Spanish

Basic- 4 Course Meal

Appetizers

Potato Croquette with Smoked Tomato Aioli

Bacon Wrapped Dates with Pomegranate Syrup

Pan con Tomate (Tomato Garlic Bread)

Gambas al Ajillo (Sizzling Garlic Shrimp)

Patatas Bravas (Classic Crispy Potatoes with Spicy Tomato Sauce)

Tortilla Española (Classic Potato and Onion Omelet)

Chorizo a la Sidra (Chorizo cooked in Spanish Cider)

Boquerones en Vinagre (Marinated Fresh Anchovies)

Salads / Soups (Hearty & Cold)

Classic Gazpacho (Cold Tomato Soup)

Ensalada Mixta (Mixed Greens with Tuna, Egg, and Olives)

Lentil Soup with Chorizo

White Asparagus with Vinaigrette

Salmorejo (Thick Cold Tomato Soup)

Chickpea Salad with Red Onion and Bell Peppers

Seafood Salpicón (Chopped Shellfish Salad with Peppers)

Sopa de Ajo (Castilian Garlic Soup with Egg and Bread)

Entrees

Paella of the Day Served with Fresh Lemon Wedges and Crusty Bread

Pollo al Ajillo (Garlic Chicken) Served with Patatas Panaderas and Sautéed Green Peppers

Grilled Lamb Chops Served with Piquillo Peppers Romesco and Roasted Asparagus

Albondigas in Red Sauce Served with Crusty Bread for Dipping and Mashed Potatoes

Pescado a la Plancha (Fish) with Tomato and Onion Vinaigrette and Simple Salad Greens

Calamares en su Tinta (Squid in Ink) Served with White Rice

Marmitako (Basque Tuna and Potato Stew)

Conejo en Salmorejo (Rabbit in Canary Island Marinade)

Desserts

Churros with Chocolate Dipping Sauce

Flan (Caramel Custard)

Crema Catalana (Catalan Custard with Caramelized Sugar)

Tarta de Santiago (Almond Cake)

Fresh Fruit with Sherry Reduction

Arroz con Leche (Rice Pudding with Cinnamon)

Pestiños (Fried Dough with Honey)

Leche Frita (Fried Milk Custard with Sugar-Cinnamon Coating)

Indulge- 5 Course Meal

Appetizers

Seared Scallops with Saffron Foam

Croquetas de Jamón Ibérico (Ibérico Ham Croquettes)

Pimientos de Padrón (Fried Peppers with Sea Salt)

Pulpo a la Gallega (Galician Octopus with Smoked Paprika and Potatoes)

Morcilla (Blood Sausage) with Pine Nuts and Caramelized Apple

Bacalao Croquettes (Salt Cod Croquettes)

Foie Gras Terrine with PX Sherry Reduction and Raisin Bread

Brandada de Bacalao (Salt Cod Mousse) with Olive Oil Crisps

Salads

Burrata with Heirloom Tomatoes Basil and Aged Balsamic Glaze

Beetroot and Goat Cheese Terrine with Pistachios and Sherry Vinaigrette

Grilled Halloumi and Watermelon Cubes with Fresh Mint and a Lime Dressing

Shaved Asparagus and Radicchio with Lemon Olive Oil Dressing and large Parmesan Curls

Grilled Endive with Romesco Sauce and Marcona Almonds

Artichoke Heart Salad with Manchego Shavings and Citrus Vinaigrette

Ensalada de Naranja (Orange and Olive Salad) with Red Onion

Wild Mushroom and Truffle Pâté served with Artisan Bread Slices

Entrees

Roasted Lamb Shoulder served over Roasted Peppers, Onions and Grilled Tomatoes with a Creamy Garlic Sauce

Pescado Blanco (White Fish) in Salsa Verde (Green Sauce) Served with Grilled Asparagus with Sea Salt

Filet Mignon with Seared Foie Gras Served with Sautéed Wild Mushrooms and Potato Gratin

Duck Breast with Cherry Sauce Served with Pisto (Spanish Ratatouille)

Paella de Mariscos (Seafood Only) Served with Broccolini with Garlic

Grilled Pork Loin Served with White Bean Puree topped with Smoked Paprika and Grilled Green Beans

Rodaballo a la Gallega (Galician Turbot) with Potatoes and Onions

Solomillo de Cerdo (Pork Tenderloin) with Creamy Spanish Blue Cheese Sauce

Desserts

Torrijas (Spanish French Toast) with Ice Cream

Tarta de Queso (Basque Cheesecake)

Churros with Dulce de Leche (Caramel)

Chocolate and Olive Oil Mousse with Sea Salt Flakes

Fig and Almond Cake with Honey Drizzle

Catalan Honey and Mató Cheese (Curd) with Walnuts

Sorbete de Cava (Cava Sorbet)

Tocino de Cielo (Rich Caramel Custard)

Luxury- 7 Course Meal

Appetizers

Caviar Service (Spanish Riofrío) with Crème Fraîche and Blinis

Oysters with Sherry Mignonette

Foie Gras Terrine with Pedro Ximénez Reduction and Toasted Hazelnuts

Langoustine Carpaccio with Lemon Oil and Fennel Pollen

Gamba Roja (Red Prawn) Tartare with Maldon Sea Salt and Citrus Zest

Miniature Calamari with Squid Ink Aioli

Tuna Tartare with Avocado and Chili Foam

Artisan Bread Flight with Premium Olive Oil Selection

Soups / Salads

Ajoblanco (Almond Garlic Soup) with Muscato Grapes and Pistachios

Heirloom Tomato Salad with Fresh Burrata, Basil Oil, and Aged Sherry Vinegar

Marinated White Asparagus with Black Truffle Shavings

Seafood Consommé with Saffron and Fine Herbs

Cremoso de Boletus (Cream of Porcini Soup) with Iberico Ham Dust

Celery Root and Apple Remoulade with Dijon Vinaigrette

Watercress with Pine Nuts, Grilled Peppers, and Smoked Paprika Dressing

Seared Duck Breast Carpaccio with Cherry and Rosemary Vinaigrette

Entrees

Seared Halibut with Saffron Sauce Served with Patatas Bravas Crispy Potatoes and Sautéed Spinach with Raisins

Monkfish Tail with Romesco Served with Roasted Fennel and Green Beans with Toasted Almonds

Grilled Prawns Served with Garlic Butter Dipping Sauce and Fine Herb Salad

Scallops with Chorizo Crumble Served with Cauliflower Puree and Fried Capers

Black Cod with Honey Glaze Served with Asparagus and Smoked Paprika Vinaigrette

Carrilleras de Ternera (Beef Cheek) with Saffron Mash and Root Vegetables

Lubina a la Sal (Whole Sea Bass) Baked in a Salt Crust with Aioli

Pork Chop with Apple Purée Served with Sweet Potato Mash and Caramelized Onions

Desserts

Deconstructed Crema Catalana with Crunchy Biscuit and Orange Zest

Chocolate Churro Lava Cake with Cardamom Ice Cream

Spanish Saffron Panna Cotta with Raspberry Coulis

Miniature Tarta de Queso Selection (Various Toppings/Ages)

Hazelnut Praline Mousse with Gold Flakes

Fig Ice Cream with Toasted Almonds and PX Sherry Drizzle

Lemon-Olive Oil Cake with Whipped Mascarpone

Moscatel Grape Granita with Citrus Zest and Cava Foam