lentil soup with vegetables

soup of the day, made with fresh, seasonal ingredients

baby mixed green salad tossed in a sherry herb vinaigrette garnished with julienne carrots, zucchini and cherry tomatoes

fresh red & yellow baby beets, hydroponic water cress, diced bosc pear, and candied pecans tossed in a cabrales cheese vinaigrette

seared certified angus beef tenderloin with a red wine and pomegranate sauce, served with potato puree and sauteed broccolini

pan seared airline chicken breast garnished with a ginger-honey, tomato and coriander sauce served with fingerling potatoes and seasonal vegetables

roasted half chicken dressed in spanish garlic mojo served with sauteed green beans, and carrots, garnished with fresh watercress

colorado volcano lamb shank braised in spanish rioja wine and mint, served with potato puree and seasonal vegetables

green lip mussels, clams, calamari, shrimp, spanish chorizo, pork, and roast chicken

spanish chorizo, beef, pork, jamon serrano, and roast chicken

green lip mussels, clams, calamari, and shrimp

a tapas platter of chicken and lamb empanadas, crimini mushrooms, tortilla espanola, and garlic tiger shrimp

chef’s selection of spanish cured meats, chorizo and cheeses

fried calamari served with a spicy tomato sauce and fresh lemon wedges

an assortment of imported spanish olives finished with flor de sal and spnish olive oil

whole raw almonds roasted with spanish olive oil finished with flor de sal

green beans sauteed in garlica and spanish olive oil

broccolini sauteed with garlic and spanish olive oil

asparagus wrapped with jamon serrano, garnished with spanish olive oil

black tiger shrimp sauteed with garlic and red pepper flakes deglazed with spanish albarino wine

homemade beef & pork meatballs in a spanish rioja wine-mushroom sauce

(seared strips of duck breast in a rioja & raspberry reduction)

(seasonal vegetables grilled and accented with various house-infused oils)

(seared chicken breast filet in a saffron & tio pepe sherry cream sauce)

(stuffed tomato with ground beef & greek fetain a garlic & italian parsley extra-virgin

(stuffed pequilla peppers with ground beef in a roquefort brandy-cream sauce)

(toasted bread with diced Roma tomatoes, hand-crushed garlic & fresh basil)

(toasted bread with slices of cured salmon rolled in brazilian green peppercorns)

(marinated white anchovies on toasted bread with green & red peppers)

(seared shrimp skewer marinated in roasted walnut, italian parsley pesto & citrus essence with a white wine, tomato butter sauce)

(shredded chicken breast stewed in red and green peppers with hand-crushed fresh mediterranean herbs)

(seared octopus with potato, finished in a spanish smokey paprika oil)