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Welcome to Tio Pepe Restaurant's Menu Page

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Menu Selections Aperitivos (Appetizers) Tapas Sopas (soups) Pescados y Mariscos (seafood) Pollo (chicken) Carnes (meats) Dinner Specials Postres (Desserts) Cafe (Coffee) Wines, Ports, Cognacs, Brandies, Cigars

Aperitivos (Appetizers) Tapas Tapas originated in Spain and were served on small plates (like finger food), generally over a glass of wine (or other). Compliment your favorite drink at the bar (tasca) with Tapas, sharing with friends or alone, you will always have a good balance of food and drink. Mousse Pate de Higados de Pollo con Trufas (Chicken Liver Mousse Pate with Truffles) Salmon Escabeche (Ceviche) (Served cold in a Clay Pot, Cooked and Marinated with Olive Oil, Wine Vinegar, Lemon, Onions, Green Peppers, Olives, Pimientos and Mild Spices) Mejillomes (Mussels, Olive Juice, Tio Pepe Sherry Garlic Sauce) White Lump Crab Cakes Maryland Style Cocktail de Gambas (Shrimp Cocktail) Gambas Al Pil Pil (Shrimp Sautéed with Garlic Olive Oil) Chorizo Riojana

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(Spanish Sausage Sautéed with Garlic, Pepper, and Rioja Wine) Sautéed Portabella Mushrooms - Jerezano (Portabella Mushrooms in Garlic Butter and Sherry Wine Sauce) Esparragos Blancos Importados de España (White Tender Asparagus Imported from Aranjuez Spain with Homemade Mayonnaise) Alcachofas en Salsa Verde (Baby Artichoke Hearts on Green Sauce) Spanish Imported: Serrano Ham and Manchego Cheese with Apple Slices Brie (French) (Soft Cheese Melted, Toasted Almonds and Apple Slices) Fried Zucchini Fingers back to top

Sopas (soups) Caldo Gallego (Turnip Greens, Beans, Potatoes, and Meats)(Cup) Garbanzos (Chick Peas, Spanish Sausage, Country Ham and Potatoes)(Cup) Frijoles Negros con Arroz (Black Beans with Rice and Onions)(Cup) Gazpacho (Tomato, Green Pepper, Cucumber Cold)(Cup) back to top

Ensaladas (salads) 9/20/2008 1:58 PM

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Ensalada de Gambas (Shrimp Salad with Romano and Parmesan Cheese) Ensalada de Pollo (Chicken Salad with Stilton Cheese ) House Salad (Lettuce, Tomatoes, Olives, Romano & Parmesan Cheese, Oil & Red Wine Vinegar) back to top

All of our dinners are served with our famous salad tossed at the table, Potato or Saffron Rice and our award winning homemade bread

Pescados y Mariscos (seafood) Our seafood is fresh from our own Gulf waters and also some is flown in from the coldest waters of the North. Gambas Rellenas a la Pepe (Stuffed Shrimp made with Lobster, Shrimp, and Crabmeat) Gambas Suprema (Jumbo Shrimp wrapped in Bacon, Breaded and Fried) Pompano Relleno (Stuffed Pompano made with Crabmeat, Lobster & Shrimp. Served with Homemade Burgundy Sauce, House Special) Pompano Palillote Almendrina (Cooked in Parchment Paper Bag - Fresh Filet of Pompano with House Stuffing) (Stuffing made with Crabmeat, Lobster & Shrimp) Pargo a la Vasca (Snapper with Mussels, Shrimp, in Chef Rheinsmith's White Cheese Sauce) Salmon, Cocido con Crema Salmonada y Alcaparras

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(Salmon, poached with Salmon Cream & Capers) Langosta de Florida - 1-3/4 to 2 lbs (Whole Florida Lobster Stuffed with Papillote Sauce) Sea Bass a la Rusa (Sea Bass, Grouper or Trout (according to fresh availability) - Breaded - Grilled - Lemon Butter Sauce) Mariscada, Jesús Special (Lobster-Shrimp-Scallops-Mussels Seafood Combination in Fresh Homemade Tomato-Pernod Sauce, Flambéed in Kitchen) Paella Valenciana (Paella has been made in many ways - we try to get as close to the Valencia version as we can) back to top

Pollo (chicken) Pechuga de Pollo, a la Cubana (Grilled Chicken Breast, seasoned with Lemon-Garlic with Black Beans and Rice) Pechuga de Pollo a la Casa (Boneless Breast of Chicken, Ham and Pimentos wrapped in Bacon - over Delicate Chicken Liver Mushroom Sauce) Arroz con Pollo (Chicken with Saffron Rice) Pato à la Vasco de Gama (Duck with Raspberry, Orange Sauce - Flambée) back to top

