Foodtruckole

Moorish-style stewed chicken breast with chick peas and a lime-cumin yogurt.

Spicy semi-cured mini chorizos braised in infused tempranillo wine.

Traditional Spanish meatballs in a sweet tomato casero sauce.

Mix of croquettes with a smoked pimento aioli.

Stew of white Asturian alubia beans with fried pork belly and medley of chorizos.

Pork cheek puree casserole and roasted carrot-tempranillo puree.

2 fried chicken drumsticks wrapped in Iberian pork pancetta and citrus honey reduction.

Fatty and rich Asturian oxtail stew braised in tempranillo consomme sauce.

Grilled beef tenderloin, truffle mashed potatoes and crispy onions.

2 grilled chicken skewers marinated Andalusian style and garlic aioli.

Grilled pork tenderloin, patatas fritas, and Pedro Ximenez sherry reduction.

Garlic-herb marinated flank steak with paprika fries.

Chorizo medley, sofrito and manchego.

Spicy semi-cured mini chorizos braised in infused Asturian tomato-apple cider sauce.

2 grilled New Zealand baby lamb chops served with garlic-sauteed spinach.

Traditional chicken fritters with romesco sauce.

2 open face sliders short ribs cipollini marmalade, manchego cheese puffs and piquillo syrup.

Seared applewood smoked bacon served with sweet chili-pineapple glaze.

Seared maple leaf duck breast with sweet potato pure and cherry compote.

2 fried pork shanks with house house made bourbon-maple bacon barbecue sauce.

Marinated grilled chicken skewers, citrus aioli and toasted peanuts.

Grilled pork skewers, sauteed spinach and piquillo peppers.

Crispy chicken breast, spicy Ole sauce, cabrales (blue cheese) sauce.

White Spanish anchovies, cilantro oil, olives and piquillo pepper. .

Littleneck clams, sweet paprika, garlic, onions and vino blanco.

P.E.I. mussels served in tomato, onions, vino blanco, and guindilla pepper.

Sauteed shrimp in extra virgin olive oil, garlic, and guindilla pepper.

Traditional Spanish noodles mixed with sautéed scallop pieces. Served with honey-mustard aioli and guindilla aioli.

Codfish confit au-gratin and house-made tomato sauce.

Black saffron rice cooked with squid ink. Served with calamari, P.E.I mussels and extra virgin oil.

Pan seared diver scallops wrapped in applewood smoked bacon.

Hearty seafood stew from the Catalan coast of Northest Spain.

Citrus marinated scallop piece fritters served with honey-mustard aioli and guindilla aioli.

Breaded fried calamari served with house-made smokey-cilantro cocktail sauce and tartar sauce.

Galician seafood stew with chorizo and white Asturian alubias beans.

Ecuadorian style cold seafood marinated with citrus served with fried green plantains.

Salmon-sweet peas-basil croquettes with basil-oregano pesto.

Breaded and fried calamari with fried artichokes, apple and creole red onion salad tossed in a saffron aioli sauce.

PEI mussels served in a cold Spanish vinaigrette sauce.

2 smoked salmon open face sliders with cucumber infused cream cheese sauce with fried capers.

Breaded scallop pieces served with house-made smokey-cilantro cocktail sauce.

Pan seared diver scallops with almond-saffron puree and crispy Serrano.

Traditional hummus, smoked Spanish paprika, roasted red pepper, and chimichurri sauce.

House marinated Spanish olives, white garlic, pepinillos, escabeche, and piparras.

White potato and guindilla aioli.

Stewed lentils, spinach, raisins, garlic, bell pepper with curry, and lime-cumin yogurt.

Black mission figs stuffed with almond and artisan cabrales blue cheese. Topped with a sherry fig reduction.

Spanish omelet with potatoes and Spanish onions.

Salt-roasted beets, goat cheese, almond crumble, and cilantro oil.

Local Kennett mushrooms sauteed with garlic and extra virgin olive oil.

Slow-baked homemade cheese bread, chimichurri, and roasted red pepper.

