Full bodied wine with dark cherry color and powerful aromas of red berries, toasted and smoked notes. Black Angus beef tenderloin topped with red wine sauce and Cabrales blue cheese, served with tri-color peppers. A final detail appointment with our Events staff should be completed. The palate is juicy and firmly built with suave candied dark fruit flavors accented by sexy floral and Asian spice qualities.
Malvasia. A reduced center palate that is so compact with dark fruit, dark mushrooms and cedary spice. Aromas of anise and chamomile tea. Combination plate of traditional Spanish omelet with potatoes and onions and a vegetables omelet served with mixed greens and a sherry balsamic vinaigrette, Chilled tiger shrimp served with a trio of sauces, Fettuccine pasta with seasonal vegetables, tossed with a tomato goat cheese sauce, Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterey Jack cheese and tomato sauce, Saffron rice with chicken, chorizo, and seasonal vegetables, Light and airy pastries filled with vanilla ice cream and topped with chocolate sauce, Smoked salmon wrapped asparagus spears on toast points with dill sour cream, and mixed greens tossed in a sherry balsamic vinaigrette, Braised boneless short rib in a red wine sauce with sauted spinach and truffle mashed potatoes, Jumbo shrimp and lamb chop served with julienne vegetables and lemon butter sauce, Grilled Mediterranean sea bass served with green beans and almonds and a lemon tomato butter sauce, Whipped vanilla bean mascarpone cheese tart with graham cracker crust and a mixed berry compote, Combination plate of traditional Spanish omelet with potatoes and onions, and a vegetable omelet, served with mixed greens and a sherry balsamic vinaigrette, Goat cheese rolled in crushed roasted pecans served with red wine poached pear and toast points, drizzled with honey, Chilled medley of mushroom, green asparagus, heart of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette and topped with Manchego cheese, Traditional 24 month aged Serrano ham with Manchego cheese, tomatoes, and toast points, House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream, Chilled seafood medley of shrimp, scallops and calamari with bell peppers, cilantro, onions, lemon juice, and a sherry vinaigrette, Toast points topped with avocado relish and Alaskan king crab meat, Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with a chorizo black bean sauce, Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce, Grilled beef tenderloin skewer rolled in cracked black pepper, served with caramelized onions and horseradish sour cream, Grilled beef tenderloin medallions, served with mashed potatoes, drizzled with a red wine sauce, Lamb, beef, and pork meatballs served with spicy tomato sauce, toasted almonds and parmesan cheese, Lightly breaded croquettes of Serrano ham and chicken breast with a herbed tomato sauce, Grilled lamb chops served with roasted potatoes, grilled asparagus with a red wine sauce, Grilled tiger shrimp in garlic lemon butter, Grilled fresh octopus served with potatoes and spicy green vegetable and pine nut vinaigrette, Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce, Grilled beef tenderloin tips, sauted onions, potatoes and Cabrales blue cheese with cava Manchego cheese sauce, Saffron rice and chicken, shrimp, mussels, and clams, Saffron rice and shrimp, mussels, clams, scallops, and octopus, Pecan cheesecake served with bittersweet chocolate and caramel sauces, Almond and pear pound cake drizzled with caramel sauce and served with vanilla ice cream, Light and airy pastry filled with vanilla ice cream and topped with chocolate sauce, Soft-centered, warm chocolate cake served with caramel ice cream 9.95, Mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette. * #42 on James Suckling's top 100 Spanish wines in 2017.Full bodied wine with hints of leather and smokiness, black cherry nose and dried figs, black currant and firm tannins. (+$6), Filled will crabmeat and topped with garlic aioli, tomato concasse, and green onions. On Sundays, the restaurant is open for a brunch buffet as well as private events. (+$4), Puff pastries topped with crabmeat, tomato concass and alioli. Very intense nose, with mint chocolate vanilla and roasted coffee lead into notes of jammy fruit.
