Cream of leeks soup.
Pumpkin cream soup.
Asparagus, "piquillo" peppers and almonds salad.
Fresh mozzarella salad with lobster meat.
Avocado salad with shrimp and apples in amorcaine dressing.
Seasonal salad with goat's cheese in a honey vinaigrette.
Selection of all 4.
Spanish summer sausage.
Salted anchovies served over cheese.
Marinated anchovies spanish style.
Cold seafood salad in a vinaigrette sauce.
Marinated pork loin.
Spanish country ham.
Traditional spanish sausage.
Jumbo shrimp cocktail.
Sharp, smoky sheep's milk cheese.
An earthy blue cheese.
Hard goat's cheese, aged 1 year.
Soft goat's cheese.
Mild sheep's milk cheese, aged 1 year.
Lobster raviolli in vodka sauce.
Traditional spanish potato omelet.
Portobellos mushrooms osborne style.
Mushrooms osborne style.
Spinach with chick pea (ceci) beans.
Hot, hot fried potatoes with spicy tomato sauce.
Original spanish bechamel croquettes.
Clams grilled in the natural juices with a touch of garlic.
Salted cod basque style in tomato and pepper sauce.
Monkfish in our grandmothers style.
Shrimp in albarino wine sauce.
Black rice with young squid.
Salmon in ingrid's style with seafood.
Jumbo shrimp grilled in their own shell with a touch of garlic.
Salmon, grilled with mustard sauce.
Fresh tuna in a tomato and basil sauce.
Clams in tomato and peppers sauce basque style.
Seleccion de carnes a la plancha servidos sobre una teja tradicional minimo 2 personas-per person.
Fresh tuna in tomato and "piquillo" peppers.
Fresh tuna in a tomato and basil sauce.
Swordfish made lola's style. Chef's original recipe.
Shrimp in hot! hot! tomato sauce.
Clams in green sauce with onions, garlic, wine and parsley.
Shrimp rolled with country ham and tomato sauce lola's style.
Mussels steamed in their own juice with bay leaf and lemon.
Bay scallops in their shell with peppers and onions.
Monkfish in our grandmothers style.
Langoustines steamed with bay leave and lemon.
Mussels in green sauce with onions, garlic, wine and parsley.
Fried young calamari served with our special dipping sauce.
Fried young calamari served with our special dipping sauce.
Langostines in a brandy sauce.
Rice with vegetables.
Swordfish, grilled with capers and black olives.
Young calamari in casserole.
Young shrimp grilled in sea salt.
Salmon with "vizcaina" red peppers sauce and "piquillo" peppers.
Lamb chops with dried fruits.
Pork loin with figs.
Filet mignon tips in madeira wine sauce.
Skirt steak with portobello mushrooms.
Chicken cooked in a whiskey sauce.
Lamb chops made with rosemary sauce.
Filet mignon tips with spanish ham in a "cabrales' sauce.
Filet mignon medallions served in a volcano style.
Chicken in a mustard sauce.
Filet mignon tips sauteed, with hot! cherry peppers.
Chicken wings in our hot! hot! tomato sauce.
Chicken in a ribiero wine sauce.
Seleccion de carnes a la plancha servidos sobre una teja tradicional. A selection of grilled seafood over a traditional spanish roof tile minimum 2 persons-per person.
Chicken wings with coconut and curry sauce.
Spanish sausage in red wine or beer.
Grilled skirt steak.
Pork filet mignon in a whiskey fig sauce.
Spanish sausage sauteed with peppers and onions.
Filet mignon tips sauteed, with peppers and onions.
Spanish meatballs in a tomato sauce.
With a choice of shrimp, tuna, chicken, salmon or skirt steak.
Grilled or a la gallega.
With prosciutto, tomato and roasted peppers.
Broiled, white, green, ajillo, crele, or diablo.
24 Ounces Rib eye black angus.
24 Ounces Black angus.
White, green, ajillo, creole or diablo.
20 Ounces Black angus.
Broiled, grilled, fried or filet.
Seafood, vegetable or valenciana.