Meson Sabika

Screen, Projector and Wireless Microphone

complimentary for over 200 guests

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and mozzarella on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Cured Atlantic salmon rolled with a dill cream cheese served on a toast point spread with sour cream

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with duck confit and topped with smoked duck breast, served with julienne apples

Cucumber topped with dill sour cream and three caviars (+$5)

Marinated shrimp served with a tomato-brandy sauce (+$6)

Toast points topped with avocado relish and Alaskan king crab meat (Market Price)

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed mushrooms with garlic, parsley and crushed red peppers with white wine on toast points

Roasted dates wrapped in bacon with red bell pepper sauce

Brochette of chicken tenderloin with chorizo and served with cumin garlic mayonnaise sauce

Lightly breaded croquettes of Serrano ham and chicken breast with an herb tomato sauce

Lamb, beef and pork meatballs served with spicy tomato sauce, toasted almonds, and parmesan

Sautéed escargot baked on seasoned croutons with aioli

Puff pastries topped with crabmeat, tomato concassé, and aioli (+$3)

Grilled tiger shrimp in a lemon butter sauce (+$6)

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramelized onions, and horseradish sour cream (+$4)

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

Tuna, asparagus, and basil filled cannelloni with a creamy white wine sauce and tomato basil vinaigrette

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Penne pasta tossed with sautéed chicken, Asparagus, and green peas in a tomato goat cheese sauce

Beef tenderloin brochette grilled with cracked black pepper, accompanied by caramelized red onions, horseradish sour cream, and mashed potatoes

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauteed bell peppers, asparagus and green onions

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Oven baked goat cheese with tomato-basil sauce and garlic bread

Imported sweet Piquillo peppers stuffed with three cheeses and spinach, served with chorizo black bean sauce

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake, sauteed bell peppers, asparagus and green onions

Artichoke hearts with arugula, walnuts, blue cheese and a pomegranate reduction

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

Sauteed wild mushrooms, Manchego cheese, pine nuts on a romaine heart with balsamic white wine vinaigrette

Chicken curry salad with red grapes and celery

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil (+$6)

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli (+$6)

Toast point topped with avocado relish and Alaskan king crab meat (Market Price)

Spicy potatoes topped with Manchego cheese

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concassé

Chicken casserole with Shiitake mushrooms in a lemon wine sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Grilled tiger shrimp with lemon garlic butter sauce (+$6)

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce (Market Price)

Duck confit served with cinnamon apples and wild mushrooms in an orange, white wine sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Grilled brochette of marinated pork tenderloin, served with a cumin sauce

Sautéed pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce

Grilled skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Filled with goat cheese, pine nuts, spinach, and apples, with a sweet red pepper sauce

Stuffed with three cheeses and spinach, served with chorizo black bean sauce

Served with lemon garlic butter sauce (+$9)

Filled will crabmeat and topped with garlic aioli, tomato concasse, and green onions (+$5)

Hearts of Romaine tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes, and Parmesan cheese

Mixed greens tossed with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette (+$3)

Gold and red beets with arugula, honeyed walnuts, Manchego cheese with a lemon mayonnaise dressing (+$5)

Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette (+$4.50)

Served with red bell peppers, broccoli and mashed potatoes with a cumin and honey sauce

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake. Based on availability (+$5.50)

Served with a lemon butter sauce and julienned vegetables and potato cake (+$5.50)

Served with a tomato-basil vinaigrette and lemon caper butter sauce, accompanied by a potato cake and asparagus (Market Price)

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce (+$16)

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash, and zucchini (+$20)

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers (+$25)

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Served with tomato basil sauce or butter and parmesan cheese

Served with French fries and fresh fruit

Served with mashed potatoes (+$10)

Add an authentic Spanish flair by serving our imported Spanish green olives in Chef's special house marinade

Mixed greens with tomatoes, cucumbers, fresh mozzarella, and red onion, drizzled with sherry balsamic vinaigrette

Sautéed chicken breast, mashed potatoes and broccoli served with lemon cream sauce

Speak with your event coordinator regarding our available build-your-own options: tacos, nachos, sliders, Chicago style hotdogs, & mashed potatoes

For parties of 100 or more, we offer a complimentary tasting to assist you in your menu selection. Up to 10 items will be provided for up to 6 guests. (beverages, tax, and $8 per person gratuity are not included). Tastings can be scheduled Monday through Thursday from 12pm – 6pm. Late-night snacks and sweets are not available for tastings

A completed vendor list is to be sent to the events department. Please ask the Events Department about the preferred vendor list you would be selecting your vendors from

Final menu and beverage selections are due.

