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steamed octopus served with paprika, sea salt and spanish olive oil over potatoes

grilled squid, sherry vinegar, shallots, tomatoes, red pepper and scallions

served with manchego cheese and serrano ham

cauliflower gratin wrapped with serrano ham

cod fish croquetes, alioli

sauteed shrimp in garlic sauce

toast with marinated pork tenderloin, tetilla cheese, piquillo pepper and black olives

wild mushrooms flan

piquillo peppers stuffed with iberian style crab meat salad

baked goat cheese toasts, grilled tomatoes, provencal herbs

portuguese sausage with apple compote

artichokes sauteed in capers and white wine sauce

mesclun, chef's vinagrette

endives, beets, roquefort, pear, walnuts, chef's vinagrette

salad of avocado, tomato and cold shrimps

vegetable stew of provence

vegetable stew of the basque region; mostly red and green peppers

rice, shallots, parsley, thyme and wild mushrooms

chicken breast stuffed with spinach and mushrooms, served with piperade and rice

duck confit, potato gratin, grilled tomatoes

flank steak, pepper sauce served with gratin and ratatouille

served with a wild mushroom sauce.

au jus, potato gratin and ratatouille

sauted mushrooms and chicken in a basil and cream sauce over pasta

grilled jumbo sea scallops, spinach and mash potatoes served with a very light sherry sauce

chilean sea bass in a shallots and red wine sauce

grilled salmon served with a taragon sauce

traditional seafood casserole cooked in a white wine, garlic and tomato sauce

a napoleon of shitaki mushrooms topping red cabage, spinach and duck confit

salad of jumbo sea scallops served with layers of shrimp, calamar and pickled condiments

snails served with garlic, shallots in a light pernod and butter sauce over ratatouille

basque style squid in a ink sauce

stuffed with a dry fruits nougat in red dubonnet vermouth sauce

a slice of duck foie gras seared, over poached pears with a marsala, balsamic and sherry effusion