Meson Sabika

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and mozzarella on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella ball

Cured Atlantic salmon served on a toast point with dill sour cream

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated fresh herbs served with brandy sauce. (Add $2 per person)

Oven-baked goat cheese with tomato-basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled brochette of marinated chicken tenderloin and chorizo with cumin sauce

Grilled brochette of marinated pork tenderloin and red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with aioli

Grilled brochette of beef tenderloin with horseradish sour cream. (+$2 pp)

Puff pastries topped with crabmeat, tomato concassé and aioli. (+$1.50 pp)

Grilled tiger shrimp with garlic and lemon butter. (+$2 pp)

Tuna, asparagus, and basil filled cannelloni with creamy white wine vinaigrette, topped with diced tomatoes and a basil vinaigrette

Traditional Spanish omelet with potatoes and onions, served with mixed greens and balsamic vinaigrette

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Fettuccine pasta topped with spinach, asparagus, Swiss chard, and peapods, and tossed with a tomato goat cheese sauce in a white wine tomato basil sauce, topped with Manchego cheese

Casserole of chicken, red bell peppers, asparagus in a pimiento cream sauce

Almond pound cake with pear, with caramel sauce and ice cream

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

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

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Beef tenderloin brochette grilled with cracked black pepper, accompanied by caramelized red onions, horseradish sour cream and mashed potatoes

Penne pasta with sautéed tiger shrimp, tomatoes, scallions, and garlic in a lemon butter sauce

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

Salad of seasonal baby greens, red onions and tomatoes, drizzled with Sherry balsamic vinaigrette

Served with red bell peppers, mashed potatoes and broccoli with a honey pepper sauce

Served with spinach, artichoke hearts and yellow plum tomato vinaigrette, drizzled with lemon butter sauce and served with a potato cake

Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream

Salad of seasonal baby greens, red onions and tomatoes, drizzled with Sherry balsamic vinaigrette

Served on a bed of sauteed vegetables with a potato cake in a garlic paprika sauce

Served with mashed potatoes, asparagus and a red wine sauce

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

Tuna, asparagus, and basil filled cannelloni with a creamy white wine vinaigrette, topped with diced tomatoes and a basil vinaigrette

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Served with red bell peppers, mashed potatoes and broccoli with a honey pepper sauce

Served with spinach, artichoke hearts and yellow plum tomato vinaigrette, drizzled with lemon butter sauce and served with a potato cake

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

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Stuffed mushroom caps with sauteed spinach, garlic and a blend of Spanish cheeses

Served on a bed of sauteed vegetables with a potato cake in a garlic paprika sauce

Served with mashed potatoes, asparagus and a red wine sauce

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

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with select Brands

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with Premium Brands, Assorted Liqueurs (Bailey's, Kahlua, Amaretto)

Enjoy our refreshing red and/or white sangria by the pitcher; along-side glasses filled with fresh fruit

An assortment of our most popular desserts on a decorated platter portioned for your guest count

(Available for parties of 50 or more) Bite size cookies, pastry creams, mousses and mini desserts

Served with tomato basil sauce or butter and parmesan cheese

Served with French fries and fresh fruit

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and mozzarella on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella balls

Cured Atlantic salmon served on a toast point with dill sour cream

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated fresh herbs served with brandy sauce. (+$2 pp)

Oven-baked goat cheese with tomato-basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled brochette of marinated chicken tenderloin and chorizo with cumin sauce

Grilled brochette of marinated pork tenderloin and red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with aioli

Grilled brochette of beef tenderloin with horseradish sour cream. (+$2pp)

Puff pastries topped with crabmeat, tomato concassé and aioli. (+$1.50pp)

Grilled tiger shrimp with garlic and lemon butter. (+$2pp)

Spanish omelet of potatoes and onions, served with mixed greens and balsamic vinaigrette

Cured Atlantic salmon rolled with dill cream cheese with toast points

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse

Casserole of chicken with red bell peppers, asparagus and a pimiento cream sauce

Grilled strips of skirt steak on a bed of potatoes and onions, drizzled with a Cabrales blue cheese sauce