(Zamora) Tempranillo. (Jumilla) Monastrell 100% organic. Aromas of forest floor, spices, blackberries, with smoky undertones plus hints of leather and ink with some floral notes developing with time. (+$5), Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. On KAYAK you can also explore 8 photos and 1,142 unbiased real reviews about Meson Sabika. (Ribera del Duero) Tempranillo. Spicy potatoes with Spanish chorizo, topped with Manchego cheese and fried eggs, Grilled grouper served with sauted spinach, Sevillana potatoes and a lemon butter sauce, Roasted lamb shank served with cous cous, sauted spinach and julienne vegetables in a rosemary red wine sauce. Monastrell. Apple, berry and brioche flavors are balanced on a firm structure of mineral acidity and fine bubbles. A fragrant nose with red fruits, cherries, strawberries, and citric, finished with a hint of rose petals. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and black currant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon. Grilled Atlantic salmon served with julienned vegetables, mashed potatoes, and lemon butter sauce. Getting around Chicago and Illinois is easy with our guide to ways to travel around the state. Please select 5 Butler-passed Hors d'Oeuvres and a seated menu, Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and mozzarella on toast points, Toast points spread with duck confit and topped with smoked duck breast, served with julienne apples, Cucumber topped with dill sour cream and three caviars (+$4), Marinated shrimp served with a tomato-brandy sauce. Earned the Hella Delicious! (+$4), Toast points spread with duck confit and topped with caramelized onions, smoked duck breast and Dijon mustard, garnished with mixed greens and an orange Cava vinaigrette, Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream. For a quiet, romantic dining experience we recommend a week night reservation. Purple/black in color, with nose of pain grille, graphite, earth tones, spice box, black fruits, and a hint of balsamic, It opens in the glass to reveal savory flavors and a lengthy, pure finish. Earned the Beer of the World (Level 4) badge! Built in 1847, the pristine four-acre estate and beautiful mansion welcome you before you reach the driveway. Aromas of orange, nectarine, citrus, and touch of anise. Earned the Brew Traveler (Level 3) badge! (Rias Baixas) Albario. Mixed greens, fresh mozzarella cheese, tomato, cucumber and red onion with sherry balsamic vinaigrette. (Toro) Tinto del Toro. (Penedes) Rich and supple with notes of citrus and green apples with raspberry and black currant undertoners.
Whether you dine in one of the mansions eight dining rooms decorated in traditional Spanish dcor, attend a wedding or corporate event in the pavilion, or sit out back on the patio, the cuisine of Spain and delicious drinks make for an unparalleled dining experience. Artichoke, and sun-dried tomato with a basil white wine vinaigrette topped with Manchego cheese, Chilled medley of mushrooms, asparagus, heart of palm, artichoke and sun-dried tomato with a basil white wine vinaigrette topped with Manchego cheese, Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and aioli, House-cured salmon rolled with dill cream cheese, served with toast points spread with sour cream, Portobello mushrooms, peppers, onions, fennel, asparagus, a tomato slice, and fresh mozzarella cheese on toasted country bread, Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points, Chilled medley of shrimp, scallops, and calamari with lemon juice, bell peppers, cilantro, onions, and sherry vinaigrette, Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette, Served with a lemon cream sauce, accompanied by mashed potatoes and broccoli, Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauted bell peppers, asparagus and green onions, Served with a lemon butter sauce and julienned vegetables, accompanied by a potato cake, Served with a red wine sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus, Grilled beef tenderloin and baked lobster tail served with a red wine shallot sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus, Served with tomato basil sauce or butter and parmesan cheese and fresh fruit, Served with tomato basil sauce or butter and parmesan cheese served with fresh fruit, Beer, Wine & Sangria, Mixed Drinks with Deluxe Brands, Beer, Wine & Sangria, Mixed Drinks with Premium Brands, Assorted Liqueurs (Bailey's, Kahlua, Amaretto), Enjoy our refreshing, signature sangria by the pitcher, served alongside glasses filled with fresh fruit, Enjoy our refreshing red and/or white sangria by the pitcher, alongside glasses filled with fresh fruit, Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Twin pastries with vanilla ice cream and bittersweet chocolate sauce, Sauted