Monday- Saturday   11:30 am to Close Sunday 1:oo pm to Close  

• Valentine’s Day Dinner 2018


Valentine’s Day Menu 2018

Amuse Trio

Tuna Stuffed Piquillo & Sherry Gastrique



Salmorejo with Crispy Serrano Jamon

Bodegas Laxas Albarino


Artisanal Greens, Toasted Marcona Almonds, Red Bell Peppers, Smoked Goat

Cheese & Orange Vinaigrette

Marques De Caceres Rioja Blanco


Braised Bison Short Rib, Parsnip Puree, Garlic Haricot Vert & Piquillo Pepper Coulis

Anciano Gran Reserva Tempranillo


Rioja Poached Pear, Vanilla Bean Chantilly & Cardamom Syrup

Lustau Pedro Ximenez Sherry

Reservations required – Call 719-471-8272

$69 Per Person ++

Seatings at 5PM, 5:30PM, 7PM, 7:30PM & 9PM

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• Woods High Mountain Distillery Dinner with Coaltrain Wine & Spirits

Woods High Mountain Distillery

1st Course

Elk Carpaccio with Juniper Aioli, Mixed Greens and Lemon Citronette

Treeline Gin

2nd Course

Hop-smoked Goat Cheese with Spiced Tomato Jam

Mountain Hopped Gin

3rd Course

Mussels & Chorizo with a Spicy Tomato Broth

Barrel Rested Treeline Gin

4th Course

Apple & Cranberry Salad with Crispy Pork Rinds and Black Olive Vinaigrette

Tenderfoot Whiskey

 5th Course   

Grilled Skirt Steak with Roasted Potatoes, Wilted Greens and Ginger BBQ Sauce

Alpine Rye

6th Course

Pistachio Baklava

Fleur de Sureau


March 20th , 2018 6PM

Reservations Required

RSVP call Coaltrain Wine & Spirits



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Santa Fe Wine Dinner with Sovereignty Wines


Santa Fe Spirits Dinner July 18th 2017 6pm, $59++

For Reservations call 719-389-0906


Amuse Bouche

Stuffed cremini mushroom;

1st Course

Wheeler’s Western Gin and Tonic


Arugula salad;

Cinnamon, toasted almonds, dried cranberries,

toasted ginger, padron peppers, coffee vin


2nd Course

Santa Fe Spirits Apple Brandy Ginger


Spicy cucumber gazpacho


3rd Course

Silver Coyote Whiskey barrel aged Manhattan


Arroz con pollo;

Paella rice, chicken, padron peppers, onion, tomato, roasted garlic



Cucumber key lime sorbet


4th Course

Single Malt Colkegan Whiskey old fashion


Sous vide lamb tender souvlaki;

Blood orange balsamic glaze, lemon cucumber salad


5th Course

Atapino Pinon Nut liqueur


Almond crusted chocolate gelato;

Topped with Himalayan sea salt whipped cream and nutmeg

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• German Bistou Wine Dinner with Wine Bridge Imports

German Bistou Wine Dinner with Wine Bridge Imports



Join Chef Jay for a 4 course wine dinner featuring Spanish and German Cuisine on June 1st, 2017  at 6pm



Amuse Bouche
Spanish Anchovy caper deviled egg

Miguel Pons, Cava Brut
Toasted clams, truffle butter crostini, watercress

Miguel Pons 77 Penedes Xarel-lobarrica
Sherry Preserved lemons, cucumber, tomato, olive, onion, horiatiki salad

Saffron-Lime Sorbet

Celler Ronadelles, Flor Del Montsant
Seared duck and marrow bone, potato au gratin, arugula shallot, orange supreme, zucchini ensalada, blood orange balsalmic glaze

Noster, Priorat Inictial
Himalayan salted chocolate, almond Florentine cookie with ganache

$59.99 per person plus tax & gratuity

For reservations call
RSVP with Coaltrain

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2017 Paella On The Patio Schedule

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.