Baked dates wrapped in bacon over red bell pepper sauce

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Robust garlic potato salad with mayonnaise and fresh parsley

Oven baked goat cheese with tomato basil sauce and garlic bread

Penne pasta with sautéed tiger shrimp, tomatoes, scallions and garlic in a lemon butter sauce

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Beef tenderloin brochette grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Our famous garlic potato salad

Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and aioli

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Sauteed wild mushrooms, Manchego cheese and pine nuts on a romaine heart with balsamic white wine vinaigrette

Stuffed with sautéed spinach, garlic and a Spanish cheese blend

Crepes filled with goat cheese, spinach, apples and pine nuts with pimiento sauce

Beef tenderloin brochettes grilled with cracked black pepper, with caramelized red onions, horseradish sour cream and mashed potatoes

Shrimp, mussels, clams, scallops and calamari, baked in saffron rice with vegetables

Sautéed wild mushrooms, Manchego cheese and pine nuts on a romaine heart with balsamic white wine vinaigrette

Toast points topped with avocado relish and Alaskan king crab meat

Chilled marinated tiger shrimp with tomato brandy, cumin, and aioli sauces

A traditional presentation of Serrano ham and Manchego cheese with tomato and garlic on toast points

Stuffed with sautéed spinach, garlic & a blend of Spanish cheeses

Oven baked goat cheese with tomato-basil sauce and garlic bread

Beef tenderloin brochettes grilled with cracked black pepper, served with caramelized red onions, horseradish sour cream and mashed potatoes

Chicken, shrimp, mussels, and clams baked in saffron rice with vegetables

Roasted suckling pig

Roasted leg of lamb

Two stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Salad of seasonal baby greens, red onion and tomato with a sherry balsamic vinaigrette

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with red bell peppers, mashed potatoes and broccoli with a honey pepper sauce

Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and aioli

Salad of seasonal baby greens, red onion and tomato with sherry balsamic vinaigrette

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with mashed potatoes, asparagus and a red wine sauce

Our famous garlic potato salad

Tuna, asparagus and basil filled cannelloni with a creamy white wine and tomato basil vinaigrette

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse

Fettuccine pasta topped with spinach, asparagus, Swiss chard, and peapods, and tossed with a tomato goat cheese sauce in a white wine tomato basil sauce, topped with Manchego cheese

Served with red bell peppers, mashed potatoes and broccoli with a honey pepper sauce

Served with sauteed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and an onion potato cake

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Bacon-wrapped dates served with red bell pepper sauce

Stuffed with sautéed spinach, garlic and a Spanish cheese blend

Served with mashed potatoes, asparagus and a red wine sauce

Served on a bed of sauteed vegetables with a garlic paprika sauce and an onion potato cake

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Baked with tomato-basil sauce and garlic bread

Stuffed mushroom caps with sautéed spinach, garlic and a Spanish cheese blend

Served with potatoes and vegetables with a red wine shallot sauce

Served with tomato basil sauce or butter and parmesan cheese

Served with french fries and fresh fruit

Cured Atlantic salmon served over a toast point with dill sour cream

Brochette of chicken curry salad

Imported Serrano ham on garlic toast with tomato and Manchego cheese

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of marinated cherry tomatoes and fresh mozzarella balls

Garlic toast points topped with tomato basil sauce and goat cheese

Baked dates wrapped in bacon with red bell pepper sauce

Puff pastry filled with crabmeat and topped with garlic aioli and tomato concassé. (+$1.50pp)

Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce

Our famous garlic potato salad

Spanish omelet with potato, onion and fresh seasonal vegetables

Medley of sauteed wild mushrooms, bell peppers, zucchini, Manchego cheese and pine nuts, drizzled with balsamic white wine vinaigrette

Tuna, asparagus and basil filled cannelloni with a cream white wine and tomato-basil vinaigrette

Penne pasta tossed with asparagus, green peas and marinated grilled chicken, served with a garlic, tomato pine nut sauce with goat cheese

Stuffed mushroom caps with spinach, garlic and Spanish cheeses

Crepes filled with goat cheese, spinach, apples and pine nuts in pimiento sauce

Sautéed marinated pork tenderloin on a bed of potato medallions, green onions with a white wine paprika sauce

