Thinly sliced premium Iberian ham paired with aged Spanish cheese and quince paste.
Pairs with Pairs beautifully with Tempranillo
Golden, creamy ham croquettes with crispy exterior and silky Béchamel center. Served with aioli.
Crispy fried potatoes tossed with spicy red pepper sauce and creamy garlic aioli.
Pairs with Try with our Vermouth cocktail
Grilled Spanish white asparagus with romesco sauce, toasted almonds, and aged balsamic.
Tender squid rings in crispy batter, served with zesty lemon and spiced paprika mayo.
Wild mushrooms sautéed in garlic, Spanish olive oil, sherry, and fresh parsley with toasted bread.
Tender octopus tentacles with smoked paprika, coarse salt, and drizzle of premium olive oil.
Pairs with Albariño wine pairs wonderfully
Salt cod in rich red pepper sauce with roasted peppers, onions, and traditional Basque spices.
Slow-roasted suckling lamb with rosemary, thyme, garlic, and seasonal vegetables.
Pairs with Pair with Ribera del Duero
Premium cut from Iberian pork with chimichurri sauce, charred onions, and roasted potatoes.
Whole fish baked in sea salt crust, served with citrus oil and seasonal green vegetables.
Wild mushroom medley with black truffle, crispy Serrano ham, and creamy potato puree.
Saffron-infused bomba rice with prawns, clams, mussels, squid, and seasonal seafood.
Pairs with Pairs with dry Sherry
Golden saffron rice with chicken, Iberian pork, seafood, peppers, and traditional aromatics.
Pairs with Enjoy with Rosé wine
Black squid ink rice with tender squid, king prawns, scallops, and garlic aioli.
Creamy mushroom risotto-style rice with black truffle, wild mushrooms, and aged Manchego.
Full-bodied Spanish red with dark cherry, leather, and smooth oak finish from Rioja region.
Crisp white wine with citrus, stone fruit, and mineral notes. Perfect with seafood.
Elegant dry rosé with strawberry, raspberry, and subtle salinity. Summer in a glass.
Traditional Spanish vermouth served chilled with orange twist. 2 oz pour.
Silky sweet tiger nut milk, Spanish classic served ice-cold with cinnamon.
Red wine, fresh citrus, stone fruit, and subtle brandy notes. Seasonal preparations.
Double espresso with brandy, sugar, and whipped cream. Served flaming for drama.
Silky caramel custard with crispy caramel shell, infused with vanilla and cinnamon.
Golden fried churros served with thick Spanish hot chocolate for dipping.
Traditional almond cake from Galicia with ground almonds, powdered sugar, and honey.
Burnt sugar custard with cinnamon, served with fresh berries and citrus zest.
Sweet bread with orange blossom, served warm with dulce de leche and vanilla ice cream.