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Chef Luis Contreras

Delectable Spanish & Mediterranean Tapas

Small plates crafted by our seasoned chef

Chef and owner Luis Contreras began his culinary career in Miami at Le Cordon Bleu. From there he worked at Narcoossee’s at the Grand Floridian in Walt Disney World.

He moved to New Zealand where he worked in a variety of restaurants, won culinary awards, and eventually worked with the famous Chef Simon Gault at Auckland’s Giraffe restaurant.

Now in Punta Gorda, Luis aims to provide European style tapas that will send you on a culinary journey! In just a little over two years, UnWINEd has won Best of Charlotte and 1st place at The 16th Annual Taste Of Punta Gorda.

Mini Spanish Beef Emapnadas

Seven (7) mini empanadas. Seasoned ground beef, ground olives and potatoes, served with garlic aioli and chimichurri.

Ahi Tuna Tostada Tartare

Ahi tuna tossed in our house made ponzu lime dressing. Dressed with burnt jalapeño sour cream, pickled onions, and key lime chipotle aioli.

Montaditos

Our original tapas. Platter of 6 baguettes. Two topped with fig and prosciutto; two topped with pepper jam and goat cheese; two topped with mozzarella, tomato, and pesto.

Charcuterie Board

Chef’s selection of cured meats, cheeses, and accoutrements.

Moroccan Sticky Hog Wings

Six (6) mini pork shanks dressed in our zaatar sticky sauce, pickles, and pickled onions.

Wagyu Beef Sliders

Three (3) of our best selling sliders with bacon and onion jam, cheese, and pickles, served with kettle chips.

Glazed Vegetables

Seasonal honey and balsamic glazed vegetables topped with crumbled Gorgonzola.

Garlic Shrimp

Eight (8) jumbo shrimp in our house made garlic sauce, served with toasted baguette.

Greek Lamb Meatballs

Our award-winning meatballs served on a bed of eggplant hummus. Served with warm pita bread.

Caprese Provence

Roasted heirloom cherry tomatoes with herbs de provence served on a bed of pesto whipped ricotta; accompanied by burrata, fresh basil, and crostinis on the side.

Key Lime Chipotle Shrimp Flatbread

Mozzarella, marinated shrimp, chipotle sauce, and pineapple. Gluten-free option available for +$2.

Truffled Mushroom Flatbread

Truffled mushrooms with mozzarella, white sauce, ricotta, cherry tomatoes, and a balsamic drizzle. Gluten-free option available for +$2.

Margherita Flatbread

Cherry tomatoes, mozzarella, pesto, and a balsamic drizzle. Gluten-free option available for +$2.

Steakhouse Flatbread

Mozzarella, white sauce, steak, caramelized onions, Gorgonzola, garlic aioli, and balsamic drizzle. Gluten-free option available for +$2.

Portuguese Style Octopus

Seared octopus in a lemon herb sauce, blistered bell peppers, with a toasted baguette.

Pan Seared Scallops

Five (5) large, wild-caught scallops served on a lemon mascarpone risotto and cherry tomatoes. Topped with parmesan.

Chilean Sea Bass

8 oz. Chilean sea bass served with a coconut lime rice. Accompanied by asparagus and topped with a mango salsa and half torched lime.

Venetian Crab Linguine

Pasta tossed in a light wine and garlic sauce, featuring sweet tender crab meat, sun ripened cherry tomatoes, and a touch of chili for subtle heat. Finished with fresh parsley and spinach.

Steak Skewers

Two (2) juicy tenderloin and veggie skewers served with crispy duck fat herb roasted pearl potatoes. Accompanied by Chimmichurri aioli.

Cape Malay Chicken Curry

A fragrant South African classic made with tender chicken simmered in a rich, aromatic blend of spices, ginger, garlic, and infused with coconut cream. Served with rice and pita.

Glazed Vegetables

Seasonal honey and balsamic glazed vegetables topped with crumbled Gorgonzola.

Greek Lamb Meatballs

Our award-winning meatballs served on a bed of smoked eggplant hummus. Request rice crackers in place of warm pita bread.

Moroccan Sticky Hog Wings

Six mini pork shanks dressed in our zaatar sticky sauce, pickles, and pickled red onion.

Charcuterie Board

Chef’s selection of meats, cheeses, and accoutrements.

Ahi Tuna Tartare

Ahi tuna tossed in our house made ponzu lime dressing. Dressed with burnt jalapeño sour cream, pickled onions, and key lime chipotle aioli.

Truffled Mushroom Flatbread

Truffled mushrooms with mozzarella, white sauce, mascarpone, cherry tomatoes, and a balsamic drizzle. Request gluten-free option.

Margherita Flatbread

Cherry tomatoes, ovolini mozzarella, pesto, and a balsamic drizzle. Request gluten-free option.

Key Lime Chipotle Shrimp Flatbread

Mozzarella, marinated shrimp, chipotle sauce, and pineapple. Request gluten-free option.

Steakhouse Flatbread

Mozzarella, white sauce, steak, caramelized onions, Gorgonzola, garlic aioli, and balsamic drizzle. Gluten-free option available for +$2.

Portuguese Style Octopus

Seared octopus in a lemon herb sauce with blistered bell peppers. Ask them to hold the toasted baguette.

Garlic Shrimp

Eight jumbo shrimp in our house made garlic sauce, served with toasted baguette. Ask them to hold the toasted baguette.

Pan Seared Scallops

Five large, wild-caught scallops served on a lemon mascarpone risotto and cherry tomatoes. Topped with parmesan.

Cape Malay Chicken Curry

A fragrant South African classic made with tender chicken simmered in a rich, aromatic blend of spices, ginger, garlic, and infused with coconut cream. Served with rice and pita.

Steak Skewers

Two (2) juicy tenderloin and veggie skewers served with crispy duck fat herb roasted pearl potatoes. Accompanied by Chimmichurri aioli.

Check with your server

Ask your server about our daily dessert options.