El Meson

Soup of the day.

Four goat cheese salad with sliced pears, toasted pine nuts, baby greens and an aged balsamic vinegar reduction

Shrimp and avocado salad with a julienne of bibb lettuce, grape tomatoes, mullet roe and pink brandy dressing

Beet and kale salad with fresh basil and goat yogurt dressing topped with roasted pistachios

Heart of living butter lettuce, cabrales blue cheese cream dressing, toasted pine nuts & crispy serrano ham

Fresh fish of the day

16oz. Bone-in ribeye steak grilled to order with chimichurri sauce

Mixed grill platter with two lamb chops, 3 oz. beef tenderloin, 3 oz. pork tenderloin, chicken breast, chorizo and morcilla sausages served with chimichurri and salbitxada sauces

Aged manchego cheese with quince preserves and olives

Lightly battered eggplant fries drizzled with cane syrup and a sprinkle of fresh saffron

Wedge of spanish egg, potato and onion tortilla with roasted garlic alioli

Grilled oyster mushrooms marinated in garlic and parsley infused extra virgin olive oil

Flash fried artichoke hearts filled with herbed spanish goat cheese served over romesco sauce with caperberries

Twice-fried baby red potatoes with a spicy red chile dipping sauce and roasted garlic aioli

Savory open-faced balearic tart with roasted peppers, goat cheese, pine nuts and fresh herbs

Fried potato and cabrales blue cheese croquettes with kale and walnut pesto

Flash fried baby calamari with a house-made tomato sauce and roasted garlic alioli

Shrimp sauteed with sliced garlic and pequin chile flakes served in a sizzling hot cazuela

Blue crab croquettes with roasted garlic alioli

Roasted piquillo peppers stuffed with crawfish over a leek and sherry cream sauce

Fresh flash-fried pacific oysters over spicy romesco sauce

Yellowfin tuna turnovers with date, tomato and basil compote

The traditional cured mountain ham of spain, aged 18 months, thinly sliced to order - with melon add $4.00

The famous cured mountain ham from free range acorn-fed iberian pigs, aged over two years

Broiled mushroom caps stuffed with chorizo topped with manchego cheese and chopped oregano

Grilled local lamb brochettes marinated in moorish spices

Select cuts of roasted chicken with garlic, pequin chile flakes and parsley

Grilled txistorra chorizo sausage with parsley and pine nut pesto

Grilled 3 oz. Beef tenderloin filet topped with cabrales blue cheese over leek and sherry cream sauce

Pan seared morcilla sausage with cider caramelized sweet onions and sauteed red pears

Grilled locally-raised lamb chops with chimichurri sauce

Mediterranean mussels, clams, shrimp, scallops, clamari, fresh fish, saffron sofrito and bomba rice simmered in a house-made white fish broth

Chorizo sausage, chicken breast, pork tenderloin, mussels, clams, shrimp and scallops, saffron sofrito and bomba rice simmered in a house-made roast chicken broth

Medley of seasonal vegetables, garbanzo beans, rich tomato and saffron sofrito with bomba rice simmered in a house-made vegetable broth

Catalan style ''black" rice with clams, scallops, shrimp, fresh fish, calamari, squid ink sofrito and bomba rice simmered in a white fish broth, served with roasted garlic alioli on the side

Imported hot chocolate from spain, served extra thick, rich and dense.