White bean stew with chorizo.
Traditional cold vegetable soup.
Garlic soup with poached egg.
Grilled marinated chicken breast on a bed of mixed greens, tossed in balsamic vinaigrette, and sprinkled with feta cheese.
Grilled salmon on a bed of green leaf lettuce, olives, cucumbers and tomatoes in a pesto dressing, and topped with Parmesan cheese.
Lettuce, onion and tomato on a bed of potatoes, topped with olives, white asparagus and tuna.
Steamed clams in Spanish marinara sauce.
Escargot in a parsley ali-oli sauce.
Sauteed mushrooms in garlic and sherry wine.
Sauteed chorizo sausage.
Dry cod fish croquettes.
Chicken croquettes.
Dates wrapped in bacon.
Tuna in pastry.
Grilled whole shrimp.
Shrimp in garlic.
Pork sausage sauteed with onions.
Spicy potatoes.
Potatoes with ali-oli.
Fried whole baby anchovies.
Spanish peppers sauteed in olive oil and garlic.
Grilled lamb on skewers.
Sauteed chicken in a garlic and wine sauce.
Octopus with olive oil and spicy paprika.
Fried calamari.
Spanish potato omelet with onion and egg.
Marinated olives.
Anchovies stuffed olives.
Spanish anchovies and piquillo peppers.
Fresh anchovies in olive oil.
Marinated mushrooms.
Chorizo from La Rioja and grilled butifarra.
Green salad.
White asparagus with ali-oli.
Imported dry cured serrano ham.
Spanish mussels in brine.
Toasted bread, tomatoes, garlic and serrano ham.
Marinated octopus.
Spanish blue cheese from Asturias.
Manchego cheese.
Marinated seafood salad.
Sardines in olive oil.
Cured pork sausage.
A platter of various cold cuts and cheese.
Selection of 5 Spanish cheeses.
Spanish potato omelet with chorizo.
Serves at least 2 people. Rice with calamari cooked in a paella pan in a squid-ink based, saffron broth.
Rack of lamb served with rioja wine sauce.
16 oz. choice porterhouse steak with fried potatoes and roasted piquillo peppers.
Braised rabbit with herbs, tomato, onion, potatoes, carrots and white wine.
Roasted shank of lamb marinated in fine spices, served with potatoes.
Pork loin medallions served over roasted peppers with mashed potatoes.
Fresh sea bass cooked in cava with dates and figs, served on a bed of spinach sauteed with bacon.
Serves 2. Traditional saffron rice dish with shrimp, mussels, clams and calamari.
Serves 2. Traditional saffron rice dish with chorizo, chicken, shrimp, mussels, clams, and calamari.
Oxtail slowly braised in rioja wine sauce.
Fresh salmon, stuffed with seafood in a lobster bisque sauce.
Filet mignon served with cabrales cheese and green peppercorn cream.
A seafood medley of prawns, fish, scallops, clams and mussels in marinara sauce.
Egg custard pudding.
Bread pudding with fruit.
Chocolate cheesecake.
Fresh manchego cheese with quince.
Bread pudding with fruit.
Spanish-style creme brulee.
Vanilla ice cream over fresh strawberries topped with caramelized sugar.