banana with chopped pistachios, caramel sauce and vanilla ice cream, Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit, Cheesecake baked with pecans served with bittersweet chocolate and caramel sauce, Almond pound cake with pear with caramel sauce and ice cream, Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream, Chef's choice of an assortment of our most popular desserts on a decorated platter, An assortment of our most popular desserts on a decorated platter portioned for your guest count, Platter of assorted Spanish cheeses served with crackers and red grapes, Toast points spread with duck confit and topped with smoked duck breast, orange and citrus vinaigrette, Crisp asparagus spears wrapped with Serrano ham, Serrano ham on toasted bread with Manchego cheese and tomato slice, House-cured salmon, rolled with dill cream cheese, served with toast points, Fresh asparagus spears wrapped in smoked salmon, drizzled with dill white wine vinaigrette, Chilled marinated tiger shrimp served with horseradish tomato sauce, Shrimp marinated in fresh herbs, served with a brandy sauce, Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette, Toast points with Alaskan king crab and avocado, drizzled with balsamic vinaigrette, Traditional Spanish omelet with potatoes and onions, and vegetable omelet, Mushroom caps filled with spinach and cheese, and sun-dried tomatoes in a tomato sauce, topped with Manchego cheese, Mini sandwiches with grilled vegetables and goat cheese, Sauteed escargot topped with aioli, baked on seasoned croutons, Mini sandwiches with grilled chicken tenderloin and cumin sauce, tomato and fresh basil, Brochette of grilled chicken tenderloin with chorizo and cumin sauce, Lightly breaded croquettes of Serrano ham and chicken with an herbed tomato sauce, Sauted pork tenderloin with caramelized onion atop seasoned croutons, Puff pastries topped with crabmeat, tomato concass and aioli, Grilled shrimp with garlic and lemon butter, Mini sandwiches with grilled beef tenderloin, caramelized red onions and horseradish sour cream, Grilled brochette of beef tenderloin with horseradish sour cream, Empanadas filled with beef and wild mushrooms, topped with Monterey Jack cheese, Screen, Projector and Wireless Microphone, Includes 4 Hours of Bar with Beer, Wine & Sangria and White Linens. (+$4), Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce, Duck confit served with cinnamon apples and wild mushrooms in an orange, white wine sauce, Grilled brochette of marinated pork tenderloin, served with a cumin sauce, Grilled beef tenderloin on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce, Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concass, Sauted pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce, Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce. (Rioja) Old Vine Garnacha. Indoor and garden patio dining available. With a required food and beverage minimum, Meson Sabika can offer a private room(s) large enough to accommodate groups of 15 to 150 guests. Earned the Bar Explorer (Level 86) badge! Please notify us of your final guest count. Cherry and redcurrant aromas are brightened by cracked pepper and fresh flowers. Medium-bodied with bright red fruit flavors, a hint of spice, wild herbs and a citric note on the finish. (+$16), Served with red bell peppers, broccoli and mashed potatoes with a cumin and honey sauce, Banana White Chocolate Mousse Puff Pastries, Served with tomato basil sauce or butter and parmesan cheese, Add an authentic Spanish flair by serving our imported Spanish green olives in Chef's special house marinade, Speak with your events coordinator regarding available options, such as Spanish bocadillos, or a taco, nacho, diner, or breakfast bar. (+$1.50), Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette. Tempranillo. Step back in time to the golden age of train travel and settle in for a peaceful ride to discover some of Illinois most charming towns and hidden treasures. Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing. Located just west of downtown Naperville, Mesn Sabika has been serving the community since 1990. No reviews found. On Saturdays the restaurant is closed for lunch. Discover top travel stories and even more reasons to #EnjoyIllinois with our free magazine. Decatur, Illinois. (Rioja) Garnacha, Viura, Tempranillo. Earned the Brewery Pioneer (Level 41) badge! (Montsant) Mazuelo-Garnacha-Syrah Full bodied, a smooth and fruity initial burst with classic raspberry and black cherry flavors. Earned the The Dark Side (Level 6) badge! (91JS)(Rueda) Verdejo. (+$4), Oven-baked goat cheese with tomato concass on garlic toast points, Baked dates wrapped in bacon with red bell pepper sauce, Grilled brochette of marinated chicken tenderloin & chorizo with cumin