Chef Cayetano Rangel

-PULPO A LA GALLEGA Tender Octopus slices,served with cooked potatoes and drizzled with Extra Virgin Olive Oil,spanish Paprika and sea salt

GAMBAS AL AJILLO Peeled king prawns cooked in olive oil with garlik,and chilli,flamed with spanish Brandy

MEJILLONES CON CHISTORRA Y VINO BLANCO Fresh mussels cooked in withe wine and chistorra sausage sauce

CHIPIRONES EN SU TINTA Stewed baby squids with white wine and cuttlefish ink sauce

POLLO AL CHILINDRON Diced chicken breast ,slow cooked in a rich red peppers and almond sauce

CHORIZO A LA SIDRA Chorizo sausage stew in spanish cider

CHULETON Grilled slices of whole rib of beef with Chimichurri

HUEVOS ROTOS Slices of confit potatoes and serrano ham topped with fried eggs

PIMIENTOS DEL PADRON Charred Padron peppers seasoned with smoked sea salt

PUERRO Y ROMESCO Charred and smoked leeks with almond and roasted red peppers sauce

ENSALADA MIXTA Crunchy leaves salad with white asparagus,boiled eggs wedges,red onion,beef tomato and avocado.Mustard and honey dressing

CHAMPI AL AJILLO -Mushrooms cooked in white wine and garlic sauce

TARTA LA VINYA Baked cheesse cake topped with red fruits compote and vanilla ice cream

-Asian Prawn bonbon in Thai bisque,Carrot and Radish salad,false coral touile

- Avocado & Feta Fritters Sun-dried Tomato & Red Pepper Pesto, Radish & Orange Salsa

- Seared Chicken Breast, Pistachio Crusted Chicken Filo Pie Mashed Potato, Buttered Savoy, Brown Ale Gravy

- Salmon Fillet, Crispy Gnocchi Sautéed Mushrooms, Basil Cream, Cavolo Nero

- Courgette, Red Pepper & Baba Ghanoush Roulade Crispy Gnocchi, Sautéed Mushrooms, Basil Cream, Cavolo Nero

- Chocolate Ganache Torte, Salted Caramel Cream Toffee Popcorn Base, Caramelised Orange

- Mango & Vanilla Cheesecake Mango Jellies, Fresh Mango

Pea & Mint Crusted Roast Lamb Cutlets Smoked Mash Potato, Asparagus Tips, Charred Onion Petals & Lamb Jus

Pan Fried Fillet of Seabass Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Orange, Olive & Thyme Baked Feta Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Chocolate Lava Fondant Clotted Cream & Orange Biscuit Crumb

Balsamic Italian Meringue Strawberry Labneh & Black Pepper Shortbread

CRUDITES -Fresh Vegetable batons, with Guacamole and Minted Yogurt dipping. -Peruvian Corn Nuts and Cancha

- Spanish charcuterie (serrano ham, chorizo sausage, pepper salami, fuet), Selection of cheeses, Prawn cocktail, Traditional gazpacho, Octopus skewers with vegetable vinaigrette, Marinated Olives, Selection of breads and crackers

- Dips: Hummus, green and red mojo sauce, fresh guacamole, romesco, alioli - Dried fruits and nuts

-Caprese Salad With Basil Pesto

-Mixed Leaf Salad with French Dressing

- Bright and fresh: Diced cucumber, red peppers, capers, red onion, black olives, chickpeas, quinoa, fresh baby spinach, pickled radish, pumpkin seeds, French dressing

-Chicken BBQ and red Onion pizza in a Sourdough base,with Mozzarella and Fresh tomato sauce

-Pepperoni and Cherry Tomato, Pizza topped with Rucola and Parma Ham

-Mushrooms and Artichoke white pizza

-Mini Tiramisu Pots

Citrus Cheesecake

PIMIENTOS RELLENOS Roasted piquillo peppers,stilled with a silky bechamel of hake loin and shrimps,over creamy piquant sauce,watercress and cured cheese salad. (spinach,sultanas and pinenut filling as vegan version)

ENSALADA DE PERDIZ EN ESCABECHE Slow cooked Partridge terrine in escabeche,with crunchy salad leaves and pickled vegetables with P.X. vinaigrette. (roasted vegetables terrine as vegan version)