You may choose to offer your guests a choice between three entrees. Please notify us of the counts for each separate entrée choice. A place card is required to indicate which entrée each guest has selected

Please notify us if there are any allergies or dietary restrictions among your guests. Our chef will be sure to accommodate their dietary needs

A final detail appointment with our Events staff should be completed. Please contact the Events Department for details

Please notify us of your final guest count. After this final guaranteed minimum number is given, we will make every effort to accommodate increases to your final count, within three (3) days of your event, but we cannot lower your final count for the above purposes after the deadline

Our experienced Mesón Sabika team will ensure your celebration is a success

An 8.75% sales tax is added to your final bill. A 21% gratuity is calculated on the total food and beverage amount

If you cancel your reservation after a deposit has been made, your deposit is forfeited.

Cream of chicken & rice with seasonal vegetables 6.95

Thinly sliced smoked salmon served atop of potato cake with capers, red onions, chives, dill sour cream sauce caviar and mixed greens

Freshly baked crepe filled with apples, goat cheese, spinach, and pine nuts over sweet red pepper sauce

Sautéed black mussels tossed with cilantro white wine sauce served with garlic toast points

Grilled prime ribeye served with grilled broccolini

Grilled Mediterranean sea bass served with sauteed julienned vegetables and a lemon butter sauce

Pistachio creme brulee

Black bean soup with chorizo

Mixed greens, fresh mozzarella cheese, tomato, cucumber and red onion with sherry balsamic vinaigrette.

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with arugula, honeyed walnuts, Mahon cheese, and a lemon mayonnaise dressing

Mixed greens with sundried tomatoes, caramelized pistachio, sour cherries, goat cheese, and drizzled with a cherry balsamic reduction

Combination plate of traditional Spanish omelet with potatoes and onions, and a vegetable omelet, served with mixed greens and a sherry balsamic vinaigrette

Half avocado filled with portobello mushrooms, peppers, onions, fennel, asparagus, tomato, with fresh mozzarella and drizzled with balsamic reduction

Marinated Spanish olives

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade and Marcona almonds

Robust garlic potato salad

Goat cheese rolled in crushed roasted pecans served with red wine poached pear and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes concasse and toast points

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Tuna-filled cannelloni with a creamy white wine vinaigrette

Chilled seafood medley of shrimp, scallops and calamari with bell peppers, cilantro, onions, lemon juice, and a sherry vinaigrette

Chilled tiger shrimp served with a trio of sauces

Toast points topped with avocado relish and Alaskan king crab meat

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and dijon mustard, served with julienned apples

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

Chicken curry salad with red grapes and celery

Spicy potatoes with Manchego cheese and a dry red pepper, garlic alioli

Sauteed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, topped with cava Manchego cheese sauce and red peppers

Mushroom caps filled with spinach and cheese, served with tomato basil sauce

Fettuccine pasta with seasonal vegetables, tossed with a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with a chorizo black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Grilled beef tenderloin skewer rolled in cracked black pepper, served with caramelized onions and horseradish sour cream

Grilled beef tenderloin medallions, served with mashed potatoes, drizzled with a red wine sauce

Grilled prime ribeye steak, served with sauteed broccolini

Lamb, beef, and pork meatballs served with spicy tomato sauce, toasted almonds and parmesan cheese

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Grilled lamb chops served with roasted potatoes, grilled asparagus with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled Atlantic salmon served with sauteed peapods and lemon butter sauce.

