fried crescent-shaped turnover filled with the chef’s family recipe

a combination of grilled fresh seasonal vegetables, roasted peppers, and mushrooms drizzled with a nutty Spanish extra virgin olive oil

fresh ahi and northern halibut marinated with lemon, lime, and avocado over seasonal baby greens with a carica vinaigrette

seared eastern sea scallops, citrus segments, chic peas, and a cucumber chutney in a guava vinaigrette

a tangy, chilled tomato soup with minced onions and garlic croutons

chef’s daily creation of freshly prepared soud

exotic mixed greens served with seasonal fresh fruit, berries, raisins, and cabrales clue cheese in a guava vinaigrette

crisp Romaine lettuce, olives, tomatoes, and red onions tossed with a citrus vinaigrette and crumbled goat cheese

a tasty catalan dish of saffron rice served with a combination of chicken, pork, sausage, and beef

shrimp, mussels, roasted chicken, chorizo, pork, and onions simmered in a saffron valencia rice

a blend of rice baked with fresh water shrimp, calamari, clams, fresh fish, saffron, and a touch of albarino white wine

half-chicken (bone-in) baked with aromatic vegetables, fresh marjoram, thyme, and potatoes, finished with a touch of Albarino white wine

roasted half-chicken (bone-in) seasoned with a paprika garlic butter, served with fresh seasonal vegetables and valencia rice

marinated leg of pork with ancho Chile, celery, garlic, and encrusted with pistachios (roasted in a wood fire rotisserie)

pan-seared fresh pork chops caramelized with sherry wine, served with a chorizo-white bean ragout

large eastern sea scallops pan-seared with garlic, red peppers, cumin, olive oil and white wine

thinly sliced jamon serrano, chorizo over grilled sliced country

mussels and clams sautéed in a white

large marinated prawn’s sautéed in garlic roasted tomatoes, extra virgin olive oil and a touch of sherry balsamic vinegar

large chilled prawns served with sweet corn, jicama slivers and white

fresh ahi and northern halibut marinated with quartered tomatoes lemon, lime and avocado, vinaigrette

mixed baby greens, shaved red onions, cabrales cheese in a our house

marinated dates wrapped in jamon serrano and sobresada and delicately fried to perfection bread

catalonia fisherman cioppino; sautéed lobster, shrimp, calamari, fresh fish, mussels, clams, with garlic, julienne of yellow, red bell pepper, leeks, onions, and fresh tomato in a saffron sherry seafood broth

roasted tomato tapenade served with grilled Spanish bread

baked half bone in chicken with onions, celery, potatoes and fresh thyme in white wine albarino reduction

shrimp, mussels, roasted chicken, chorizo, pork and onions slow cooked in saffron valencia rice

calamari steak salad marinated with shaved root vegetables in a lemon vinaigrette

steamed red potatoes, ripe tomatoes, capers, and hard boiled eggs in a light sherry vinegar

chicken breast dusted with andalucía spices over crisp romaine greens in a garlic mustard aioli dressing