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Mixed greens with a medley of shrimp, scallops and calamari with bell peppers, cilantro, tomato, cucumber, lemon juice and sherry vinaigrette

Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet, served with mixed greens, Manchego cheese, Jamon Serrano and pumpkin seeds

Grilled salmon with tomato, fresh basil, garlic pepper alioli mini roll sandwiches accompanied with a mixed greens salad

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with fresh fruit and French fries

Fish of the day!

Fettucini pasta with asparagus, spinach, tomato basil sauce and grilled shrimp topped with Parmesan cheese and lemon butter sauce

Huevos con Butifarra – Grilled Butifarra sausage with poached eggs and served with cava cream potatoes

Grilled Chistorra sausage, over medium eggs and freshly cut seasoned potatoes

Homemade French Toast served with fresh strawberries and caramel sauce

Black bean soup with chorizo

Please ask your server about the fresh soups of the day!

Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

Toast Points topped with avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sauteed julienned vegetables with an herbed tomato sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sauteed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Puff pastry filled with beef tenderloin

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins, served with mashed potatoes, drizzled with red wine sauce

Lamb, beef and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled Chorizo and blood sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

Grilled squid with garlic olive oil

Grilled shrimp in garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled Atlantic salmon served with julienned vegetables and drizzled with lemon butter sauce

Seasonal vegetables

Saffron rice with chicken, chorizo and seasonal vegetables

Chicken, shrimp, mussels, clams GF

Shrimp, Mussels, clams, scallops and calamari GF

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Our featured flan of the day.

Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

Puff pastries with ice cream & chocolate sauce

Cheesecake baked with pecans, served with bittersweet chocolate and caramel sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

TOSTADAS DE GARBANZOS Toast point with Chickpea purée with, dill sour cream, and radish

Toast point with Serrano ham, Manchego cheese, tomato, and olive oil

Tomato with avocado topped with marinated smelt and white wine vinaigrette

Lightly breaded croquettes of Serrano ham and chicken breast with an

Spicy potatoes topped with Manchego cheese

Bacon wrapped dates with bleu cheese and walnuts

Grilled Spanish Chorizo mini sandwich served with cumin mayonnaise, tomato, lettuce and red onions, accompanied with a mixed greens salad

Sautéed Atlantic salmon in a saffron broth with mint and angel hair pasta

Marinated grilled chicken tenderloin with Sevillana potato and cumin mayonnaise.

Mushroom caps filled with spinach and Manchego cheese

Bittersweet chocolate terrine with honeyed walnuts and raspberry sauce

Rich and supple with notes of citrus and green apples with raspberry and black currant undertones.

Rich and supple nose, while the palate has complexity and notes of apples, citrus and grapefruit..

Floral nose and hints of yeast in this mouthful of bubbles.

(Canary Islands) Malvasia. Pleasant nose with white flowers and a supple and exotic dry palate, with good freshness, and ripe peach and orange zest notes.

(Penedés) Intense with clear notes of maturity under a constant veil of freshness. Baked apple and sweet pears, ripe citrus & grapefruit peel notes.

Aromas of cantaloupe and toast feed into a bright, lively palate with bracing acidity and good overall balance. Nectarine and citrus flavors are basic but hang in there for a lasting finish

(Jumilla) Garnaxa . A fragrant nose with red fruits, cherries, strawberries, and citrus finished with a hint of rose petals

(Rioja) Old vine Garnacha. Complex, fresh, and aromatic with notes of strawberries, peaches and white blossom

Chardonnay. Lemon and orange peel, as well as nuances of pear and mango, pineapple accompanied with sweet and aromatic notes and honey.

Muscat, Sauvignon Blanc, Gewürztraminer. Light body and silky with white flowers, jasmine, orange blossom and aromas of chamomile tea and linden infusions on the nose. Apricots, peaches and a citrus breeze on the palate.

Viura, Malvasia-Clean and clear with green apple, citrus and cream aromas that follow through to a medium body, crisp acidity, and a creamy texture.

Viura, Malvasia. Tropical fruit and white flowers convey its delicate sweetness.

Albariño. Ripe apples and pears, stone fruit, particularly apricots leading to a remarkable lemon leaf citrus background, with well-integrated acidity.

Verdejo, Sauvignon Blanc. The wine extrudes intense aromas of white flowers and fresh fruit with exotic tropical notes infused with mouth-watering aromas of lemon curd. Beautifully focused and balanced on the palate with a lush mix of apple and pear.

Viura, Sauvignon Blanc, Verdejo, Apple blossom, apricot, pear and hazelnut on the nose. Its full-bodied with fresh acidity. Its fruityand spicy with a waxy texture.

Albariño. Delicate, exquisite, dainty, elegant, graceful. Notes of tropical fruits in the nose. Citrusy and slightly grassy in the palate, yet with a creamy density and a long clean finish.

Verdejo. Ripe nectarine and melon on the fragrant nose, with honeysuckle and mineral notes adding vivacity.

Mazuelo, Garnacha, and Syrah. Full bodied with a smooth and fruity initial burst with a classic raspberry and black cherry flavors.

Old vines Mencia. Toast, dark chocolate and licorice flavors frame the black cherry and plum fruit in this expressive red, accented by mountain herb and mineral notes.

Monastrell, Cabernet. Sweet blueberry and cassis aromas with notes of licorice, Indian spices, and chocolate. Rich, yet silky, with a long finish.