mayonnaise sauce, Grilled brochette of marinated pork tenderloin & red bell peppers with cumin sauce, Sauted escargot baked on seasoned croutons with alioli sauce and tomato concass, Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce, Penne pasta tossed with fresh spinach, asparagus, broccoli, and tomato goat cheese sauce, topped with Manchego cheese, Grilled eggplant stuffed with goat cheese, topped with tomato concass and Manchego cheese, Chicken casserole with Shiitake mushrooms in a lemon wine sauce, topped with Parmesan cheese, Grilled skirt steak on a bed of Sevillana potato medallions and sauted onions, drizzled with a Cabrales blue cheese sauce, Penne pasta with sauted tiger shrimp, asparagus, and scallions tossed in a tomato garlic sauce and drizzled with a lemon butter sauce, Freshly baked crepe filled with apples, goat cheese, spinach, and pine nuts over sweet red pepper sauce, Shrimp, mussels, clams, scallops, and octopus baked in saffron rice with seasonal vegetables, Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes, Chicken, shrimp, mussels, and clams baked in saffron rice with seasonal vegetables, Grilled lamb chops served with roasted potatoes and grilled asparagus, drizzled with a red wine sauce, Lamb, beef, and pork meatballs served with spicy tomato sauce, toasted almonds, and parmesan cheese, Grilled artichoke hearts and spinach in honey Dijon mustard sauce, Baked dates wrapped with bacon, served with roasted red bell pepper sauce, Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce, Light and airy puff pastry filled with vanilla ice cream, drizzled with bittersweet chocolate sauce, Almond pound cake with pear, served with caramel sauce and vanilla ice cream, Sauted banana served with chopped pistachios, caramel sauce, and vanilla ice cream, Pecan cheesecake, drizzled with caramel and bittersweet chocolate sauces, Select any six desserts from our daily dessert menu, Tuna, asparagus, and basil-filled cannelloni with creamy white wine vinaigrette and diced tomato basil vinaigrette, Our famous robust garlic potato salad with fresh parsley, Chilled medley of mushroom, asparagus, hearts of palm, . Albario. Earned the Beer of the World (Level 8) badge! (Jumilla) Monastrell-Cabernet. McKinley J. is drinking an Estrella Damm by Damm at Meson Sabika, Robert P. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Brian M. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Ashwin S. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Eric J. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Walter B. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Luke O. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Luke O. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Nathan C. is drinking an Estrella Galicia Especial by Hijos de Rivera at Meson Sabika, Mark L. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Mark L. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Mark D. is drinking an Estrella Galicia Especial by Hijos de Rivera at Meson Sabika, Matthew W. is drinking an Estrella Galicia Especial by Hijos de Rivera at Meson Sabika, Sean G. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Todd K. is drinking an Estrella Galicia Especial by Hijos de Rivera at Meson Sabika, Michael J. is drinking a 1906 Black Coupage by Hijos de Rivera at Meson Sabika, Lou R. is drinking a 1906 Reserva Especial by Hijos de Rivera at Meson Sabika, Tim D. is drinking an Estrella Damm by Damm at Meson Sabika. Bouquet of citrus fruits with notes of brioche with a refreshing, balanced structure. (+$2), Grilled tiger shrimp in a lemon butter sauce. An elegant, pale pink colour with very marked aromatic intensity.It has a complex nose in which we can find stone fruit aromas (peach, nectarine), citrus fruit, white blossom. You are in (+$5), Served on a bed of sauted vegetables with a garlic paprika sauce and an onion potato cake. (Market Price), Sauted chicken breast, mashed potatoes and broccoli served with lemon cream sauce, Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauteed bell peppers, asparagus and green onions, Filled with goat cheese, pine nuts, spinach, and apples, with a sweet red pepper sauce, Stuffed with three cheeses and spinach, served with chorizo black bean sauce, Served with lemon garlic butter sauce. Lemon and orange peel, as well as nuances of pear and mango, pineapple accompanied with sweet and aromatic balsamic notes and honey. Juicy and mineral driven on the palate. Elegant and soft with aromas of red fruit, dark cherries, vanilla, and nutmeg. (Penedes) Pale straw color revived by fine bubbles. (Bierzo) Mencia. (Rioja) Tempranillo. Earned the City Brew Tours (Level 1) badge! Hotel is centrally located near restaurants, shopping and more! Aromas of bramble berry, black olive, and coffee.
