Beso - Staten Island

Baby greens, thin shaved purple onions, fresh tomatoes, Spanish olives, roasted peppers, and golden raisins, dressed with rosemary – garlic and brown sugar vinaigrette.

Baby spinach, onions strawberries with cabrales bleu cheese crumbles and served with Pomegranate dressing.

Fresh arugula, thin shaved red onions, sliced mangos, and jamón serrano tossed with oregano dressing and thin shaved manchego cheese.

Crushed plum tomatoes, red onions, basil, and mint dressed with Spanish sherry vinegar and extra virgin olive oil.

Originally from Tijuana, Mexico. This romaine salad is tossed with red chili Caesar dressing.

Shredded pork, slice Spanish ham, melted Mahon cheese, pickles, and mayo.

Breaded chicken, roasted peppers, onions, and melted mozzarella cheese.

Fried eggplant, grilled mushrooms, melted Mahon cheese and sun-dried tomatoes.

Grilled BBQ chicken with roasted peppers, portobello mushrooms & jack-jalapeño cheese.

Grilled shrimp, caramelized onion, baby greens, with balsamic glaze.

Fried Bassa wrap in garlic tortilla with horse-radish aioli, onion lettuce, tomatoes.

Grill beef medallion with sautéed onion, bell pepper, cabrales blue cheese.

Grilled turkey burger with sautéed peppers, onions, tomatoes on Panini Bread.

8 oz. beef patty grilled to your liking with caramelized onions and melted Cabrales bleu cheese.

Guajillo crusted tuna seared and thin sliced. Served with Sun-dried tomato salsa and drizzled with soy sauce.

Large baked shrimp topped with melted goat cheese and laced with Beso pesto sauce.

Fried goat cheese served with honey – lemon sauce and purple onions Infused with a sweet red wine reduction.

Garlic infused shredded pork served over crostini bread with melted Mahon cheese and Avocado pico de gallo.

Spring lamb chops grilled and laced with smoked chili vinaigrette and spring greens.

Choice of chorizo, vegetable or grilled cilantro chicken with scallion, tomatoes served with sour cream and avocado salsa.

Enough said.

Roasted corn crab cake served with horseradish aioli.

Prince Edward Island Mussels sautéed with garlic, tomato, and Spanish brandy. Served with grilled bread.

Whole ripe plantain stuffed with shredded chicken, topped with chipotle sour cream.

Chicken wings dressed with chipotle- orange sauce.

Fried empanada, stuffed with sautéed beef, onions, peppers, and manchego cheese, Served with yuca tomato sauce.

Sautéed shrimp with Tequila, onions, tomatoes, spinach and chistora chorizo. Served over penne pasta.

Grilled chicken or steak with sautéed peppers, onions and served with sour cream, avocado, pico de gallo and warm flour tortillas.

Shredded pork rolled with red beans, yellow rice Topped with melted tetilla cheese. Served with French fries.

Mussels, clams, chorizo, and calamari slowly simmered in Spanish Bomba rice.

Sautéed chicken cutlets with caramelized onions, tomatoes, basil in sherry wine sauce accompanied by Saffron rice.

Skirt steak marinated in sherry wine with herbs and garlic, grilled and laced with Mojito sauce and accompanied with fried plantains and Cubano salad.

Baby greens, thin-shaved purple onions, fresh tomatoes, Spanish olives, roasted peppers, and golden raisins, dressed with rosemary-garlic and brown sugar vinaigrette.

Fresh arugula, thin-shaved red onions, sliced mangos, and jamón serrano tossed with oregano dressing and thin-shaved manchego cheese.

Originally from Tijuana, Mexico, this romaine salad is tossed with red chili Caesar dressing.

Baby spinach, onions, and strawberries with Cabrales blue cheese crumbles, served with pomegranate dressing.

Plum tomatoes tossed with basil, mint and purple onion dressed with Spanish sherry vinegar and extra virgin olive oil.

Scallops, shrimp and calamari marinated in orange and lime juice with garlic, tomatoes, onions, mango, and avocado.

Grilled baby back ribs basted with mango-ginger BBQ sauce.

Spring lamb chops grilled and laced with smoked chili vinaigrette.

