Extra virgin olive oil, balsamic.

Rock shrimp. Sauteed in butter, olive oil, garlic, parsley, white wine.

Eggplant, breaded and fried, topped with a cool garlic.

A selection of olives from Spain and around the world.

Tortilla Espanola, assorted olives, Spanish cured meats and today's Spanish cheese.

Marinated in Dijon mustard and rosemary, served with a honey cucumber Dijon aioli.

Fried potato cubes with a spicy tomato bravo sauce.

Dusted with Spanish piment6n and lightly fried. Served with romesco sauce.

Todays imported Spanish cheese; served with crostinis, Marcano almonds, piquillo peppers, and fig preserves.

Eggplant, breaded and fried, topped with a cool garlic.

Mushrooms sauteed in olive oil, butter, garlic, parsley and white wine vegan option available.

Grilled pork tenderloin skewers marinated with cumin, piment6n, chilies; drizzled with garlic aioli.

Classic Spanish potato cake cooked in olive oil with onion and egg.

Sherry, tomatoes ginger and shallots and mixed herbs.

Sauteed in a spicy plum.

Seasonal vegetables garnished with manchego cheese, balsamic reduction.

Sesame crusted seared rare with arugula side.

Naturally raised from snake river farms, grilled medium rare with crispy onion and blue cheese butter.

Jamon serrano, fire-roasted piquillo peppers and melted manchego cheese on a toasted ciabatta roll with garlic and avocado aioli.

Grilled eggplant , roasted red bell pepper, avocado, sprouts and manchego cheese on toasted ciabatta with garlic aioli.

Pesto marinated strips of chicken breast, roasted red pepper, baby spinach.

Fresh New Zealand Wagyu grass-fed beef served on an Onion roll with caramelized onions, lettuce, tomato, Manchego cheese and garlic aioli.

Grilled medium-rare and served on a toasted onion roll with Manchego cheese, crispy onions, greens.

Mixed greens with an apple sherry scallion vinaigrette. Garnished with crispy shoestring carrots.

Mixed greens with an apple sherry scallion vinaigrette. Garnished with crispy shoestring carrots.

Organic AruguJa -Quinoa, roasted sweet potatoes, cucumber, red onion and cranberry in a maple cider vinaigrette. Topped with feta.

Organic AruguJa -Quinoa, roasted sweet potatoes, cucumber, red onion and cranberry in a maple cider vinaigrette. Topped with feta.

Artichoke hearts, Kalamata olives, red onion, cucumbers,

Artichoke hearts, Kalamata olives, red onion, cucumbers.

Grilled marinated chicken breast wilh a three-bean, corn, red roasted pepper relish. Served with mixed greens tossed in a cucumber honey dijon vinaigrette.

Asparagus, olives, piquillo pepper, red onions, egg, And ahi tuna seared rare. Drizzled with shallot Vinaigrette

Chefs choice.

Grilled breast meat tossed with asparagus, mushrooms, red onion, cream, Spanish cheeses, pimento.

Choose garlic herb, tomato, or cream sauce.

Marinated grilled lamb tenderloin served with saffron and wild mushroom rice.

Sauteed chicken breast topped with a tomato, Kalamata olive, and garlic pan sauce. Served over organic baby spinach and roasted garlic mashed potatoes.

Combination of seafood, chicken.

A variety of vegetables. Please choose stock chicken or vegetables.