Meson Sabika

Portobello mushrooms, peppers, onions, fennel, asparagus, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Cured Atlantic salmon rolled with a dill cream cheese served on a toast point spread with sour cream

Traditional Serrano ham with Manchego cheese and tomato on garlic toast points

Brochette of chicken curry salad and red grapes

Chilled shrimp marinated with fresh herbs and served with brandy sauce (+$4)

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and Dijon mustard, served with julienned apples

Cucumber topped with dill sour cream and three caviars. (+$4)

Toast point topped with avocado relish and Alaskan king crab meat with tomato concassé and balsamic vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed mushrooms with garlic, parsley and crushed red peppers with white wine on toast points

Roasted dates wrapped in bacon with red bell pepper sauce

Brochette of chicken tenderloin with chorizo and served with cumin garlic mayonnaise sauce

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Sautéed escargot baked on seasoned croutons with aioli

Puff pastries topped with crabmeat, tomato concassé and aioli (+$3)

Grilled tiger shrimp in a lemon butter sauce (+$4)

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream (+$4)

Portobello mushrooms, peppers, onions, fennel, asparagus, a tomato slice, and fresh mozzarella cheese on toasted country bread

Tuna, asparagus, and basil-filled cannelloni with creamy white wine vinaigrette and diced tomato basil vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Penne pasta tossed with fresh spinach, asparagus, broccoli, and tomato goat cheese sauce, topped with Manchego cheese

Chicken casserole with Shiitake mushrooms in a lemon wine sauce, topped with Parmesan cheese

Almond pound cake with pear, served with caramel sauce and vanilla ice cream

Our famous robust garlic potato salad with fresh parsley

House-cured salmon rolled with dill cream cheese, served with toast points spread with sour cream

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Penne pasta with sautéed tiger shrimp, asparagus, and scallions tossed in a tomato garlic sauce and drizzled with a lemon butter sauce

Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Light and airy puff pastry filled with vanilla ice cream, drizzled with bittersweet chocolate sauce

(Based on availability) Artichoke hearts with arugula, walnuts, blue cheese and a pomegranate reduction

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sundried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

(+$6) Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli

Chicken curry salad with red grapes and celery

House-cured salmon rolled with dill sour cream cheese, served on toast points spread with sour cream

+$5.50. Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Sauteed wild mushrooms, Manchego cheese, pine nuts on a romaine heart with balsamic white wine vinaigrette

Chicken casserole with Shiitake mushrooms in a lemon wine sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

+$6. Grilled tiger shrimp with lemon garlic butter sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Spicy potatoes topped with Manchego cheese

Duck confit served with cinnamon apples and wild mushrooms in an orange, white wine sauce

Grilled brochette of marinated pork tenderloin, served with a cumin sauce

Grilled skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concassé

Sautéed pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Served with a lemon cream sauce, accompanied by mashed potatoes and broccoli

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sautéed bell peppers, asparagus and green onions

Almond pound cake with pear, served with caramel sauce and vanilla ice cream

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Served with a lemon butter sauce and julienned vegetables, accompanied by a potato cake

Served with a red wine sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus

Sautéed banana served with chopped pistachios, caramel sauce, and vanilla ice cream

Tuna, asparagus, and basil-filled cannelloni with creamy white wine vinaigrette and diced tomato basil vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Served with a lemon cream sauce, accompanied by mashed potatoes and broccoli

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sautéed bell peppers, asparagus and green onions

Sautéed banana served with chopped pistachios, caramel sauce, and vanilla ice cream

Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Served with a lemon butter sauce and julienned vegetables, accompanied by a potato cake

Served with a red wine sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus

Pecan cheesecake, drizzled with caramel and bittersweet chocolate sauces

Enjoy our refreshing, signature sangria by the pitcher, served alongside glasses filled with fresh fruit. (Red, White or Flavored)

with Deluxe Brands

with Premium Brands

Bailey's, Kahlua, Amaretto

Soft-centered, warm chocolate cake served with caramel ice cream

Twin pastries with vanilla ice cream and bittersweet chocolate sauce

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit

Featured flan of the day

Cheesecake baked with pecans served with bittersweet chocolate and caramel sauce

Almond pound cake with pear with caramel sauce and ice cream

Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

An assortment of our most popular desserts on a decorated platter portioned for your guest count

Served with tomato basil sauce or butter and parmesan cheese

Served with French fries

Portobello mushrooms, peppers, onions, fennel, asparagus, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Cured Atlantic salmon rolled with a dill cream cheese served on a toast point spread with sour cream

Traditional Serrano ham with Manchego cheese and tomato on garlic toast points

Brochette of chicken curry salad and red grapes

Chilled tiger shrimp marinated with fresh herbs and served with brandy sauce (+$4)

