Bar Celona Tapas and Wine Menu

Carolina Crab Cakes

Crafted by hand using fresh crab meat, subtle seasonings and just enough binders to hold the lumps together. Served with cilantro-lime aioli and pico de galo

Little Neck Clams

Steamed little neck clams tossed with chorizo, capers and parsley in a white wine butter sauce

Sea Diver's Scallops

Scrumptious scallops wrapped in applewood smoked bacon on wilted garlic spinach with bacon jam, spiced pecans and a brown sugar gastrique

Chocolate Cheesecake

Barcelona House Salad

Spring mix tossed with seasonal local with choice of house dressings

Caesar Salad

Romaine lettuce with house-made croutons, shaved manchego cheese tossed in caesar dressing

Warm Garlic Infused Olives with Black Pepper Crackers

Carcuterie

Choice of cheese, smoked gouda, manchego, stilton bleu cheese, feta, goat cheese, 18-month aged english white cheddar, candied pecans, local honey, proscuitto, stuffed dated and black pepper crackers

Mediterranean Greek Salad

Spring mix tossed with olives, roasted red peppers, artichokes and house-made croutons in greek feta vinaigrette

Red Wine and Citrus Poached Beets and Bartlett Pears

Spring mix in a citrus ginger vinaigrette topped with beets, pears, candied pecans and stilton blue cheese

Butternut Ravioli

Tossed in a stilton bleu cheese cream with spiced pecans, cranraisins and wilted greens

Herbs Encrusted Goat Cheese Medallions and Spinach Salad

Served with cucumbers, tomatoes, strawberries and toasted almonds in a honey dijon dressing

Fried Green Tomatoes

Served with chow chow and chipotle aioli

Fried Artichoke Hearts on Spring Mix

Served with shaved manchego and cilantro-lime aioli

Baked Artichoke Dip

Served with parmesan crostini

Bruschetta

Roasted red pepper hummus, sundried tomato goat cheese, kalamata olive tapanade and balsamic glaze

Filo Encased Salmon

Served with garlic roasted herbed cream cheese over smoked gouda grits and red pepper jam

Crab Stuffed Baby Portobello Mushrooms

Served over a smoked tomato chutney

Prince Edward Island Mussels and Little Neck Clams

Served with garlic chorizo, capers and parsley in a white wine butter sauce

Carolina Crabcakes

Served with cilantro-lime aioli and pico de gallo

Sea Divers Scallops

Wrapped in apple wood smoked bacon. Served on swiss chard slaw, bacon jam and roasted carrot puree

Angus Beef Tenderloin

Served over a sweet potato puree. Served with curried kale, beets and carrots with a red wine bordelaise

Rosemary Encrusted Lamb Chops

Served with herbed baby red potatoes, brussels sprouts and blackberry demi-glace

Paella Valenciana

Saffron, bombay rice, shrimp, clams, mussels, chorizo and chicken