Chef Gian Martinez Claverol

Local Heirloom Tomato Salad with Sevillian Orange Vinagrette & Herbs

Braised Carrot Gazpacho with Sherry Blistered Tomatoes and Balsamic Vinegar

Brava Potatoes: Crunchy Potatoes with Romesco, Padrón pepper sauce and Smoked Alioli

Bechamel Stuffed Piquillo Peppers with Grated Cheeese

Beer Batter Codfish Pavia (Fritter) with Ajo Blanco Sauce and Chives

Croquetas (Choice of one-1): Ibérico Ham with Piquillo Alioli, Octopus with Black Mayo or Spinach with Chickpea Cream

Andalusian Pisto (Ratatouille) & Goat Cheese Empanadas

Spiced Chickpea Salad with Dill-Yogurt Sauce and Fried Spinach

Paella (Choice of 1): Valenciana/Traditional, Seafood or Andalusian with Secreto (Pork inner rib meat) and Seasonal Vegetables

Pork Meatballs in Mushroom Sauce with Paprika Braised Potatoes

Presa Ibérica (Pork Shoulder) in Whisky Sauce with Confit Garlic Potato Puree

Pil-Pil Chicken (Garlic & Chili Seasoning) with Parsnip Two Ways

Basque Cheesecake

Chocolate Mousse with Orange Gel & Zest

Torrija (Andalusian Spiced Bread Custard) with Citrus Creme

Crema Catalana (Similar to Creme Brulee) with Cinnamon Crisps

Cumin Chickpea Salad with Crispy Spinach and Piquillo Peppers

Heirloom Tomato Tostada with Roasted Garli Alioli & Herb Infused EVOO

Ibérico Ham (Vermut Alioli) or Mushroom and Blue Cheese (Roasted Garlic Alioli) Croquetas

Ensaladilla (Olivier Salad) with Tuna, Sweet Peas, Carrots, Onions and Paprika Mayonnaise

Piquillo Peppers stuffed with Herb Bechamel and Drizzled with Honey

Wine Braised Ibérico Pork Cheek with Potato Purée

Andalusian Hake Filet over Vegetable Couscous

Secreto Ibérico (Tender pork meat) in traditional Whisky Sauce with Braised potatoes

Tomato Stuffed Calamari with Roasted Lemon and Aromatic Rice

Torrija (Spiced Fried Bread Custard) with Chocolate Ganache

Local Cheese Blend Cheesecake

Garlic Confit Codfish Buñuelos (Fritters) with Parsley-Avocado Cream

Tosta: Piquillo pepper cream, Goat Cheese Mousse & Fried Onions

Pork Crackling dusted lentils over Artichoke Puree

Potato Bomb stuffed with Sweet Chorizo a la Diabla (wine braised) and Piquillo Alioli

Brioche with Iberico Sausage Tartare, Onion Mayonnaise and Pickled Vegetables

Andalusí style (Flour mix) fried Potón (Calamari) with Red Pepper Puree and Lime Alioli

Not an ensaladilla: Potato puree, fried potato sticks, paprika sauteed octopus, truffle mayonnaise and braised carrots

Saquitos: Fried pastry with Chistorra (Spanish spicy sausage), Caramelized Onions and Goat Cheese

Caldoso Rice (Brothy Rice) with Iberico Pork Cheek and Wild Mushrooms

Wine Braised Oxtail with Roasted Carrots and Potato Parmentier

Baked White Wine and Garlic Codfish with Wilted Spinach and Smoked Artichoke Puree

Hake Filet in Coconut Sauce with Sherry braised Heirloom Tomato Salad

Stuffed Chicken Roulade with Spinach and Iberico Ham, Px Reduction and Chickpea Two Ways

Manchego Panna Cotta with Berry Coulis

Sherry Infused Orange Cake with Spiced Buttercream (Cinnamon, Cardamon & Nutmeg)

Torrija Buñuelos: Spiced Fritters with Citrus Glaze over White Chocolate Soup

Arroz con Dulce: Sweet Rice cooked with Coconut Milk, Bruleed and Topped with Berry Dust