One Sunday each month, TAPAteria prepares ‘Paella on the Patio’. The Paella changes each month and features local growers as well as imported and local meats.


Paella is a special event and reservations are necessary. They fill up fast, so get your seats now. For more information on each paella, call TAPAteria or come in and speak with one of our chefs or servers! Due to popular demand, each event will now have a 2:30 and a 5:00 seating! Give us a call to make your reservation today!


  • May 7 – SOLD OUT
  • June 11
  • July  9
  • August 13
  • September 10
  • October 8
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Monday School Night with Blue Fish Distillery

Join us on Monday, March 13 at 7:00 pm for a fun, informational and relaxed class by Melissa Lewis of Colorado Springs based Blue Fish Distillery.

Three Blue Fish Cocktails paired perfectly with three special tapas. $20 per person. Eat, Drink and learn from a great local distillery! RSVP (719) 471-8272


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Pop up wine dinner with winemaker Bill Easton!

5 Paired Courses $59 per person

February 9th, 6PM for reservations Call Coaltrain at 719-475-9700 

Bill Easton crafts wines ranging from varietals that have traditionally worked the best in Amador County and the Sierra Foothills: ancient and old-vine Zinfandel, Barbera, Cabernet Sauvignon, and Sauvignon Blanc. Under the Easton label we also bottle small selections of varietals new to the Sierra Foothills: Grenache Blanc, Pinot Noir and Cabernet Franc.

His style emphasizes deep color, balanced flavors, full middle palate, and a long finish, with power and finesse. They gain complexity with age. Easton’s whites are aromatic, flavorful with nice texture, and balanced with good acidity. They also show an amazing mineral sense that is derived from our stony mountain soils.


Scallop Ceviche with Grapefruit
2014 Easton Sauvignon Blanc
Membrillo & Manchego with Serrano
2010 Terre Rouge Roussanne
Duck confit with lamb sausage & lentils
2012 Terre Rouge Tete-Tete
Smoked short rib over creamy grits with cherry relish & heirloom carrots
2011 Easton Fiddletown Rinaldi Old Vine Zinfandel
Hazelnut Torte with Mirabelle Plum
2009 Easton Obscura Fiddletown Rinaldi Late Harvest Zinfandel

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Valentine’s Day


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Grand Vin Wine Dinner

Grand Vin Wine Dinner January 17th, 6PM seating




Skewer of Pickled Vegetable,

Olive & Anchovy



Zarzuela de Mariscos

Shrimp, Clams, Mussels

Tomato Broth

Comenge Verdejo 2014



Ensalada Mixta

Shaved Fennel, White Asparagus,

Olives, Dried Cherries,

Toasted Almond Vinaigrette

Antigua-Usanza Coro 2009



Andalusian Style Roast Lamb

Lamb, Roasted Potatoes,

Roasted Tomatoes,

Spiced Cous Cous

Marques de Velilla Finca La Maria 2012



Crema Catalana

Spanish Style Crème Brulee,

Licor 43 Whip Cream,

Fresh Berries

Antigua-Usanza Balthus 2011


4 Paired Courses $49 per person

Call 475-9700 for Reservations

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New Year’s Eve Dinner

New Year’s Eve, December 31, 2016, $69 + tax & service

Seatings at 5:00, 5:30, 7:00, 7:30



Shrimp, Crab & Mussel Seafood Plate

Lee’s Local Gin Punch

Butternut Squash Bisque-

piced Pepitas

Mercat Brut Nature


Spinach Salad

Spinach, Dried Cranberries, Toasted Almonds, Minus 8 Ice Wine Vinaigrette

Infused Cappelletti with Cava


Cava Sorbet

Hibiscus Cava


Grilled Filet

Filet Mignon, Truffle Dauphinois Potatoes, Haricots Verts

2013 Marque De Gelida Brut Rosé


Poached Pears

Cava-Poached Pears, Licor 43 Cheesecake

Cava & Licor 43 Digestif


 For Reservations Call 719-471-TAPA (8272)

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