REVUELTO DE MORCILLA Filo parcel with scramble duck egg,caramelised apple and Burgos Black pudding filling,apple and rosemary cream. (vegetable stew in tomato sauce as vegan version)

LEMON,THYME AND CAVA SORBET Topped with flamed meringue

RABO DE TORO AL VINO TINTO Slow cooked Ox Tail terrine Parcel,creamy spinach puree,grilled green Asparagus,Marrow bone potato pave,red wine jus

COCHINILLO ASADO The traditional suckling pig from Castilla y leon roasted in his own, crispy skin and soft meat,served with roasted potatoes,charred baby peppers and his own jus

RODABALLO EN COSTRA Roasted Halibut with Hazelnut and Almond crust,Sauted Potatoes,red pepper Pisto and slow roasted vegetables reduction. (Roasted Harissa aubergine as vegan option)

TORRIJAS French toast soaked in sweetened milk,orange and cinnamon. Poached peaches,Seville orange stracciatella,Baileys and Vanilla sauce

CHOCOLATE MOUSSE Fluffy chocolate Millefeuille,caramelised banana and red fruit compote

Classic Smoked Salmon Blinis | Accompanied by herbed crème fraîche, a touch of lemon zest, and Royal Oscietra caviar

Aged Beef Tartare Crostini | Finely chopped fillet of beef with capers, shallots, and a truffle mayonnaise drizzle on a crisp sourdough croute

Soft-Boiled Quail Eggs (V) | Nestled on a bed of micro-greens, served with celery salt and a delicate saffron aioli

Heirloom Beetroot & Rosary Goats Cheese Tartlet caramelized red onion marmalade, topped with heritage beetroots, crumbled local goats cheese, toasted pine nuts, and a wild rocket

Rare Roasted Sirloin of British Beef | Sliced thinly and served with a vibrant, fresh horseradish and watercress cream

Poached Side of Wild Scottish Salmon | Dressed with cucumber scales, fresh dill, and a lemon-tarragon mayonnaise

Classic Coronation Corn-Fed Chicken | Tender chicken breast poached and folded in a lightly spiced, creamy apricot and coriander dressing, topped with toasted flaked almonds

Deconstructed Royal Ascot Eton Mess Layers of crisp white meringue, fresh English strawberries and raspberries, whipped vanilla bean double cream, and a tart raspberry coulis, served in individual crystal glassware

Cry Fish and Prawns in Bloody-Mary Cocktail Sauce,Avocado Cream,Baby Gem and toast

ENSALADA DE PERDIZ EN ESCABECHE Slow cooked Partridge terrine in escabeche,with crunchy salad leaves

Roasted Pumpking,Coconut and Amaretto creamy Soup,Saffron foam,buttered Vegetables noodles and Rosemary Croutons

Slow roasted Matured Sirloin,Rosties and Red wine Gravy

Baked Salmon in Croute, Creamy Dill Sauce and Rocket salad

Portobello Mushroom,Spinach,Picobella cherry tomato and Pine nuts Pithivier,Roast vegetable reduction and Rocket Salad

CHOCOLATE MOUSSE Fluffy chocolate Millefeuille,caramelised banana and red fruit compote

Mulled Wine Poached Pear, White Chocolate Mousse and Honeycomb

Texas Twinkies;Jalapeno peppers stuffed with a blend of cream cheese and sharp cheddar,wrapped in bacon and brushed with home-made Bbq sauce

LOADED NACHOS WITH SPICY CHILLY CHEESE SAUCE,GUACAMOLE,MEX SALSA AND CRISPY ONIONS

Sweet potato Fries with Maple Bourbon dipping sauce

Four cheese Mac and Cheese with cheddar,Monterrey Jack,Mozzarella and Parmesan crust with crispy Bacon crumb

Charred street corn on the cob brushed with Lime-cilantro mayo,rolled in Cotija cheese and dusted with chilli powder

Roasted baby Potato salad,with Yogurt ,Feta and dill Dressing,and topped with toasted Almonds

Creamy Cider Slaw

Pitmaster St. louis Ribs,rubbed with my special Bbq seasoning

Crispy Smoked Wings Served with Buffalo sauce and sweet honey Bbq

Sweet and Savory Beef skewers with red Onion and peppers

Triple chocolate brownie,raspberry couli and white chocolate mousse