Codfish Pavía (Fried Codfish Filet) with Lemon infused Alioli

Aliño Trío: Carrots - Potatoes - Chickpeas

Roasted Pumpkin Gazpacho, Tomato Pearls and Curry

Fried Aubergine Sticks with Herb Infused Honey and Whipped Chive Cheese

Brioche with Pringá (Mixed Meat Preparation), Caramelized Onions and Fried Quail Egg

Pisto (Andalusian Ratatouille) with Herb EVOO and Goat Cheese Cream

Frito Andaluz: Mix of Andalusian style fried Seafood

Huevos Rotos: Chorizo, Ibérico Ham, Fried Eggs, Potatoes and Herbs

Prawn and Mussel Paella with Citrus Infused Alioli and Smoked Saffron

Oxtail in Mushroom Stew with Spanish Style Potatoes (Panadera Style)

Seared Presa Ibérica (Pork Shoulder) with Mustard-Dill Sauce and Grilled Asparragus with Cheese Crust

Chicken Supreme Stuffed with Dates and Almonds with Sweet Wine Reduction and Roasted Vegetables

Beef Tenderloin in Px (Pedro Ximenez) reduction with Parsnip Parmentier

Manchego Cheese Flan with Salted Caramel and Roasted Popcorn

Chocolate Mouse with Hazelnut-Cinnamon Crumble and Orange Gel

Quince Stuffed Brioche Torrija with Berry Coulis

Olive Oil Cake with Rosemary Dust and White Chocolate 'Soup'

Tuna Tartare: EVOO Chips, Citrus Vinagrette, Tomato Pearls & Avocado Foam

Millefoile: Potato & Boniato layered with Piquillo Pepper Jam, Goat Cheese and Topped with Garlic Dots

Codfish Salad with Olive Dust, Orange Gel, Confit Pearled Onions and Quail egg

Presa Bites: Panko fried Iberico pork with Lemon Alioli & Chives

Pringá (Pork, Blood Sausage & Chicken) Canelón with Truffled Bechamel & Herb Essence

Swet Paprika Glazed Octopus Skewer over boniato parmentier

Bikini 2.0: Brioche Toasts, Smoked Iberico Pork Shoulder Slices, Pickled Onions, Braised Piquillos & Manchego Cheese

Fried Fish Tacos: Andalusian Coleslaw, Avocado Cream & Fried Padrón Peppers (Fried Corn Tortilla)

Seared Lamb Terrine with Sherry Reduction, Asparragus & Potatoes

White Wine Mussels over Pea Cream with Iberico Ham Bechamel and Celery Two Ways

Galician Steak Mignon with Arzuaga Blue Cheese and Garlic-Tomato Meloso (Brothy Rice)

Seared Duck Breast with Orange Citrique & Herb Dusted Parsnips

Choco-Cinnamon Lava Cake with Berry Creme Fraiche

Creme Anglais Stuffed Olive Oil Sponge cakes with Lemon Icing

Deconstructed Torrija: Spiced Goat Cheese Foam, Spiced Crumble, Dark Chocolate Flakes & Vermouth Fermented Berries

Almond Toast: Thin baked almond cake with tocino de cielo (similar to flan) cream and merenge

Cacio e Pepe Arancini (Risotto Croquette) with Roasted Tomato Sauce

Panzerotti (Fried dough) with Porcini and Pecorino Cheese

Bruschetta: Cherry Tomatoes, Balsamic Reduction, Fried Basil & Pecorino Cream

Gnocco Frito (Potato Gnocchi) with Sundried Tomato Cream Sauce

Zuchinni & Tomato Frittata, Romesco and Parmesan Cheese Crisps

Pesto Risotto with Toasted Pine Nut Dust and Parmigiano Reggiano

Polpette al Sugo (Beef Meatball) with Herb Crostinis & Mozarella Pearls

Crostatine di Zucca (Pumpkin), Caramelized Onions & Gorgonzola

Chicken Cacciatora with Herb Roasted Potatoes

Veal Scallopine in Funghi Sauce and Grilled Vegetables

Brown Butter Potato Gnocchi in Ricotta Cream Sauce, Guanciale and Smoked Lemon Zest

