Alcala

Mesclun salad with extra virgin olive oil and sherry vinegar dressing

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing

Cold Andalusian Soup

Clear soup of fish and shellfish with white Rioja wine Basque-style

Grilled sardines with mesclun salad and pimenton oil

In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham

Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus and artichokes

Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions

Red Piquillo peppers stuffed with codfish on Salsa Vizcaina

Filet of chicken in a light sherry sauce with artichoke hearts, Serrano ham, mushrooms and potato puree

Grilled lamb ribs with scalloped potatoes and sautéed vegetables

Black rice with squid paella-style served with aioli

Paella with squid, shrimp, prawn, clams, monkfish and mussels

Shrimp on sizzling garlic sauce

Red Piquillo peppers stuffed with codfish on Salsa Vizcaína

Spinach and shrimp cannelloni with tomato and Bechamel sauce

Spanish omelet with potatoes & onions

Seafood salad

Little spicy Catalan chorizo sausage

Tomato spread bread topped with anchovies and marinated salmon

Seafood salad

Grilled pork tenderloin on rustic toasted bread

Grilled Prawns

Grilled filet mignon on rustic toasted bread

Little packages of monkfish in Bechamel wrapped in warm lettuce with a black ink sauce

Assortment of cheeses from Spain: Manchego, Idiazábal, Ibérico, Mahon, Roncal, Tetilla, Valdeón and Zamorano

Clams, shrimp, scallops and mussels in garlic sauce

Fresh tuna salad with Piquillo peppers and mixed greens

Marinated anchovies in sherry vinegar

Shrimp in a sizzling garlic sauce

White asparagus on Piquillo peppers with scallion and olive vinaigrette

Cold Andalusian Soup

Clear soup of fish and shellfish with white Rioja wine Basque-style

In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham

White asparagus, Piquillo peppers, endives, cherry tomatoes, Idiazabal cheese and scallion vinaigrette over mesclun salad

Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus, and artichokes

Cannelloni of spinach and shrimp with tomato and Bechamel sauce

Stew of lamb with peppers, onions and tomatoes, Navarra style

Grilled filet mignon with roasted red peppers and scalloped potatoes

Seafood Paella

Grilled tuna on scalloped potatoes surrounded by mesclun salad

Tempranillo (Rioja Alavesa)

Merlot (Somontano)

Viura (Rioja Alta)

Chardonnay (Catalonia)