Snails in drawn butter.

Fresh jumbo crab meat lumps in vinaigrette sauce.

Mussels in green sauce.

Smoked salmon, served with capers, parsley, chopped onions and boiled egg.

Mushrooms on toast.

Jumbo Spanish shrimp marinated and broiled in their shells.

Hearts of artichoke. Hot with hollandaise or cold with vinaigrette.

Mediterranean seafood cocktail with fresh fruit.

Spanish cured ham with melon.

Shrimp marinated in garlic sauce.

Jumbo stone crabs claws, served in a boltansky style.

Fresh goose liver served in truffle sauce.

Mediterranean seafood soup with shrimp, lobster, clams, mussels, fish, boiled egg, green peas and rice. Flavored with pernod.

Black bean soup flavored with fino sherry.

Seafood bisque flavored with brandy de jerez.

Onion soup.

The classical Spanish cold soup.

Romaine lettuce, tomatoes, beets, Spanish olives, watercress, Belgian endives and artichoke. Seasoned with vinaigrette sauce.

Tossed salad with Spanish olives and vinaigrette sauce.

Broiled veal chops with black truffle sauce and wild rice.

Whole roasted baby chicken served in its natural juices.

Broiled New York sirloin steak.

Roasted rack of baby lamb, served with mint jelly for two.

Minute steak maitre d'hotel with bearnaise sauce.

Broiled rib of prime beef, blended in red wine sauce, served with garden vegetables.

Broiled fillet of beef tenderloin with bearnaise sauce.

Juicy filet of sole, sauteed with bananas and topped with a delicate hollandaise sauce.

Spanish prawns in curry sauce, served with white rice.

Baked grouper with crumbs, parsley, shallots and garlic, in meul iere sauce.

Ensemble of Mediterranean shellfish in sherry-infused seafood sauce.

Fresh dover sole sauteed with spinach and mushrooms.

Red snapper in green sauce, with clams, mussels, asparagus and boiled egg.

Home style sauteed mushrooms.

String beans sauteed with almonds.

Hearts of artichoke with hollandaise sauce.

Spanish asparagus with hollandaise sauce.

Sauteed spinach with pinenuts and golden grapes.

Hearts of artichoke sauteed with cured ham.

Medallions of veal simmered in sweet port hawtoff style, served with wild rice.

A typical Spanish rice dish with lobster, shrimp, clams, mussels, veal, chorizo and chicken. Seasoned with saffron and cooked in a paellera pan. 25 minutes preparation for two.

Veal kidneys in sherry sauce with saffron rice.

Medallions of veal slowly simmered in red wine mushrooms and Spanish olives.

Roasted long island duck, served with orange sauce and saffron rice.

Chicken sauteed in olive oil, green and red peppers, tomatoes and mushrooms. Served with saffron rice.

Escalope of veal with ham and Swiss cheese.

Beef tournedos in sherry sauce with mushrooms.

Chicken and lobster tail sauteed and cooked in sherry-infused seafood sauce. Served with saffron rice.

Fresh scallops glazed in champagne sauce, served with jumbo shrimp.

Breast of duck in a mild raspberry sauce and medallions of veal in orange sauce, served with fruit assortment of figs, plums and raisins.

Served with crabmeat in champagne sauce.

Served in riojana sauce, with tomatoes, red and green peppers, onions and mushrooms.

Served in an almondine sauce.

Brochette on tenderloin with truffle sauce, served with string beans and wild rice.

Served andaluza style.

Served in a black butter and capers sauce.

Served in garlic sauce.

Broiled with bernaise or poached with hollandaise.

Roasted suckling pig served segovia style with black beans.

Baba au rhum flambe.

Assorted fruit tarts.

Assortment of fresh berries served with sabayon sauce

Caramel custard.

Ice cream: vanilla, chocolate and strawberry.

Homemade walnut roll.

Homemade almond roll.

Chocolate mousse.

Vanilla ice cream with pineapple, chocolate sauce, almonds and whipped cream.

Homemade pinenut roll.

Spanish sherbets in fruit shells, lemon, peach, coconut, orange, pineapple and mango.

Served in sabayon sauce.

Espresso with anisette.

Caffeinated or decaffeinated cappuccino.

Caffeinated or decaffeinated espresso.

Assorted teas.

Caffeinated or decaffeinated coffee.