Picador

Basquaise sauce

Sweet roasted red peppers saffron garlic paprika lime sauce

Valdeon cheese, topped with gremolata

Rioja balsamic glaze

Asparagus, orange segments, tomato, almond, Jerez vinegar dressing

Grapefruit, goat cheese, arugula, edamame, orange blossom vinaigrette

Walnuts, valdeon cheese, poached pear, lemon dressing

Scallops, clams, calamari, shrimp, rice

Heirloom tomatoes, shaved fennel, with aged lemon oil

With grilled asparagus in puff pastry over cremini mushroom with beurre blanc sauce

Hot cherry peppers, lemon, sherry vinegar, topped with sliced potatoes

Sobrassada de mallorca, lomo, wild boar dry sausage

Serve with marinated figs, white truffle honey and tostaditos

Wrapped tomato, serrano ham

Acacia truffle honey, roasted marcona almond

With hot cherry pepper, melted mahon cheese

Changes daily

With chorizo, sun dried tomato, manchego, green olives

Sweet peppers, serrano ham

Truffle oil evoo

9 oz filet mignon, crusted and finished with peppercorn brandy cream sauce

14 oz bone in pork chop rubbed with Spanish paprika, pan au jus and Valdeon cheese

16 oz new york strip with porcini glaze and herb butter

14 oz rack of lamb with rosemary, garlic and a tempranillo reduction