Iberia Restaurant

Chilled almond-garlic soup from Málaga, garnished with grapes.

The best chicken soup!

Warm salad of tomatoes and ovelheiro serra cheese bread pudding garlic vinaigrette.

Iberia's famous classic Caesar salad.

Warm salad of tomatoes and grilled pork tenderloin, garlic, oregano, and olive oil dressing.

Delicate fresh lemon mousse garnished with clotted cream.

Medallions of cava-braised pork shoulder, served with potato pancakes.

Squid stuffed with tomatoes and cured ham, braised in their ink.

Young wild boar slow-cooked with chickpeas, apricots, and almonds.

Grilled marinated short ribs.

Winter greens braised with roasted onions, anchovies, thyme, tomatoes and manchego cheese.

Bay scallops sautéed with mushrooms, serrano ham, brandy and béchamel sauce.

Clams steamed with amontillado sherry and sofrito.

Scallop and crab gratin with leeks, shallots, and tomato marmalade.

Quail breast stuffed with pâté and duxelles of mushrooms in a puff pastry.

Red wine and brandy-marinated ox tail, slow-roasted and served off the bone.

Scallops, prawns, rock fish, Ipswich clams, and cuttlefish. Málaga-style, lightly floured and fried in olive oil, chive oil, and olive relish.

Pan-seared prawns with toasted garlic, pimentón, and fino sherry.

Pan-seared prawns with toasted garlic, pimentón, and fino sherry.

Baby beets, goat cheese, and smoked trout salad.

Tuna, peppers, and potatoes.

Pan-roasted breast of duck, port wine reduction.

Grilled aged prime sirloin of Angus beef, shallot-butter sauce, winter greens.

Carrots, leeks, and cabbage soup with pimento and olive oil.

Avocado half filled with dressed Canadian bay shrimp.

Warm salad of tomatoes and ovelheiro serra cheese bread pudding, garlic vinaigrette.

Iberia's famous classic Caesar's salad.

Fresh, seared sea scallops on wilted spinach with wild mushrooms and toasted hazelnuts, lemon-hazelnut oil vinaigrette.

Grilled chicken breast on mixed greens, with pine nuts and orange segments, burnt orange vinaigrette.

Grilled chicken and escalibada, tossed with noodles.

A traditional favorite in Barcelona: pasta tubes stuffed with chicken, veal, and pork, topped with béchamel and baked in a clay casserole.

Casserole of white beans, typical Spanish sausage, and smoked meats.

Chicken filets sautéed with bacon and madeira marinated figs.

Pan-fried filet of beef sandwich, with manchego cheese, aioli and caramelized onions.

Grilled lamb rib chops served with shoe string potatoes and creamed spinach.

Saffron rice with chicken and seafood.

Classic baked custard, caramelized sugar sauce.

Pistachio sponge cake filled with chocolate ganache, glazed with mocha icing.

Creamy Kahlua-laced filing with crunchy chunks of praline and meringue sandwiched between hazelnut meringue discs.

Fresh fruit tart of the day, served with vanilla ice cream.

Orange-almond torte soaked with fresh orange reduction, garnish with orange segments and candied peel.

Dried figs poached in port wine and stuffed with a mixture of chopped walnuts, pistachios, and chocolate. Drizzled with a port reduction.

A South American favorite. Made with condensed milk and topped with caramel sauce.

A selection of fine Iberian cheeses, served with honey, fresh fruit, and olive oil toast.

A popular Catalan end to a meal, fresh mato cheese drizzled with honey.

Iberia’s famous classic caesar salad.

Scallops, white prawns, gulf prawns, clams and squid; a la plancha, grilled asparagus, salsa verde. Serves up to four.

Our most popular menu item for the past 35 years. Iberia’s award winning rendition of saffron-infused rice with chicken, pork and seafood.

Soupy rice from Murcia, sofrito, bomba rice, scallops, blue prawns, clams, squid, peas, and piquillo peppers. Serves one to three.

Grilled sardine filet wrapped in a grape leaf, garlic toast.

Squid stuffed with tomatoes and sausage, braised in their ink.

Pan-seared blue prawns, toasted garlic, pimentón and fino sherry.

Grilled day-boat scallops on smoked salmon mousse toast.

Octopus, bean, and piquillo pepper salad with capers, cilantro, and shallots.

On toast: crudo of yellow tail tuna filet, olives, tomato marmalade.

Sardines, caramelized onions, piquillo peppers.

Filet of chilean seabass braised with brandy; almond, garlic and saffron picada.

From the land of don quijote: vegetable stew; cured pork belly (opt.) and poached egg (opt.).

Chilled puree of tomato, garlic and fresh vegetables.

Piquillo peppers stuffed with Russian vegetable salad; tomato-olive oil emulsion.

Griddle asparagus, arbequina olive vinaigrette.

Spicy fried potatoes with garlic mayonnaise.

On toast; grilled sausages; morcilla, butifarra, cantimpalito, onion-mustard sauce.

Chicken stuffed with pork and button mushrooms; cinnamon-cap mushroom sauce.

Potted pork belly, pork shoulder, and chorizo, on toasted bun.

Basque style slow-cooked chicken; onion, tomato and caper sauce.

Braised shoulder of lamb, choricero peppers, onions, albariño wine.

Classic Spanish stew of meats and legumes; braised in iberico ham broth.

Grilled prime-grade sirloin (8 oz.), chimichurri sauce, potatoes.

A traditional favorite in barcelona: pasta tube stuffed with chicken, veal, and pork, topped with béchamel and baked.

Pork tenderloin, marinated with oregano, garlic, and lemon; grilled and served on toast, topped with piquillo pepper and anchovy (opt.).

"Deviled" dates: filled with chorizo and wrapped in bacon.

Country bread rubbed with tomato, topped with the iconic ham of the black hoofed iberian pig.