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jicama salad with cava foam and pearl trout caviar
braised leeks, chorizo and sweet curry oil
crab stuffed phyllo pastry, corn, goat cheese, pear compote and red pepper reduction
spanish cured ham with roasted grapes
mahon, manchego and cabrales blue cheese marinated olives and marcona almonds
baked with serrano ham, corn, peppers and mahon cheese sauce
pistachio crusted lamp chops with wilted spinach and pine nuts
braised mushrooms and cabrales blue cheese
warmed and served with crostini and raspberry coulis
maine lobster and manchego croutons
goat cheese, toasted walnuts and raspberry vinaigrette
cabrales blue cheese, candied walnuts and raspberry vinaigrette
Romaine hearts, catalan white anchovies, shaved manchego cheese garlic lemon dressing and grilled flatbread