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella ball

Cured Atlantic salmon served over a toast point with dill sour cream

Imported Serrano ham on garlic toast with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated fresh herbs served with brandy sauce. (+$2 pp)

Oven baked goat cheese with tomato-basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled marinated chicken tenderloin and chorizo with cumin sauce

Grilled marinated pork tenderloin and red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with aioli sauce

Grilled beef tenderloin with horseradish sour cream. (+$2pp)

Puff pastries topped with crabmeat, tomato concassé and aioli. (+$1.50pp)

Grilled tiger shrimp with garlic and lemon butter. (+$2pp)

Our famous robust garlic potato salad

Spanish omelet with potato, onion and fresh vegetables

Penne pasta tossed with asparagus, green peas and goat cheese, topped with marinated grilled chicken and a garlic, tomato and pine nut sauce

Stuffed mushroom caps with sautéed spinach, garlic and a Spanish cheese blend

Crepes filled with goat cheese, spinach, apples and pine nuts with a pimiento sauce

Sauteed marinated pork tenderloin served on a bed of potatoes and green onions in a white wine paprika sauce

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with Select Brands

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with Premium Brands, Assorted Liqueurs (Bailey's, Kahlua, Amaretto)

Enjoy our refreshing red and/or white sangria by the pitcher; along-side glasses filled with fresh fruit

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

Twin pastries with vanilla ice cream and bittersweet chocolate sauce

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

Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit

Featured flan of the day

Cheesecake baked with pecans served with bittersweet chocolate and caramel sauce

Almond pound cake with pear with caramel sauce and ice cream

Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

An assortment of our most popular desserts on a decorated platter portioned for your guest count

Available for parties of 50 or more guests

Screen - $75, Projector - $75, Wireless Microphone - $25

complimentary for over 200 guests

Includes 4 Hours of Bar with Beer, Wine & Sangria and White Linens. Please select 4 from Butler-passed Sample Hors d'Oeuvres and a seated menu from Tapas Menu, Traditional Menu, Tapas & Traditional

Includes 4 Hours of Bar with Deluxe Liquors, Wine on the Tables at Dinner and White or Ivory Linens. Please select 4 from Butler-passed Sample Hors d'Oeuvres and a seated menu from Tapas Menu, Traditional Menu, Tapas & Traditional

Includes 4 Hours of Bar with Premium Liquors, Wine or Sangria on the Tables at Dinner, a Champagne Toast and White, Ivory or Black Linens. Please select 5 from Butler-passed Sample Hors d'Oeuvres and a seated menu from Tapas Menu, Traditional Menu, Tapas & Traditional

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points with El Caserio cheese

Cured Atlantic salmon on toast points with dill sour cream

Thinly sliced Serrano ham on toast points with Manchego cheese and tomato

Brochette of chicken curry salad with red grapes

Chilled, marinated tiger shrimp, served with brandy sauce. (+$2)

Oven-baked goat cheese with tomato basil sauce on garlic toast points

Brochette of chicken tenderloin with chorizo and cumin sauce

Baked dates wrapped in bacon with red bell pepper sauce

Brochette of marinated pork tenderloin with a cumin sauce

Sautéed escargot baked on seasoned croutons with aioli

Puff pastry filled with crab meat, topped with tomato concassé and aioli. (+$1.50)

Grilled tiger shrimp with garlic lemon butter. (+$2)

Brochette of beef tenderloin with horseradish sour cream. (+$2)

Tuna, asparagus, and basil filled cannelloni with a creamy white wine sauce and tomato basil vinaigrette

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

Oven-baked goat cheese with tomato-basil sauce and garlic bread

Stuffed mushroom caps with sauteed spinach, garlic and a blend of Spanish cheeses

Penne pasta tossed with sautéed chicken, asparagus and green peas in a tomato goat cheese sauce

Beef tenderloin brochette grilled with cracked black pepper, accompanied by caramelized red onions, horseradish sour cream and mashed potatoes

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Baby mixed greens with cherry tomatoes, cucumbers, fresh mozzarella, walnuts, red onion, and hard boiled egg, drizzled with balsamic sherry vinaigrette