Bobal. Aromas of brambleberry, black olive and coffee. Medium bodiedd with bright red fruit flavors, a hint of spice, wild herbs, and a citric note on the finish.

Tempranillo. Elegant and soft, with aromas of red fruit, dark cherries, vanilla and nutmeg. Silky on the mid-palate with well rounded tannins and a velvety finish. (Rioja)

*#81 on James Suckling top 100 Spanish wines in 2018. Garnacha, Tempranillo. Fresh nose of strawberries and raspberries with hints of dried flowers. Medium to full body, light and silky tannins with a slight herbal finish.

Tempranillo. Fresh aromas of ripe red fruit, wild strawberries, currants and raspberries, against a balsamic background with notes of vanilla, toasted caramel, bakery, coffee and sweet mints.

Tempranillo, Garnacha, Mazuelo, Graciano. Suave wine with earthy crushed cherry flavors. Gentle acidity and tannins.

* #2 on James Suckling top 100 Spanish wines in 2017. Tempranillo, Garnacha, Mazuelo, Graciano. Black-cherry in color, delicate and wonderfull silky texture with aromas of red fruits,like red cherries, red plums and notes of cinnamon, vanilla and a well balanced and complex finish.

Tempranillo. Hint of pitched aromas of black raspberry, licorice, flowers and Moroccan spices featuring a fine-grained texture.

Tempranillo. Full body and smoky with dark fruit, toasty oak and dark chocolate aromas.

Monastrell, Cabernet, & Tempranillo. Ripe fruity notes with spices, blackberry, plum, and notes of vanilla.

Monastrell. Full bodied wine with dark cherry color and powerful aromas of red berries with toasted and smoked notes.

Monastrell, Cabernet. The palate shows a complex blend of wild berries, with notes of licorice, coffee, and spice.

Monastrell, Cabernet. A pungent smoky bouquet displays rich dark berry preserves along with notes of licorice, violet, cured meat and black pepper. Brighter red fruits on the palate, which is surprisingly energetic for such richness.

Merlot, Garnacha, Carignan, Syrah & Cabernet. Flavors of black cherry, boysenberry, lilac and vanilla, supported by well-integrated tannins and fresh acidity.

Tinto de Toro. Full bodied with blackberry, cassis and hints of tobacco and licorice.

* #42 on James Suckling top 100 Spanish wines in 2017. Tinto del Toro. Full bodied wine with leather, black cherry nose and dried figs, black currant and firm tannins.

(Tierra de Castilla la mancha) Cabernet Sauvignon. Médium body, dry and easy drinking wine with presence of tannins, raspberry flavor, violets and lavender.

Tempranillo. Notes of cut cedar, spice and a density of fruit that even comes forth on the nose, red currants with the deep and rounded baking spices (cinnamon and clove) and black plums.

Tempranillo, Cabernet. Deep black cherry color.Aromas of red fruit, plum, black currant embodied with toffee oaky hints from the aging in French barrels, revealing a sweet and fruity wine in the mouth.

Syrah. The nose has a powerful impression of black berries, with wood smoke and sweet vanilla and the flavors of dark berries dominate as well as wild black berries and dried plums with notes of espresso coffee on the palate.

Tempranillo. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and blackcurrant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon.

110+old vine Carigñan. Powerful intense and flavorful entry. Silky and meaty with plum, blackberries, truffle and wild rosemary and menthol notes. Long and pleasant finish.

Tinto de Toro. Full body with glossy tannins, blackberry, spice notes well balanced with dark chocolate on the finish.

Cabernet Sauvignon. Médium body, dry and easy drinking wine with presence of tannins, raspberry flavor, violets and lavender.

W.S. Number 59th in the best 100 wines of 2017. Tempranillo. A full body with flavors of black berries, cherries and smokey oak with a long finish.

Premium Mezcal with grapefruit juice and a splash of pomegranate with a salty rim

1800 Tequila reposado, Torres orange liqueur, fresh mango, garnished with a tangy-spicy rim

Tanteo jalapeño infused tequila, organic agave nectar and fresh squeezed limes

Pama liqueur with Absolut Mandarin and a splash of Cranberry juice

Spanish brandy, Px Sherry, Spanish vermouth and orange bitters

Passion fruit liquoer with Absolut Mango, Absolute Citron and pineapple juice

Cucumber Vodka, fresh cucumber, cilantro, jalapeño and lime juice

Bombay Sapphire gin, lime juice and Cava

Cachaça Brazilian Rum, lime and sugar

Premium rred wine with cloves, cinnamon, orange, lemon and star Anise

Cava

Cava

Seni-sweet White

Rose

White wine

White wine

White wine

White wine

Red Wine

Red Wine

Red Wine

Red Wine

A sampling of our sangria's. Pick 4 of your choice

Black bean soup with chorizo

Mixed greens with Mozzarella cheese, tomato, cucumber, red onion and sherry balsamic vinaigrette.

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette.

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette.

