| Gazpacho Andaluz |
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Chilled and spicy tomato soup. A true favorite |
| Soup of the Day |
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Always a splendid choice |
| Spanish Sampler |
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Assortment of cheeses, serrano ham, marcona almonds, chorizo from la rioja, and membrillo |
| Pa Amb Tomaquet |
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Catalan bread rubbed with fresh garlic, tomato and XV olive oil. |
| Pan De Queso |
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Allways cheese mixed-in with gluten-free flour straight from the oven |
| Portuguese Rolls (2) |
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Papo seco bread hot from the oven with garlic butter. |
| Paella Valenciana |
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Calasparra rice and saffron from La Mancha serve as the base. You can include chorizo, pork, chicken, rabbit, scallops, shrimp, mussels, octopus, squid, fish, etc. Special requests welcome. Min 2 per |
| Caldereta De Ciervo |
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Nilgai Antelope stew served on a grilled corn patty with melted Manchego cheese, toasted pine nuts, cilantro mojo and piquillo-green olive slaw. |
| Chuleta De Buey |
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Seared beef ribeye topped with creamy cabrales cheese sauce, catalan-style spinach and patatas criollas |
| Solomillo Extremeno |
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Creamy goat cheese suace pored over pork loin slices. Served with saffron rice and catalan-style spinach make the perfect complement. |
| Grouper Alcaparra Negra |
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Pan-fried grouper fillet with toasted capers. Accompanied by saffron rice and catalan-style spinach. |
| Paletilla De Cordero |
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Cordovan-style honey-braised lamb shank with cabrales potatoes and chipotle cabbage salad. |
| Pincho Moruno |
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Charbroiled moorish marinated chicken kebab served with couscous and piquillo-green olive slaw. |
| Torta De Huevo |
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Roasted portabella mushroom, crispy cornmeal pocket filled with egg and topped with goat cheese or chorizo over chipotle cabbage salad. |
| Boquerones En Vinagreta |
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Catalan smelts in vinegar with garlic and parsley. |
| Ceviche Bucanero |
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Fish of the day and shrimp marinated in spicy citrus juices. Served with tortilla fries. |
| Croquetas De Platano Dulce |
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Sweet plantain croquettes with black beans. Topped with sour cream and sprinkled cinnamon. |
| Chorizo De Jabali |
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Wild boar sausage, patatas criollas and choclo. |
| Moros |
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Bacon wrapped dried stone fruit with marcona almonds. |
| Gambas Al Ajillo |
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Shrimp in spicy garlic olive oil with garlic toast. |
| Cabrales Manzana Salad |
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Cabrales cheese, marcona almonds, green apples, and baby spinach. |
| Mejillones A La Valenciana |
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Steamed mussels in lemon and black pepper berries. |
| Pulpo A La Gallega |
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Thinly sliced boiled octopus and goat cheese mashed potatoes sprinkled with smoked paprika and XV arbequina olive oil. |
| Piquillo Peppers |
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Roasted navarran pimientos stuffed with catalan-style pisto and goat cheese. |
| Tortilla Española |
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Traditional potato and onion tart with piquillo sauce and manchego cheese wedge |
| Canela Flower |
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Warm apple cinnamon crisp and ice cream with chantilly cream. |
| Churros Con Chocolate |
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Fried dough sticks and chocolate sauce. An old time favorite |
| Crema Catalana |
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The spanish crème brûée under a breakable sugar crystal. |
| Flan Dulcinea |
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Custard upside-down. Traditional, coconut, olive, coffee, or cocoa |
| Sorbet |
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Avocado, cranberries, guayaba, guanabana, lulo, maracuya, mora, papaya. |
