Cured white anchovies baguette.
12 months-aged manchego with quince preserve.
Cured meat and cheese board.
Roasted red pepper and garbanzo bean spread.
Octopus with white beans topped with citrus vinaigrette.
Traditional Spanish cured ham served with fruit.
House smoke eggplant topped with onions and tomatoes.
Shrimp served with olive oil, chili, and garlic.
Flash fried calamari served with saffron aioli.
Sautéed mussels served with saffron broth.
Sautéed clams in white wine sauce.
Lamb stuffed pocket served with yogurt and tahini.
Spanish meatballs served with piperade.
Sautéed chicken breast in olive oil, chili, and garlic.
Cod fitters served with lemon dip.