Grilled fresh octopus served with potatoes and spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled skirt steak, sauteed onions, potatoes and Cabrales blue cheese with goat cheese cream sauce

New Zealand lamb shank with Mediterranean couscous, sautéed spinach, Julienned vegetables and a white wine rosemary sauce

Sauteed tri-color quinoa, baby kale, sweet potato, Brussels sprouts and tossed with tomato basil vinaigrette and lemon butter sauce

Lightly breaded croquettes of Serrano ham and ground chicken with a red pepper aioli

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterey Jack cheese and tomato sauce

Grilled Rainbow trout served with sauteed spinach and lemon butter sauce

Grilled French cut pork chop served with root vegetable puree, and a Pedro Ximenez black truffle cream sauce

Baked lobster tail served with asparagus, Sevillana potatoes, and a lemon butter sauce

Char-grilled squid served with garlic, lemon juice and olive oil

Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

Saffron rice with chicken, chorizo, and seasonal vegetables

Baked saffron rice with chicken, shrimp, mussels and clams

Saffron rice and shrimp, mussels, clams, scallops, and octopus

Creamy vanilla custard with bittersweet chocolate and caramelized sugar

Light and airy pastry filled with vanilla ice cream and topped with chocolate sauce

Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

Featured flan of the day

Soft-centered, warm chocolate cake served with vanilla ice cream

Spanish style rice pudding

Almond and pear pound cake, drizzled with caramel sauce, served with vanilla ice cream

Pecan cheesecake served with chocolate and caramel sauce

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

(Penedes) Pale salmon pink in color with zesty aromas of citrus, wild strawberry and fennel. Apple, berry and brioche flavors are balanced on a firm structure of mineral acidity and fine bubbles.

(Penedes) Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche with a refreshing, balanced structure.

(Penedes) Xarello and Macabeo. Creamy texture and finesse of the bubbles with very attractive smoke and candies lemon-peel nose. Dried fruits and honey on the nose and palate with a long finish.

(Canary Islands) Malvasia. Pleasant nose with white flowers and the dry palate is supple with good freshness and a honeyed, slightly exotic with ripe peach and orange zest notes on the finish

Macabeo, Chardonnay. Straw yellow in color, with a small, fine, plentiful mousse with aromas are of the aging on lees,lightly smokey.

(Penedes) Dry and lively with flavors of pineapple, almonds, honey, pears and fresh bread.

(Rioja) Old Vine Garnacha. An elegant, pale pink colour with very marked aromatic intensity.It has a complex nose in which we can find stone fruit aromas (peach, nectarine), citrus fruit, white blossom.

(Rioja) Garnacha, Viura, Tempranillo. Bright pink color with nectarine and tangerine on the nose, and cantaloupe and peach on the palate and a long finish

Tempranillo, Syrah. This beautiful salmon-colored rosé shows hints of watermelon rind on the nose.

(Navarra) Tempranillo. Intense presence of red fruits with pronounced citric notes, flowers. Velvety, refined and elegant

Verdejo. Well balanced, complex with a distinct minerality which augments the abundance of fruit flavors.

(91JS)(Rueda) Verdejo. Grapes are specially selected and aged in oak, creating a richer more complex wine.

(Rias Baixas) Albariño. Aromas of orange, nectarine, citrus, and touch of anise. Mineral-tinged finishing flavors of pear and orange peel.

Moscatell & Merseguera. Floral aromas with stone fruit,very expressive, balanced, and aromatic.

(Rioja) Viura. Malvasia. Crisp aromas of green apple and citrus fruit with white peach, grapefruit and hints of oak on the palate =.

Albarino. Hints of grapefruit, candied fruit, quince jelly, notes of fresh herbs, green apples, and minerals. Well balanced with a long and persistent finish

White flowers, jasmine, orange blossom, and rose. Aromas of anise and chamomile tea. Table grape, pineapple, peach, and a citric breeze.

Viura, Sauvignon Blanc,Verdejo. apple blossom, apricot, pear and hazelnut on the nose. It's full-bodied with fresh acidity, fruity, spicy and a waxy texture.

Godello. Nice phenolic structure to the zesty, round palate. Medium to full body, with lemon zest, mineral and some oyster shells followed by a mouthwatering finish.

Godello Rich with lots of freshness, with pineapple, honey cream and mango notes, infused with floral, baking spice. Graceful, with lots of complexity through the citrusy finish.

