Cream of mushroom soup.

Seasonal cream of butternut squash soup.

Grilled romaine heart, Parmesan cheese, cherry tomatoes, with house-made Caesar dressing and crostini.

Cherry tomatoes, dried cranberries, poached apple, with fresh Burrata, crostini and candied walnuts in raspberry vinaigrette.

Tomato and cucumber wedges with onion, lemon juice and olive oil with a dash of arugula.

Valencia orange with baby eld greens, cucumber, tomato, onion, dried cranberries, pine-nuts and fennel, fresh lemon juice and olive oil.

Chilled tomato soup.

Mini Spanish chorizo served with caramelized onion.

Serrano ham, freshly ground tomato purée, and olive oil.

Spanish anchovies marinated in olive oil, with cucumber relish.

Goat Cheese coated with candied walnuts, drizzled with honey.

Smoked salmon, over goat cheese spread.

Red potatoes with house spicy aioli.

Choice of 3 or 5 bacon-wrapped dates stuffed with candied walnuts and blue cheese.

Traditional potato egg omelet: mushroom and red pepper, country-style, chorizo, and green bean tortilla.

Spanish blood sausage with chickpeas served in a sizzling skillet.

Fresh house-made chickpea hummus, served with pita bread, fresh cucumber, and choice of spicy ground beef or vegan mushrooms.

Crispy mashed potato balls with chicken breast and Parmesan cheese.

Warm lentils with marinated beets and goat cheese.

2 skewers of filet mignon marinated in- house, drizzled with balsamic vinaigrette.

Potatoes and mushrooms.

Black Angus meatballs in fresh tomato sauce, served over mashed potatoes.

Squid seared in dry white wine, shallots, and garlic.

Spanish manchego marinated in extra virgin olive oil with thyme and rosemary.

Onion, tomato, mushroom, olives, and mozzarella cheese on pesto-covered, GF pizza crust, topped with arugula.

Crispy eggplant chips drizzled with honey.

Roasted eggplant with red bell pepper, zucchini, tomatoes and pine nuts.

Warm assorted olives in herbs and spices with toasted almonds and sea salt.

Pan-fried mushrooms with garlic in chardonnay, butter sauce, served in a sizzling skillet.

Green beans sautéed with pine-nuts, garlic, onion, paprika, and lemon juice.

Mozzarella and Feta Cheese Empanada

Crispy mashed potato balls with chicken breast and Parmesan cheese.

Black Angus meatballs in fresh tomato sauce, served over mashed potatoes.

2 skewers of filet mignon marinated in- house, drizzled with balsamic vinaigrette.

Spanish blood sausage with chickpeas served in a sizzling skillet.

Choice of 3 or 5 bacon-wrapped dates stuffed with candied walnuts and blue cheese.

Mini burger with lettuce, tomato, caramelized onions, blue cheese, and tomato aioli. Served with fries. Choice of Short Rib, Salmon, or Beef patty.

Chicken breast in lemon and garlic, served in a sizzling skillet.

Chicken liver with onion, served in a sizzling skillet.

Filet and lamb empanada

Squid seared in dry white wine, shallots, and garlic.

5 jumbo shrimp sautéed in garlic, dried chilies, and paprika served in a sizzling skillet.

Tuna marinated in cilantro, fresh cucumbers, tomatoes, and shallots, served with corn tortilla chips.

Fried squid with house-made aioli.

Fresh black mussels in chardonnay-garlic sauce.

5 jumbo shrimp sautéed in garlic, dried chilies, and paprika served in a sizzling skillet.

Grilled salmon with lettuce, tomato, and garlic aioli on a brioche bun.

Juicy beef short ribs braised overnight with spices and herbs served with green beans, baby carrots, and mashed potatoes.

Grilled 6 oz. Black Angus tenderloin topped with blue cheese served with choice of house-made mashed potatoes or fries.

Please allow 20 minutes. 4 large bone lamb chops with french fries or roasted rosemary red potatoes.

Crispy skin Scottish salmon served with mashed potatoes.

Cod with garlic aioli, topped with fresh tomato sauce, served with mashed potatoes.

Panko-breaded and pan-seared juicy chicken served with mashed potatoes.

Fried whole branzino, with chimichurri.

Spanish cured meats. 1.5oz of Jamon Serrano and 1.5oz of Salami

Triple crème brie; cow’s milk. From Normandie, France.

Goat’s milk with central line of edible ash. From Cypress Grove, CA.

Ewe’s milk; sweet, tangy. From La Mancha, Spain.

Raw cow’s milk truffle cheese aged under ash. From Venice, Italy.

Cow’s milk blue cheese modeled on Roquefort. From Bavaria, Germany.

Pasteurized goat’s milk Tomme cheese. From Catalonia, Spain.

Pasteurized Gouda (cow’s milk) aged for 5 years. From the Netherlands.

Pasteurized cow’s milk, aged for +10 months. From St. Gallen, Switzerland.

