Iberico Spanish Bistro

Thinly sliced cooked octopus, drizzled with spanish pimenton Infused EVOO, with guindillas and crispy garlic confit.

The best ham from spain, acorn fed, hand carved translucently thin.

Selection of fine spanish cheeses

Smoked salmon seasoned with fine herbs, red onions extra virgin olive oil and black olives. Served with toast points.

Assorted Spanish ham, includes Iberico, jabugo and serrano.

Stuffed Endive with smoked salmon green apple scallions and mustard vinaigrette.

Fresh baby spinach and arugula, sun-dried tomato, goat cheese pearls, and green grapes.caramelized walnuts on a Pedro Ximenez sherry reduction dressing.

Fresh tomato stuffed with traditional spanish potato salad, carrots, peas, olives, cherry tomato, imported tuna fish, and home made mayonnaise

Mixed greens, cherry tomatoes, black olives, hard boiled eggs with seared cantabric tuna

Traditional Spanisg cold soup, garnished with cucumber, red bell peppers, croutons, hard boiled eggs and croutons brunoise

Spanish garlic soup with saffron, pimenton, garnished with serrano ham, croutons and poached egg.

Fresh mussel cream soup, flambeed with spanish brandy.

Sautéed with spanish brandy mushrooms, garlic, fresh tomato and herb casse.

Fresh squid, sautéed with piquillo peppers, garlic, paprika and basil.

Spanish cured sheep's cheese, serrano ham, arugula , in a px reduction dressing.

Grilled chorizo, Spanish cured cheese and herbs.

Fresh marinated anchovies with almonds, pine nuts and fine herbs.

Calamari stuffed with chorizo and roasted garlic.

Fried calamari with home-made aioli.

Calamari cooked in its own ink.

Shrimp sauteed with garlic, guindilla peppers and olive oil.

Three skewers of shrimp and chorizo glazed with a red wine reduction sauce.

White asparagus with spanish evoo

Spanish potato egg tort.

Fresh black mussels sauteed with spanish chorizo and fresh tomato sauce.

Spanish mixed olives, marinated with citrus and olive oil.

Spanish paprika seasoned potatoes crowned with sunny side up egg. Add chorizo or serrano ham optional 2.00

Traditional spicy spanish potatoes, served with home-made aioli.

Cambrai potatoes, spanish chorizo and roasted peppers.

Home made french fries, essenced with black truffle, garlic confit and shaved parmesan cheese.

Steamed clams in garlic, white wine and parsley.

Choose one of our grilled spanish sausage selection morcilla , butifarra, chorizo, or chistorra

Chorizo cooked with natural sparkling spanish wine.

Sauteed roasted padron peppers with a touch of maldon sea salt.

Red wine braised OX tail.

Cod fish sofrito-stuffed piquillo peppers.

Potato and Iberico ham croquets, breaded and fried, served with aioli or PX dressing.

Bomba saffron rice, with assorted selection of seafood from the pacific.

Bomba rice with mixed seasonal organic vegetables.

Saffron bomba rice with organic vegetables, assorted seafood and Spanish sausages

Spanish thin noodles with fresh seafood, clams, mussels, shrimp and calamari, simmered with dark beer.

Sauteed hake fish and manila clams, garlic, and parsley.

Fresh sea bass prepared with romesco sauce, served with creamy saffron rice and organic vegetables.

Baked black code with fresh tomato and red bell pepper sauce, garnished with mediterranean braised vegetables.

Fresh catch of the day sauteed with capers, fresh herbs, roasted garlic and white wine.

Sauteed fresh tiger shrimp marinated with garlic and parsley

Sweet -water prawns sauteed with Iberico butter.

Fresh mussels steamed with fresh tomatoes and white wine.

Baked Iberico pork loin with cabrales cheese sauce, served with rosemary cambray potatoes.

Grilled baby rack of lamb, glazed with a black cherry reduction sauce.

Braised lamb shank, baked under low temperature for 12 hours. Served in it's own juices, garnished with herb mash potatoes and seasonal vegetables.

Seared fillet of beef tenderloin 8oz, finished with black truffles Jus, garnished with fondant potatoes.

OX tail braised at low temperature for 7 hours, served with seasonal vegetables.

Angus prime choice bone-in 18oz rib eye stake, grilled to perfection. Served with pimientos del morron and white truffles potatoes.

De-boned and seared cornish game hen. Finished in a sherry and bacon tomato sauce. Served with carrot pure and garlic air bublets.

Sauteed chicken breast finished in a salmorejo sauce made with tomatoes, fine herbs, paprika, white wine, onion and garlic served with a creamy wild mushroom arborio rice