Sean Patrick's Tapas Menu
Shrimp Brushetta $14.99
Pan seared pancetta sautéed with baby shrimp, shallots, garlic, salt and pepper and crushed red pepper, finished off with diced Roma tomatoes, parsley and basil, served over a grilled baguette topped with Parmesan cheese, lemon wedge and a drizzle of balsamic glaze.
Seafood Paella $14.61
Shrimp, scallops, clams, salmon, hot sausage, broccoli and bell peppers sautéed in a spicy tomato bayou sauce served over basmati rice.
Thai Noodle Bowl $11.31
Tender chicken with julienned carrot, green onion, bean sprout, red jalapeno, chopped peanut, and shiitake mushroom finished with a spicy peanut sauce tossed with noodles.
Filet Mignon Bites $12.98
Sautéed filet mignon bites with roasted red onion and mixed bell pepper in a shitake mushroom Madeira cream sauce served over bowtie pasta.
Scallop Picatta $13.54
Scallops coated in a seasoned rice flour sautéed with salt, pepper, olive oil, chopped garlic, sherried mushrooms, capers and butter served over spaghetti.
Salmon Pesto $14.99
Salmon strips seared in a pan with a rice flour coating, cooked with garlic, white wine and light cream, accompanied by roasted red peppers and asparagus tossed with cavatappi pasta garnished with shredded parmesan cheese and parsley.
Chicken and Broccoli Risotto $12.99
Sautéed chicken with white wine, light cream, shredded carrots and broccoli risotto topped with parmesan cheese and parsley.
Lobster Fra Diavolo $18.99
Lobster sautéed in a marinara sauce and garlic, accompanied by parsley, crushed red pepper and cherry peppers tossed with angel hair pasta topped with parmesan cheese.
The exact moment of birth of the Tapa is lost in time. The closest estimate of its humble origins would possibly be sometime in the eighteenth century. Weary travelers would disembark from coaches and saddle horses, to be met by eager innkeepers with glasses of wine or sherry covered with a slice of bread. In the Spanish language, this covering referred to as tapas, from the verb tapar, “to cover”. This tapas kept insects, dust and unsavory debris from settling into the wine and also served to whet the appetite of the hungry travelers.
From this simple beginning the tapa evolved. A slice of Serrano ham, a bit of Manchego cheese with marinated olives, were added as toppings, as enterprising innkeepers vied to attract the travelers interest by offering inventive and luscious dishes that induced yet another glass of wine.
Tapas today are small delectable portions of food, served individually as a custom designed meal. The use of meats and fresh seafood, vegetables, olive oil and that wonderful flavor ~ garlic ~ ensures not only heavenly taste experience, but also a light fare.
Sean Patrick’s is pleased and excited in offering this eighteenth century Spanish tradition. Our sauté tapas is exclusively prepared at our sauté station located in our lounge area where you can watch and enjoy the theatrical flambé preparation of your tapas choice. The “art”of eating tapas is most enjoyable when experienced in our casual lounge atmosphere and shared among family, friends and new acquaintances.
Enjoy, Sean & Colleen
The History of Tapas
494 Electric Ave Lunenburg, MA
Call Us: 978-345-2000
Creativity, Diversity & Flavor
494 Electric Ave Lunenburg, MA 01462 Call Us: 978-345-2000