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

House-cured Atlantic salmon rolled with dill cream cheese served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinegar and olive oil GF

Toast Points topped avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with Manchego cheese & spinach, served with tomato basil sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread V

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Sautéed mixed vegetables with an herded tomato sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli sereved with lemon cream sauce

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterrey Jack cheese and tomato sauce

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins served with mashed potatoes, drizzled with a red wine sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes, grilled asparagus, with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled squid with garlic olive oil

Grilled Atlantic salmon served with Sauteed vegetables and lemon butter sauce and an alioli

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Saffron rice with seasonal vegetables

Saffron rice with chicken, chorizo and season vegetables

Saffron rice with chicken, shrimp, mussels, clams

Saffron rice with shrimp, Mussels, clams, scallops and calamari

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honeyed roasted walnuts and fresh raspberry

Flan of the day. GF

Creamy vanilla custard with bittersweet chocolate & caramelized sugar topping

Sautéed banana with pistachios, caramel sauce and vanilla ice cream

Cheese cake baked with pecans served with bittersweet chocolate sauce and caramel sauce

Puff pastries with ice cream & chocolate sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and bittersweet chocolate sauce

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Cream of wild rice soup with chicken and seasonal vegetables

Sea scallops in half shell served with cauliflower puree, pineapple relish.

Grilled Japanese eggplant topped with caramelized onions, and goat cheese

Grilled ribeye steak served with broccolini, Piquillo peppers, potato puree and a red wine sauce

Grilled wild caught halibut served with sautéed green beans, tomato basil vinaigrette and lemon butter sauce

Mixed greens with a medley of shrimp, scallops and calamari with bell peppers, cilantro, tomato, cucumber, lemon juice and sherry vinaigrette

Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet, served with mixed greens, Manchego cheese, Jamon Serrano and pumpkin seeds

Grilled salmon with tomato, fresh basil, garlic pepper alioli mini roll sandwiches accompanied with a mixed greens salad

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with fresh fruit and French fries

Fish of the day!

Fettucini pasta with asparagus, spinach, tomato basil sauce and grilled shrimp topped with Parmesan cheese and lemon butter sauce

Huevos con Butifarra – Grilled Butifarra sausage with poached eggs and served with cava cream potatoes

Grilled Chistorra sausage, over medium eggs and freshly cut seasoned potatoes

Homemade French Toast served with fresh strawberries and caramel sauce

Black bean soup with chorizo

Please ask your server about the fresh soups of the day!

Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

Toast Points topped with avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sauteed julienned vegetables with an herbed tomato sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sauteed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Puff pastry filled with beef tenderloin

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins, served with mashed potatoes, drizzled with red wine sauce

Lamb, beef and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled Chorizo and blood sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

Grilled squid with garlic olive oil

Grilled shrimp in garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled Atlantic salmon served with julienned vegetables and drizzled with lemon butter sauce

Seasonal vegetables

Saffron rice with chicken, chorizo and seasonal vegetables

Chicken, shrimp, mussels, clams GF

Shrimp, Mussels, clams, scallops and calamari GF

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Our featured flan of the day.

Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

Puff pastries with ice cream & chocolate sauce

Cheesecake baked with pecans, served with bittersweet chocolate and caramel sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Mixed greens with a medley of shrimp, scallops and calamari with bell peppers, cilantro, tomato, cucumber, lemon juice and sherry vinaigrette

Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet, served with mixed greens, Manchego cheese, Jamon Serrano and pumpkin seeds

Open-faced sandwich of cured Salmon, tomato, basil and dill sour cream, served with fries

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with fresh fruit and French fries

Grilled chicken breast mini sandwiches served with cumin mayonaisse, tomato lettuce and red onions, accompanied by fries

Fish of the day!

Fettucini pasta with shrimp, clam mussel, bay scallops and white wine tomato sauce

Penne pasta with green peas, spinach, creamy white wine sauce with crispy Serrano ham and parmesan cheese

Grilled Chistorra sausage, over medium eggs and freshly cut seasoned potatoes

Grilled beef tenderloins, served with Sevillana potatoes, asparagus and drizzled with red wine sauce

Grilled Atlantic salmon drizzled with lemon butter sauce, served with Sevillana potatoes and sauteed julienned vegetables

Black bean soup with chorizo

Please ask your server about the fresh soups of the day!

Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

Toast Points topped with avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sauteed julienned vegetables with an herbed tomato sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sauteed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Puff pastry filled with beef tenderloin

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins, served with mashed potatoes, drizzled with red wine sauce

Lamb, beef and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled Chorizo and blood sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

Grilled squid with garlic olive oil

Grilled shrimp in garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled Atlantic salmon served with julienned vegetables and drizzled with lemon butter sauce

Seasonal vegetables

Saffron rice with chicken, chorizo and seasonal vegetables

Chicken, shrimp, mussels, clams GF

Shrimp, Mussels, clams, scallops and calamari GF

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Our featured flan of the day.

Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

Puff pastries with ice cream & chocolate sauce

Cheesecake baked with pecans, served with bittersweet chocolate and caramel sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Iberico pork shoulder, avocado, and tomato concasse served atop a garlic toast point

Marinated white smelts, with dill sour cream and avocado on toast

Garlic flatbread served with dill sour cream, cured salmon, and tabiko caviar

Red beets, goat cheese, and mixed greens tossed with citrus creamy vinaigrette

Garlic flatbread, mushrooms, Manchego cheese, and spinach, with a pimiento butter sauce

Spicy potatoes topped with Manchego cheese.