Served with spinach, artichoke hearts and yellow plum tomato vinaigrette, drizzled with lemon butter sauce and served with an onion potato cake

Served with red bell peppers, broccoli and mashed potatoes with a honey pepper sau

Our famous, robust garlic potato salad with mayonnaise and fresh parsley

A traditional presentation of imported Serrano ham and Manchego cheese with tomato and garlic on toast points

Oven baked goat cheese with tomato-basil sauce and garlic bread

Imported sweet Piquillo peppers stuffed with three cheeses and spinach, served with chorizo black bean sauce

Served with red bell peppers, broccoli and mashed potatoes with a honey pepper sauce

Served with spinach, artichoke hearts and yellow plum tomato vinaigrette, drizzled with lemon butter sauce and served with an onion potato cake

Marinated artichokes with creamy tomato vinaigrette. (+$1)

Chilled medley of mushrooms, green asparagus, hearts of palm, artichokes and sun-dried tomatoes with a basil white wine vinaigrette, topped with Manchego cheese

Chilled marinated tiger shrimp served with a trio of sauces: Tomato-brandy, cumin, and alioli. (+$3)

Our famous robust garlic potato salad with mayonnaise and fresh parsley

Chicken curry salad with red grapes and celery

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

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil. (+$4)

Sauteed wild mushrooms, Manchego cheese, pine nuts on a romaine heart with balsamic white wine vinaigrette

Layers of ripened tomato, grilled eggplant and Tetilla cheese drizzled with Moscatel raisin vinaigrette

Traditional Spanish omelet with potatoes and onions, served with mixed greens and balsamic vinaigrette

Casserole of chicken, red bell peppers, asparagus and a pimiento cream sauce

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Grilled tiger shrimp with lemon garlic butter sauce. (+$3)

Spicy potatoes topped with Manchego cheese

Duck confit served with cinnamon apples and wild mushrooms in an orange white wine sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Grilled brochette of marinated pork tenderloin, served with a cumin sauce

Grilled strips of skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concassé

Sautéed pork tenderloin served with tri-color pepper and onion, with a white wine paprika sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce. (+$8)

Filled with goat cheese, pine nuts, spinach, and apples, with a sweet red pepper sauce

Stuffed with three cheeses and spinach, served with chorizo black bean sauce

Served with lemon garlic butter sauce. (+$5)

Filled will crabmeat and topped with garlic aioli, tomato concasse, and green onions. (+$3)

Hearts of Romaine tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes, and Parmesan cheese

Mixed greens tossed with creamy garlic vinaigrette, cherry tomatoes, onions, broccoli, mushrooms, and mozzarella cheese. (+$1.50)

Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette. (+$3)

Served with red bell peppers, broccoli and mashed potatoes with a cumin and honey sauce

Served with red bell peppers, broccoli and mashed potatoes with a saffron cream sauce

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

Served on a bed of sautéed vegetables with a garlic paprika sauce and an onion potato cake. (+$5)

Served with mashed potatoes and asparagus, drizzled with Cabrales blue cheese sauce. (+$7)

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. (+$10)

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. (+$15)

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. (+$15)

Mixed Drinks made with the following spirits: Beefeaters - Magic Crystal - Bacardi - J&B - Johnny Walker Red - Canadian Club - Jack Daniels - Jim Beam White Label - Cuervo Gold

Mixed Drinks made with the following spirits: Tanqueray - Ketel One - Captain Morgan - Johnny Walker Black - Crown Royal, Southern Comfort - Makers Mark - 1800 - DiSarrono Amaretto - Bailey's Irish Cream - Kahlua

Served with tomato basil sauce or butter and parmesan cheese

Served with French fries and fresh fruit

Add an authentic Spanish flair by serving our imported Spanish green olives in Chef's special house marinade

Served with red bell peppers, mashed potatoes and broccoli with a honey pepper sauce

Penne pasta tossed with fresh spinach, asparagus, roasted red peppers, mushrooms, and tomato goat cheese sauce

Speak with your events coordinator regarding available options, such as Spanish bocadillos, taco, nacho, diner, or breakfast bar