Toast points spread with duck confit topped with caramelized onion, smoked duck beast, and Dijon mustard, served with julienned apples

Cucumber topped with dill sour cream and three caviars (+$4)

Toast point topped with avocado relish and Alaskan king crab meat with tomato concassé and balsamic vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed mushrooms with garlic, parsley and crushed red peppers with white wine on toast points

Roasted dates wrapped in bacon with red bell pepper sauce

Brochette of chicken tenderloin with chorizo and served with cumin garlic mayonnaise sauce

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Sautéed escargot baked on seasoned croutons with aioli

Puff pastries topped with crabmeat, tomato concassé and aioli (+$3)

Grilled tiger shrimp in a lemon butter sauce (+$4)

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream (+$4)

Our famous robust garlic potato salad with fresh parsley

Chilled medley of mushroom, asparagus, hearts of palm. Artichoke, and sun-dried tomato with a basil white wine vinaigrette topped with Manchego cheese

House-cured salmon rolled with dill cream cheese, served with toast points spread with sour cream

Grilled eggplant stuffed with goat cheese, topped with tomato concassé and Manchego cheese

Chicken casserole with Shiitake mushrooms in a lemon wine sauce, topped with Parmesan cheese

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Grilled skirt steak on a bed of Sevillana potato medallions and sautéed onions, drizzled with a Cabrales blue cheese sauce

Our famous robust garlic potato salad with fresh parsley

Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points

Chilled medley of shrimp, scallops, and calamari with lemon juice, bell peppers, cilantro, onions, and sherry vinaigrette

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Penne pasta with sautéed tiger shrimp, asparagus, and scallions tossed in a tomato garlic sauce and drizzled with a lemon butter sauce

Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Our famous robust garlic potato salad with fresh parsley

Chilled medley of mushrooms, asparagus, heart of palm, artichoke and sun-dried tomato with a basil white wine vinaigrette topped with Manchego cheese

Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and aioli

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Freshly baked crepe filled with apples, goat cheese, spinach, and pine nuts over sweet red pepper sauce

Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Shrimp, mussels, clams, scallops, and octopus baked in saffron rice with seasonal vegetables

(Based on availability) Artichoke hearts with arugula, walnuts, blue cheese and a pomegranate reduction

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sundried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

(+$6) Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli

Chicken curry salad with red grapes and celery

House-cured salmon rolled with dill sour cream cheese, served on toast points spread with sour cream

+$5.50. Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Sauteed wild mushrooms, Manchego cheese, pine nuts on a romaine heart with balsamic white wine vinaigrette

Chicken casserole with Shiitake mushrooms in a lemon wine sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

+$6. Grilled tiger shrimp with lemon garlic butter sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Spicy potatoes topped with Manchego cheese

Duck confit served with cinnamon apples and wild mushrooms in an orange, white wine sauce

Grilled brochette of marinated pork tenderloin, served with a cumin sauce

Grilled skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concassé

Sautéed pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce

Chilled medley of mushrooms, asparagus, heart of palm, artichoke and sun-dried tomato with a basil white wine vinaigrette topped with Manchego cheese

Chilled medley of shrimp, scallops, and calamari with lemon juice, bell peppers, cilantro, onions, and sherry vinaigrette

Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and aioli

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Chicken, shrimp, mussels, and clams baked in saffron rice with seasonal vegetables

Grilled lamb chops served with roasted potatoes and grilled asparagus, drizzled with a red wine sauce

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Served with a lemon cream sauce, accompanied by mashed potatoes and broccoli

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sautéed bell peppers, asparagus and green onions

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and aioli

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Served with a lemon butter sauce and julienned vegetables, accompanied by a potato cake

Served with a red wine sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus

Our famous robust garlic potato salad with fresh parsley

House-cured salmon rolled with dill cream cheese, served with toast points spread with sour cream

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce, toasted almonds, and parmesan cheese

Served with a lemon cream sauce, accompanied by mashed potatoes and broccoli

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sautéed bell peppers, asparagus and green onions

Portobello mushrooms, peppers, onions, fennel, asparagus, a tomato slice, and fresh mozzarella cheese on toasted country bread

Traditional Serrano ham with Manchego cheese, tomatoes, garlic, and toast points

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Served with a lemon butter sauce and julienned vegetables, accompanied by a potato cake

Served with a red wine sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus

Chilled medley of shrimp, scallops, and calamari with lemon juice, bell peppers, cilantro, onions, and sherry vinaigrette

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and Dijon mustard, served with julienned apples

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Grilled beef tenderloin and baked lobster tail served with a red wine shallot sauce, accompanied by mashed potatoes, cherry tomatoes, and asparagus

Served with tomato basil sauce or butter and parmesan cheese and fresh fruit

Served with French fries and fresh fruit

Filled with goat cheese, pine nuts, spinach, and apples, with a sweet red pepper sauce