Grilled shrimp with a lemon butter sauce

Grilled skirt steak mini sándwich, with horseradish sour cream and piquillo peppers

Bacon wrapped dates with pimiento butter sauce

Angel hair pasta, with salmon and saffron broth

Valencia saffron rice, with asparagus and spinach

Pistachio Crème brûlée

Rich and supple nose, while the palate has complexity and notes of apples, citrus and grapefruit..

Floral nose and hints of yeast in this mouthful of bubbles.

(Canary Islands) Malvasia. Pleasant nose with white flowers and a supple and exotic dry palate, with good freshness, and ripe peach and orange zest notes.

(Penedés) Intense with clear notes of maturity under a constant veil of freshness. Baked apple and sweet pears, ripe citrus & grapefruit peel notes.

(Guarda) Rich and supple notes of citrus and green apples with raspberry and black currant undertones

Aromas of cantaloupe and toast feed into a bright, lively palate with bracing acidity and good overall balance. Nectarine and citrus flavors are basic but hang in there for a lasting finish

(Navarra) Tempranillo. Intense presence of red fruits with pronounced citric notes, flowers. Velvety, refined and elegant middle palate

(Rioja) Old vine Garnacha. Complex, fresh, and aromatic with notes of strawberries, peaches and white blossom

Chardonnay. Lemon and orange peel, as well as nuances of pear and mango, pineapple accompanied with sweet and aromatic notes and honey.

Muscat, Sauvignon Blanc, Gewürztraminer. Light body and silky with white flowers, jasmine, orange blossom and aromas of chamomile tea and linden infusions on the nose. Apricots, peaches and a citrus breeze on the palate.

Viura, Malvasia-Clean and clear with green apple, citrus and cream aromas that follow through to a medium body, crisp acidity, and a creamy texture.

Verdejo, Sauvignon Blanc. The wine extrudes intense aromas of white flowers and fresh fruit with exotic tropical notes infused with mouth-watering aromas of lemon curd. Beautifully focused and balanced on the palate with a lush mix of apple and pear.

Viura, Sauvignon Blanc, Verdejo, Apple blossom, apricot, pear and hazelnut on the nose. Its full-bodied with fresh acidity. Its fruityand spicy with a waxy texture.

Verdejo. Ripe nectarine and melon on the fragrant nose, with honeysuckle and mineral notes adding vivacity.

Albarino. Hints of grapefruit, candied fruit, quince jelly, fresh herbs, green apples, minerals, well balanced with long persistent finish

Albarino. Pronounced aromas of apple and ripe pear.

Godello. Nice phenolic structure to the zesty, round palate.

Godello. Rich much freshness, pineapple, honey cream and mango notes.

Albarino. Aromas of orange, nectarine, citrus and a touch of anise.

Mazuelo, Garnacha, and Syrah. Full bodied with a smooth and fruity initial burst with a classic raspberry and black cherry flavors.

Old vines Mencia. Toast, dark chocolate and licorice flavors frame the black cherry and plum fruit in this expressive red, accented by mountain herb and mineral notes.

Bobal. Aromas of brambleberry, black olive and coffee. Medium bodiedd with bright red fruit flavors, a hint of spice, wild herbs, and a citric note on the finish.

Tempranillo. Elegant and soft, with aromas of red fruit, dark cherries, vanilla and nutmeg. Silky on the mid-palate with well rounded tannins and a velvety finish. (Rioja)

Tempranillo. Fresh aromas of ripe red fruit, wild strawberries, currants and raspberries, against a balsamic background with notes of vanilla, toasted caramel, bakery, coffee and sweet mints.

Tempranillo, Garnacha, Mazuelo, Graciano. Suave wine with earthy crushed cherry flavors. Gentle acidity and tannins.

* #2 on James Suckling top 100 Spanish wines in 2017. Tempranillo, Garnacha, Mazuelo, Graciano. Black-cherry in color, delicate and wonderfull silky texture with aromas of red fruits,like red cherries, red plums and notes of cinnamon, vanilla and a well balanced and complex finish.

Monastrell. Full bodied wine with dark cherry color and powerful aromas of red berries with toasted and smoked notes.

Monastrell, Cabernet. The palate shows a complex blend of wild berries, with notes of licorice, coffee, and spice.

Monastrell, Cabernet. A pungent smoky bouquet displays rich dark berry preserves along with notes of licorice, violet, cured meat and black pepper. Brighter red fruits on the palate, which is surprisingly energetic for such richness.

Tinto de Toro. Full bodied with blackberry, cassis and hints of tobacco and licorice.

* #42 on James Suckling top 100 Spanish wines in 2017. Tinto del Toro. Full bodied wine with leather, black cherry nose and dried figs, black currant and firm tannins.

Tempranillo. Notes of cut cedar, spice and a density of fruit that even comes forth on the nose, red currants with the deep and rounded baking spices (cinnamon and clove) and black plums.

Tempranillo. Full quite supple tannins with blueberry and plum-cake character.

Syrah. The nose has a powerful impression of black berries, with wood smoke and sweet vanilla and the flavors of dark berries dominate as well as wild black berries and dried plums with notes of espresso coffee on the palate.

Tempranillo. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and blackcurrant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon.

Tinto de Toro. Full body with glossy tannins, blackberry, spice notes well balanced with dark chocolate on the finish.

