House-marinated blend of olives.

Crispy potatoes, brava sauce and topped with paprika aioli.

Herb potatoes with spanish chorizo.

Meatballs roasted in a sweet piquillo pepper and garlic jam.

Served with fiery brava sauce.

Grilled portabella mushroom with crispy garbanzo beans, shaved fennel and mint.

Chicken croquettes topped with a paprika aioli and piquillo sauce.

Mixed greens salad, roasted beets, walnuts and shaved machego cheese with a walnut apple vinaigrette.

Creamy pumpkin soup with toasted pistachios, plump cranberries and goat butter.

Soft goat cheese baked with tomato-basil sauce.

Chorizo stuffed dates wrapped in bacon with a piquillo pepper sauce.

Grilled artichoke hearts with lemon, olive oil, garlic and herbs.

Piquillo peppers stuffed with a blend of spanish cheeses, portabella mushrooms, lemon chickpea puree, fennel, parsley salad and roasted garlic cream.

Braised lamb with romesco sauce, over swiss chard and charred sweet onion.

Grilled chicken breast marinated in sour orange, shallots and olive oil with arugula, portabella mushrooms and a sherry dijon mustard sauce.

Jumbo shrimp sauteed in spices with a creamy garlic butter sauce.

Grilled hangar steak with roasted garlic herb butter, spinach catalan, accompanied with creamed potatoes with truffle oil and sabatino tartufi sea salt.

With mushroom and leek tart, smoked tomato coulis topped with an organic poached egg.

Saffron rice with jumbo shrimp, clams and grilled spanish chorizo.

Olives, grilled onion and piquillo peppers.

Sliced pear, serrano ham, walnuts and drizzled with a balsamic reduction.

Sheep. Named after the la mancha region of spain, this cheese is cave aged and has a piquant and slightly salty flavor with the characteristic sheep's milk aftertaste.

From the town of mahon on the spanish island of minorca, the flavor is sweet and fruity with a sea salt aftertaste.

From the catalan region of Spain, the flavor of strong, yet sweet goat milk, the cheese is slightly soft, pure white with an aftertaste of fresh walnuts.

A lightly blued and delicious mixed milk cheese hailing from the asturias region of Spain, the flavor is subtle and sweet, with a soft, slightly crumbly texture that finishes rich and creamy.

From the basque region of Spain, the wheels are lightly smoked over beachwood, hawthorn, or cherry for 10 days, imparting a slight smoky quality that adds wonderfully to the rich, nutty flavor and firm texture.

Idiazabal Sheep, La Peral Cow, Sheep, Goat, Garrotxa Goat, Mahon Cow and 12-Month Aged Manchego Sheep.

almond stuffed dates with mint pesto topped with honey-mascarpone cheese drizzled with balsamic reduction.

creamy vanilla and cinnamon custard.

cinnamon and sugar doughnuts with warm chocolate ganache.