GAZPACHO ANDALUZ                         
Chilled and spicy tomato soup. A true favorite!
SOUP OF THE DAY                          
Always a splendid choice!!!
SPANISH SAMPLER                         
Assortment of cheeses, Serrano ham, Marcona  almonds, Chorizo from La Rioja, and membrillo.
PA AMB TOMAQUET                            
Catalan bread rubbed with fresh garlic, tomato and XV olive oil.
PAN DE QUESO                                                                                                                        Allways cheese mixed-in with gluten-free flour straight from the oven.                        PORTUGUESE ROLLS (2)             
Papo seco bread hot from the oven with garlic butter.                                     

BOQUERONES EN VINAGRETA               
Catalan smelts in vinegar with garlic and parsley.
CEVICHE BUCANERO                
Fish of the day and shrimp marinated in spicy citrus juices. Served with tortilla fries.
CROQUETAS DE PLATANO DULCE              
Sweet plantain croquettes with black beans. Topped with sour cream and sprinkled cinnamon.
FRITURA CRIOLLA                                     
Black pork sausage, patatas criollas and choclo..
MOROS                           
Bacon wrapped dried stone fruit with Marcona almonds.
GAMBAS AL AJILLO                                  
Shrimp in spicy garlic olive oil with garlic toast.
CABRALES MANZANA SALAD           
Cabrales cheese, Marcona almonds, green apples, and baby spinach.
MEJILLONES DEL VERANO              
Steamed mussels in lemon and black pepper berries.
PULPO A LA GALLEGA                     
Thinly sliced boiled octopus and goat cheese mashed potatoes sprinkled with smoked paprika and XV Arbequina olive oil.
PIQUILLO PEPPERS                               
Roasted Navarran pimientos stuffed with Catalan-style pisto and goat cheese.
TORTILLA ESPAÑOLA                       
Traditional potato and onion tart with piquillo sauce and Manchego cheese wedge.

CALDERETA DE CIERVO                                                                                                    Nilgai Antelope stew served on a grilled corn patty with melted Manchego cheese, toasted pine nuts, cilantro mojo and piquillo-green olive slaw.
CHULETA DE BUEY                                                                                                             Seared beef ribeye topped with creamy Cabrales cheese sauce, Catalan-style spinach and Patatas Criollas.
SOLOMILLO EXTREMENO                                                                                                        Creamy goat cheese suace pored over pork loin slices. Served  with saffron rice and Catalan-style spinach make the perfect complement.
GROUPER ALCAPARRA NEGRA                                                                                         Pan-fried grouper fillet with toasted capers. Accompanied by saffron rice and Catalan-style spinach.
PAELLA VALENCIANA                                                                                                      Calasparra rice and saffron from La Mancha serve as the base. You can include chorizo, pork, chicken, rabbit, scallops, shrimp, mussels, octopus, squid, fish, etc.
Special requests welcome.   (Min 2 persons)
PALETILLA DE CORDERO                                                                                                 Cordovan-style honey-braised lamb Shank with Cabrales potatoes and chipotle cabbage salad.
PINCHO MORUNO                                                                                                            Charbroiled Moorish marinated chicken kebab served with couscous and piquillo-green olive slaw.
TORTA DE HUEVO                                                                                                            Roasted Portabella mushroom, crispy cornmeal pocket filled with egg and topped with goat cheese or chorizo over chipotle cabbage salad.

CANELA FLOWER                                                                                                                
Warm apple cinnamon crisp and ice cream with chantilly cream.                                 
CHURROS CON CHOCOLATE                                                                                              Fried dough sticks and chocolate sauce. An old time favorite!                                               
CREMA CATALANA                                                                                                               The Spanish crème brûée under a breakable sugar crystal.                                                  
FLAN DULCINEA                                                                                                                    Custard upside-down.  Traditional, coconut, olive, coffee, or cocoa.                              SORBET                                                                                                                                   
Avocado, Cranberries, Guayaba, Guanabana, Lulo, Maracuya, Mora, Papaya.