Sangria

grilled new york strip steak, cooked medium rare, served over mixed greens with red onions, tomatoes, hard boiled eggs, cucumbers, and crumbled bleu cheese served with balsamic vinaigrette.

charbroiled lamb chops, cooked to order, marinated in garlic and rosemary, served over saffron rice and vegetables.

broiled swordfish topped with tri-colored peppers, tomatoes, onion and white wine, served over saffron rice and vegetables.

breaded whitefish, broiled, and topped with tomato, white wine and garlic. served over saffron rice and vegetables.

medallions of pork loin sauteed with shitake mushrooms, wine and cream. served over saffron rice and vegetables.

boneless breast of chicken sauteed with shallots, mushrooms, sun-dried tomatoes and marsala wine.

rice and a fresh array of seafood and vegetables simmered in a fish and saffron broth. serves 2-4 people

rice, chicken, pork and fresh vegetables simmered in a chicken saffron broth. serves 2-3 people

rice, chicken, pork and fresh vegetables simmered in a chicken saffron broth. serves 4-5 people

rice, seafood, chicken, pork, wild mushrooms and fresh vegetables simmered in a chicken saffron broth. serves 3-4 people

rice, portabella, shitake, cremini mushrooms and fresh vegetables simmered in a vegetable saffron broth. serves 2-3 people

diced fried potatoes in a spicy tomato sauce.

potato and cheese croquetas served with sour cream.

fresh asparagus sauteed in olive oil and garlic.

spinach and asiago cheese in a pol of tomato sauce, topped with aoli. served with crustinis.

eggplant, peppers, onion and tomatoes sauteed in garlic and olive oil. served with crustinis.

wilted spinach topped with pine nuts and golden raisins. served with a puff pastry.

grilled pork tenderloin kebobs tipped with a spicy pineapple sauce.

pork loins pan-fried with sun dried cherries, apples, cinnamon and brandy.

grilled portabella mushroom with spinach and asiago cheese served in a tomato basil cream sauce.

pork ribs served with a pina colada barbeque sauce.

fried whitefish cakes served with caramelized onions and granny smith apples.

traditional spanish omelet made with potato and onions.

grilled shrimp served with a tangy pineapple salsa.

cold salt cured salmon with capers and a dill sauce, served undercooked.

seasonal grilled vegetables marinated in olive oil and garlic with a garlic mayonnaise over top.

spanish manchego cheese adn dry chorizo sausage.

cold lentil salsa with toasted spinach points.

thinly sliced flank steak, cooked medium rare, served with red onions and crumbled bleu cheese.