Stuffed with three cheeses and spinach, served with chorizo black bean sauce

(+$8) Served with lemon garlic butter sauce

+$5. Filled will crabmeat and topped with garlic aioli, tomato concasse, and green onions

Alternative Salads

(+ $1.50) Mixed greens tossed with creamy garlic vinaigrette, cherry tomatoes, onions, broccoli, mushrooms, and mozzarella cheese

(+ $4.50) Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette

Served with red bell peppers, broccoli and mashed potatoes with a cumin and honey sauce

(+$5.50) Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

(+$5.50) Served with a lemon butter sauce and julienned vegetables and potato cake

(+$14) Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce

(+$20) Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini

(+$20). Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms. and red bell peppers

Enjoy our refreshing red and/or white sangria by the pitcher, alongside glasses filled with fresh fruit. (Red, White or Flavored)

with Deluxe Brands

with Premium Brands

Bailey's, Kahlua, Amaretto

Soft-centered, warm chocolate cake served with caramel ice cream

Twin pastries with vanilla ice cream and bittersweet chocolate sauce

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit

Featured flan of the day

Cheesecake baked with pecans served with bittersweet chocolate and caramel sauce

Almond pound cake with pear with caramel sauce and ice cream

Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

An assortment of our most popular desserts on a decorated platter portioned for your guest count. Contact our Events Department for information about custom sweets selections

Marinated Spanish olives

Robust garlic potato salad

Traditional Spanish omelet with potatoes and onions, and vegetable omelet

Platter of assorted Spanish cheeses served with crackers and red grapes

Chicken curry salad with red grapes

Toast points spread with duck confit and topped with smoked duck breast, orange and citrus vinaigrette

Crisp asparagus spears wrapped with Serrano ham

Serrano ham on toasted bread with Manchego cheese and tomato slice

House-cured salmon, rolled with dill cream cheese, served with toast points

Fresh asparagus spears wrapped in smoked salmon, drizzled with dill white wine vinaigrette

Chilled marinated tiger shrimp served with horseradish tomato sauce

Shrimp marinated in fresh herbs, served with a brandy sauce

Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette

Toast points with Alaskan king crab and avocado, drizzled with balsamic vinaigrette

Mushroom caps filled with spinach and cheese, and sun-dried tomatoes in a tomato sauce, topped with Manchego cheese

Mini sandwiches with grilled vegetables and goat cheese

Sauteed escargot topped with aioli, baked on seasoned croutons

Mini sandwiches with grilled chicken tenderloin and cumin sauce, tomato and fresh basil

Brochette of grilled chicken tenderloin with chorizo and cumin sauce

Lightly breaded croquettes of Serrano ham and chicken with an herbed tomato sauce

Baked dates wrapped in bacon with red bell pepper sauce

Sautéed pork tenderloin with caramelized onion atop seasoned croutons

Puff pastries topped with crabmeat, tomato concassé and aioli

Grilled shrimp with garlic and lemon butter

Mini sandwiches with grilled beef tenderloin, caramelized red onions and horseradish sour cream

Grilled brochette of beef tenderloin with horseradish sour cream

Empanadas filled with beef and wild mushrooms, topped with Monterey Jack cheese

Select any six desserts from our daily dessert menu

Includes 4 Hours of Bar with Beer, Wine & Sangria and White Linens. Please select 4 Butler-passed Hors d'Oeuvres and a seated menu

Includes 4 Hours of Bar with Deluxe Liquors, Wine on the Tables at Dinner and White or Ivory Linens. Please select 4 Butler-passed Hors d'Oeuvres and a seated menu

Includes 4 Hours of Bar with Premium Liquors, Wine or Sangria on the Tables at Dinner, a Champagne Toast and White, Ivory or Black Linens. Please select 5 Butler-passed Hors d'Oeuvres and a seated menu

Screen, Projector and Wireless Microphone

complimentary for over 200 guests

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and mozzarella on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Cured Atlantic salmon rolled with a dill cream cheese served on a toast point spread with sour cream

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with duck confit and topped with smoked duck breast, served with julienne apples

Cucumber topped with dill sour cream and three caviars

Marinated shrimp served with a tomato-brandy sauce

Toast point topped with avocado relish and Alaskan king crab meat (Market Price)

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed mushrooms with garlic, parsley and crushed red peppers with white wine on toast points

Roasted dates wrapped in bacon with red bell pepper sauce

Brochette of chicken tenderloin with chorizo and served with cumin garlic mayonnaise sauce

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Sautéed escargot baked on seasoned croutons with aioli

Puff pastries topped with crabmeat, tomato concassé and aioli

Grilled tiger shrimp in a lemon butter sauce

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

Tuna, asparagus, and basil filled cannelloni with a creamy white wine sauce and tomato basil vinaigrette