Fried sweet plantains with a slice of queso fresco. Topped with fig reduction and toasted almonds.

Creamy cauliflower au gratin. Topped with Spanish croutons.

Fried breaded eggplant slices, feta cheese and organic honey.

Quarter fried artichokes in stout beef tempura and salsa romesco.

Medjool dates stuffed with valdeon (blue) cheese and almond.

Medjool dates stuffed with valdeon (blue) cheese and almond.

Roasted local vegetables, roasted peppers, and truffle oil.

Sauteed chickpeas and spinach in vino blanco and roasted red peppers. Served with mint yogurt.

Mixed vegetables Au Gratin mixed with tetilla cheese.

Grilled Peruvian asparagus, fried quail egg, truffle oil, roasted peppers, and basil bread crumbs.

Piquillo pepper syrup, almond crumble, chimichurri, and escabeche.

Piquillo pepper stuffed with goat cheese and herbs.

Manchego cheese puffs, samfaina, and saffron aioli.

Local Kennett mushrooms sauteed with garlic and extra virgin olive oil.

Local Kennett mushrooms sauteed with garlic and extra virgin olive oil. Topped with chorizo palacios.

Fried green tomatoes, extra virgin oil, jerez, guindilla aioli, and chimichurri sauce.

Fried green plantains in a bruschetta style Manchego cheese with cilantro oil.

Breaded fried goat cheese with an orange-brandy reduction.

Braised pork belly, apple-creole onion slaw, and saffron aioli.

Beef tenderloin, shallots, and manchego.

Vegetable medley, tomato casero, and queso.

Chicken, house-cured bacon and soffrito.

Serrano, manchego cheese and tomatoes.

Serrano ham, manchego cheese, tomato, and extra virgin olive oil.

Saffron rice, chicken, chorizo, clams, mussels, calamari, and shrimp.

Saffron rice, rabbit, chicken, white alubia beans, and rosemary. (Must order two days in advance).

Saffron rice, chicken, chorizo, and steak.

Black saffron paella served with mussels and calamari.

Saffron rice and vegetable medley.

Saffron rice, clams, mussels, calamari, and shrimp.

Saffron rice, chicken, chorizos, and steak.

2 grilled Spanish chorizos, chimichurri and pancito.

Pan seared miti cana goat cheese, orange-brandy glaze reduction, crostini, and sherry poached cranberries.

18-month hand carved reserved serrano ham, world renowned for its meaty, woodsy aroma, and a delicate rich flavor.

Chef's selection of imported spanish artisan cheeses, sherry poached cranberries, crostini, house made jam, and dry fruits.

Chef's selection of imported Spanish cured meats, crostini, olive oil, and house made escabeche.

Chef's assortment of imported Spanish cheeses and cured meats, crostini, olives, and house-made jam.

Roasted local vegetables in a tomato sauce, Cuban style black beans, fried mix rice, and sweet plantains.

Chicken leg confit, truffled mashed potatoes, wild mushrooms, and sherry sauce.

Roasted Norway salmon with Alubian beans and a basil reduction.

Grilled Brazilian top sirloin steak with fried sweet plantains.

12 oz hand cut ribeye, Spanish style French fries, and chimichurri.

12 oz hand cut Argentinian style prime ribeye, Spanish style French fries, and chimichurri.

The large plate of grilled-meats, flanks steak, pork loin, chicken breast, and chorizos. Served with seared potatoes in butter herbs. Feeds 2-4 people. Requires 30 min notice.

Our version of the traditional chicken and rice. Saffron rice, boneless chicken breast, chorizo palacio, green peas, roasted piquillo pepper, and sweet plantains.

Grilled marinated skirt steak, sweet plantains, black beans Cuban style, and white rice topped with chimichurri.

Grilled Spanish octopus, crispy potatoes, smoked paprika, olive oil, and guindilla aioli.

Pan seared diver scallops with Spanish alubias-cilantro puree and applewood smoked bacon.

Chicken tenders with potatoes.

Macaroni and cheese breaded and fried.

Spanish flat bread cheese pizza.

Spanish cheese fries.