Spiced chorizo marinated in red vino

Olive brushed toasted bread served with a whole garlic clove and fresh tomato

Olive oil brushed toasted bread layered wit jamon and whole olives

Moorish-spiced ground pork and lamb skewer with yogurt sauce

Ask your server

Fingerling potatoes marinated in a creamy citrus aioli and topped with fresh herbs

Sweet red Spanish chillies filled with tuna, capers and chimichurri sauce and topped with a creamy citrus aioli

Colored tomatoes tossed with extra virgin olive oil, garlic and herbs, served with mozzarella pearls and fresh basil topped with a balsamic glaze

Mixed baby greens, cucumbers, tomatoes, sweet shaved onion and crisp radish with a coriander citrus drizzle, topped with aleppo

Shaved black kale and rocket with a creamy citrus drizzle and grated Manchego cheese

Mixed baby greens, olives and mini tomatoes, with balsamic glaze and extra virgin olive oil

Soppressata, proscuitto, Manchego cheese and burrata topped with toasted hazelnuts and smoked honey, served with dried fruit and olives

Fried potato wedges topped with smoky romesco sauce

Fried round croquettes filled with Swiss cheese and jamón, served with yogurt sauce

Tail-on shrimp, hard seared on the iron grill and topped with smoky romesco sauce, chimichurri sauce and topped with Manchego cheese

Tail-on shrimp, hard seared on the iron grill and marinated in a brandy reduction, topped with garlic aioli and aleppo spice

Dates stuffed with Manchego cheese wrapped in bacon and served on a bed of rocket

Olive oil blanched charred cauliflower, served with whipped goat cheese and topped with smoked honey and toasted hazelnuts

Colorful olive oil blanched charred cauliflower, served with whipped goat cheese and topped with smoked honey and toasted hazelnuts

Fire roasted brussel sprouts with pancetta and pine nuts, served with smoky romesco sauce

Creamy goat cheese simmered in smoky tomato sauce

Tender spiced beef, pork and lamb meatballs simmered in smoky tomato sauce and topped with shredded Manchego cheese

Ground sausage, prosciutto, soppressata, pepperoncini and creamy mozzarella cheese

Exotic mushroom blend topped with Manchego cheese, rocket and extra virgin olive oil

Flame-roasted corn blend and creamy goat cheese, topped with pancetta, queso fresco and chopped parsley

Creamy fresh Italian cheese and fresh basil. Option: Smoked honey and toasted hazelnuts

Creamy goat cheese, artichoke hearts, soppressata and red onion

Exotic summer fresh yellow and green squash and creamy goat cheese, topped with burrata cheese and basil

Sliced mini tomatoes, mozzarella pearls, fresh basil and extra virgin olive oil. Option: Add balsamic glaze

Long, thin strands of pasta tossed in Alfredo sauce, Wild roasted mushrooms and fresh herbs

Grilled chicken bites baked with Ziti pasta, marinara sauce, mozzarella and parmesan

Spinach and ricotta cheese stuffed pasta tossed in sundried tomato pesto

Potato gnocchi dressed with smokey romesco sauce, chorizo, and fire roasted red peppers

Shrimp, mussels, scallops, roasted red peppers, red onions and lemon wedges topped with chimichurri sauce

Chicken, ground sausage, prosciutto, roasted red peppers, olives, red onions and lemon wedges

Roasted red peppers, artichokes, mushrooms, olives, red onions and lemon wedges topped with smoky romesco sauce

Herb and pepper crust salmon topped with chimichurri sauce, served on a bed of fresh rocket and steamed broccoli

Chimichurri marinated chicken served with verde rice and a creamy cucumber sauce

Ten ounce ribeye with a tarragon herb and pepper crust, hard seared a top a creamy mushroom sauce and served with bacon wrapped asparagus

An eight ounce beef tenderloin hard seared and served over a wild mushroom glaze, topped with chimichurri sauce and served with patatas bravas. Option: A lo pobre (with a fried egg!)