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Penne pasta tossed with sautéed chicken, asparagus and green peas in a tomato goat cheese sauce

Beef tenderloin skewer grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauteed bell peppers, asparagus and green onions

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Oven baked goat cheese with tomato-basil sauce and garlic bread

Imported sweet Piquillo peppers stuffed with three cheeses and spinach, served with chorizo black bean sauce

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauteed bell peppers, asparagus and green onions

Artichoke hearts with arugula, walnuts, blue cheese and a pomegranate reduction

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli

Chicken curry salad with red grapes and celery

House-cured salmon rolled with dill sour cream cheese, served on toast points spread with sour cream

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Sauteed wild mushrooms, Manchego cheese, pine nuts on a romaine heart with balsamic white wine vinaigrette

Chicken casserole with Shiitake mushrooms in a lemon wine sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Grilled tiger shrimp with lemon garlic butter sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Spicy potatoes topped with Manchego cheese

Duck confit served with cinnamon apples and wild mushrooms in an orange, white wine sauce

Grilled brochette of marinated pork tenderloin, served with a cumin sauce

Grilled beef tenderloin on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concassé

Sautéed pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce (Market Price)

Filled with goat cheese, pine nuts, spinach, and apples, with a sweet red pepper sauce

Stuffed with three cheeses and spinach, served with chorizo black bean sauce

Served with lemon garlic butter sauce

Filled will crabmeat and topped with garlic aioli, tomato concasse, and green onions

Hearts of Romaine tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes, and Parmesan cheese

Mixed greens tossed with creamy garlic vinaigrette, cherry tomatoes, onions, broccoli, mushrooms, and mozzarella cheese

Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette

Served with red bell peppers, broccoli and mashed potatoes with a cumin and honey sauce

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

Served on a bed of sautéed vegetables with a garlic paprika sauce and an onion potato cake

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers

+$1.50

+$1.50

+$2.50

+$1.50

+$2.50

Served with tomato basil sauce or butter and parmesan cheese

Served with French fries and fresh fruit

Served with mashed potatoes

Add an authentic Spanish flair by serving our imported Spanish green olives in Chef's special house marinade

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Penne pasta tossed with fresh spinach, asparagus, broccoli, and tomato goat cheese sauce, topped with Manchego cheese

Speak with your events coordinator regarding available options, such as taco, nacho & slider

Final menu and beverage selections are due.

You may choose to offer your guests a choice between two entrees. Please notify us of the counts for each separate entrée choice. A place card is required to indicate which entrée each guest has selected.

Please notify us if there are any allergies or dietary restrictions among your guests. Our chef will be sure to accommodate their dietary needs. Please contact our Events Department for menu recommendations.

A final detail appointment with our Events staff should be completed. Please contact the Events Department for details.

Please notify us of your final guest count. After this final guaranteed minimum number is given, we will make every effort to accommodate increases to your final count, within three (3) days of your event, but we cannot lower your final count for the above purposes after the deadline.

Our experienced Mesón Sabika team will ensure your celebration is a success.

If you cancel your reservation after a deposit has been made, your deposit is forfeited.

Combination platter with robust garlic potato salad; Chilled medley of mushroom, asparagus, hearts of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette, topped with Manchego cheese; Chilled medley of shrimp, scallops and calamari with cucumbers, jalapeno, red and yellow tomatoes, red onions, lemon and lime juice and sherry vinaigrette

Grilled prime hanger steak served with broccolini and black truffle infused mashed potatoes

Grilled wild caught sea bass served with quinoa, baby kale and a lemon butter sauce

Vanilla & white chocolate custard served atop of vanilla sponge cake and topped with blueberry compote & pecan crumble

Baby mixed greens tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast and parmesan cheese

Baby mixed greens tossed with creamy dill white wine vinaigrette, topped with grilled Atlantic salmon

Baby mixed greens topped with a chilled seafood and bell pepper medley with sherry balsamic vinaigrette

Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled, thin slices of seared beef tenderloin, asparagus, yellow tomatoes, parmesan, and red onions

Grilled chicken breast sandwiches served with cumin garlic sauce, tomato and fresh basil, served with fresh fruit and french fries

Grilled beef tenderloin sandwiches with horseradish sour cream, caramelized red onions, tomato and fresh basil, served with fresh fruit and french fries

Roasted lamb shank served with cous cous, sautéed spinach and julienne vegetables in a rosemary red wine sauce

Grilled beef tenderloin medallions with Sevillana potatoes and asparagus, drizzled with red wine sauce

Fettuccine pasta with sautéed tiger shrimp, asparagus, and scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce

Grilled Atlantic salmon served with julienned vegetables and lemon butter sauce.