Lemon Butter Seared Hake Filet with Creamy Polenta

Milanese di Maiale (pork) with Smoked Eggplant Puree

Ciambellone with Sweet Cream

Pasticcioti stuffed with Sweet Mascarpone and Berries

Mousse di Mascarpone, Berries and Shaved Dark Chocolate

Cantucci with Creme Anglaise and Pistachio Dust

Braised Asparragus with Piquillo Pepper Vinagrette

Smoked Sardine Tosta with Orange infused EVOO and Nuts

Heirloom Tomato Tartar with Basil EVOO, Aged Cheese and Herbs

Migas (Salty Bread Preparation) with Sweet Chorizo and Fried padrón pepper cream

Chickpea Cream: Goat Cheese, Honey Drizzle, Peppercorn, Spinach Foam and Crispy Iberico Ham

Seared Artichokes with Balsamic Reduction and Fresh Andalusian 'Pesto'

Octopus Salad with Smoked Paprika Vinagrette and Beet Cream

Galician Blonde Beef Steak Tartar with Brioche Toast, Sherry Wine Glaze and Tomato Pearls

Au Gratin Mushrooms stuffed with Peppers and topped with Manchego Cream Foam and Tomato marmalade

Creole Prawns: Seared and topped with Vegetable 'Fondo' (Reduced Vegetable Broth) and Chili Flakes

Mushroom Caldoso Rice with Seared Duck Breast in Sevillian Orange Glaze

Ibérico Pork Terrine with Sherry Reduction, Olive Dust and Parsnip Puree

Braised Pork Loin in an Apple-Cumin Sauce over Seasonal Vegetables

Seared Tuna over Lemon-Rosemary Sauce with Andalusian 'Remoulade'

Arroz con Pollo Andaluz: Rice, Saffron, Range Free Chickens, Piquillo Peppers and Hearty Broth

Galician Beef Sirloin: Valdeón Blue Cheese and Truffled Potato Parmentier with Cheese Crisps

Basque Cheesecake with Fig Marmalade & Almonds

Spiced Buñuelos (Fritters) with Dark Chocolate Soup-Shavings and Orange Zest

Sweet Goat Cheese Merengue with Lemon Zest and Raspberry Dust

Almond-Orange Cake in a Sweet Wine Syrup and Seasonal Berries

Sgagliozze: Fried Polenta with Parmigiano Reggiano and Tomato Pearls

Canteloupe Salad with Prosciutto, Mint Vinagrette, Balsamic Vinegar and Strawberries

Fresh Focaccia with Cherry Tomatoes, Rosemary, Garlic and Onions with Herb infused EVOO

Crocché di Zucca (Pumpkin) and Gorgonzola

Calamari Ripeni (Stuffed) with Pepper Cream and Bread Crostinis

Blistered Asparragus with Salty Ricotta Mousse and Speck

Caprese: Heirloom Tomato, Berry Infused EVOO, Mozzarela, Herb Dust and Basil Cream

Vitello Tonatto: Arugula, Beef, Tuna and Capers

Boniato Gnudi in Gorgonzola and Nuts Sauce

Black Pepper Pappardelle in White Wine Garlic Cream and seared Beef Filet

Chicken alla Diavola with Braised Broccolini and Herb Potatoes

Carbonara: Fresh Spaghetti, Pecorino & Guanciale

Bistecca de Maiale (Fried Pork Cutlet) in Almond Crust with Orange Zest and Cheese Risotto

Pere al Vino Rosso with Mascarpone Cream and Pistachio Dust

Coffee Zambiglione with Cinnamon Chips & Cacao Crumble

Torta Cioccolato with Sweet Orange Sauce

Panacotta with Prosecco Caramel Reduction and Glazed Almond Crisps