Premium Mezcal with grapefruit juice and a splash of pomegranate with a salty rim

1800 Tequila reposado, Torres orange liqueur, fresh mango, garnished with a tangy-spicy rim

Tanteo jalapeño infused tequila, organic agave nectar and fresh squeezed limes

Pama liqueur with Absolut Mandarin and a splash of Cranberry juice

Spanish brandy, Px Sherry, Spanish vermouth and orange bitters

Passion fruit liquoer with Absolut Mango, Absolute Citron and pineapple juice

Cucumber Vodka, fresh cucumber, cilantro, jalapeño and lime juice

Bombay Sapphire gin, lime juice and Cava

Cachaça Brazilian Rum, lime and sugar

Premium rred wine with cloves, cinnamon, orange, lemon and star Anise

Cava

Cava

Semi-sweet White

Rose

White wine

White wine

White wine

White wine

Red Wine

Red Wine

Red Wine

Red Wine

A sampling of our sangria's. Pick 4 of your choice

Coke, Diet Coke, Sprite, Ginger Ale, Soda Water

Black bean soup with chorizo

Mixed greens with Mozzarella cheese, tomato, cucumber, red onion and sherry balsamic vinaigrette.

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette.

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette.

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

House-cured Atlantic salmon rolled with dill cream cheese served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinegar and olive oil GF

Toast Points topped avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with Manchego cheese & spinach, served with tomato basil sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread V

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Sautéed mixed vegetables with an herded tomato sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli sereved with lemon cream sauce

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterrey Jack cheese and tomato sauce

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins served with mashed potatoes, drizzled with a red wine sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes, grilled asparagus, with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled squid with garlic olive oil

Grilled Atlantic salmon served with Sauteed vegetables and lemon butter sauce and an alioli

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Saffron rice with seasonal vegetables

Saffron rice with chicken, chorizo and season vegetables

Saffron rice with chicken, shrimp, mussels, clams

Saffron rice with shrimp, Mussels, clams, scallops and calamari

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honeyed roasted walnuts and fresh raspberry

Flan of the day. GF

Creamy vanilla custard with bittersweet chocolate & caramelized sugar topping

Sautéed banana with pistachios, caramel sauce and vanilla ice cream

Cheese cake baked with pecans served with bittersweet chocolate sauce and caramel sauce

Puff pastries with ice cream & chocolate sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and bittersweet chocolate sauce

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Cream of wild rice soup with chicken and seasonal vegetables

Sea scallops in half shell served with cauliflower puree, pineapple relish.

Grilled Japanese eggplant topped with caramelized onions, and goat cheese

Grilled ribeye steak served with broccolini, Piquillo peppers, potato puree and a red wine sauce

Grilled wild caught halibut served with sautéed green beans, tomato basil vinaigrette and lemon butter sauce

Mixed greens with a medley of shrimp, scallops and calamari with bell peppers, cilantro, tomato, cucumber, lemon juice and sherry vinaigrette

Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet, served with mixed greens, Manchego cheese, Jamon Serrano and pumpkin seeds

Grilled salmon with tomato, fresh basil, garlic pepper alioli mini roll sandwiches accompanied with a mixed greens salad

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with fresh fruit and French fries

Fish of the day!

Fettucini pasta with asparagus, spinach, tomato basil sauce and grilled shrimp topped with Parmesan cheese and lemon butter sauce

Huevos con Butifarra – Grilled Butifarra sausage with poached eggs and served with cava cream potatoes

Grilled Chistorra sausage, over medium eggs and freshly cut seasoned potatoes

Homemade French Toast served with fresh strawberries and caramel sauce

Black bean soup with chorizo

Please ask your server about the fresh soups of the day!

Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

Toast Points topped with avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sauteed julienned vegetables with an herbed tomato sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sauteed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Puff pastry filled with beef tenderloin

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins, served with mashed potatoes, drizzled with red wine sauce

Lamb, beef and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled Chorizo and blood sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

Grilled squid with garlic olive oil

Grilled shrimp in garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled Atlantic salmon served with julienned vegetables and drizzled with lemon butter sauce

Seasonal vegetables

Saffron rice with chicken, chorizo and seasonal vegetables

Chicken, shrimp, mussels, clams GF

Shrimp, Mussels, clams, scallops and calamari GF

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Our featured flan of the day.

Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

Puff pastries with ice cream & chocolate sauce

Cheesecake baked with pecans, served with bittersweet chocolate and caramel sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Iberico pork shoulder, avocado, and tomato concasse served atop a garlic toast point

Marinated white smelts, with dill sour cream and avocado on toast

Garlic flatbread served with dill sour cream, cured salmon, and tabiko caviar

Red beets, goat cheese, and mixed greens tossed with citrus creamy vinaigrette

Garlic flatbread, mushrooms, Manchego cheese, and spinach, with a pimiento butter sauce

Spicy potatoes topped with Manchego cheese.

Grilled shrimp with a lemon butter sauce

Grilled skirt steak mini sándwich, with horseradish sour cream and piquillo peppers

Bacon wrapped dates with pimiento butter sauce

Angel hair pasta, with salmon and saffron broth

Valencia saffron rice, with asparagus and spinach

Pistachio Crème brûlée

Rich and supple nose, while the palate has complexity and notes of apples, citrus and grapefruit..

Floral nose and hints of yeast in this mouthful of bubbles.

(Canary Islands) Malvasia. Pleasant nose with white flowers and a supple and exotic dry palate, with good freshness, and ripe peach and orange zest notes.