Grilled 5 oz. Black Angus beef tenderloin topped with red wine sauce and Cabrales blue cheese, served with tri-color peppers

Black bean soup with chorizo

House-marinated Spanish olives

Combination plate of traditional Spanish omelet with potatoes and onions and a vegetables omelet served with mixed greens and a sherry balsamic vinaigrette

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh Mozzarella on toasted country bread

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

Robust garlic potato salad

Goat cheese rolled in crushed roasted pecans, red wine poached pear and toast points, drizzled with honey

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes, and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and dijon mustard, served with julienned apples

House-Cured salmon rolled with dill cream cheese served on toast points spread with sour cream

Chilled seafood medley of shrimp, scallops and calamari with lemon juice, bell peppers, cilantro, onions, lemon juice and sherry vinaigrette

Tuna-filled cannelloni with a creamy white wine vinaigrette

Chilled tiger shrimp served with a trio of sauces

Toast point topped with avocado relish and Alaskan king crab meat

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

Chicken curry salad with red grapes and celery

Sauteed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, topped with cava Manchego cheese sauce and red peppers

Spicy potatoes topped with Manchego cheese

Mushroom caps filled with spinach and cheese, served with tomato basil sauce

Fettuccine pasta with seasonal vegetables, tossed with a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed mixed vegetables with a tomato herb sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with a black bean sauce

Skewer of grilled chicken tenderloin with chorizo served with cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Chicken casserole with shiitake mushrooms in a lemon wine sauce topped with parmesan cheese

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterey Jack cheese and tomato sauce

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions and horseradish sour cream

Lamb, beef and pork meatballs served with spicy tomato sauce garnished with toasted almonds and Parmesan cheese

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Grilled tiger shrimp in garlic lemon butter sauce

Grilled fresh octopus with potatoes and spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean couscous with a tomato butter sauce

Char-grilled squid in garlic lemon olive oil

Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

Saffron rice with chicken, chorizo, and seasonal vegetables

Saffron rice with chicken, shrimp, mussels, and clams

Saffron rice with shrimp, mussels, clams, scallops, and octopus

Spanish style rice pudding

Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

Light and airy pastries filled with vanilla ice cream and topped with homemade chocolate sauce

Creamy vanilla custard with bittersweet chocolate and caramelized sugar

Soft-centered, warm chocolate cake with vanilla ice cream

Almond and pear pound cake, drizzled with caramel sauce, served with vanilla ice cream

Pecan cheesecake served with chocolate and caramel sauce

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

Marinated wild caught Chilean sea bass served on a bed of red and golden beats, avocado with lemon alioli and passion fruit vinaigrette

Grilled artichoke hearts filled with lamb shank meat and spinach and served with Cabrales blue cheese and a cava cream sauce

Grilled wild caught sea bass served with quinoa, baby kale and a lemon butter sauce

Grilled prime hanger steak served with broccolini and a black truffle sauce

Vanilla and white chocolate custard served atop of vanilla sponge cake and topped with Blueberry compote and pecan crumbles

Black bean soup with chorizo

Mixed greens, fresh mozzarella cheese, tomato, cucumber and red onion with sherry balsamic vinaigrette.

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled, thin slices of seared beef tenderloin, asparagus, yellow tomatoes, parmesan, and red onions

Gold and red beets with arugula, honeyed walnuts, Mahon cheese, and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet with potatoes and onions, and a vegetable omelet, served with mixed greens and a sherry balsamic vinaigrette

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh Mozzarella on toasted country bread and drizzled with balsamic reduction

Marinated Spanish olives

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

Robust garlic potato salad

Goat cheese rolled in crushed roasted pecans served with red wine poached pear and toast points, drizzled with honey

Chilled medley of mushroom, green asparagus, heart of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette and topped with Manchego cheese

Traditional 24 month aged Serrano ham with Manchego cheese, tomatoes, and toast points

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Tuna-filled cannelloni with a creamy white wine vinaigrette

Chilled seafood medley of shrimp, scallops and calamari with bell peppers, cilantro, onions, lemon juice, and a sherry vinaigrette

Chilled tiger shrimp served with a trio of sauces

Toast points topped with avocado relish and Alaskan king crab meat

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and dijon mustard, served with julienned apples

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

Chicken curry salad with red grapes and celery

Spicy potatoes topped with Manchego cheese

Sauteed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, topped with cava Manchego cheese sauce and red peppers

Mushroom caps filled with spinach and cheese, served with tomato basil sauce

Fettuccine pasta with seasonal vegetables, tossed with a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with a chorizo black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Grilled beef tenderloin skewer rolled in cracked black pepper, served with caramelized onions and horseradish sour cream

Grilled beef tenderloin medallions, served with mashed potatoes, drizzled with a red wine sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce, toasted almonds and parmesan cheese

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Grilled lamb chops served with roasted potatoes, grilled asparagus with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled Atlantic salmon served with julienned vegetables and lemon butter sauce.

