Fresh Seafood & Tapas
Offering an eclectic array of hot and cold tapas and delicious entrees, Don Quixote’s serves the flavors of Spain and Portugal
I visited Don Quixote's with my friend, Roger, and we were looking forward to sampling some of their menu items. We began our meal with a glass of white wine, Pomelo Sauvignon Blanc for me and Rosenblum Chardonnay for Roger, both suggested by our server, Shawn. The Pomelo was a perfect wine for summer-sipping, juicy and light-bodied, while the Rosenblum had a bright and refreshing character. Both were well-paired with our starters. Shawn brought us a bread basket with a mini sourdough loaf for nibbling, then two plates of tapas to sample—one hot and one cold. The hot tapas consisted of Gambas Ajillo, local shrimp sautéed in olive oil, garlic, and parsley, and Scallops Mondragon, panko-crusted and served with creamy, roasted poblano pepper sauce. A few tender morsels of spicy grilled chorizo accompanied the tapas, and everything was delicious. I loved the combination of spicy and creamy, and it was just the right amount of food, which is what tapas are about: small plates of several offerings. The cold platter, Quijotera a la Mancha, consisted of Serrano ham, chorizo, fresh mozzarella, tomatoes, roasted zucchini, eggplant and squash, and good olives, all drizzled with extra virgin olive oil and a balsamic glaze. This was wonderful after the hot tapas, similar to an antipasto platter. Don Quixote's employs a tapas chef named Lucas, who creates the small plates at the restaurant.
Vanessa wanted us to try some various entrée selections, and our chef, Hector, and the sous chef, Eduardo, came out to greet us and describe the dishes. The Medallion Beef Tenderloins are served with a homemade Diane sauce, made with mustard, brandy, and mushrooms. The Grouper Don Quixote's was a lightly breaded fillet, seared, topped with shrimp, asparagus, and hollandaise sauce. Pentoncles Dulcinea are lightly seasoned and pan-seared scallops, topped with a Grand Marnier citrus glaze with tangerine segments. We also tried the Seafood Risotto, which was rich and creamy, and topped with more asparagus. All of the dishes were beautiful and mouth-watering. It was hard to pick a favorite from this eclectic and delicious menu.
To pair with our entrees, we each had a glass of red wine —for Roger, MacMurray Pinot Noir, a smooth and spicy wine with herbal undertones, and for me, Xiloca Garnacha, a Spanish wine with a powerful, berry fruitiness. They were perfect with our rich main dishes. And when we were done with dinner, Shawn surprised us with a chocolate infused port wine, a cup of espresso, and a lovely, velvety caramel flan. The flan was amazing, and included white chocolate and dark chocolate sauce, whipped cream, and strawberries. Definitely a dessert that two can share!
Don Quixote's is open for dinner every night except Tuesdays. They have a private dining room for special parties, and are also available for off-site catering. The restaurant opens occasionally for lunch, depending on the season. For more information and to make reservations, call (904) 432-7194.