(Penedés) Intense with clear notes of maturity under a constant veil of freshness. Baked apple and sweet pears, ripe citrus & grapefruit peel notes.

(Guarda) Rich and supple notes of citrus and green apples with raspberry and black currant undertones

Aromas of cantaloupe and toast feed into a bright, lively palate with bracing acidity and good overall balance. Nectarine and citrus flavors are basic but hang in there for a lasting finish

(Navarra) Tempranillo. Intense presence of red fruits with pronounced citric notes, flowers. Velvety, refined and elegant middle palate

(Rioja) Old vine Garnacha. Complex, fresh, and aromatic with notes of strawberries, peaches and white blossom

Chardonnay. Lemon and orange peel, as well as nuances of pear and mango, pineapple accompanied with sweet and aromatic notes and honey.

Muscat, Sauvignon Blanc, Gewürztraminer. Light body and silky with white flowers, jasmine, orange blossom and aromas of chamomile tea and linden infusions on the nose. Apricots, peaches and a citrus breeze on the palate.

Viura, Malvasia-Clean and clear with green apple, citrus and cream aromas that follow through to a medium body, crisp acidity, and a creamy texture.

Verdejo, Sauvignon Blanc. The wine extrudes intense aromas of white flowers and fresh fruit with exotic tropical notes infused with mouth-watering aromas of lemon curd. Beautifully focused and balanced on the palate with a lush mix of apple and pear.

Viura, Sauvignon Blanc, Verdejo, Apple blossom, apricot, pear and hazelnut on the nose. Its full-bodied with fresh acidity. Its fruityand spicy with a waxy texture.

Verdejo. Ripe nectarine and melon on the fragrant nose, with honeysuckle and mineral notes adding vivacity.

Albarino. Hints of grapefruit, candied fruit, quince jelly, fresh herbs, green apples, minerals, well balanced with long persistent finish

Albarino. Pronounced aromas of apple and ripe pear.

Godello. Nice phenolic structure to the zesty, round palate.

Godello. Rich much freshness, pineapple, honey cream and mango notes.

Albarino. Aromas of orange, nectarine, citrus and a touch of anise.

Mazuelo, Garnacha, and Syrah. Full bodied with a smooth and fruity initial burst with a classic raspberry and black cherry flavors.

Old vines Mencia. Toast, dark chocolate and licorice flavors frame the black cherry and plum fruit in this expressive red, accented by mountain herb and mineral notes.

Bobal. Aromas of brambleberry, black olive and coffee. Medium bodiedd with bright red fruit flavors, a hint of spice, wild herbs, and a citric note on the finish.

Tempranillo. Elegant and soft, with aromas of red fruit, dark cherries, vanilla and nutmeg. Silky on the mid-palate with well rounded tannins and a velvety finish. (Rioja)

Tempranillo. Fresh aromas of ripe red fruit, wild strawberries, currants and raspberries, against a balsamic background with notes of vanilla, toasted caramel, bakery, coffee and sweet mints.

Tempranillo, Garnacha, Mazuelo, Graciano. Suave wine with earthy crushed cherry flavors. Gentle acidity and tannins.

* #2 on James Suckling top 100 Spanish wines in 2017. Tempranillo, Garnacha, Mazuelo, Graciano. Black-cherry in color, delicate and wonderfull silky texture with aromas of red fruits,like red cherries, red plums and notes of cinnamon, vanilla and a well balanced and complex finish.

Monastrell. Full bodied wine with dark cherry color and powerful aromas of red berries with toasted and smoked notes.

Monastrell, Cabernet. The palate shows a complex blend of wild berries, with notes of licorice, coffee, and spice.

Monastrell, Cabernet. A pungent smoky bouquet displays rich dark berry preserves along with notes of licorice, violet, cured meat and black pepper. Brighter red fruits on the palate, which is surprisingly energetic for such richness.

Tinto de Toro. Full bodied with blackberry, cassis and hints of tobacco and licorice.

* #42 on James Suckling top 100 Spanish wines in 2017. Tinto del Toro. Full bodied wine with leather, black cherry nose and dried figs, black currant and firm tannins.

Tempranillo. Notes of cut cedar, spice and a density of fruit that even comes forth on the nose, red currants with the deep and rounded baking spices (cinnamon and clove) and black plums.

Tempranillo. Full quite supple tannins with blueberry and plum-cake character.

Syrah. The nose has a powerful impression of black berries, with wood smoke and sweet vanilla and the flavors of dark berries dominate as well as wild black berries and dried plums with notes of espresso coffee on the palate.

Tempranillo. Soft freshness, nice structure, and delicately elegant tannins with hints of sweet cherries and blackcurrant chocolate, assembled with notes of black pepper, tobacco, nutmeg, coffee, mocha and cinnamon.

Tinto de Toro. Full body with glossy tannins, blackberry, spice notes well balanced with dark chocolate on the finish.

