topped with port wine and jalapeno reduction, served a with carrot and potato mash

 

PASTA DIABLO 28

Calamari and shrimp cooked in a spicy Spanish tomato Creole sauce.

Served over angel hair pasta

 

LUBINA CHILENA 38

Chilean sea bass seared a la plancha topped with green sauce and Little Neck clams; served with olive oil poached potatoes

 

PAELLA DE VEGETALES 24

Saffron rice cooked with assorted grilled vegetables

 

ROPA VIEJA 30

Iconic Cuban dish. Slow cooked flank steak with peppers, onions, tomato. Served with white rice and plantains

 

SALUD, DINERO Y AMOR

DINNER