Bistro Mediterranean Tapas Bar - Norwalk, CT

Grilled. With roasted potatoes ( onion and peppers ) and sauteed garlic spinach peppercorn sauce on the side.

Marinated and grilled. With French fries (with grated parmesan) and vegetable chimichurri sauce.

Free-range, half, bone-in, roasted. Mashed potatoes and sauteed garlic spinach rosemary sauce with spicy sausage.

Wrapped in prosciutto and roasted. Sweet potato puree, sauteed garlic spinach port, figs, and mushrooms sauce.

Bredcrumbed rolls, deep-fried. With bechamel, serrano ham, and parmesan cheese.

Whole. Topped with red, green bell peppers, and drizzle with a red bell pepper vinaigrette.

Mediterranean style and pan-roasted. Breadcrumbs, vegetables, and aioli red bell pepper sauce.

With garlic, olive oil, tomato, crushed red pepper, scallions, parsley, and white wine side of parmesan French.

Lobster meat, with aioli, shallot, jalapeno, truffle oil, and lemon juice. Served over toasted bread and.

Cherry tomatoes, fresh basil, and olive oil. Over toasted bread and fresh mozzarella.

Chicken with sweet corn and mozzarella beef with peppers and onion both over guacamole, with aioli.

Homemade. Served in a brown sauce (onion, garlic, tomato, and white wine). Topped with shaved parmesan.

Served over chickpea puree, with a drizzle of olive oil, and topped with scallions in julienne.

Jumbo shrimp and sauteed in a mild spicy garlic sauce.

Grilled. Over toasted bread. Topped with roast piquillo peppers and fresh herbs vinaigrette.

Artichoke hearts, sauteed with capers, tomato, garlic, and white wine.

Potatoes, eggs, and onions served with red bell pepper sauce.

Raw and chopped, with truffle oil, black truffles, parmesan, shallots raw quail egg on the side, and parmesan crostini.

Tower of fried breaded eggplant, sliced tomato, and fresh mozzarella. Over pesto sauce.

Assorted cheeses, serrano ham, fresh fruit, drizzle of olive oil, and side of crostini.

Pasta with clams and shrimp. In a white wine, roasted garlic, and olive oil sauce.

Broad flat noodles. With bay scallops, shrimp, lobster, in a sun-dried tomato and champagne sauce.

Homemade. Served with vodka sauce (parmesan).

Penne pasta with diced grilled chicken and Spanish chorizo. With broccoli rabe and marinara sauce.

Any of the above pasta. With marinara sauce, available vegetables, and shaved parmesan cheese.

Mixed greens, beefsteak tomato, julienne of carrot, endive, and gorgonzola cheese balsamic dressing.

Raw and shredded. Grated parmesan, black truffles, lemon juice, and truffle oil. Served over a fried fontina cheese riso.

Fried artichoke hearts (flour) cilantro, jalapeno pepper, and crumbled feta cheese lemon dressing.

Fresh pear, arugula, julienne of endive, and pear vinaigrette. Topped with grated pistachio balsamic dressing.

Balsamic dressing asparagus, eggplant, artichoke, tomato, olives, roasted peppers, green and white beans, endive, and mozzarella.

Salmon, Mahi, shrimp, bay scallops, mussels, and clams. Over roast potatoes and in a red bell pepper-lobster broth.

Grilled. Over fried fontina cheese risotto, with a chunky lobster-champagne sauce.

Wild Atlantic salmon. With a fried polenta cake, and grilled vegetables leek and white wine sauce.

With salmon, shrimp, bay scallops, and calamari. In the champagne sauce, with mussels, and clams on the shell.

With sofrito (peppers and onion ) rice dish. Chicken, pork, Spanish chorizo. Mussels, clams, shrimp, cooked in a saffron - chicken broth.

Rice dish. With sofrito (peppers and onion) salmon, Mahi, shrimp, bay scallops, calamari, clams, and mussels, cooked in saffron - fish broth. With half lobster.