Salads

Watermelon salad chunks of watermelon, with feta cheese, sliced red onion and a drizzle of reduced balsamic vinegar

Seasonal Baby Greens tossed with Champagne-Citrus Vinaigrette, diced Tomatoes and Garlic-Oregano Croutons

Hearts of Romaine, Carrots, Tomato, Olives, Hard- Boiled Egg, Hearts of Palm with our House Balsamic Vinaigrette

Baby Spinach with imported Blue Cheese, Toasted Pine Nuts, Red Onion, with an Aged Sherry Vinaigrette

Red Leaf Lettuce, Beets, Red Onions, Cranberries, Walnuts with Shaved Parmigiano and Red Wine Vinaigrette

Mixed Greens and Hearts of Palm

Tapas

Egg-plant in a Spicy Tomato Sauce

Baguette with Tomato, Garlic and “Serrano” smoked Ham

Deep Fried Potatoes topped with a spicy red chili, bacon and tomato sauce

Spanish Style Egg/Potato/Onion Frittata with sides of cheese filled flour tortilla triangles

Roasted Garlic and Herb Potatoes

Onion and Herb Marinated Olives

Roasted Red Peppers with Balsamic and Olive Oil

Sautéed “Meaty” Mushrooms with Red Wine and Rosemary

Gazpacho served in Martini Glasses with Parmigian Croutons (Glasses Not Included)

Grilled Eggplant Salad with Onions, Peppers and Caramelized Garlic

Shaved Serrano Ham with Fresh Cantaloupe

Chicken pieces cooked with tomatoes, fresh peppers, chili and aromatic spices

Spicy Spanish Sausage pan fried in red wine

Grilled Artichoke Hearts and Asparagus with sea salt and balsamic vinaigrette dressing

Sautéed Scallops with White Wine and Ham

Roast Duckling with Berry Sauce

Garlic and Shallot Marinated Shrimp

Garlicky, Lemon and Olive Oil Roasted Chicken

Sautéed Pork Sausage with Figs and Brandy

Scallops in Saffron Cream

Chilled Calamari in a Light Vinaigrette

Green Beans cooked in onions, butter and olive oil

Classic Paella Herb ands Saffron Scented Rice with Roasted Chicken, Sausage, Calamari, Shrimp and Vegetables

Sliced Filet Mignon with creamy horseradish and crispy onions on a toasted mojo seasoned bread

Sliced Prosciutto with honey wrapped around a bread stick

Shrimp Cerviche on edible spoons

Baby Endive leaves with grilled salmon and tzaziki