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Join us the third Tuesday of every month for Tapas Tuesday.

Tapas is a Spanish way of eating where everything is shared at the table, I like to start with some cold items and then go into the hot ones. You would probably average 2-4 dishes per person, the more people you bring the more stuff you get to try!!! Enjoy, Chuck!

Reservations are highly recommended for Tapas as this is one of our most popular monthly events! Call us at 331-431-4000 to make your reservation!

Tapas Tuesday 2017

8/15, 9/19, 10/17, 11 /21, 12/19

 

August Tapas Tuesday Night- Menu

 

COLD TAPAS

Oysters on the Half Shell…3 Fresh oysters with lemon and  homemade cocktail sauce. 4.95

 

Roasted Pear Salad—roasted pears, spicy mustard greens, roasted beets, red onions, pecans, a special aged cheese (ask waiter for type) topped with a lemon-basil vinaigrette . . . $5.95

Russian Potato Salad–Potato salad with beets for a  sweeter taste, from Costa Rica. 4.95

Cucumber Watermelon Salad-fresh watermelon, cucumbers, red onion and feta cheese tossed with olive oil, lime juice and mint.  So refreshing.  4.95

 

Zucchini Feta Bruschetta-  chopped zucchini, tomatoes, feta cheese, fresh basil, lemon juice, olive oil, salt and pepper. Served with tortilla chips.  7.95  Everyone loves this dish!

 

FRESH GARDEN SOUPS
Soup Shots — 4 oz. servings of our famous soups.

Cream of Squash…2.00                                                 

Seven Seas. . . 2.50

Korean Pork Vegetable…2.50                                      

Cream of Turnip…2.00

Sample of all 4…7.00

 

HOT TAPAS

 

Jamaican Jerk Chicken Wings or Boneless Strips- 4 spicy jerk chicken wings with a mango BBQ sauce. 4.95
Korean BBQ Chicken Wings or Boneless Strips–4 Fried chicken wings W/ amazing Spicy Korean BBQ sauce. 4.95
BBQ Chicken Wings or Boneless Strips– 4 fried chicken wings w/ hot, mild or honey chipotle sauce. 4.95

 

Bruschetta—French bread with fresh pesto and Heirloom tomatoes topped with parmesan cheese and toasted until crispy. 5.95

Chicken Curry ala Paul Prudhomme—boneless chicken breasts in a spicy curry-coconut sauce with fruit and nuts. Served over rice pilaf . 5.99

 

Chicken en Mole Manchamanteles–Grilled chicken breast on a bed of  turnip and potato mashed and served on a bed of our fruit infused mole Manchamanteles . 6.95

Seared Shishito Peppers- these are one of the trendiest items in cooking and we grow them on both our farms, we fresh pick and quickly sear these mild peppers and serve them whole with a teriyaki style dipping sauce. 5.99 I LOVE THESE!! (From Chuck’s Farms).

 

Chuck’s Pickled Garden Medley-yellow squash, zucchini, cucumber, green tomato and sliced onion, deep fried in a cornmeal breading w/Cajun ranch dressing. 4.95

Fideos al Camaron – a Mexican pasta dish of vermicelli noodles in a tomato-chipotle broth with chorizo, zucchini, queso cotija and homemade Mexican sour cream with juicy shrimp. 8.99

Quesadillas de Acelgas —Wild greens sautéed with tomatoes, onions, mushrooms, corn  and jalapenos in 2 grilled flour tortilla with jack cheese. 4.95


Chuck’s Garden Chimichanga–fresh greens from Chuck’s Garden, chorizo, pepper jack cheese, mashed potatoes all rolled in a flour tortilla and then deep fried. Topped with salsa borracha, sour cream, cilantro & onions.  7.95


Mexican Grilled Stuffed Zucchini–Fresh organic zucchini, grilled and stuffed with chorizo, onions, tomatoes, jalapenos and bacon. Topped with jack cheese and ranchero sauce, onions, cilantro and sour cream. 4.95

 

Smoked Salmon– slow smoked salmon fillet served on a bed of turnip and potato mashed with a mole tamarindo w/ cool greens Purslane from our garden. 8.50


Stuffed Zucchini Flowers —Fresh hand-picked Zucchini flowers stuffed with ricotta cheese, sautéed onions and garlic and fresh basil served w/ side of marinara sauce. 2 for 5.95

 

Huevos al Frontera— A sope (corn masa cup) filled with refried black beans, a fried egg and topped with our famous poblano cream sauce, diced tomato and crumbled chorizo.  4.95

 

Stuffed Mushrooms– Baked mushrooms, stuffed with Andouille sausage, onions, bread crumbs and then topped with au gratin sauce and parmesan cheese. 4.95

 

Shrimp Creole – our spicy Creole style tomato sauce with onions celery, green peppers and loaded with juicy sautéed shrimp over a bed of rice pilaf. 7.95

 

Greens Au Gratin –Sautéed greens with bacon and onions, topped with a Cajun cream sauce and Jack and Parmesan cheeses and baked until golden. 5.95

 

Seafood Jambalaya—shrimp and crawfish in this classic Cajun rice dish with andouille sausage and Ham. 7.95


Mysantla Tamal— this is a very different tamale made with a special tropical herb grown all summer in Chuck’s patios (The large leaf plants- Hoya Santa), we blend that with the tamale dough and then top it with a braised duck in a mole Manchamanteles. 5.50 I love this dish!!

Puerco Poc Chuc—Pronounced (poke chook) classic Yucatecan grilled Butterflied pork tenderloin rubbed in an authentic achiote-chile marinade, topped with pickled red onions and a side of fiery habanero salsa. 8.95

 

August Brewery of the Month: Lagunitas- $4 Drafts/Bottles all Month Long!

 

Tapas Pint Night Events:

Darien: *Lagunitas Brewing Pint Night @6pm on 8/15

 

 

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