Chef Gian Martinez Claverol

Stuffed Mushrooms with Andalusian pesto and Grated Cheese

Chicken Skewers with Kalimotxo BBQ Sauce

Adobo style Corn Cobs wih Herb EVOO

Pipirrana Stuffed Braised Eggplants

Seared Seasonal Vegetable Bruschetas with Smoked Butter and Chives

Spiced Chickpea Salad with Dill-Yogurt Sauce and Fried Spinach

Galician Beef Sliders with Goat Cheese and Caramelized Onions

BBQ: Chef's selection of meats (Iberian Pork, Galician Beef, Chicken) Served with sides (Onion Rice and Rustic Style Herb Potatoes)

Basque Cheesecake

Chocolate Mousse with Orange Gel & Zest

Torrija (Andalusian Spiced Bread Custard) with Citrus Creme

Crema Catalana (Similar to Creme Brulee) with Cinnamon Crisps

Codfish Pavía (Fried Codfish Filet) with Lemon infused Alioli

Aliño Trío: Carrots - Potatoes - Chickpeas

Roasted Pumpkin Gazpacho, Tomato Pearls and Curry

Fried Aubergine Sticks with Herb Infused Honey and Whipped Chive Cheese

Brioche with Pringá (Mixed Meat Preparation), Caramelized Onions and Fried Quail Egg

Pisto (Andalusian Ratatouille) with Herb EVOO and Goat Cheese Cream

Frito Andaluz: Mix of Andalusian style fried Seafood

Huevos Rotos: Chorizo, Ibérico Ham, Fried Eggs, Potatoes and Herbs

Prawn and Mussel Paella with Citrus Infused Alioli and Smoked Saffron

Oxtail in Mushroom Stew with Spanish Style Potatoes (Panadera Style)

Seared Presa Ibérica (Pork Shoulder) with Mustard-Dill Sauce and Grilled Asparragus with Cheese Crust

Chicken Supreme Stuffed with Dates and Almonds with Sweet Wine Reduction and Roasted Vegetables

Beef Tenderloin in Px (Pedro Ximenez) reduction with Parsnip Parmentier

Manchego Cheese Flan with Salted Caramel and Roasted Popcorn

Chocolate Mouse with Hazelnut-Cinnamon Crumble and Orange Gel

Quince Stuffed Brioche Torrija with Berry Coulis

Olive Oil Cake with Rosemary Dust and White Chocolate 'Soup'

Garlic Confit Codfish Buñuelos (Fritters) with Parsley-Avocado Cream

Tosta: Piquillo pepper cream, Goat Cheese Mousse & Fried Onions

Pork Crackling dusted lentils over Artichoke Puree

Potato Bomb stuffed with Sweet Chorizo a la Diabla (wine braised) and Piquillo Alioli

Brioche with Iberico Sausage Tartare, Onion Mayonnaise and Pickled Vegetables

Andalusí style (Flour mix) fried Potón (Calamari) with Red Pepper Puree and Lime Alioli

Not an ensaladilla: Potato puree, fried potato sticks, paprika sauteed octopus, truffle mayonnaise and braised carrots

Saquitos: Fried pastry with Chistorra (Spanish spicy sausage), Caramelized Onions and Goat Cheese

Caldoso Rice (Brothy Rice) with Iberico Pork Cheek and Wild Mushrooms

Wine Braised Oxtail with Roasted Carrots and Potato Parmentier

Baked White Wine and Garlic Codfish with Wilted Spinach and Smoked Artichoke Puree

Hake Filet in Coconut Sauce with Sherry braised Heirloom Tomato Salad

Stuffed Chicken Roulade with Spinach and Iberico Ham, Px Reduction and Chickpea Two Ways

Manchego Panna Cotta with Berry Coulis

Sherry Infused Orange Cake with Spiced Buttercream (Cinnamon, Cardamon & Nutmeg)

Torrija Buñuelos: Spiced Fritters with Citrus Glaze over White Chocolate Soup

Arroz con Dulce: Sweet Rice cooked with Coconut Milk, Bruleed and Topped with Berry Dust

Cumin Chickpea Salad with Crispy Spinach and Piquillo Peppers

Heirloom Tomato Tostada with Roasted Garli Alioli & Herb Infused EVOO

Ibérico Ham (Vermut Alioli) or Mushroom and Blue Cheese (Roasted Garlic Alioli) Croquetas

Ensaladilla (Olivier Salad) with Tuna, Sweet Peas, Carrots, Onions and Paprika Mayonnaise

Piquillo Peppers stuffed with Herb Bechamel and Drizzled with Honey

Wine Braised Ibérico Pork Cheek with Potato Purée

Andalusian Hake Filet over Vegetable Couscous

Secreto Ibérico (Tender pork meat) in traditional Whisky Sauce with Braised potatoes

Tomato Stuffed Calamari with Roasted Lemon and Aromatic Rice

Torrija (Spiced Fried Bread Custard) with Chocolate Ganache

Local Cheese Blend Cheesecake

Cacio e Pepe Arancini (Risotto Croquette) with Roasted Tomato Sauce

Panzerotti (Fried dough) with Porcini and Pecorino Cheese

Bruschetta: Cherry Tomatoes, Balsamic Reduction, Fried Basil & Pecorino Cream

Gnocco Frito (Potato Gnocchi) with Sundried Tomato Cream Sauce

Zuchinni & Tomato Frittata, Romesco and Parmesan Cheese Crisps

Pesto Risotto with Toasted Pine Nut Dust and Parmigiano Reggiano

Polpette al Sugo (Beef Meatball) with Herb Crostinis & Mozarella Pearls

Crostatine di Zucca (Pumpkin), Caramelized Onions & Gorgonzola

Chicken Cacciatora with Herb Roasted Potatoes

Veal Scallopine in Funghi Sauce and Grilled Vegetables

Brown Butter Potato Gnocchi in Ricotta Cream Sauce, Guanciale and Smoked Lemon Zest

Lemon Butter Seared Hake Filet with Creamy Polenta

Milanese di Maiale (pork) with Smoked Eggplant Puree

Ciambellone with Sweet Cream

Pasticcioti stuffed with Sweet Mascarpone and Berries

Mousse di Mascarpone, Berries and Shaved Dark Chocolate

Cantucci with Creme Anglaise and Pistachio Dust