+$0.50

+$0.50

+$0.50

+$1

Black bean soup with chorizo

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

Mixed greens and tomato with ginger raspberry vinaigrette and mozzarella cheese

Mixed greens topped with Cabrales bleu cheese and honeyed walnuts, with sherry vinaigrette

Baby spinach and arugula tossed with a sun-dried tomato vinaigrette, topped with chilled thin slices of seared beef tenderloin, asparagus, yellow tomatoes, and red onions

Gold and red beets with lamb's ear lettuce, arugula and avocado with a honey cumin mustard vinaigrette, topped with soft goat cheese

Traditional Spanish omelet with potatoes and onions, served with mixed greens and a sherry balsamic vinaigrette

Artichoke hearts with arugula, walnuts, Blue cheese and a pomegranate reduction

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toasted country bread

Marinated Spanish olives

Spanish cheeses with caramelized cranberries, apricots and smoked tomato marmalade

Robust garlic potato salad

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

Chilled medley of mushroom, green asparagus, heart of palm, artichoke, and sun-dried tomato with a basil white wine vinaigrette and topped with Manchego cheese

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

Acorn-fed Iberico ham served with tomato concasse, minced garlic, and toast points

Toast points spread with duck confit and topped with smoked duck breast, served with julienne apples

Chicken curry salad with red grapes and celery

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

Chilled seafood medley of shrimp, scallops and calamari with bell peppers, cilantro, onions, lemon juice, and a sherry vinaigrette

Marinated shrimp with a trio of sauces

Toast points topped with avocado relish and Alaskan king crab meat

Tuna filled cannelloni with a creamy white wine vinaigrette

Thinly sliced beef tenderloin atop a mixture of dates, blue cheese, and pine nuts, layered with Portobello mushrooms and piquillo peppers, served with a pomegranate reduction

Spicy potatoes topped with Manchego cheese

Freshly baked crepe of apples, goat cheese, spinach, and pine nuts on a bed of sweet red pepper sauce

Mushroom caps filled with spinach and cheese, served with tomato basil sauce

Fettuccine pasta with spinach, asparagus, Swiss chard, and peapods, tossed with a tomato goat cheese sauce

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

Sautéed mixed vegetables with a white wine tomato herb sauce

Grilled artichoke hearts and spinach in honey Dijon mustard sauce

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

Grilled chicken tenderloin skewer with chorizo and cumin mayonnaise sauce

Chicken casserole with Shiitake mushrooms and Sevillana potatoes in a lemon wine sauce

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

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

Skirt steak, sautéed onions, and potatoes with Cabrales blue cheese sauce

Grilled skewer of beef tenderloin rolled in cracked black pepper, served with caramlized 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

Grilled pork tenderloin medallions on top of croutons with caramelized onion and lemon marjoram sauce

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

Grilled assorted Spanish sausages

Roasted dates wrapped in bacon served with red bell pepper sauce

Roasted lamb shank served with cous cous, sauteed spinach and julienne vegetables in a rosemary red wine sauce

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

Char-grilled squid in garlic lemon olive oil

Grilled tiger shrimp in garlic lemon butter

Grilled Atlantic salmon served with sauteed asparagus and peapods in a lobster white wine sauce

Grilled tilapia accompanied by artichokes and spinach, served in a lemon butter sauce

Baked lobster tail, served with asparagus spears, potatoes, and a lemon butter sauce

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

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

Saffron rice and seasonal vegetables

Saffron rice with chicken, chorizo, and seasonal vegetables

Saffron rice and chicken, shrimp, mussels, and clams

Saffron rice and shrimp, mussels, clams, scallops, and squid

White chocolate mouse, fresh berries and raspberry coulis

Crepe stuffed with Mascacrpone cheese custard and served with caramel and chocolate sauce

Pecan cheesecake served with bittersweet chocolate and caramel sauces

Featured flan of the day

Sautéed banana topped with caramel sauce and pistachios, served with vanilla ice cream

Creamy vanilla custard with bittersweet chocolate and caramelized sugar

Chocolate terrine with honey roasted walnuts and fresh raspberry sauce

Light and airy pastries filled with vanilla ice cream and topped with chocolate sauce

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

Almond and pear pound cake drizzled with caramel sauce and served with vanilla ice cream

Warm, bittersweet chocolate and caramel custard baked in a hazelnut tart crust, served with vanilla ice cream

(Penedes) Pale salmon pink in color with zesty aromas of citrus, wild strawberry and fennel. Apple, berry and brioche flavors are balanced on a firm structure of mineral acidity and fine bubbles.