Grilled fresh octopus served with potatoes and spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled skirt steak, sauteed onions, potatoes and Cabrales blue cheese with goat cheese cream sauce

New Zealand lamb shank with Mediterranean couscous, sautéed spinach, Julienned vegetables and a white wine rosemary sauce

Sauteed vegetables medley of zucchini, squash carrots, asparagus and broccoli served with a garlic herb tomato sauce

Lightly breaded croquettes of Serrano ham and ground chicken with a red pepper aioli

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterey Jack cheese and tomato sauce

Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

Saffron rice with chicken, chorizo, and seasonal vegetables

Saffron rice and chicken, shrimp, mussels, and clams

Saffron rice and shrimp, mussels, clams, scallops, and octopus

Creamy vanilla custard with bittersweet chocolate and caramelized sugar

Light and airy pastry filled with vanilla ice cream and topped with chocolate sauce

Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

Featured flan of the day

Soft-centered, warm chocolate cake served with vanilla ice cream

Spanish style rice pudding

Almond and pear pound cake, drizzled with caramel sauce, served with vanilla ice cream

Pecan cheesecake served with chocolate and caramel sauce

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

(Penedes) Pale salmon pink in color with zesty aromas of citrus, wild strawberry and fennel. Apple, berry and brioche flavors are balanced on a firm structure of mineral acidity and fine bubbles.

(Penedes) Rich and supple with notes of citrus and green apples with raspberry and black currant undertoners

(Penedes) Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche with a refreshing, balanced structure.

(Penedes) Xarello and Macabeo. Creamy texture and finesse of the bubbles with very attractive smoke and candies lemon-peel nose. Dried fruits and honey on the nose and palate with a long finish.

(Canary Islands) Malvasia. Pleasant nose with white flowers and the dry palate is supple with good freshness and a honeyed, slightly exotic with ripe peach and orange zest notes on the finish

Macabeo, Chardonnay. Straw yellow in color, with a small, fine, plentiful mousse with aromas are of the aging on lees,lightly smokey.

(Rioja) Old Vine Garnacha. An elegant, pale pink colour with very marked aromatic intensity.It has a complex nose in which we can find stone fruit aromas (peach, nectarine), citrus fruit, white blossom.

(Rioja) Garnacha, Viura, Tempranillo. Bright pink color with nectarine and tangerine on the nose, and cantaloupe and peach on the palate and a long finish

Tempranillo, Syrah. This beautiful salmon-colored rosé shows hints of watermelon rind on the nose.

Verdejo. Well balanced, complex with a distinct minerality which augments the abundance of fruit flavors.

(91JS)(Rueda) Verdejo. Grapes are specially selected and aged in oak, creating a richer more complex wine.

(Rias Baixas) Albariño. Aromas of orange, nectarine, citrus, and touch of anise. Mineral-tinged finishing flavors of pear and orange peel.

(Rias Baixas) Albariño. Ripe apples and pears, stone fruit, particularly apricots leading to a remarkable lemon leaf citrus background, with well-integrated acidity. Very persistent after-taste, with hints of exotic fruits (lychees)

(Rioja) Viura. Malvasia. Crisp aromas of green apple and citrus fruit with white peach, grapefruit and hints of oak on the palate =.

Albarino. Hints of grapefruit, candied fruit, quince jelly, notes of fresh herbs, green apples, and minerals. Well balanced with a long and persistent finish

White flowers, jasmine, orange blossom, and rose. Aromas of anise and chamomile tea. Table grape, pineapple, peach, and a citric breeze.

Viura, Sauvignon Blanc,Verdejo. apple blossom, apricot, pear and hazelnut on the nose. It's full-bodied with fresh acidity, fruity, spicy and a waxy texture.

Godello. Nice phenolic structure to the zesty, round palate. Medium to full body, with lemon zest, mineral and some oyster shells followed by a mouthwatering finish.

Godello Rich with lots of freshness, with pineapple, honey cream and mango notes, infused with floral, baking spice. Graceful, with lots of complexity through the citrusy finish.

Hondarribi Zuri, Petit Corvou. Intense aromas of citrus and white flowers, ripe tropical fruit on the base gives complexity and character.

Albillo Real. Ripe aromas of exotic fruits, quince, yellow and red apples. Such a complex wine with texture, structure, and pencil lead/graphite minerality followed by refreshing acidity. Firm and flavorful.

(Valencia) Bobal. Aromas of bramble berry, black olive, and coffee. Medium-bodied with bright red fruit flavors, a hint of spice, wild herbs and a citric note on the finish.

(Bierzo) Mencia. Attractive , ripe and bright purple berries with raspberries here too. The palate has a silky, elegant and plush feel with fine and sleek tannins, carrying fresh fruit.