Hondarribi Zuri, Petit Corvou. Intense aromas of citrus and white flowers, ripe tropical fruit on the base gives complexity and character.

Albillo Real. Ripe aromas of exotic fruits, quince, yellow and red apples. Such a complex wine with texture, structure, and pencil lead/graphite minerality followed by refreshing acidity. Firm and flavorful.

Verdejo. Green pears, grapefruit, jasmine and melon rind on the nose. Crunchy and fresh with a medium body and crisp, refreshing finish.

Chardonnay. Notes of citrus fruits, such as lemon and orange peel, with nuances of exotic fruit, such as pear and mango. Long and balanced finish

Albarino. Aromas of stone fruits, like apricot, medlar fruit, along with almond flowers and subtle tropical salt notes. Has an elegant freshness and complexity

(Valencia) Bobal. Aromas of bramble berry, black olive, and coffee. Medium-bodied with bright red fruit flavors, a hint of spice, wild herbs and a citric note on the finish.

(Bierzo) Mencia. Attractive , ripe and bright purple berries with raspberries here too. The palate has a silky, elegant and plush feel with fine and sleek tannins, carrying fresh fruit.

(Montsant) Mazuelo-Garnacha-Syrah Full bodied, a smooth and fruity initial burst with classic raspberry and black cherry flavors.

Garnacha. Aromas of dark cherries, plums, raisins, sweet spices and cigar box. It's full-bodied and rich, ripe and velvety with a flavorful spicy finish.

(Toro) Tinto del Toro. On the palate it is full-bodied with glossy tannins; it is juicy, chewy and nicely balanced with ripe blackberry and integrated oak.

Garnatxa, Syrah, Cabernet Sauvignon, Round and powerful but harmonious with good freshness. Nicely textured, This is both powerful and elegant. Ripe berries, spice and herbs and a touch of smoke.

Garnacha, Syrah Freshness with notes of orange blossom, floral character and an incredible complexity with tantalizing aromas. Blood orange (talk about freshness!), spice and cassis. It has great purity, complexity, elegance and finesse

Tempranillo. Balanced with notes of raspberry, cherry, spice and toasted note that lead to a silky finish

(92JS)(Rioja) Tempranillo. Fresh aromas of ripe fruit, wild strawberries, currants and raspberries against a balsamic background with notes of vanilla, toasted caramel, bakery, coffee and sweet mints

(Rioja) Tempranillo. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and black currant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon.

(Rioja) Tempranillo-Garnacha Suave wine with earthy, crushed cherry flavors. Gentle acidity and tannins.

#3 on Jame Suckling top 100 wines in 2019. (Rioja) Tempranillo, Garnacha, Mazuelo and Graciano. The most structured Prado Enea ever. A reduced center palate that is so compact with dark fruit, dark mushrooms and cedary spice.

#26 on James Suckling top 100 Spanish wines in 2017. (Rioja) Tempranillo-Graciano-Mazuelo. Deep purple in color, with aromas of ripe, dark fruit, spicy notes of black pepper, mineral hints of graphite, and on the palate, the wine reveals smooth, soft tannins, elegant and balanced acidity.

Tempranillo. Intense cherry color with garnet edge, with ripe fruit and fine cocoa, velvety and ripe tannins

Tempranillo. Very intense nose, with mint chocolate vanilla and roasted coffee lead into notes of jammy fruit. Balanced structure in the mouth with a pleasant acidity and ultra-fine tannins which provide a long and complex finish.

(Jumilla) Monastrell, Cabernet, Syrah. Purple/black in color, with nose of pain grille, graphite, earth tones, spice box, black fruits, and a hint of balsamic, It opens in the glass to reveal savory flavors and a lengthy, pure finish.

(Jumilla) Monastrell-Cabernet. Opaque purple color with an expressive nose of brier, mineral, blueberry and blackberry fruit leading to a plush, opulent wine with great density, savory flavors and a lengthy finish.

Tempranillo. Aromas of spiced cherries, blueberries, orange peel, savory plums with chocolate and vanilla. Creamy tannins with dark fruit and long finish.

