Scorpion Winter Menu 2013 / 2014

Scorpion Signature Flatbreads

~ “Crispy Bread” Fresh Basil Pesto, Balsamic Reduction, Parmesan Reggiano Cheese, Smoked Tomatoes 

~ “Pizzeta” Baked Balsamic Tomatoes, Basil Pesto, Chili Panela Cheese 12

~ Sicilian” Caramelized Onions, Tomato Confit, Goats Cheese,  Anchovies & Truffle Oil 15

~ “Jamón Ibérico” Spanish Prosciutto, Sun-Dried Tomato Pesto, Olives, Bocconcini Cheese 14

Mediterranean Tapas

~ Salumi, Selection of Cured Meats &  Artisanal Cheeses, Garlic Crostini and Fig Marmalade double 35

~ Hand-made Spanish Beef Empanada, Cumin & Onions 7

~ Green Olives & Black Olives with Cumin & Fennel Seeds 7

~ Roasted Beet Salad, Gourmet Greens, Bitter Orange Vinaigrette 12

~ Pescadito Frito, Fried Smelts with Lemon Dill Mayo 12

~ Dusted Fried Calamari, Smoked Jalapeños Dip 13

~ Pulpo a la Gallega, Galician Style Braised Octopus 13

~ Spanish Beef Meatballs with Tomato Olive Fricassee 12

~ House-made Crostini, Roasted Garlic & Parsley 6

~ Spiced Italian Chorizo, Braised in Red Wine & Onions 12

~ Roasted Fennel & Cauliflower, Saffron, Micro Green Salad 9

~ Pan-Seared Saganaki Style Provolone Fromage, Lemon Ouzo Reduction 13 

~ Green Fava Beans, Spanish Prosciutto & Parsley 9

~ Grilled Zucchini, Fennel & Sweet Peppers, Italian Dressing 9

~ Moroccan Chicken Kebob, Orange & Ginger Glaze 10

~ Lamb Skewer, Garlic Crostini, Pomegranate Glaze 12

~ Scorpion Signature MusselsCoconut Curry Cream Sauce or Tomato Gazpacho Reduction 14 

~ Fabulous Crab Cake, Micro-Greens, Lime & Dill Aioli 15

~ Garlic Shrimp, Fennel, Bell Peppers and Olive Fricassee, Lemoncello Dressing 19

~ Santorini Grilled Calamari,  Tzatziki Lime Remoulade 15

~ Valencia Style Seafood Tapas Platter, Garlic Shrimp, Grilled Calamari and Crab Cake, Organic Greens, Lemoncello Dressing double 45  


Premier Experience

~ Braised Beef Short Rib in a Malbec Reduction, Pomegranate Glaze, Scorpion’s Signature Mashed Potatoes & Roasted Vegetables 31

~ Scorpion’s Lobster Ravioli, Smokey Tomato Relish, Goat Cheese, White Chocolate Crema with Truffle Infused Oil 30

~ Coconut Shrimp & Seared Scallops, Beurre Blanc Pernot Reduction, Aromatic Basmati Rice, Seasonal Scorpion Vegetables 33

~ Savory Rosemary-Braised Lamb Shank, Green Olives and Apricot, Roasted Root Vegetables, Scorpion’s Potatoes, Minted Lamb Braising Juices 33

~ Scorpion’s Porcini Mushroom Agnolotti, Goat Cheese, Roasted Fennel & Sweet Peppers, Organic Tomato Sauce, Truffle Infused Oil 26

~ Pistachio & Dill crusted Fillet of Orange Roughy, Cherry Tomatoes and Kalamata Olives garnished with our signature Capers Expresso Beurre Blanc 33

~ Seafood Risotto, Sautéed Morsels of Sea Bass, Lobster, Smoked Garlic Shrimp, Red Pepper, Fennel, Truffle Reduction 30

~ Braised Veal Ossobuco, Wild Mushroom Risotto, Red Pepper, Fennel, Roasted Vegetables, Braising Juices Red Wine Reduction 32 

~ Pan Seared Sea Bass, Fennel & Mango Slaw, Snow Rice with Vegetable Ragout, Seasonal Scorpion Vegetables, Citrus Beurre Blanc 37

~ Grilled Beef T-Bone Steak 12oz, Bermuda Onions & Dijon Mustard, Seasonal Scorpion Vegetables & Potatoes, Sangiovese Reduction 37


Enjoy Any House-Made Dessert 9ea

~ Fraktals Chocolate Cheesecake,  White Chocolate Banana Crema 

~ Scorpion’s Pineapple Sorbet, Passion Fruit Coulis

~ Signature Coconut, Carrot & Lemon Cake with Dulce de Leche

~ Lemon & Lime Crème Brûlée Tart, Strawberries Coulis


Every Thursday night as a Prix-Fixe 3 course dinner 40pp

20% service charge will be added to parties of 6 or more


Be sure to visit our website for Special Events, Cooking Class Schedules and Catering Menus. Click on

Find us also on Facebook by searching “Scorpion Mediterranean Bar & Grill”, where you’ll find pictures, event invitations and general interest items.

Please note that the management and staff may not be held legally or personally responsible for any allergic reactions that may result, as not all of the ingredients for all dishes are listed in the menu. If you may have a food allergy of any type, please make our servers aware at the time of ordering and we will do our best to accommodate.

Buon Appetito, Ciao!                                                       Chef Marcello Anastasi     

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