Meson Sabika

Sauteed wild mushroom with manchego cheese and pine nuts on a romaine heart drizzled with balsamic white wine vinaigrette.

Vine ripened tomatoes and mozzarella cheese with balsamic vinaigrette.

Cured salmon rolled with dill cream cheese served with toast points.

Imported piquillo peppers filled with shrimp, scallopsand salmon served atop endives with creamy vinaigrette.

Assortment of Spanish cheeses, red grapesand apples.

Traditional serrano ham.

Beef tenderloin wrapped around with blue cheese, pine nuts, datesand Portobello mushroom.

Marinated shrimp and a trio of sauces.

Toast point topped with avocado relish and Alaskan king crab meat.

Marinated Spanish olives.

Marinated Spanish octopus with Yukon gold potatoes, olives, fenneland green onions, with a red wine vinaigrette.

Roasted chicken breast salad served on top of chilled sauteed eggplant and endives with a creamy garlic vinaigrette.

Robust garlic potato salad.

Traditional Spanish omelet with potatoes and onions served with mixed greens and a sherry balsamic vinaigrette.

Tuna filled cannelloni with creamy white wine vinaigrette.

Portobello mushrooms, peppers, onions, fennel, asparagus, tomatoand fresh mozzarella cheese on toast points.

Marinated artichokes with creamy tomato vinaigrette.

Toast points with imported cured meats and manchego cheese, served with sun-dried tomato relish.

Traditional serrano ham with manchego cheese, tomatoes and toast points.

Chilled seafood medley with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil.

Black bean soup with chorizo.

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

Sauteed tiger shrimp atop spinach with a white wine honey pepper sauce.

Duck confit, cinnamon apples and mushrooms.

Baked eggplant with tomato, wild mushrooms and tetilla cheese, served in a madeira wine sauce.

Beef puff pastry.

Skirt steak with cabrales blue cheese sauce.

Grilled tiger shrimp with garlic lemon butter.

Imported piquillo peppers stuffed with a blend of cheeses and spinach served with black bean sauce.

Chicken casserole with red bell peppers, asparagusand a pimiento cream sauce.

Grilled pork medallions.

Stuffed mushroom caps.

Vegetarian pasta with asparagus, spinach, broccoliand sun dried tomatoes in a white wine tomato basil sauce, topped with manchego cheese.

Oven baked goat cheese with garlic bread.

Marinated grilled chicken breast with asparagus and sevillana potatoes with a lemon paprika wine sauce.

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce.

Crepe of goat cheese, spinach, pine nuts and apples.

Grilled chorizo and morcilla sausages.

Brochette of beef tenderloin.

Sauteed artichoke hearts, bell peppers, asparagus, and squash with a white wine tomato herb sauce.

Sauteed artichoke hearts, bell peppers, asparagus, squash with white wine tomato herb sauce.

Grilled squid with garlic lemon olive oil.

Grilled Atlantic salmon served on a bed of sauteed vegetables and a garlic paprika sauce.

Grilled tilapia with artichokes and spinach served in a lemon butter sauce.

Grilled beef tenderloins served with a mashed potato puree, drizzled with red wine sauce.

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce.

Grilled lamb loin medallions, served with Portobello mushrooms and caramelized red onions, with red pepper rosemary wine sauce.

Spicy potatoes topped with manchego cheese.

Lightly breaded croquettes of serrano ham and chicken breast with an herbed tomato sauce.

Thin slices of steamed lobster atop a potato and parsnip puree, drizzled with tomato saffron sauce.

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

Oven baked goat cheese with garlic bread.

Side salad of mixed greens, tomato and balsamic vinaigrette with mozzarella cheese.

Crisp arugula and watercress salad with apples, pecans, hard-boiled eggs, raisins, tomato, drizzled with muscatel sun dried tomato olive oil vinaigrette.

Salad of mixed greens topped with cabrales bleu cheese and honeyed walnuts with sherry vinaigrette.

Heart of romaine with marinated portobellos, celery, red onionsand heart of palm, with a creamy tomato, garlic vinaigrette and manchego cheese.

Gold and red beets with lamb's ear lettuce and baby arugulaand avocado with honey cumin mustard vinaigrette, topped with soft goat cheese.

Side salad of mixed greens, tomatoand a balsamic vinaigrette.

Black bean soup with chorizo.

Seasonal vegetables.

Chicken, shrimp, mussels, clams.

Shrimp, mussels, clams, scallops, squid.

Romaine lettuce tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast.

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

Sandwiches of grilled beef tenderloin served with horseradish sour cream, caramelized red onions, tomato and fresh basil accompanied by fresh fruit and French fries.

Sandwiches of grilled chicken breast served with, cumin garlic sauce, tomatoand fresh basil, accompanied by fresh fruit and French fries.

Fettuccine pasta served with sauteed tiger shrimp, asparagusand scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce.

Grilled tilapia served with sauteed spinach, asparagus, sevillana potatoesand a lemon butter sauce.

Grilled Atlantic salmon served over a bed of vegetables with a garlic paprika sauce and a potato cake.

Grilled beef tenderloins with mashed potato puree, drizzled with red wine sauce.

Baby mixed greens topped with a chilled seafood bell pepper medley with sherry balsamic vinaigrette.

Sauteed banana with caramel sauce and vanilla ice cream.

Soft-centered, warm chocolate cake served with caramel ice cream.

Fresh berries drizzled with raspberry coulis, served with white chocolate mousse.

Puff pastries filled with vanilla ice cream and topped with chocolate sauce.

Creamy vanilla custard with bittersweet chocolate and caramelized topping.

Almond pound cake with pear served with caramel sauce and ice cream.

Cheesecake baked with pecans served with bittersweet chocolate sauce and caramel sauce

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