Chilled White Gazpacho

Served with toasted almonds and cava.

Fried Squid

Served with anchovy vinaigrette and parsley.

Baked Manchego Cheese

Served with toasted almonds, yellow pepper romesco sauce and baby arugula.

Over Roasted Shrimp

Served with toasted garlic and hot chile oil.

Charcoal Grilled Octopus

Served with grilled lemons, fresh oregano and garlic oil.

Oven Baked Flatbread

Served with chickpea hummus, broccoli rabe, roasted tomato, goat cheese and black olive oil.

Salmon Tartare on a Crisp Chickpea Polenta Cake

Served with red pepper pesto and lemon - chive oil.

Grilled Lamb Tenderloin Salad

Served with farro, mint, pine nuts and red hot pepper vinaigrette.

Saffron Rice Cake

Served with shrimp.

Sauteed Squid & Bacon

Served with garlic oil.

Artichoke Heart

Served with quail egg and salmon caviar.

Piquillo Pepper Stuffed

Served with raw tuna salad.

Spanish Tortilla

Served with green romesco.

Twelve Layer Potato

Served with caramelized shallots.

Seared Sea Scallop

Salt cod Fritter

Served with parsley garlic sauce.

Pan Fried Duck Liver

Served with sherry vinegar, honey and black pepper.

Crisp Frog's Leg

Served with mint and garlic.

Lamb Tenderloin

Served with arugula and oven dried cherry tomatoes.

White Anchovies

Served with tangerine.

Pork, Potato and Goat Cheese Skewer

Served with smoked paprika.

White Chicory Salad

Served with spicy lamb sausage, poached egg and mustard - toasted almond vinaigrette.

Chopped Salad

Served with chickpeas, cucumbers, red beans, crispy bread chips and Spanish farmers cheese.

Warm Fig Salad

Served with cabrales blue cheese crispy Serrano ham and walnut vinaigrette.

Bolo Salad

Served with chorizo, cabrales blue cheese tomatoes and 25 - year - old sherry vinaigrette.

Black Squid Ink Risotto

Served with grilled prawns, lobster and green onion vinaigrette.

Shellfish and Chicken Paella

Served with saffron rice chorizo and green peas.

Pan Roasted Rabbit Wrapped in Serrano Ham

Served with toasted corn risotto, caramelized shallots and thyme.

Sweet Pea Risotto

Served with manchego cheese wild mushroom vinaigrette and white truffle oil.

Black Beans and rice in green sauce

Roasted Garlic Spinach

Smoked Paprika Fries

Haricots Verts

Served with saffron aioli.

Roasted Garlic Potato Gratin

Crispy Striped Sea Bass

Served with artichokes, black olives, haricots verts and a lemon confit sauce.

Crispy Soft Shell Crabs

Served with grilled asparagus saffron aioli and cherry tomato relish.

Pork Tenderloin Filled

Served with walnut romesco, oloroso sherry - fig sauce and whipped green onion potatoes.

Roasted Whole Fish

Served with an aged sherry vinegar - oregano sauce served with smoked paprika fries.

Black olive Crusted Cod

Served with roasted tomato broth clams broccoli rabe and saffron allioli.

Roasted Chicken

Served with sherry vinegar glaze fresh cherry sauce and crushed olive oil potatoes.

Oven Roasted Lamb Shank

Served with toasted orzo and slow roasted tomatoes.

Black Pepper Crusted Augus Sirloin