(Montsant) Mazuelo-Garnacha-Syrah Full bodied, a smooth and fruity initial burst with classic raspberry and black cherry flavors.

Garnacha. Aromas of dark cherries, plums, raisins, sweet spices and cigar box. It's full-bodied and rich, ripe and velvety with a flavorful spicy finish.

(Toro)Tinto del Toro. Brambly wild-raspberry and smoky, stony aromas lead to a rich and juicy core of plump, flavorsome red and dark plums on the palate.

(Toro) Tinto del Toro. On the palate it is full-bodied with glossy tannins; it is juicy, chewy and nicely balanced with ripe blackberry and integrated oak.

Garnacha, Syrah Freshness with notes of orange blossom, floral character and an incredible complexity with tantalizing aromas. Blood orange (talk about freshness!), spice and cassis. It has great purity, complexity, elegance and finesse

Garnatxa, Syrah, Cabernet Sauvignon, Round and powerful but harmonious with good freshness. Nicely textured, This is both powerful and elegant. Ripe berries, spice and herbs and a touch of smoke.

Tempranillo. Balanced with notes of raspberry, cherry, spice and toasted note that lead to a silky finish

(92JS)(Rioja) Tempranillo. Fresh aromas of ripe fruit, wild strawberries, currants and raspberries against a balsamic background with notes of vanilla, toasted caramel, bakery, coffee and sweet mints

(Rioja) Tempranillo. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and black currant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon.

(Rioja) Tempranillo-Garnacha Suave wine with earthy, crushed cherry flavors. Gentle acidity and tannins.

#3 on Jame Suckling top 100 wines in 2019. (Rioja) Tempranillo, Garnacha, Mazuelo and Graciano. The most structured Prado Enea ever. A reduced center palate that is so compact with dark fruit, dark mushrooms and cedary spice.

#26 on James Suckling top 100 Spanish wines in 2017. (Rioja) Tempranillo-Graciano-Mazuelo. Deep purple in color, with aromas of ripe, dark fruit, spicy notes of black pepper, mineral hints of graphite, and on the palate, the wine reveals smooth, soft tannins, elegant and balanced acidity.

Tempranillo. Intense cherry color with garnet edge, with ripe fruit and fine cocoa, velvety and ripe tannins

Tempranillo. Very intense nose, with mint chocolate vanilla and roasted coffee lead into notes of jammy fruit. Balanced structure in the mouth with a pleasant acidity and ultra-fine tannins which provide a long and complex finish.

(Jumilla) Monastrell, Cabernet, Syrah. Purple/black in color, with nose of pain grille, graphite, earth tones, spice box, black fruits, and a hint of balsamic, It opens in the glass to reveal savory flavors and a lengthy, pure finish.

(Jumilla) Monastrell-Cabernet. Opaque purple color with an expressive nose of brier, mineral, blueberry and blackberry fruit leading to a plush, opulent wine with great density, savory flavors and a lengthy finish.

Tempranillo. Aromas of spiced cherries, blueberries, orange peel, savory plums with chocolate and vanilla. Creamy tannins with dark fruit and long finish.

(Jumilla) Cabernet-Monastrell. Scents of blueberry, boysenberry, tobacco, licorice and vanilla bean. The palate is juicy and firmly built with suave candied dark fruit flavors accented by sexy floral and Asian spice qualities. Finish is impressively long, with boysenberry and spice notes.

Monastrell. Full bodied wine with dark cherry color and powerful aromas of red berries, toasted and smoked notes.

(Ribera del Duero) Tempranillo. Elegant and soft with aromas of red fruit, dark cherries, vanilla, and nutmeg. Silky on the mid-palate with well-rounded tannins and a velvety finish.

(Ribera del Duero) Tempranillo. Rich flavors of blackberry, currant, toast and mineral which are harmonious over t he well-integrated tannins showing balance a long finish of spice and smoke.

Syrah. The nose has a powerful impression of blackberries with a hint of wood smoke and sweet vanilla and flavors of dark berries dominate; wild blackberries and dried plums with notes of espresso coffee on the palate.

Tempranillo. Blueberry and plum-cake character. Full, but quite supple tannins with blackberry and chocolaty oak on the palate and intense finish.

Tempranillo. Ripe black cherry color with ripe red berry hints (mulberry and blackcurrant) intermingled with elegant, balsamic, oaky aromas.

Tempranillo. Lots of blackberries and blueberries and mineral undertones with elegant tannins and flavorful finish.

Garnacha, Cariñena, Syrah, Cabernet. Concentrated and spicy with a hint of pepper in the nose. A generous yet polished red, still fresh, with plum, mineral, and coffee bean.