(Penedes) Rich and supple with notes of citrus and green apples with raspberry and black currant undertoners

(Penedes) Rich and supple nose, while the palate has complexity and notes of apples, citrus and grapefruit

(Penedés) Dry and lively with flavors of pineapple, almonds, and honey; pears and fresh bread in the nose.

(Rioja) Leesy, yeasty apple and pear aromas in the nose, with apple cider, apricot and lively bubbles on the palate.

(Penedes) Intense with clear notes of maturity under a constant veil of freshness. Baked apple and sweet pears, ripe citrus, grapefruit peel. Faded flowers and a herbal backdrop reminiscent of fennel and rosemary.

(Canary Islands) Malvasia. Pleasant nose with white flowers and the dry palate is supple with good fresness and a honeyed, slightly exotic with ripe peach and orange zest notes on the finish

(Rioja) Garnacha. Elegant, fresh, and delicate with rose blossom and peach aromas in the nose. On the palate, notes of peach and apricot with a complex but perfect minerality.

(Rioja) Viura, Malvasia. Pink salmon color with citrus and green apple, hints of apricot and long finish, combining sweetness, freshness, and acidity.

(Penedes) Garnaxa Negra. The nose is elegant, coated with floral and white fruit notes, the palate is lively and refreshing with strawberry and grapefruit aromas

Sauvignon Blanc. A very complex nose with hints of fresh grass and abundant fresh fruit such as citrus fruits, pineapple or melon. It has a clean, long finish.

(Rueda) Verdejo. Very comparable to Sauvignon Blanc with crisp acidity and minerality.

(Rueda) Verdejo. Well balanced, complex with a distinct minerality which complements the abundance of fruit flavors.

(Rueda) Verdejo. Grapes are specially selected and aged in oak, creating a richer more complex wine. Aromas of nutmeg, spring flowers, and peaches.

(Rias Baixas) Albariño. Aromas of orange, nectarine, citrus, and touch of anise. Mineral-tinged finishing flavors of pear and orange peel.

(Rias Baixas) Albariño. Aromas of ripe apples and peaches on the palate; an excellent balance of fruit flavors.

(Rias Baixas) Albariño. Varietal nuances of tropical fruits like pineapples and mangos, ripe melons, quinces and hints of dry grass and hay.

(Rioja) Viura. Malvasia. Tropical fruit and white flowers convey its delicate sweetness.

(Rioja) Viura. Malvasia. A full bodied Rioja with flavors of butterscotch and oak

(Gertaria). Hondarrabi Zuri. Aromas of ripe white fruits, pear, and green apple with good minerality and long citrus finish.

(Penedes) Parellada, Macabeo, Chardonnay. Experience the light effervescence from this wine from the same region as Spanish Cava

(Penedes) Macabeo, Muscat. Lively acidity with a touch of minerals from the Macabeo grapes; and fruit and spicy floral from the Muscat.

(Penedes) Sauvignon Blanc, Muscat, Gewurztraminer. Aromatic with white flowers and jasmine in the nose. Notes of apricots, peaches and citrus breeze on the palate.

Smells of juicy strawberries, white cherries, watermelon, along with some chalky and spicy notes. Very pretty in its creaminess but quite tart and bright in its approach, Notes of crushed chalk and minerals add complexity to the strawberry, red apple and quince fruit.

(Alicante) Monastrell-Cabernet. Opaque purple, black and blue fruits, sweet blueberry, and cassis aromas with notes of licorice, Indian spices, and chocolate. Rich, yet silky with a long finish.

(Valencia) Bobal. Aromas of bramble berry, black olive, and coffee. Medium-bodied with bright red fruit flavors, a hint of spice, wild herbs and a citric note on the finish.

(Bierzo) Mencia. Concentrated, smokey, with aromas of dark fruits, toast, and a taste of licorice and pepper to finish.

