Moorish-spiced ground pork and lamb skewer with yogurt sauce.

Crusty toasted bread with garlic, fresh tomato, and olive oil.

Olive oil-brushed toasted bread mounded with jamón and olives.

Potatoes with fresh herbs and alioli.

Sweet red Spanish chilies filled with creamy tuna, capers, and alioli.

Shaved black kale and rocket with a creamy citrus drizzle and shaved manchego cheese.

Mixed baby greens, olives, and mini tomatoes, with balsamic vinegar and extra virgin olive oil.

Cucumber, tomato, sweet shaved onion and crisp radish with a coriander citrus drizzle.

Tender spiced beef, pork and lamb meatballs simmered in smoky tomato sauce.

Creamy goat cheese simmered in smoky tomato sauce.

Tail-on shrimp, hard seared on the iron grill and topped with smoky romesco sauce and manchego cheese.

Olive oil-blanched cauliflower, charred and served with whipped goat cheese and toasted hazelnuts.

Fried Brussels sprouts with pancetta, pine nuts, and romesco sauce.

Sliced beef tenderloin with wild mushroom glace and patatas bravas. Option: A lo Pobre - with a fried egg.

Double chicken breast with chimichurri and creamy cucumber sauce.

Pork shoulder with herbed black beans, oven-roasted tomato salsa, and corn tortillas.

2 meat, 2 cheese, dried fruits, and toasted nuts.

Ground sausage, sliced sausage, prosciutto, pepperoncini, and creamy mozzarella cheese.

Creamy fresh Italian cheese, tomatoes and fresh basil.

Exotic mushroom blend, Grana Padano cheese, rocket, and extra-virgin olive oil.

Creamy goat cheese, artichoke hearts, soppressata, and red onion.

Paella with shrimp, mussels, and scallops.

Paella with chicken and sausage.

Paella with vegetables. Roasted peppers, artichokes, olives, and lemons.

A molded, creamy, chilled dessert served with balsamic and berries.

Dark chocolate custard with toasted hazelnuts and smoked honey.

Fried donut holes with vanilla sauce.