Marcona almonds.

Premium olive oil sampler.

Manzanilla, gordal, aragon, and arbequina olive plate.

Eggplant, red peppers, and onions.

Bonito tuna belly, anchovy, guindilla, and olive.

Hard-boiled egg, shrimp, olive, and aioli.

White anchovies from the Cantabrian sea cured in olive oil.

Bonito tuna belly, boqueron, guindilla, olive, onion, and bell pepper.

Piquillo pepper, boqueron, and hard-boiled egg over sliced bread.

Ham croquettes.

Codfish croquettes.

Peppery lamb meatballs.

Fried potatoes with spicy tomato sauce and aioli.

Veal meatballs in a chorizo and morcilla sauce.

Skewer of assorted mushrooms with olive oil, garlic, and parsley.

Fried cage-free egg served over soft sliced potatoes and Iberico ham.

Fried cage-free egg served over soft sliced potatoes and sautéed mushrooms.

Skewer of prawns, sauteed onions, tomatoes, red bell pepper olive oil, and vinegar.

Grilled goat cheese, passion fruit sauce, and sherry vinegar reduction.

Chorizo omelet.

Codfish omelet.

Potato and onion omelet.

Crimini, shiitake, and Eringe mushroom omelet.

Selection of Spanish and basque cheeses.

A sampler of Iberico meats, Spanish cheeses, and olives.

Spain's prized acorn-fed Iberico pork, lomito, and paleta.

Selection of Iberico cured meats. Jamon, paleta, chorizo, and sachichon.

CLams in a chorizo garlic broth.

Grilled octopus over creamy cauliflower puree.

Seared scallops with romesco and spring mixed greens.

Skewer of monkfish and prawn, garlic, and sherry vinegar.

Soft bread soaked in vanilla cream and cinnamon then caramelized.

Served with vanilla gelato topped with toasted almond slices.