Vegetarian. Carrots, beets, fenneland cucumber in a pomegranate dressing.

Shredded chicken with almonds, red peppers, cucumbers, black olivesand creamy spanish aderezo garnished with jumbo shrimp.

Vegetarian. Chilled spiced mixed vegetable.

Oranges, manchego cheese, walnutsand greens.

Broccoli, cauliflower, tomatoes, eggplant, onions, olives, zucchini, red bell peppers, green bell peppers, peas, roasted garlicand cilantro.

Asparagus wrapped with smoked salmon.

Vegetarian. Mushrooms sauteed in olive oil, garlic, parsley and white wine.

Vegetarian. Bread, extra virgin olive oil, garlic and fresh tomatoes.

Spicy. Eggs, onions, potato, red and green peppersand garlic in a slightly spicy paprika sauce.

Large shrimp batter coated and deep fried.

A favorite tapa in Spain, many fried squid served with aloli.

Melon with serrano ham.

Broiled marinated lamp chops.

Spicy. Seasoned pieces of chicken baked in a sweet, slightly smokey, slightly spicy Barbeque sauce.

Wedges of manchego cheese topped with quince paste.

Baked mushrooms stuffed with chorizo.

Vegetarian. Green olives.

Chicken sauteed in garlic, parsleyand white wine.

Serrano ham, soria, manchego and montecerdo cheese, olives and bread.

Vegetarian. A selection of seasonal vegetables marinated, skeweredand grilled.

Vegetarian. Bread, extra virgin olive oil, garlic and parsley.

Onions, parsley, chickenand bread crumbs.

Vegetarian. Green olives marinated in a spicy paprika sauce.

Spicy, vegetarian. Marinated extra large green olives, green olivesand garlic in a slightly spicy paprika sauce.

Spicy. Steamed clams in a spicy paprika sauce.

Vegetarian. Delicious cheese from la mancha.

Chopped field greens, shrimp, cucumberand apples served in a tangy cocktail sauce.

Spicy, vegetarian. Artichokes in a reduced sherry sauce and sprinkled with crushed chili.

Squid cooked in its own ink.

Pork loin cooked in tomato sauce.

Marinated-grilled chicken kebobs from the moors' influence on Spain.

Oxtail stew with onions, carrots, beans, red wineand herbs.

Spanish omelette consisting of eggs, onions, potatoand parsley.

A selection of cold tapas which includes assorted chorizos.

Squid stuffed with chorizo in an onion, herb, tomato sauce.

Vegetarian. Basket of bread.

Crab, shrimp, tuna, onionsand bread crumbs.

Asparagus with serrano ham.

Chunks of halibut cooked in an herbed carrot sauce.

Toast with cabrales cheese and red wine poached pears.

Dried, salt cured yellow fin tuna filet thinly sliced, served on toasted bread drizzled with extra virgin Spanish olive oil.

Filet with a port wine and balsamic vinegar reduction and seasoned grilled large gulf shrimp, green beans and potatoes.

Pieces of halibut served in a carrot-herb sauce.

A variety of Spanish cheeses blended together, topped with steamed strawberries, sprinkled with mint and drizzled with a 15 year old Spanish vinegar.

A filet of chilean sea bass cooked in a sweet orange sauce and served on a bed of saffron rice with a mixed green salad.

Crepes stuffed with chilled crab and topped with a creamy avocado sauce.

Served with a port wine and balsamic vinegar reduction, green beans and potatoes.

A full rack of lamb crusted with herbs served with baked dates and potato sticks with a lemon-rosemary-ginger sauce for dipping.

Filet of tilapia seared in a lemon-butter and caper sauce served with saffron rice and asparagus.