Earned the Middle of the Road (Level 34) badge! The conc 143 tasteful guest rooms situated in Naperville's high tech corridor, offering comfort and convenien 147-room hotel, conveniently located off I-88, offering spacious rooms with many amenities, indoor p Get inspired by top travel stories, gain access to exclusive promotions and contests, and discover even more reasons to #EnjoyIllinois. Earned the Middle of the Road (Level 46) badge! Please try another date or time. Please notify us of the counts for each separate entre choice. Earned the Bar Explorer (Level 84) badge! Try removing a filter, changing your search, or, Robust garlic potato salad; chilled medley of mushroom, asparagus, hearts of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette, topped with Manchego cheese; and ceviche con gambas with cucumber, red onion, cilantro and avocado, Grilled salmon sandwiches served with fresh basil, tomato, onions, dill sour cream and a small side salad, Grilled grouper served with sauted green beans with almonds, Sevillana potatoes and a lemon butter sauce, Grilled skirt steak served with tri-colored peppers, Sevillana potatoes and a red wine sauce, Baby mixed greens tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast and parmesan cheese, Baby mixed greens tossed with creamy dill white wine vinaigrette, topped with grilled Atlantic salmon, Baby mixed greens topped with a chilled seafood and bell pepper medley with sherry balsamic vinaigrette, Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled, thin slices of seared beef tenderloin, asparagus, yellow tomatoes, parmesan, and red onions, Grilled chicken breast sandwiches served with cumin garlic sauce, tomato and fresh basil, served with fresh fruit and french fries, Grilled beef tenderloin sandwiches with horseradish sour cream, caramelized red onions, tomato and fresh basil, served with fresh fruit and french fries, Grilled beef tenderloin medallions with Sevillana potatoes and asparagus, drizzled with red wine sauce, Fettuccine pasta with sauted tiger shrimp, asparagus, and scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce, Grilled 5 oz. (Canary Islands) Malvasia. Silky on the mid-palate with well-rounded tannins and a velvety finish. The newly transformed hotel creates the ideal ambience for your events. (92JS)(Rioja) Tempranillo. (Rias Baixas) Albario. (Valencia) Bobal. Join Untappd For Business to verify your venue and get more app visibility, in-depth menu information, and more. Easy access to I-88. Scents of blueberry, boysenberry, tobacco, licorice and vanilla bean. Men's Slow-pitch State Tournament at Rotary! Dense with licorice and some prune flavors, it is spicy and balsamic on the palate. Malvasia. #3 on Jame Suckling top 100 wines in 2019. Tempranillo. Verdejo. DuPage County, Chicagos Western Suburbs - Brunswick Zone in Naperville offers bowling, billiards, a Jump in to summer fun at Centennial Beach! (+$4), House-cured salmon rolled with dill sour cream cheese, served on toast points spread with sour cream, Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil. The palate has a silky, elegant and plush feel with fine and sleek tannins, carrying fresh fruit. After this final guaranteed minimum number is given, we will make every effort to accommodate increases to your final count, within three (3) days of your event, but we cannot lower your final count for the above purposes after the deadline. Easy access to I-88, 3 miles Coopers Hawk Winery & Restaurant opened in 2005 in Orland Park, a south suburb of Chicago. On the palate it is full-bodied with glossy tannins; it is juicy, chewy and nicely balanced with ripe blackberry and integrated oak. Earned the Brewery Pioneer (Level 47) badge! Finish is impressively long, with boysenberry and spice notes. Earned the City Brew Tours (Level 2) badge. Publish your tap lists and events directly to Untappd. (Penedes) Pale salmon pink in color with zesty aromas of citrus, wild strawberry and fennel. (Jumilla) Cabernet-Monastrell. Full, but quite supple tannins with blackberry and chocolaty oak on the palate and intense finish. White flowers, jasmine, orange blossom, and rose. We ask that everyone remove their baseball hats when dining inside the mansion. (+$4), Toast point topped with avocado relish and Alaskan king crab meat (Market Price), Sauted mushrooms with garlic, parsley and crushed red peppers with white wine on toast points, Roasted dates wrapped in bacon with red bell pepper sauce, Brochette of chicken tenderloin with chorizo and served with cumin garlic mayonnaise sauce, Sauted escargot baked on seasoned croutons with aioli, Puff pastries topped with crabmeat, tomato concass and aioli (+$2), Grilled tiger shrimp in a lemon butter sauce (+$4), Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream (+$3), Tuna, asparagus, and basil filled cannelloni with a creamy white wine sauce and tomato basil vinaigrette, Our famous, robust garlic potato salad with fresh parsley, Our famous, robust garlic potato salad with mayonnaise and fresh parsley, A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points, Alcachofas con Cabrales (Based on Availability), Artichoke hearts with arugula, walnuts, blue cheese and a pomegranate reduction, Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese, Chilled marinated tiger shrimp served with a trio of sauces: Tomato-brandy, cumin, and alioli.