Eggplant topped with grilled zucchini, onions, tomato, and melted Tetilla cheese.

Lobster meat rolled inside a flour tortilla with arugula, onion, tomato and melted manchego cheese.

Choice of chorizo, vegetable or grilled cilantro chicken with scallion and tomatoes, served with sour cream and avocado salsa.

Garlic infused shredded pork served over crostini bread with melted Mahón cheese and avocado pico de gallo.

Fried empanada, stuffed with sautéed beef, onions, peppers, and manchego cheese, served with yuca tomato sauce.

Roasted exotic mushrooms, Cabrales cheese, rolled in herb tortilla, fried and served with chipotle infused mayo.

Grilled bacon, manchego cheese, and olive tapenade, topped with romaine pico de gallo, served over grilled flatbread.

Enough said.

Exotic littleneck clams slowly simmered in garlic, Spanish wine, and lobster broth.

Prince Edward Island mussels sautéed with garlic, tomato, and Spanish brandy, served with grilled bread.

Grilled baby lamb chops, shrimp, scallops and calamari tossed in a lemon-rosemary vinaigrette.

Guajillo crusted tuna, seared and thin sliced served with sun-dried tomato salsa and drizzled with soy sauce.

Sliced medallion of beef served with melted Cabrales blue cheese.

Whole ripe plantain stuffed with shredded chicken, topped with chipotle sour cream.

Chicken wings dressed with chipotle-orange sauce.

Roasted corn crab cake served with horseradish aioli.

Grilled beef medallions with grilled eggplant and kalamata olive tapenade.

Coconut crusted shrimp shallow fried and served with mango mojo dip.

Calamari dusted with cornmeal, fried and served with lemon-basil aioli.

Fried goat cheese served with honey-lemon sauce and purple onions, infused with a sweet red wine reduction.

Large shrimp wrapped in plantain, stuffed with Mahón cheese, fried and served with Mango sauce.

Grilled sliced Spanish chorizo with garlic, sherry wine, and melted Mahón cheese.

Shrimp sautéed with golden sherry wine, minced garlic, lemon juice, and Spanish smoked paprika.

Baked mahi-mahi topped with tomatoes, capers, onions, and scallions. Accompanied by sauteed vegetables.

Large shrimp sauteed with jamón serrano, diced red onions, chopped garlic, and Spanish wine, served with Bomba rice.

Seared tuna steak topped with sliced mango, capers, onions, and fresh mint, in a citrus chipotle soy sauce. Accompanied by sautéed spinach.

Smoked chili and honey glazed duck breast, oven-roasted, sliced and served over spinach pasta, with a cream sauce of roasted garlic.

Skirt steak marinated in sherry wine with herbs and garlic and laced with ginger-mojito sauce, fried plantains, and Cubano salad.

Sautéed pork tenderloin with garlic, crushed tomatoes and onions, served in a Spanish white wine sauce. Accompanied by risotto.

Baked pork shank with onions and celery, topped with thin-sliced fried onions. Accompanied by dirty mashed potatoes.

Frenched chicken breast stuffed with Spanish chorizo, roasted garlic chips, sautéed spinach, caramelized onions, and Cabrales cheese, oven-roasted and served with Au jus of sherry wine. Accompanied by saffron rice.

Mussels, shrimp, clams, scallops, calamari, grilled Brazilian lobster tail, and chorizo, slowly simmered in Spanish Bomba rice with lobster broth infused with Mancha saffron.

Sauteed veal cutlets with mushrooms, onions, and garlic served in a porcini cream sauce. Accompanied by dirty mashed potatoes.

Sauteed chicken cutlets with tomatoes, onions, white wine, and porcini mushroom broth. Accompanied by saffron rice.

Mussels, shrimp, clams, scallops and calamari sauteed with an avocado cream sauce of purple onions, garlic, basil, tequila, and lime juice, served over penne pasta.

Bomba rice, beans.

Sweet ripe plantains shallow-fried.

Sautéed broccoli rabe with garlic and Spanish wine.

Bomba saffron rice with manchego cheese.

Fresh spinach sauteed with chickpeas, caramelized onions, garlic, and cava Champagne.

Bomba saffron rice with manchego cheese, shrimp, scallops, calamari, and green peas.