Bibb lettuce, Serrano ham, shaved manchego, tomato vinaigrette.
Fresh roasted red beets, fried goat cheese, frisee, Marcona almonds, smoked paprika vinaigrette.
Arugula, red onion, tomato, manchego, sea salt, sherry vinegar reduction.
Egg, sofrito, tomato sauce and manchego cheese.
Spain's "frittata", made with egg, potatoes and onions. Served chilled.
Deviled eggs.
Smoked trout, red onion, horseradish aioli, egg and cornichon with crostini.
Omelet of cantimpalo and manchego.
Quail egg and chorizo on crostini.
Roasted eggplant, curried vegetables, minted yogurt.
Fried eggplant, sugar and honey.
Sauteed spinach with apple, raisins, pine nuts and Pedro Ximenez sherry.
Sauteed spinach, jumbo lump crabmeat, sherry cream sauce, manchego cheese.
Spanish ratatouille. Contains pine nuts.
Sauteed kale with pine nuts, raisins, garlic and shallots.
Piquillo peppers stuffed with aged Idiazabal.
Roasted fingerling potatoes with sweet garlic aioli.
Fritters.
Fried fennel with garlic aioli.
Lamb meatballs, tomato sauce and cilantro.
Mini chorizo sausages and fingerling potatoes in sofrito and tomato sauce.
Grilled chicken with cumin aioli.
Sauteed chicken breast with Pedro Ximenez sauce, mushrooms and Valdeon.
Grilled lamb chops with homemade BBQ sauce.
Spicy chicken and cheese fritters.
Pan seared Angus, piquillo pepper sauce and parsley oil. Add asparagus for an additional charge.
Grilled Catalonian style sausage with paprika scented onions.
Crumbly sheep's milk cheese with dry cured chorizo, whole grain mustard, caper berries and crostini.
Nutty sheep's milk cheese from La Mancha.
Firm, buttery goat's milk cheese from Murcia.
Sharp blue sheep, cow or goat's milk cheese from Leon.
Semi-soft rich and ripened goat's milk cheese.
Creamy, spreadable sheep's milk cheese on crostini with Pajarero fig and Pedro Ximenez sherry reduction. Available gluten free (on cucmber slices).
Fresh sliced, dry cured Spanish ham.
Smoky dry cured Spanish chorizo sausage.
Catalonian style dry sausage.
Cured Iberico fatback, toasted baguette, arugula.
Marinated white anchovy fillets.
Cantimpalo, Salchichon de Vic, jamon Serrano, manchego, Valdeon, cabra madurado.
Mussels with white wine garlic and leeks.
Littleneck clams in sherry, herbs, bacon, tomato and egg.
Shrimp sauteed in olive oil with garlic and parsley. Add capers or/and Chilies for a kick.
Fresh cod filet lightly fried, finished with tomato-olive vinaigrette.
Fried squid rings, romesco and marinara.
Grilled squid bodies, very spicy pepperoncini vinaigrette.
Grilled salmon, molasses sauce, sherry vinegar reduction, ginger-jalapeno rice cake.
Baby octopus, soft potato, pimiento d' Espelette.
Fried squid rings, fresh fish and shrimp with garlic aioli.
Seared tuna, with quail egg, tomato-olive vinaigrette.
Clams, mussels, shrimp, fresh fish, chicken, Cantimpalo, peas, Calasparra rice, saffron.
Basque stew of tuna, potato, roasted sofrito and tomato.
Fresh green apples, queso murcia, Marcona almonds, apple cider vinaigrette.
Semi-firm raw goat's milk cheese, honey, fresh oranges, Marcona almonds.
Fried potatoes with spicy aioli.
Fresh pan seared halibut with fresh sauteed asparagus.
Shishito peppers sauteed with fresh lemon and sea salt.
Creamy baked goat cheese topped with Marcona almonds and Pedro Ximenez sherry reduction.
Fresh sauteed tuna, tomato, garlic, raisins, shallots, red wine vinegar.
Fresh sauteed shrimp, garlic, bacon, parsley and sherry.
Grilled pork tenderloin medallions with chimichurri and piquillo sauce.