Four Goat Cheese Salad with sliced Pears, toasted Pine Nuts,
Baby Greens, and an Aged Balsamic Vinegar Reduction

Heart of Living Butter Lettuce, Cabrales Blue Cheese Cream
Dressing, toasted Pine Nuts & crispy Serrano Ham

Baby Arugula Salad with Oranges, Shrimp, Avocado, Toasted
Pine Nuts, Smoked Idiazabal Cheese, and Sherry Vinaigrette

Selection of Olives from Southern Spain, naturally brined
in the style of Seville

Lightly Fried Marcona Almonds with Sea Salt and Small
Batch Roasted Largueta Almonds

Three Spanish Artisanal Cheese Plate with Quince Preserves
and Lightly Roasted Nuts

Malaga style White Anchovy Filets marinated with Extra Virgin
Olive Oil, Sherry Vinegar, Fresh Parsley, and Garlic

Artisanal Cured Meat or Sausage Plate from Spain with Garlic Roasted Piquillo Peppers

The traditional cured Mountain Ham of Spain, aged 18 months,
thinly sliced to order—with Melon add $4.

The famous cured Mountain Ham from free range Acorn-fed
Iberian Pigs, aged over two years, from renown producer
Cinco Jotas—widely considered the best in the world.

Wedge of Spanish Egg, Potato, and Onion Tortilla
with Roasted Garlic Alioli

Grilled Oyster Mushrooms marinated in Garlic and
Parsley infused Extra Virgin Olive Oil

Lightly battered Eggplant Fries drizzled with
Cane Syrup and a sprinkle of fresh Saffron

Roasted Artichoke Hearts with Lemon-Herb
Spanish Goat Cheese

Crispy, Fried Potatoes, with a spicy Red Chile Dipping Sauce
and roasted Garlic Aioli

Broiled Mushroom Caps stuffed with Chorizo topped with
Manchego Cheese and Chopped Oregano

Cadiz style marinated White Fish, perfectly fried

Flash fried Baby Calamari with a house-made
Tomato Sauce and Roasted Garlic Alioli

Shrimp sautéed with sliced Garlic and Pequin Chile Flakes
served in a sizzling hot cazuela

Blue Crab Croquettes with Roasted Garlic Aioli

Fresh flash-fried Pacific Oysters over spicy Romesco Sauce

Roasted Chicken with Garlic, Pequin Chile Flakes and Parsley

Grilled local Lamb Brochettes marinated in Moorish Spices

Grilled 3 oz. Beef Tenderloin Filet topped with Cabrales
Blue Cheese over Sauteed Leeks.