Garnacha, Syrah, Cabernet Sauvignon, Merlot and Cariñena. Red berries follow through to a full body with soft tannins.

Black bean soup with chorizo

Mixed greens, fresh mozzarella cheese, tomato, cucumber and red onion with sherry balsamic vinaigrette

Combination plate of traditional Spanish omelet with potatoes and onions, and a vegetable omelet, served with mixed greens and a sherry balsamic vinaigrette

Marinated Spanish olives

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

Robust garlic potato salad

Goat cheese rolled in crushed roasted pecans served with red wine poached pear and toast points, drizzled with honey

Chilled medley of mushroom, green asparagus, heart of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette and topped with Manchego cheese

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Chicken curry salad with red grapes and celery

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley of shrimp, scallops and calamari with bell peppers, cilantro, onions, lemon juice, and a sherry vinaigrette

Chilled tiger shrimp served with a trio of sauces

Toast points topped with avocado relish and Alaskan king crab meat

Spicy potatoes topped with Manchego cheese

Mushroom caps filled with spinach and cheese, served with tomato basil sauce

Fettuccine pasta with spinach, asparagus, and peapods, tossed with a tomato goat cheese sauce

Sautéed brussels sprouts with Spanish chorizo and red peppers topped with cava Manchego cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with a chorizo black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli served with lemon cream sauce and Parmesan

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterey Jack cheese and tomato sauce

Beef tenderloin tips, sautéed onions, and potatoes with Cabrales blue cheese with cava Manchego cheese sauce

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramlized onions and horseradish sour cream

Grilled beef tenderloin medallions, served with mashed potatoes, drizzled with a red wine sauce

Grilled 5 oz. Black Angus beef tenderloin topped with red wine sauce and Cabrales blue cheese, served with tri-color peppers

Lamb, beef and pork meatballs served with spicy tomato sauce, toasted almonds and Parmesan cheese

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Roasted lamb shank served with cous cous, sauteed spinach and julienned vegetables in a rosemary red wine sauce

Grilled lamb chops served with roasted potatoes, grilled asparagus with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled Atlantic Salmon served with julienned vegetables and a lemon butter sauce

Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

Saffron rice with chicken, chorizo, and seasonal vegetables

Saffron rice and chicken, shrimp, mussels, and clams

Saffron rice and shrimp, mussels, clams, scallops, and octopus

Pecan cheesecake served with bittersweet chocolate and caramel sauces

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Almond and pear pound cake drizzled with caramel sauce

Warm, bittersweet chocolate and caramel custard baked in a hazelnut tart crust

Chicken tenders accompanied with fries and fruit

Grilled chicken breast accompanied with fries and fruit

2 beef medallions accompanied with fries and fruit

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans served with red wine poached pear, and toast points

Thinly sliced smoked salmon served with capers, red onions, toast points, dill cream sauce, caviar

Traditional Serrano ham with Manchego cheese

Roasted dates wrapped in bacon

sautéed jumbo shrimp with Guindilla peppers

Grilled beef tenderloin skewer rolled in cracked black pepper

Mushroom caps stuffed with Serrano ham, chicken, spinach, Piquillo peppers and Manchego cheese

Black Angus filet Mignon served with grilled asparagus and grilled tomato stuffed with Manchego cheese and spinach

Baked wild caught Chilean sea bass served with julienned vegetables, puree potatoes and a lemon butter sauce

Grilled grass-fed New Zealand lamb chops served with Sevillana potatoes, grilled asparagus, with a red wine sauce

Braised boneless short rib served with Piquillo peppers, sautéed spinach, and mashed potato infused with white truffle oil

Bailey's infused cheesecake with chocolate chips on chocolate crust, served with raspberry sauce

Tri-layered chocolate cake with Gran Torres orange liqueur, cava infused chocolate mousse and liquor 43 infused caramel mousse

Almond and pear pound cake drizzled with caramel sauce and served with vanilla ice cream

Layered maple cake served with bourbon caramel sauce

Half avocado filled with shrimp ceviche and drizzled with sherry vinaigrette

Chickpeas, Piquillo peppers, roasted garlic puree served with toast points

Fried calamari served with roasted tri-color peppers, and horseradish sauce

Grilled Japanese eggplant served with caramelized onions, goat cheese and tomato basil vinaigrette

Crab meat fritters served with ailioli

Flatbread with wild mushrooms. Serrano ham, arugula and a pomegranate reduction

Beef tenderloin atop of zucchini and croton toped with Cabrales blue cheese sauce

Sautéed tiger shrimp with olive oil, garlic and Gundilla peppers

Grilled salmon sandwich with tomato basil and dill sour cream

Stuffed piquillo pepper sandwich served with garlic pepper alioli and sautéed spinach

Caramelized banana served with pistachios, caramel sauce and vanilla ice cream