Premium Mezcal with grapefruit juice and a splash of pomegranate with a salty rim

1800 Tequila reposado, Torres orange liqueur, fresh mango, garnished with a tangy-spicy rim

Tanteo jalapeño infused tequila, organic agave nectar and fresh squeezed limes

Pama liqueur with Absolut Mandarin and a splash of Cranberry juice

Spanish brandy, Px Sherry, Spanish vermouth and orange bitters

Passion fruit liquoer with Absolut Mango, Absolute Citron and pineapple juice

Cucumber Vodka, fresh cucumber, cilantro, jalapeño and lime juice

Bombay Sapphire gin, lime juice and Cava

Cachaça Brazilian Rum, lime and sugar

Premium rred wine with cloves, cinnamon, orange, lemon and star Anise

Cava

Cava

Semi-sweet White

Rose

White wine

White wine

White wine

White wine

Red Wine

Red Wine

Red Wine

Red Wine

A sampling of our sangria's. Pick 4 of your choice

Coke, Diet Coke, Sprite, Ginger Ale, Soda Water

Mixed greens with Cabrales bleu cheese, tomato, cucumber, hard-boiled egg, grilled chicken, served with a sherry balsamic vinaigrette

Garlic bread with avocado spread, cured salmon and mix greens salad

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with mixed greens tossed in a sherry balsamic vinaigrette

Grilled chicken tenderloin mini sandwiches served with cumin mayonnaise, tomato & basil, accompanied by French fries

Fish of the day!

Fettuccine pasta, sautéed tiger shrimp, asparagus and scallions topped with Manchego cheese, drizzled with tomato garlic sauce and lemon butter sauce

Grilled Butifarrita sausage, Spanish sausage, over medium eggs and freshly cut seasoned potatoes

Grilled beef tenderloins, served with Sevillana potatoes, asparagus and drizzled with red wine sauce

Grilled Atlantic salmon topped with goat cheeses served with Sevillana potatoes, peapods and drizzled with lemon butter sauce

Black bean soup with chorizo

Please ask your server about the fresh soups of the day!

Mixed greens with fresh Mozzarella, tomato, cucumber, red onion with a sherry balsamic vinaigrette

Salad of mixed greens topped with Cabrales blue cheese and honeyed walnuts with sherry vinaigrette

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese, and a lemon mayonnaise dressing

Crabmeat with avocado, vine ripe tomatoes, capers, red onions and drizzled with balsamic vinaigrette and garlic pepper mayonnaise

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Half avocado filled with portobello mushrooms, peppers, onions, fennel, asparagus, tomato served with fresh mozzarella and drizzled with a balsamic reduction

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Toast points spread with minced tomatoes and cured acorn-fed Jamón Ibérico

House-cured salmon rolled with dill cream cheese, served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinaigrette

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with cheese & spinach, served with tomato basil sauce

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread

Sautéed red quinoa, baby kale, sweet potato, brussels sprouts, tomato basil vinaigrette and lemon butter sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sauteed chicken breast, angel hair pasta and broccoli served with lemon cream sauce

Puff pastry filled with beef tenderloin

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Lamb, beef and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled Chorizo and blood sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes and grilled asparagus, with a red wine sauce

Grilled squid with garlic olive oil

Grilled shrimp in garlic lemon butter

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Grilled skirt steak with green onions, roasted piquillo peppers and red wine reduction

Seasonal vegetables

Saffron rice with chicken, chorizo and seasonal vegetables

Chicken, shrimp, mussels, clams GF

Shrimp, Mussels, clams, scallops and calamari GF

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Our featured flan of the day.

Creamy vanilla custard with bittersweet chocolate and caramelized sugar topping GF

Sautéed banana with pistachios, caramel sauce and vanilla ice cream GF

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and a bittersweet chocolate sauce

Puff pastries with ice cream & chocolate sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Toast point topped with avocado, tomato concasse & crab meat

Spanish-style Tuna & potato salad with garlic flat bread

Iberico ham-infused potato chips served with creamy Cabrales blue cheese

Beer-battered shrimp, served with potato puree lemon butter sauce and Paprika

Valencia rice fritters with Cabrales blue cheese served with a garlic tomato sauce

Lightly breaded calamari steak served with lemon butter sauce & garlic alioli

Thinly sliced ribeye served with mashed potatoes & a red wine sauce

Mini beef tenderloin sandwhich with horseradish sour cream, caramelized red onions, tomato & fresh basil

Sauteed artichoke served with Serrano ham, garlic tomato vinaigrette and a cava cream sauce

Sauteed shrimp served with garlic lemon butter sauce

Sauteed Shishito peppers with Maldon Sea salt

Spanish-style rice pudding with cinnamon

Black bean soup with chorizo

Mixed greens with Mozzarella cheese, tomato, cucumber, red onion and sherry balsamic vinaigrette.

Crabmeat with avocado, vine ripe tomatoes, capers, red onions and drizzled with balsamic vinaigrette and garlic pepper mayonnaise

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette.

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette.

