Alcala

Clear soup of leek, carrots & potatoes.

Shrimp in a sizzling parsley sauce.

Shrimp in a sizzling garlic sauce.

Assortment of Spanish charcuterie with tomato spread bread.

White asparagus on piquillo peppers with scallion & olive vinaigrette.

Grilled sardines with mesclun salad & pimenton oil.

Clear soup of fish & shellfish with white rioja wine basque-style.

Mesclun salad with extra virgin olive oil & sherry vinegar dressing.

Cold andalusian soup.

Cold andalusian soup.

Shrimp in a parsley sauce.

Clear soup of leek, carrots & potatoes.

Clear soup of fish & shellfish with white rioja wine basque-style.

Oven roasted caps of shiitake mushrooms with parsley & garlic.

Mesclun salad with extra virgin olive oil & sherry vinegar dressing.

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil & sherry vinegar dressing.

White asparagus, piquillo peppers, endives, cherry tomatoes, ldiazabal cheese & scallion vinaigrette over mesclun salad.

Grilled sardines with mesclun salad & pimenton oil.

Assorted sautéed vegetables with broiled shiitake mushrooms, green & white asparagus & artichokes.

Red piquillo peppers stuffed with codfish on salsa vizcaina.

Filet of chicken marinated in parsley & garlic with scalloped potatoes & sautéed vegetables.

Stew of lamb with peppers, onions & tomatoes, navarra style.

Grilled lamb ribs with scalloped potatoes & sautéed vegetables.

Grilled filet mignon with roasted red peppers & scalloped potatoes.

In the Dehesas, an indigenous forest of Southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham.

Seafood paella.

Sautéed monkfish in parsley & garlic sauce with clams & shrimp.

Grilled tuna on scalloped potatoes surrounded by mesclun salad.

White asparagus, piquillo peppers, endives, cherry tomatoes, idiazabal cheese & scallion vinaigrette over mesclun salad.

Cannelloni of spinach & shrimp with tomato & béchamel sauce.

Baby squid in a black ink sauce with white rice.

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil & sherry vinegar dressing.

Dry aged grilled sirloin steak with sautéed vegetables and crispy fried potatoes.

Sautéed monkfish in a parsley & garlic sauce with clams & shrimp.

Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions.

Baby squid in a black ink sauce with white rice.

Red piquillo peppers stuffed with codfish on salsa vizcaina.

Cannelloni of spinach & shrimp with tomato & béchamel sauce.

Filet of chicken in a light sherry sauce with artichoke hearts, serrano ham, mushrooms & potato puree.

Marinated pork tenderloin with roasted red peppers & potato puree.

Grilled filet mignon with roasted red peppers & crusty fried potatoes.

In the dehesas, an indigenous forest of Southwestern Spain, the iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the pata negra or black hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham.

Assorted sautéed vegetables with broiled shiitake mushrooms, green & white asparagus & artichokes.

Grilled lamb ribs with scalloped potatoes & sautéed vegetables.

Black rice with squid paella-style served with aioli.

Confit of rice with chorizo sausage, chicken, shrimp, squid, mushrooms & caramelized sofrito.

Paella with squid, shrimp, prawn, clams, monkfish & mussels.

Paella with chicken, beef & chorizo sausage.

Fried potatoes cubes served with a spicy sauce.

Grilled prawns.

Crepes of tetilla cheese & mushrooms with iberico ham.

Baby squid in a black ink sauce.

Cannelloni of spinach & shrimp with tomato & béchamel sauce.

Spanish omelet with potatoes & onions.

Seafood salad.

Little spicy Catalan chorizo sausage.

Imported serrano ham.

Grilled pork tenderloin on rustic toasted bread.

Chorizo in red wine & onions.

Grilled lamb chops.

Grilled filet mignon on rustic toasted bread.

Little clams in a fresh parsley & garlic sauce with white rioja wine.

Assortment of Spanish charcuterie: Serrano ham, cured chorizo, Salchichon & Lomo with tomato spread bread.

Clams, shrimp, scallops & mussels in garlic sauce.

Fresh tuna salad with piquillo peppers & mixed greens.

Shrimp in a sizzling parsley sauce.

Shrimp in a sizzling garlic sauce.

Assortment of cheeses from Spain: Manchego, Idiazabal, Iberico, Mahon, Roncal, Tetilla, Valdeon & Zamorano.

Meatballs in sherry wine sauce.

Marinated anchovies in sherry vinegar.

Spanish chorizo sausage.

Combination of serrano ham & codfish croquettes.

Tomato rubbed bread topped with anchovies & marinated salmon.

Red piquillo peppers stuffed with codfish on salsa vizcaina.

In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for the unsurpassed taste and quality of this traditional dry cured ham.

Grilled asparagus, Piquillo peppers, tomatoes, ldiazabal cheese, and scallion vinaigrette over mesclun salad.

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing.

Shrimp in a sizzling parsley sauce.

Mesclun salad with extra virgin olive oil and sherry vinegar dressing.

Grilled sardines with mesclun salad and pimenton oil.

Oven roasted caps of Shiitake mushrooms with parsley and garlic.

Clear soup of fish and shellfish with white Rioja wine Basque-style.

Clear soup of leek, carrots, and potatoes.

Cold Andalusian soup.

Dry aged grilled Sirloin Steak with sautéed vegetables and crispy fried potatoes.

Grilled filet mignon with roasted red peppers and crusty fried potatoes.

Grilled lamb ribs with scalloped potatoes and sautéed vegetables.

Marinated pork tenderloin with roasted red peppers and potato puree.

Filet of chicken in a light sherry sauce with artichoke hearts, Serrano ham, mushrooms, and potato puree.

Cannelloni of spinach and shrimp with tomato and Béchamel sauce.

Red Piquillo peppers stuffed with codfish on Salsa Vizcaina.

Baby squid in a black ink sauce with white rice.

Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions.

Sautéed monkfish in a parsley and garlic sauce with clams and shrimp.

Assorted sautéed vegetables with broiled Shiitake mushrooms, green asparagus, and artichokes.

Confit of rice with chorizo sausage, chicken, shrimp, squid, mushrooms, and caramelized sofrito. Price per person, please allow 25 minutes for preparation.

Black rice with squid paella-style served with aioli. Price per person, please allow 25 minutes for preparation.

Paella with chicken, beef, and chorizo sausage. Price per person, please allow 25 minutes for preparation.

Paella with squid, shrimp, prawn, clams, monkfish, and mussels. Price per person, please allow 25 minutes for preparation.