(Montsant) Mazuelo-Garnacha-Syrah Full bodied, lovely deep, dark purple-red. Smooth and fruity initial burst with classic raspberry and black cherry flavors.

(Terra Alta) Garnacha. An exotically perfumed bouquet of ripe dark fruits and flowers.

(Graciano) Intense in the nose with red fruit aromas followed by dried herbs and spicy notes with good acidity and a balanced finish.

Old Vine Garnacha, Syrah. Perfumed in the nose with aromas of fleshy blueberry, raspberry, plum, spice, and a touch of vanilla.

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

(Toro)Tinto del Toro. Full bodied wine with blackberries, cassis, tobacco, and licorice. Big and dense.

(Toro) Tinto del Toro. On the palate it is full-bodied with glossy tannins; it is juicy, chewy and nicely balanced with ripe blackberry and integrated oak.

(Toro) Tinto del Toro. Huge and dense with firm tannins and aromas of cassis and blackberry.

(Tempranillo) Aromas of black raspberry, licorice, flowers and Moroccan spices. Juicy and mineral driven on the palate.

(Zamora) Tempranillo. High pitched aromas of black raspberry, licorice, flowers, and Moroccan spices. Juicy and mineral driven.

(Rioja) Tempranillo. Bright cherry red color. Displays a deep complexity of ripe red fruits, spices, tobacco and liquorice. Very well balanced. Complex and elegant on the palate with a long and velvety aftertaste.

(Rioja) Tempranillo, Mazuelo. Complex, dense fruit and dark chocolate flavors.

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

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

(Rioja) Tempranillo-Garnacha Suave wine with earthy, crushed cherry flavors.

(Rioja) 80% Tempranillo, with Garnacha, Mazuelo and Graciano. Deep ruby. Heady, mineral-tinged red fruit and rose scents are complemented by star anise, vanilla and woodsmoke.

(Rioja) Tempranillo-Graciano-Mazuelo. Big, oaky and powerful; a modern Rioja from the most traditional bodega in Rioja.

Tempranillo, Graciano. Dark berries and hints of spice and cedar with a spicy red pepper undertone and some dried flowers. Full to medium body, integrated tannins and a superb finish.

Tempranillo. Earthy, herbal, black fruit aromas include notes of pencil shavings and lemony oak with roasted flavors of blackberry, hickory and baked plum finish with heavy notes of chocolate.

Tempranillo. Aromas of forest floor, spices, blackberries, with smoky undertones plus hints of leather and ink with some floral notes developing with time. Dense with licorice and some prune flavors, it is spicy and balsamic on the palate.

(Jumilla) Monastrell, Tempranillo, Cabernet – Complex and powerful, ripe fruit notes, spices, cocoa, blackberry, plum, vanilla notes, and toasted notes from new oak.

(Jumilla) Monastrell. Big, muscular and bold but with an remarkable finesse. The palate shows a complex blend of wild berries, spicy remembrances and notes of liquorice, coffee and cocoa.

(Jumilla) Monastrell-Cabernet. Earthy with clean aromas of jam and dried fruits with notes of port wine. Medium to full-bodied flavors of coffee, cherry, and spice.

(Jumilla) Monastrell – 100% organic. Cherry and redcurrant aromas are brightened by cracked pepper and fresh flowers.

(Jumilla) Cabernet-Monastrell. Jam packed with blackberry, black cherry, plum, blueberry, creme de cassis, tobacco, minerals and oak.

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

(Ribera del Duero) Tempranillo. A full body with flavors of blackberries, cherries, and a smoky oak with a long finish.

(Ribera del Duero) Tempranillo. Ripe boysenberry and blueberry aromas with notes of mocha on the nose.

(Ribera del Duero) Tempranillo. Bright ruby color. Intensely spicy aromas of wild strawberry and raspberry; a silky texture reminiscent of a New World Pinot Noir.

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

(Ribera del Duero) Tempranillo. Warm and rich wine with black cherry and raspberry flavors. Vanilla and cedar aromas enhance a lovely texture with a soft but full finish.

Garnacha. Carinena. A highly perfumed bouquet evokes dark berries and fresh flowers, with a spicy nuance.

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