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

House-cured Atlantic salmon rolled with dill cream cheese served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinegar and olive oil GF

Half avocado fille with portobello mushrooms, peppers, onions, fennel, asparagus, tomato, with fresh mozzarella and drizzled with balsamic reduction

Toast points spread with duck confit topped with caramelized onion, smoked duck breast, and Dijon mustard, served with julienned apples

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with Manchego cheese & spinach, served with tomato basil sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread V

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Sautéed red quinoa, baby kale, sweet potato, brussels sprouts, and tomato basil vinaigrette and lemon butter sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli sereved with lemon cream sauce

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterrey Jack cheese and tomato sauce

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins served with mashed potatoes, drizzled with a red wine sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes, grilled asparagus, with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled squid with garlic olive oil

Grilled Atlantic salmon served with Sauteed vegetables and lemon butter sauce and an alioli

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Saffron rice with seasonal vegetables

Saffron rice with chicken, chorizo and season vegetables

Saffron rice with chicken, shrimp, mussels, clams

Saffron rice with shrimp, Mussels, clams, scallops and calamari

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honeyed roasted walnuts and fresh raspberry

Flan of the day. GF

Creamy vanilla custard with bittersweet chocolate & caramelized sugar topping

Sautéed banana with pistachios, caramel sauce and vanilla ice cream

Puff pastries with ice cream & chocolate sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and bittersweet chocolate sauce

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Black bean soup with chorizo

Mixed greens with Mozzarella cheese, tomato, cucumber, red onion and sherry balsamic vinaigrette.

Mixed greens topped with Cabrales blue cheese and honeyed walnuts with a sherry vinaigrette.

Gold and red beets with lamb's ear lettuce, honeyed walnuts, Manchego cheese and a lemon mayonnaise dressing

Combination plate of traditional Spanish omelet of potatoes and onion, and vegetarian omelet served with mixed greens and sherry balsamic vinaigrette.

Marinated Spanish olives

Robust garlic potato salad

Goat cheese rolled in crushed toasted pecans, red wine poached pear slices and toast points, drizzled with honey

Traditional Serrano ham with Manchego cheese, tomatoes, and toast points

Acorn-fed Iberico Bellota ham aged a minimum of 36 months, served with tomato concasse, minced garlic, and toast points

House-cured Atlantic salmon rolled with dill cream cheese served on toast points spread with sour cream

Chilled seafood medley with bell peppers, cilantro, onions, lemon juice, and sherry vinegar and olive oil GF

Toast Points topped avocado relish and Alaskan King crab meat

Grilled artichoke hearts and spinach in a honey Dijon mustard sauce

Spicy potatoes with Manchego cheese

Stuffed mushroom caps filled with Manchego cheese & spinach, served with tomato basil sauce

Oven-baked goat cheese in tomato basil sauce, served with garlic bread V

Fettuccine pasta tossed with spinach, asparagus, Swiss chard, and pea pods in a tomato goat cheese sauce

Imported Piquillo peppers stuffed with a blend of cheeses and spinach, served with black bean sauce

Sautéed mixed vegetables with an herded tomato sauce

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Sautéed chicken breast, angel hair pasta and broccoli sereved with lemon cream sauce

Puff pastry filled with ground beef tenderloin and wild mushrooms topped with Monterrey Jack cheese and tomato sauce

Sautéed beef skirt steak with Sevillana potatoes, onions and served with Cava cream sauce and Cabrales blue cheese

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with onions and horseradish sour cream

Grilled beef tenderloins served with mashed potatoes, drizzled with a red wine sauce

Lamb, beef, and pork meatballs served with spicy tomato sauce and toasted almonds

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon

Grilled lamb chops served with roasted potatoes, grilled asparagus, with a red wine sauce

Grilled tiger shrimp in garlic lemon butter

Grilled squid with garlic olive oil

Grilled Atlantic salmon served with Sauteed vegetables and lemon butter sauce and an alioli

Grilled fresh octopus served with potatoes and a spicy green vegetable and pine nut vinaigrette

Grilled sea scallops served over Mediterranean cous cous with a tomato butter sauce

Saffron rice with seasonal vegetables

Saffron rice with chicken, chorizo and season vegetables

Saffron rice with chicken, shrimp, mussels, clams

Saffron rice with shrimp, Mussels, clams, scallops and calamari

Almond pound cake with pear served with caramel sauce & ice cream

Chocolate terrine with honeyed roasted walnuts and fresh raspberry

Flan of the day. GF

Creamy vanilla custard with bittersweet chocolate & caramelized sugar topping

Sautéed banana with pistachios, caramel sauce and vanilla ice cream

Cheese cake baked with pecans served with bittersweet chocolate sauce and caramel sauce

Puff pastries with ice cream & chocolate sauce

Soft-centered, warm chocolate cake served with vanilla ice cream

Fried dough coated in cinnamon-sugar and served with vanilla ice cream, pistachios, and bittersweet chocolate sauce

Warm, bittersweet chocolate and caramel custard, baked in a hazelnut tart crust

Cream of wild rice soup with chicken and seasonal vegetables

Sea scallops in half shell served with cauliflower puree, pineapple relish.

Grilled Japanese eggplant topped with caramelized onions, and goat cheese

Grilled ribeye steak served with broccolini, Piquillo peppers, potato puree and a red wine sauce

Grilled wild caught halibut served with sautéed green beans, tomato basil vinaigrette and lemon butter sauce

Mixed greens with a medley of shrimp, scallops and calamari with bell peppers, cilantro, tomato, cucumber, lemon juice and sherry vinaigrette

Combination plate of a traditional Spanish omelet with potatoes and onions and a vegetable omelet, served with mixed greens, Manchego cheese, Jamon Serrano and pumpkin seeds

Grilled salmon with tomato, fresh basil, garlic pepper alioli mini roll sandwiches accompanied with a mixed greens salad

Grilled beef tenderloin mini-sandwiches, served with horseradish sour cream, caramelized onions, tomato and fresh basil accompanied with fresh fruit and French fries