(Jumilla) Cabernet-Monastrell. Scents of blueberry, boysenberry, tobacco, licorice and vanilla bean. The palate is juicy and firmly built with suave candied dark fruit flavors accented by sexy floral and Asian spice qualities. Finish is impressively long, with boysenberry and spice notes.

Monastrell. Full bodied wine with dark cherry color and powerful aromas of red berries, toasted and smoked notes.

(Ribera del Duero) Tempranillo. Elegant and soft with aromas of red fruit, dark cherries, vanilla, and nutmeg. Silky on the mid-palate with well-rounded tannins and a velvety finish.

(Ribera del Duero) Tempranillo. Rich flavors of blackberry, currant, toast and mineral which are harmonious over t he well-integrated tannins showing balance a long finish of spice and smoke.

Syrah. The nose has a powerful impression of blackberries with a hint of wood smoke and sweet vanilla and flavors of dark berries dominate; wild blackberries and dried plums with notes of espresso coffee on the palate.

Tempranillo. Blueberry and plum-cake character. Full, but quite supple tannins with blackberry and chocolaty oak on the palate and intense finish.

Tempranillo. Ripe black cherry color with ripe red berry hints (mulberry and blackcurrant) intermingled with elegant, balsamic, oaky aromas.

Tempranillo. Lots of blackberries and blueberries and mineral undertones with elegant tannins and flavorful finish.

Garnacha, Cariñena, Syrah, Cabernet. Concentrated and spicy with a hint of pepper in the nose. A generous yet polished red, still fresh, with plum, mineral, and coffee bean.

Garnacha, Syrah, Cabernet Sauvignon, Merlot and Cariñena. Red berries follow through to a full body with soft tannins.

Organic Monastrell. Bright acidity, integrated tannins with pepper, plum, fig, blackberry, leather, black raisin, smoke, tobacco, and dark chocolate notes.

#10 On James Suckling on World Best Top 100 Wines

Robust garlic potato salad

Mini cured salmon sandwich with Tolosa

Flatbread with tomato concasse topped with spanish cured meats & Manchego cheese

Spicy Potatoes & Manchego cheese

Roasted dates wrapped in bacon with a red bell pepper sauce

Grilled beef tenderloin sandwich with horseradish sour cream, caramelized red onions, tomato and fresh basil

Sautéed shrimp served with garlic lemon butter

Sautéed chicken breast, angel hair pasta, & broccoli served with lemon cream sauce

Lightly breaded croquettes of Serrano ham & ground chicken with a red pepper aioli

Penne pasta tossed in a tomato goat cheese sauce with vegetables & fresh goat cheese

Roasted tomato stuffed with couscous & lemon tomato butter sauce

Creamy vanilla custard with bittersweet chocolate and caramelized sugar

Light and airy pastry filled with vanilla ice cream and topped with chocolate sauce

Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

Featured flan of the day

Soft-centered, warm chocolate cake served with vanilla ice cream

Spanish style rice pudding

Almond and pear pound cake, drizzled with caramel sauce, served with vanilla ice cream

Pecan cheesecake served with chocolate and caramel sauce

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Warm bittersweet chocolate and caramel custard baked in an almond and hazelnut tart crust with vanilla ice cream

Cabbage & chicken soup with vegetables

Thinly sliced smoked salmon served atop of potato cake with capers, red onions, chives, dill sour cream sauce caviar and mixed greens

Angel hair pasta tossed with tiger shrimp, bay scallops and salmon in a saffron white wine sauce

Grilled eggplant filled with goat cheese, served with Manchego cheese, sauteed spinach and a garlic tomato sauce

Grilled prime ribeye steak served with grilled broccolini and Sevillana potatoes

Grilled Mediterranean sea bass served with tri-colored quinoa, sauteed julienned vegetables and a lemon butter sauce

Pistacho ccreme brulee

Baby mixed greens tossed with creamy garlic tomato vinaigrette, with grilled chicken breast & parmesan cheese

Baby mixed greens tossed with a creamy dill white wine vinaigrette, topped with grilled Atlantic salmon

