Tapas Tuesday at The Camelot
The word 'tapas' is synonymous with Spanish cuisine. Tapas are usually deemed as a wide variety of small plates whether delicious snacks, finger foods and appetizers or just a small portion of a special dish and although tapas ideas originated in rural Spanish taverns, many countries, especially Mediterranean, have their own equivalent of tiny starter-size dishes.
So how did it all start?…
According to Spanish legend, the history of tapas dates back to the 14th or 15th centuries, when Castilian King Alfonso the Wise issued a royal decree that insisted on everyone taking tapas style food with their drinks to avoid fights. Tapa literally means a 'lid' or 'cover'. In the early days of tapas, a slice of bread, cheese or ham was given with your drink and placed over your drink.
Through the rich history of Spain, tapas tradition has developed by integrating ingredients and influences from many different cultures and countries and these appetizers and finger foods became more and more diversified and elaborate. Eating tapas style food has become a way of life in Spain. Diverse tapas ideas are the integral part of Spanish culture and social life to such an extent that there literally is a verb 'tapear' which means "to eat tapas!"
-The Camelot Restaurant is pleased to offer a diverse selection of tapas derived from the many influences of global cuisine for you to enjoy every Tuesday evening!
We hope to see you weekly, enjoying our unique ‘tapear’ experience…
…and please, Order many plates…share with your family and friends!!
“Order many small plates…share with family and friends!”
Ceviche of Fresh Sea Scallops—sliced thin and dressed in citrus vinaigrette, bell peppers, green onion, with rice noodles and shaved ripe avocado. 10
Frutti di Mare-Calamari, petite shrimp and sea scallops, lightly floured and fried with cherry peppers, and spicy marinara for dipping. 11
Tar-Tar of Ahi Tuna—extremely fresh, adorned with Sriracha and toasted sesame emulsion, served with crispy wonton chips. 11
Lobster and Asparagus Mac-n-Cheese—farfale pasta, fresh lobster, rich cheese sauce and grilled asparagus. 13
Char-Grilled Hawaiian Opah (Moon Fish)- dusted with house spices and grilled; served over vegetable orzo pilaf and finished with fire roasted tomato buerre blanc. 11.5
Seafood Paella—Shrimp, Scallops, fresh clams, mussels, chorizo, bell peppers, saffron Basmati rice, slow roasted over open flame and served steaming hot. 13.5
Calamari Fritos—Tender squid very lightly breaded and fried crispy, accompanied by a pimento aioli for dipping. 10.5
Petite Fish Tacos— Flakey fresh seasoned whitefish, tomato cilantro pico, spicy aioli, shredded lettuce 9.5
Consuming raw or undercooked meats, fish or eggs can increase the chance of food born illness
“Order many small plates….share with family and friends”
Presented at the table Sizzling Hot!!
Sizzling Garbanzos and Chorizo—Spanish sausage, smoked paprika, chick Peas and olive oil. 9.5
Sizzling Olives— Cured Calamata olives, sweet roasted garlic, fresh thyme, white wine, olive oil. 9.5
Sizzling Baby Artichokes and Pimento—Hearts of artichoke, sweet roasted peppers, garlic, lemon and white wine. 9.5
Sizzling Shrimp and Garlic—A confit of garlic cloves, tender prawns, fresh herbs and citrus. 10.5
Vegetable and Cheese Tapas
Baked Danished Brie with Fresh Date in Puff Pastry – Served warm over fresh baby leaves dressed in tart cherry vinaigrette. 9.5
Marinated Asparagus, Baby Tomato and Niciose Salad 7.5
Tempura of Wild Mushroom— light crispy batter, spicy emulsion, wasabi aioli 8.5
Gnocchi and Mushrooms—House-made potato herb dumplings, confit of wild mushrooms, rosemary, garlic and shaved parmesan reggiano. 8.5
Tricolore—Fresh buffalo milk mozzarella, sliced summer ripe Roma tomato, basil pesto, barrel aged dark balsamic. 9
Manchego and Gorgonzola—Artisan cheeses from neighboring countries, accompanied by whole toasted pistachios, and dried apricots and cherries, sunflower honey and our wafer thin herbed crostini. 9
Grilled Chorizo Sausage—traditionally spiced Spanish sausage, black olive tapenade, red wine Dijon, grilled French baguette. 9.5
Thai Peanut Chicken Sate—toasted black sesame basmati rice, asparagus stir-fry 10
Asian BBQ Duck Sliders-slow cooked pulled duck in hoisin with sweet onion on black sesame puff rolls. 10.5
Teriyaki Glazed Tender Braised Pork- cooked for 8hours with ginger & teriyaki: presented with vegetable “fried” orzo and grilled scallion. 10
Veal Bolognese- tender ground milk-fed veal simmered perfectly in a delicately seasoned tomato-cream, tossed with our fresh papperdelle pasta. 10
Petite Kobe Beef Tacos - boldly seasoned ground Kobe, sharp white cheddar, cilantro, tomato and chipotle aioli, flour tortilla. 10.5
Bourbon BBQ Beef Brisket- fork tender cooked beef glazed with our house Jim Beam bbq and served over mashed potatoes. 11.5
Red Wine Glazed Beef Tenderloin Tips—pan seared, splashed with merlot and demi glace and accompanied by our sweet onion mashed potato. 13.5
Try some Red, White or Blue Sangria Tonight!!