Xixon Spanish Restaurant Menu

Manchego Cheese and Dry Cured Acorn-Fed Spanish Ham.

Dry cured iberian spanish ham

Dry cured Iberian pork shoulder

Dry cured acorn-fed spanish ham 5jotas

House made duck liver and foie grass pate with black truffles

Scottish Smoked Salmon. EVOO, Spanish capers.

Fried chickpeas

Sizzling shrimps sautéed in garlic sauce

Roasted Piquillo peppers stuffed with ground veal

Fried potatoes with one of the following sauces: brava [spicy], ali-oli [garlic & olive oil], rosada [mayonnaise, ketchup & brandy

Chunks of octopus over sliced baked potatoes

Goat cheese over piquillo peppers sauce

Spanish potato omelet

Sautee mixed wild mushrooms

In-house ground chuck, Spanish style meatballs. Sherry wine sauce.

Key west shrimp stuffed with béchamel, wrapped in pork belly then pan fried

Cod Fish croquette

Spanish serrano ham croquette

Piquillo peppers stuffed with cod fish

Grilled Spanish octopus, homemade Piquillo pepper hummus, fried garbanzos and chimichurri

Dates stuffed with Manchego, wrapped with pancetta

Veal sweetbreads sauté with mushrooms & roasted peppers, Serrano Ham and espagnole sauce.

Regular tortilla española entera.

Fresh Atlantic Grouper, coated with a mixture of grains, pan-fried. AiOli

Sandwich of cured spanish acorn-fed ham

Sandwich of tender beef with sautéed garlic

Sandwich of spanish potato omelet with piquillo peppers

Sandwich of vegetarian salad (lettuce, tomatoes and onions) with honey vinaigrette and goat cheese

Sandwich of spanish pork sausage with cabrales (blue cheese)

Sandwich of spanish pork sausage with manchego cheese

Sandwich of spanish chorizo

Sandwich of anchovies and manchego cheese

Sandwich of anchovies and whited anchovy fillets in sunflower oil with manchego cheese

Minimum order is for 2 people, soupy rice edith main lobster

Minimum order is for 2 people, creamy rice with iberian loin/shoulder blade pork served with green asparagus and mushrooms

Minimum order is for 2 people, chicken and pork paella

Head on wild caught shrimp, lobster and julienne vegetables. Manchego cheese risotto.

Iberic pork cheeks slowly braised in Rioja wine sauce. Stuffed Piquillo pepper

Veal chop, pan seared. Wild mushrooms and Piquillo peppers

Chicken Breast, Serrano Ham, spinach and Manchego, sherry reduction

Patagonian Sea Bass pan seared. Squid ink and Piquillo pepper sauce

North Atlantic Hake. EVOO and garlic and herbs emulsion

Imported Spanish Hake stuffed with seafood. She crabs bisque sauce

Fresh Organic Spinach sautéed with EVOO and Garlic

Slow roasted Piquillo pepper confit

Almond tart with turron ice cream

Caramel custard