Crabmeat with avocado, vine ripped tomatoes, chives, capers, red onions and drizzled with balsamic vinaigrette and a garlic pepper mayonnaise

Combination platter with Patatas con Alioli; Menestra de Verduras; Salpicón de Mariscos, Jamon Serrano and Pollo al Curry

Grilled chicken breast sandwiches with cumin mayonnaise, caramelized red onions, tomato & fresh basil, with fresh fruit and french fries

Grilled beef tenderloin sandwiches with horseradish sour cream, caramelized red onions, tomato and fresh basil, served with fresh fruit and French fries

Grilled beef tenderloin medallions, Sevillana potatoes and asparagus, drizzled with red wine sauce

Fettuccine pasta, sautéed tiger shrimp, asparagus and scallions topped with Manchego cheese, drizzled with tomato garlic sauce and lemon butter sauce

Grilled Atlantic salmon served with sauteed peapods, mashed potatoes, and lemon butter sauce

Grilled Rainbow trout served with sauteed spinach, Mediterranean couscous and lemon butter sauce

New Zealand lamb shank with Mediterranean couscous, sautéed spinach, Julienned vegetables and a white wine rosemary sauce

House marinated spanish olives

Traditional Spanish omelet with potatoes, onions and vegetable omelet, served with mixed greens and sherry balsamic vinaigrette

Half avocado filled with portobello mushrooms, peppers, onions, fennel, asparagus, tomato, with fresh mozzarella and drizzled with balsamic reduction

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade and Marcona almonds

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans drizzled with honey served with red wine poached pear slices, mixed greens tossed with balsamic vinaigrette and toast points

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled medley of shrimp, scallops and calamari with cucumbers, jalapeno, tri-color peppers, red onions, lemon, cilantro and lime juice and sherry vinaigrette

Marinated shrimp with a trio of sauces

Tuna-filled cannelloni with tomato-basil vinaigrette and a creamy white wine vinaigrette

Homemade chicken curry salad with red grapes, green onions and celery

Toast points topped with avocado, tomato concasse and Alaskan king crab meat

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and dijon mustard, served with julienned apples

Traditional Serrano ham with Manchego cheese, tomatoes concasse and toast points

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, with tomato concasse, parmesan cheese crusted flat bread

Spicy potatoes with Manchego cheese and a dry red pepper, garlic alioli

Sautéed shredded Brussels sprouts with sun-dried tomatoes, Serrano ham, cava Manchego cheese sauce and red peppers

Sauteed tri-color quinoa, baby kale, sweet potato, brussels sprouts, and tomato basil vinaigrette with a lemon butter sauce

Mushroom caps filled with spinach and Manchego cheese, served with tomato basil sauce

Fettuccine pasta with seasonal vegetables, tossed with tomato goat cheese sauce and Manchego cheese

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with chorizo black bean sauce

Char-grilled squid served with garlic, lemon juice and olive oil

Grilled tiger shrimp with garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Baked lobster tail served with asparagus, Sevillana potatoes, and a lemon butter sauce

Grilled sea scallops served over Mediterranean couscous with a tomato butter sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta, and broccoli served with lemon cream sauce

Lightly breaded croquettes of Serrano ham and ground chicken with a red pepper alioli

Puff pastry filled with ground beef tenderloin, goat cheese and wild mushrooms topped with Monterey Jack cheese, parmesan cheese and tomato goat cheese sauce

Grilled skirt steak, sauteed onions, potatoes and Cabrales blue cheese with a cava manchego cream sauce

Grilled beef tenderloin skewer rolled in black pepper with caramelized onions & horseradish sour cream

Grilled lamb chops served with roasted potatoes, grilled asparagus with a red wine sauce

Grilled French cut pork chop served with root vegetable puree, and a Pedro Ximenez black truffle cream sauce

Lamb, beef and pork meatballs served with spicy tomato sauce, toasted almonds and parmesan

Assorted grilled Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Saffron rice with yellow and purple cauliflower, Brussel sprouts, asparagus, and peas

Saffron rice with chicken, chorizo, and seasonal vegetables

Baked saffron rice with chicken, shrimp, mussels and clams

Saffron rice and shrimp, mussels, clams, scallops, and octopus