Beefsteak tomatoes, grilled marinated eggplant mozzarella napoleon finished with balsamic basil vinaigrette.

Organic baby green mesclun salad, drizzled with reserve sherry vinaigrette.

Pear salad, prepared with belgian endive, baby arugula, walnuts, cabrales blue cheese in a beet vinaigrette puree.

Potatoes, bonito del norte "tuna" vegetables, garlic lemon aioli.

Assortment of grilled vegetables salad in a cider balsamic vinaigrette.

Platter assortment of spanish cheeses.

Platter of spanish cured meats.

Assortment of homemade marinated olives roasted bell peppers.

Platter of black footed ham.

Classic spanish omelet, prepared with potatoes, onions and eggs.

Wood roasted piquillo peppers stuffed.

Marinated mediterranean fresh anchovies in a fresh garlic and parsley vinaigrette.

Garlic bread, serrano ham, fresh mozzarella, tomatoes, finished with tapenade.

Ecuatorian style.

Maryland crab cakes served with vegetable salad in a balsamic vinegar reduction.

Chicken kebab. Served with sauteed vegetables and mustard aioli.

Grilled tenderloin tip kebab served with a bell pepper and peppercorn sauce.

Turnovers stuffed with oxtail meat and vegetables.

Grilled galician prawns, served with a seasonal organic salad in a sherry reserve vinaigrette.

Chick peas puree with marinated grilled shrimp.

Baked goat cheese with coulis of fresh tomatoes and basil, served with garlic bread.

Creamy cebolla rice prepared with dry bay scallops, sweet peas and saffron.

Sauteed spanish sausage and cannellini beans in a rioja red wine sauce.

Cod fish croquets, served with garlic aioli and cumin.

Sauteed prince edward mussels, prepared with green sauce.

Grilled blood spanish sausage, served with a lentil stew.

Grilled baby squid, served with lemon, shallots and bell peppers vinaigrette.

Cured loin of pork toasted and gratineed manchego cheese, served with an infusion of roasted garlic, smoked spanish paprika and extra virgin olive oil.

Sauteed shrimp in garlic sauce.

Rabbit paella, snails and faba beans and cebolla saffron rice "made for 2 or more".

Assortment of seafood paella and cebolla saffron rice "made for 2 or more".

Seafood paella with lobster "made for 2 or more".

Squid ink paella prepared with an assortment of seafood "made for 2 or more".

Roasted vegetables paella and saffron rice "made for 2 or more".

Classic valencian paella, made with chicken, spanish sausage, seafood and saffron rice "made for 2 or more".

Fish and shell fish suquet in and albarino wine and green sauce.

Free range chicken served with spanish rice, vegetables in a roasted garlic sauce.

S. O. S. Rice prepared with shrimps, scallops, squid, mussels and cockles in a saffron and lobster sauce.

Grilled rib steak, served with potatoes, vegetables in a rioja red wine sauce.

Light marinated loin of pork, served with sweet potatoes puree, sauteed spinach in a madeira raisins sauce.

Pan seared D.c. breast, served with rice, sauteed spinach in a pedro jimenez sherry sauce.