Espana Of Amelia Island - Full Menu

Burgundian style Chardonnay that is rich and elegant

Vivacious red fruit and blueberry with a smooth lingering finish

Tropical fruit and melon with pineapple and a clean refreshing finish

Crisp white fruit flavors with fresh acidity

Refreshingly crisp with bright fruit flavors and lemon zest

Intense floral notes with a sweet palate and balanced acidity

A semi sweet, soft Riesling with fresh white fruit

Crisp, clean wine with grass and grapefruit

Rich in tropical fruit. Soft oak notes with a hint of butterscotch

Burgundian in style. Soft raspberry and cherry with minerality

Ripe red cherry with soft tannins and silky finish

Fruit forward, with fresh minerality and length

Plum and herb flavors combined with a smoky cedar finish

Ripe berry and leather flavors with vivid toasty oak

Rich, full bodied wine with complexity and length on the palate

Dark cassis and soft oak structure with a smooth finish

Ripe fruit aromas and flavors with vivid white pepper and spice

A soft nose compliments a fruit forward, smooth palate

Medium to full bodied with lusty hints of cassis, vanilla and licorice

Fresh lemon zest, melon and peach with a subtle mineral finish

Ripe grapefruit and lychee with clean acidity

Crisp and refreshing with round ripe citrus and white fruit

Soft sweet fruit. Fresh strawberry and melon on the palate

Crisp, fruit driven with a slight sparkle and clean finish

Complex green apple and honey complimented by a dry finish

Bold acidity with a round clean palatte

Rose water and fresh florality, with clean citrus on the palate

Slightly off dry with intense flavors of melon, lime and orange zest

Earth and dark fruit with toasty oak notes. Medium bodied

Very smooth with rich hints of blueberry, vanilla plum and cocoa bean

Soft, ripe tannins with a dusty earthiness. Smooth and lengthy

Rich and bold, with toasty oak and lengthy finish

Rich, silky, dark fruit, pepper and spices compliment a soft finish

Rich and smooth, with herbal notes and ripe tannins

Full bodied, intense robust fruit flavors with smooth finish

Cassis on the nose with dark rich fruit, leather and mocha

Firm structure with bold tannins. Hearty and fruit driven

(Shrimp Mozambique style). Sautéed shrimp topped with a spicy coconut milk sauce and fresh cilantro

(Grilled Portobello Espana style). Char-grilled Portobello topped with Manchego cheese, Serrano ham and a light brown sauce

(Drunken Clams). A dozen clams, onions, garlic, and fresh herbs poached in white wine

(Spicy Shrimp). Shrimp sautéed with spicy homemade piri-piri and brown sauce

(Sausage and Onions). Sliced Portuguese sausage sautéed with onions and flambéed with brandy

(Fried Calamari). Fresh calamari dredged in seasoned flour, flash fried and served with a side of marinara sauce

(Shellfish Casserole). Clams, shrimp, scallops, mussels and calamari in a light bouillabaisse sauce

(Seared Calamari). A seasoned and seared Calamari steak topped with capers, olive oil and balsamic glaze

(Chicken and Seafood Paella). Clams, shrimp, mussels, chicken, white beans and Spanish sausage. Available for Four

Floral and slightly sweet with fresh minerality

(Stuffed Spanish Peppers). Spanish bell peppers stuffed with house smoked salmon, capers and red onion spread topped with smoked salt

(Marinated Anchovies). Fresh anchovies marinated in Extra Virgin Olive Oil, vinegar, and parsley

(Spanish Antipasto). A platter of Spanish cured meats, cheese, and marinated mixed olives

marinated pork tenderloin grilled and topped with shitake mushrooms and a marscarpone cheese sauce.

(Tenderloin with Blue Cheese). Grilled beef tenderloin topped with a Spanish blue cheese sauce

(Tenderloin with Madeira Wine). Grilled beef tenderloin topped with mushrooms and Madeira wine sauce

(Chicken with Lemon and Garlic). Marinated chicken breast sautéed with garlic, lemon and white wine

(Salad with Blue Cheese). Romaine hearts, onion and tomato topped with balsamic dressing and crumbled Spanish blue cheese

(Sangria Salad). Diced apples, mandarin orange, raisins, almonds and grated Manchego cheese served a top Romaine with raspberry vinaigrette

(Andalusian Salad). Romaine hearts, tomatoes, onions, and olives dressed in vinaigrette and topped with Serrano Ham and Manchego cheese

(Portuguese Fisherman Stew). Clams, shrimp, scallops, mussels, calamari and fresh fish stewed in a blackened clay pot with a lightly spicy bouillabaisse, coconut milk and sofrito sauce. Available for Four

(Snapper with spinach). Fresh snapper filet topped with wine, lemon, butter and caper sauce served over garlic sautéed spinach

(Grouper a la Lisbon). Fresh grouper filet topped with diced tomato, onion, capers and olives and a tomato coulis

(Spicy Grouper). Fresh grouper filet topped with a spicy brown sauce and accompanied by two Panco encrusted scallops

(Scallops in Green Sauce). Large sea scallops sautéed in a garlicky white wine sauce with parsley and cilantro

(Spicy Snapper). Fresh snapper filet topped with sautéed shrimp and a creamy roasted poblano sauce

Full bodied and fruit forward with layers of ripe dark fruits

(All Meat Paella). Chicken, pork tenderloin, chorizo, and white beans. Available for Four

Rich toasty oak with earth and vanilla. Smooth long finish

Rich and smooth with spice box, blue fruit and oak

Dark, rich fruit with earth and firm structure

Dark, extracted fruit with a touch of vanilla oak and toast

Well structured with red fruit, spice and musk with soft tannin

Dark, spicy and earthy. Dense rich fruit with a peppery finish

Soft red fruit, with bright oak structure and a smooth finish

Cedar, slate and spice on the nose with a deep round palate

Ripe dark, fruit and earth, with layers of toasty oak and spice

Ripe red fruit with rich earth notes, mushroom and toasty oak

(Pork Tenderloin). Diced pork tenderloin, marinated in wine and spices, braised in a brown sauce

(Shrimp Ceviche). Diced shrimp cured in lime juice with onion, peppers and cilantro

(Angry Potatoes). Chopped potatoes confit, refried and topped with a spicy aioli

(Seafood Paella). Clams, shrimp, scallops, mussels, calamari and fresh fish. Available for Four

Apples and pears combined with a clean and crisp palate Martin Codax Albariño Spain

(Shrimp in Garlic Sauce). Shrimp sautéed with fresh garlic, paprika and parsley

(Escargot Andalusia Style). Escargot flambéed with brandy, garlic, onion and a creamy tomato sauce

(Garden Salad). Romaine hearts, tomatoes, onions, palm hearts and olives dressed in homemade balsamic vinaigrette

(Shrimp and Curry). Shrimp sautéed with a lightly spiced curry sauce topped with finely chopped bacon

(Marinated Olives). An olive mix marinated with extra virgin olive oil, garlic and fresh herbs

Delightfully fresh, with ripe citrus, peach and delicate minerality

Strawberry and citrus with big lively bubbles

Soft lime and white peach on the nose. Light bodied with clean minerality

Nutty, toasty oak, with generous tropical fruit and acidity

Soft and slightly effervescent with lime and minerality

White pear and a kiss of nutty oak on the nose. Soft and well balanced

Floral nose with bright fruit and mineral notes and a clean finish

A balanced, more austere Chardonnay, with a soft, rounded texture

Fresh minerality and clean acidity with soft oak notes

Faint salmon in color with a fresh dry finish

Fresh fruit and mineral notes. Dry and crisp