Basket of rustic bread.

Classic Spanish omelette with potatoes and onions.

Legendary Spanish cured ham.

Mixed olives.

Anchovy stuffed olives.

Roasted imported marcona almonds with sea salt.

Assortment of Serrano ham, palacios chorizo and soria chorizo.

Assortment of Spanish cured meats, served with manchego cheese, olives and marcona almonds.

Marinated olives with machego cheese.

Olive oil.

Alioli.

Brava sauce.

Classic fried calamari, served with choice of alioli or brava sauce.

Cheese and spinach croquettes.

Batter fried shrimp with brava sauce.

Fried potatoes with spicy salsa brava and alioli.

Fried goat cheese with caramelized onions and honey.

Fried anchovy stuffed olives.

Fried whole pacific smelt fish.

Mixed salad with tomato, white asparagus, artichoke hearts and shaved manchego cheese.

Sauteed spinach with pine nuts and garlic.

Roasted and marinated red bell peppers.

Conserved white asparagus vinaigrette.

White asparagus on the grill.

Imported piquillo peppers filled with goat cheese.

Mushrooms on the grill.

Mushrooms sauteed in white wine and garlic.

Marinated artichoke hearts.

Grilled green asparagus with romesco sauce.

La mancha style sauteed medley of squash, red bell peppers, tomatoes and onions.

A Moorish inspired dish of skewered and grilled beef, marinated in cumin and smoked paprika.

Andalucian meatballs in almond piquillo sauce.

Garlic marinated grilled chicken breast with parsley oil.

Oxtails stew made from the traditional recipe of Cordoba.

Marinated and grilled pork loin.

Fried blood sausage, served with toasted bread.

Veal sweetbreads sauteed in lemon butter, capers and white wine.

Chorizo in white wine and garlic sauce.

Grilled ribeye topped with cabrales blue cheese.

Grilled lamb skewers with honey alioli.

Chicken in estrella damm beer sauce.

Marinated grilled quail.

A colorful mixture of saffron rice, chicken, pork, clams, mussels, shrimp, scallops and vegetables.

A colorful mixture of saffron rice, chicken, pork, clams, mussels, shrimp, scallops and vegetables.

Shrimp sauteed in olive oil, garlic and guindilla pepper.

Octopus marinated in a vinaigrette of tomatoes, onions and bell peppers.

Imported white anchovy fillets from Spain, marinated in olive oil and garlic.

Grilled salmon, hearts of palm and shaved fennel.

Sauteed mussels with tomato, basil and capers.

Seared sea scallops with romesco sauce.

Asturias. An artisan cheese from the Picos de Europa using unpasteurized cow's milk. A sharp taste which is both piquant and sour and is a strong, deeply flavored blue cheese.

Balearic islands. From the island of Menorca in the Mediterranean, this cow's milk cheese is noted for its characteristic square shape and yellow-orange rind. It has a distinctive sharp, milky flavor and moist texture.

Extremadura. Made from unpasteurized goat's milk, this artisan cheese is from the province of Caceres. It is a fairly soft cheese, compact and has a slightly sharp flavor. The rind is rubbed with olive oil and seasoned with paprika.

Galicia. A creamy-soft, mildly flavored cow's milk cheese, lightly matured and shaped in to its hallmark shape of a woman's breast.

Murcia. Smooth, semi-soft pasteurized goat's milk cheese. The rind has been soaked in red wine.

Cataluna. An artisan goat's milk cheese which is compact, yet soft, the rind is covered in a blueish-gray, velvety bloom. It has earthy spicy aromas and an aftertaste which is both sour and bitter.

Basque province. A smoked cheese made from unpasteurized sheep's milk in the northwest part of Navarra. This cheese has a slightly tangy flavor with smokey undertones and a pungent aroma.

Castilla la Mancha. Made from 100% manchega sheep's milk. A firm textured cheese with a slight tang.

Galicia. An artisan cow's milk cheese from Lugo, its curds are pressed but not cooked and then molded in to the shape of a pear. It has a smoked flavor and creamy texture.