Bistro 607 - Raleigh, NC

Chilled and spicy tomato soup. A true favorite.

Always a splendid choice.

Assortment of cheeses, serrano ham, marcona almonds, chorizo and marinated olives.

Catalan bread rubbed with fresh garlic, tomato and xv olive oil.

Allways cheese mixed-in with gluten-free flour straight from the oven.

Papo seco bread hot from the oven with garlic butter.

Catalan smelts in vinegar with garlic, queen olives, cabrales and parsley.

Fish of the day and shrimp marinated in spicy citrus juices. Served with tortilla fries.

Sweet plantain croquettes with black beans. Topped with sour cream and sprinkled cinnamon.

Wild boar sausage, patatas criollas and choclo.

Bacon wrapped dried stone fruit with marcona almonds.

Shrimp in spicy garlic olive oil with garlic toast.

Cabrales cheese, marcona almonds, green apples, and baby spinach.

Steamed mussels in lemon and black pepper berries.

Thinly sliced boiled octopus and goat cheese mashed potatoes sprinkled with smoked paprika and xv arbequina olive oil.

Roasted navarran pimientos stuffed with catalan-style pisto and goat cheese.

Traditional potato and onion tart with piquillo sauce and manchego cheese wedge.

De salted cod fish croquettes.

Serrano ham and chicken croquettes.

Fresh fruit suatted in evo with garlic, goat cheese or serrano ham, sherry vinegar.

Fresh beef tripe madrid style served with saffron rice, garbanzo beans, capers, chorizo.

Calasparra rice and saffron from la mancha serve as the base. Includes chorizo, pork, chicken, rabbit, scallops, shrimp, mussels, octopus, squid, fish, etc. (Min 2 persons)

Calasparra rice and squid ink serve as the base. All sea food includes, scallops, shrimp, mussels, octopus, squid, fish, etc. (Min 2 persons)

Nilgai antelope stew served on a grilled corn patty with melted manchego cheese, toasted pine nuts, cilantro mojo and piquillo-green olive slaw.

Seared beef ribeye topped with creamy cabrales cheese sauce, catalan-style spinach and patatas criollas.

Creamy goat cheese suace pored over pork loin slices. Served with saffron rice and catalan-style spinach make the perfect complement.

Fried grouper fillet with toasted capers. Accompanied by saffron rice and catalan-style spinach.

Cordovan-style honey-braised lamb shank with cabrales potatoes and chipotle cabbage salad.

Charbroiled moorish marinated chicken kebab served with couscous and piquillo-green olive slaw.

Roasted portabella mushroom, crispy cornmeal pocket filled with egg and topped with goat cheese or chorizo over chipotle cabbage salad.

Warm apple cinnamon crisp and ice cream with chantilly cream.

Fried dough sticks and chocolate sauce. An old time favorite.

The spanish crème brûée under a breakable sugar crystal.

Custard upside-down. Traditional, coconut, olive, coffee, or cocoa.

Guanabana, lulo, maracuya, avocado, cranberries, guayaba, mora, papaya.

Hard choclates made with 70 percent cacao, roasted almonds and hot pepper.