Cow’s milk; rubbed in butter, paprika and oil, aged for 2 months. From the Balearic Islands, Spain.

Raw Cow’s milk. From the Alps, Switzerland.

Choose a size of your cheese board then in the comments, please write which cheeses you would like from the following selection: Soft Cheese: 1. Brillat Savarin : Normandie, France | Triple crème brie; cow’s milk. 2. Humboldt Fog: Cypress Grove, California | Goat’s milk with central line of edible ash. Semi – Firm Cheese 3. Manchego: La Mancha, Spain | Ewe’s milk; sweet, tangy. 4. Sottocenere Al Tartufo: Venice, Italy | Raw cow’s milk truffle cheese aged under ash. 5. Chiriboga Blue: Bavaria, Germany | Cow’s milk blue cheese modeled on Roquefort. Firm Cheese 6. Garrotxa: Catalonia, Spain | Pasteurized goat’s milk tomme cheese. 7. Mahon Reserva: Balearic Islands, Spain | Cow’s milk; rubbed in butter, paprika and oil, aged for 2 months. 8. L’amuse Signature Gouda by Essex: Holland | Pasteurized Gouda (cow’s milk) aged for 2+ years. 9. Challerhocker: St. Gallen, Switzerland | Pasteurized cow’s milk, aged for +10 months. 10. Gruyere D’alpage: Alps, Switzerland | Raw cow’s milk. All cheese boards come with assorted nuts, honey, and baguette.

Served with sparkling cava wine.

Classic Spanish churros with chocolate sauce.

Flour-less chocolate cake, with dark Belgium chocolate, fresh berries, and vanilla ice cream.

Luxurious baked custard with a rich caramel sauce.

Almond flour, coconut milk, white chocolate, and heavy cream.

Shows off berries and chocolate, earthy spices, and smoky toast with a soft round finish. Must be 21 to purchase.

Generous-yet-soft red-fruit flavors expand on the palate with elegant tannins that are the definition of silky. Must be 21 to purchase.

Fresh raspberry, plum, and blackberry aromas. Bold flavors of blackberry jam and black cherries dominate, while layers of sweet oak and vanilla carry through the vibrant finish. Must be 21 to purchase.

85% Zinfandel, 15% syrah, and petit Sirah aromas of black licorice, black pepper, cherry, and baking spice. rich, full, and smooth with a hint of chocolate. Soft, velvety tannins on the finish. Must be 21 to purchase.

Petite Sirah, Syrah, Zinfandel, Lagrein, Tannat This wine from the Daou brothers start with dense aromas of blackberry, gravelly soil, wood ash, and violets. The mouthfeel is plush in soft tannins, offering flavors of black currant, asphalt, purple flowers, and marjoram. Must be 21 to purchase.

65% Cabernet Sauvignon, 23% Merlot, 12% Cabernet Franc Soft but fresh entrance evolving on integrated tannins with beautiful chocolate notes and pipe tobacco with strawberry jam, cantaloupe, and lilac. Must be 21 to purchase.

This wine delivers distinct notes of fruit and nuts on the palate, which provide structure and tannin. Long, very complex, balanced, and also sophisticated. Must be 21 to purchase.

Intense and powerful, with aromas of coconut and spicy black fruit. Blackberry, cassis, toast, and peppercorn flavors run long on the palate, carrying to the generous finish. Must be 21 to purchase.

The nose is ripe and heady, with notes of cassis, blueberries, dried violets, wild herbs, tea leaves, and baking spices. Must be 21 to purchase.

This Malbec is made from grapes grown in the Andes Mountains shipped chilled to Napa Valley and produced with the same techniques as Caymus’ Cabernet. Falling outside standard labeling rules, it does not include a vintage date but is known by the voyage from which it was produced (Voyage 5 is the 2014 vintage). Offering scents of ripe plums and cherries, this wine is powerful and supple, with flavors of French oak and soft tannins. Must be 21 to purchase.

Mediterranean aromas along with notes of ripe blackberry, blueberry, sweet spice, tobacco, and chocolate. A warm, velvety palate with unusually intense yet soft tannins. Must be 21 to purchase.

Organic. 40% Parellada, 36% Macabeu, 18% Chardonnay, 6% Malvasia de Sitges. The palate is well-balanced and nervy, with lime, green apple, and asparagus on the entry, while the finish has a pleasant touch of bell pepper. Must be 21 to purchase.

Sweet

The nose is bright with notes of lavender, apricot, lychee, and citrus. On the palate fresh flavors of green apple, honeysuckle, peach pit, and quince. Must be 21 to purchase.

Organic. Tropical fruit, cut grass, and minerals on the nose. The fresh citrus finish on the nose. The fresh citrus finish on the palate. Must be 21 to purchase.

The nose of honeysuckle, pear, almond extract, and white peach with a palate of green apple, vanilla, honeycomb. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

California, 7.0% 12oz Bottle