Carnes (meats) Our in-house butcher trims and cuts all of our beef which comes from the best of heavy U.S.D.A. Prime-Choice Iowa and Nebraska

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corn fed beef. (Aged 5-6 weeks). If you desire a larger cut of beef tell your waiter, we will be happy to meet your request. We do not recommend a well-done steak Solomillo a la Plancha (Prime Filet Mignon - 9 oz wrapped in Bacon)(Garlic Butter on Request) Entrecota a la Plancha (New York Strip Sirloin Prime: Truly very popular and fairly tender (not as a tenderloin) but preferred by many for its flavor)(Brandy Green Peppercorn, Garlic Butter or Bearnaise Sauce on request - no charge) Chuleta de Cerdo con Salsa de Manzana y Ciruela o Salsa de Ajo (Pork Chop 22-23 oz, Apple-Prune Sauce or Garlic Sauce) Costilla Asada de Res Royal (Prime Rib Royal, Thyme and Bay Leaf, Individually Cooked Meat is always better cooked with bone)(26 oz, one whole rib) Osso Buco (Braised Veal Shanks - 2 1/2" Center Cut 18 oz.) Filete Milanesa (Grilled Steak with Home made Tio Pepe Sherry Tomato Sauce and Melted Cheese) Puntas de Solomillo Salteado (Tips of Tenderloin, Mushrooms, Green Peppers, Leeks, Ham, Chorizo and Burgundy Wine - Sauté) Chateaubriand (Para dos) (Prime, 20 oz Center Cut of Tenderloin (for two) Served with fresh available vegetables) Costilla de Cordero Lechal a la Tio Pepe (Baby Rack of Lamb Glazed with Herbs - White Wine Dijon Mustard) back to top

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Dinner Specials All of our dinners are served with our famous salad tossed at the table, Potato OR Saffron Rice, and our award-winning homemade bread. Whole Broiled Pompano (de-boned table-side) Veal Porter House (16 oz on Green peppercorn, Lemon Butter Sauce) Whole Baby Veal Tenderloins (with Bernaise Caper Sauce, Creamed Spinach and Mushrooms) Oviedo (Half Florida Lobster and two Whole Baby Veal Tenderloin with Bernaise Caper Sauce)

Lobster Tail (14 to 16 oz) PLEASE RESERVE your favorite size Maine Lobster 72 hours in advance, call (727) 799-3082, so that we may have it flown in and alive in our tank just for you (subject to availablity and size). 1 1/4 lbs, 2 lbs, 2 1/2 lbs, 3 lbs, 3 1/2 lbs, 4 lbs.

Jumbo Stone Crabs - Hot or Cold (in season) back to top

Postres (Desserts) Desserts are homemade in our House Bakery. Flan 9/20/2008 1:58 PM

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(Spanish Caramel Egg Custard) Flan con Nata (Flan with French Vanilla Cream) Creme Catalana (Light Spanish Cream topped with Crystalized Cinnamon Caramel) Key Lime Pie - Meringue (Made the Old-Fashioned Way - Flambée) Tarta de Manzana (Apple Torte) Tarta de Queso (Cheesecake with Strawberry-Triplesec Sauce) Tarta de Queso y Chocolate (Chocolate Swirl Cheesecake with Amaretto Raspberry Sauce) Crema Francesa de Chocolate (Chocolate Mousse with Amaretto Cream and Toasted Almonds) Sea Shell - made with Swiss dark chocolate (Filled with Amaretto Mousse Cream over Strawberry Triplesec Sauce) Tarta de Chocolate (14 layers of thin Cookie Crust filled in between with Chocolate Mousse Cream) Velvet Torte (Chocolate Velvet Torte with Chocolate Caramel-Raspberry Sauce) Fresas Royal (Fresh Strawberries covered with Amaretto Mousse Cream) Mantecado (Ice Cream - Please ask the waiter for available flavors) back to top

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Cafe (Coffee) Americano (American Toast) Expreso (Cuban Toast) Cafe con Leche (Cuban Toast Expresso and Boiled Milk) Cappuccino Amaretto Cappuccino Irlandes (Irish OR Irish Nut) Español (Spanish) If there is a special way that you prefer your coffee, please advise your server. It would please us to try and accommodate your request. back to top

Where we treat You like Royalty 2930 Gulf To Bay Boulevard, Clearwater Florida - Telephone: (727) 799-3082 Open for Lunch, Tuesday through Friday, 11 a.m. to 2:30 p.m. Dinner, Tuesday through Thursday, 5 to 11 p.m. Friday and Saturday until 11:30 p.m., Sunday 4 to 10 p.m. Happy Hour, Tuesday through Friday 5 to 7 p.m. Click here for map

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