An eight ounce beef tenderloin topped with gambas al ajillo and alioli, served with a side of broccoli

An 8 ounce pork chop, hard-seared and oven-roasted with an herb and pepper crust, served with saffron rice and asparagus

Allergy Warning: coconut milk, peanuts, soybeans topped with coconut flakes

Chocolate, topped with smoked honey and toasted hazelnuts

Cream Cheese, Goat Cheese, topped with raspberries and a balsamic glaze

Traditional fried dough churro topped with cinnamon sugar, served with a chocolate drizzle on top

Fried "donut holes" served with a homemade vanilla sauce

Spiced chorizo marinated in red vino

Olive oil brushed toasted bread layered with jamón and whole olives

Moorish-spiced ground pork and lamb skewer with yogurt sauce

Olive brushed toasted bread served with a whole garlic clove and fresh tomato

Ask you server

Sweet red Spanish chillies filled with tuna, capers and chimichurri sauce and topped with a creamy citrus aioli

Fingerling potatoes marinated in a creamy citrus aioli and topped with fresh herbs

Colored tomatoes tossed with extra virgin olive oil, garlic and herbs, served with mozzarella pearls and fresh basil, topped with a balsamic glaze

Shaved black kale and rocket with a creamy citrus drizzle and grated Manchego cheese

Mixed baby greens, olives and mini tomatoes, with balsamic glaze and extra virgin olive oil

Mixed baby greens, cucumbers, tomatoes, sweet shaved onion and crisp radish with a coriander citrus drizzle, topped with aleppo

Fried potato wedges topped with smoky romesco sauce

Dates stuffed with Manchego cheese wrapped in bacon and served on a bed of rocket

Fried round croquettes filled with Swiss cheese and jamón, served with yogurt sauce

Tender spiced beef, pork and lamb meatballs simmered in smoky tomato sauce and topped with shredded Manchego cheese

Creamy goat cheese simmered in smoky tomato sauce

Tail-on shrimp, hard seared on the iron grill and topped with smoky romesco sauce, chimichurri sauce and topped with Manchego cheese

Tail-on shrimp, hard seared on the iron grill and marinated in a brandy reduction, topped with garlic aiolo and aleppo spice

Olive oil blanched charred cauliflower, served with whipped goat cheese and topped with smoked honey and toasted hazelnuts

Fire roasted brussel sprouts with pancetta and pine nuts, served with smoky romesco sauce

Colorful olive oil blanched charred cauliflower, served with whipped goat cheese and topped with smoked honey and toasted hazelnuts

Soppressata, proscuitto, Manchego cheese and burrata topped with toasted hazelnuts and smoked honey, served with dried fruit and olives

Ground sausage, prosciutto, soppressata, pepperoncini and creamy mozzarella cheese

Creamy fresh Italian cheese and fresh basil Option: Smoked honey and toasted hazelnuts

Creamy goat cheese, artichoke hearts, soppressata and red onion

Sliced mini tomatoes, mozzarella pearls, fresh basil and extra virgin olive oil Option: Add balsamic glaze

Exotic mushroom blend topped with Manchego cheese, rocket and extra virgin olive oil

Flame-roasted corn blend and creamy goat cheese, topped with pancetta, queso fresco and chopped parsley

Exotic summer fresh yellow and green squash and creamy goat cheese, topped with burrata cheese and basil

Long, thin strands of pasta tossed in Alfredo sauce, wild roasted mushrooms and fresh herbs

Grilled chicken bites baked with Ziti pasta, marinara sauce, mozzarella and parmesan

Spinach and ricotta cheese stuffed pasta tossed in sundried tomato pesto

Potato gnocchi dressed with smokey romesco sauce, chorizo and fire roasted red peppers

Shrimp, mussels, scallops, roasted red peppers, red onions and lemon wedges topped with chimichurri sauce

Chicken, ground sausage, prosciutto, roasted red peppers, olives, red onions and lemon wedges

Roasted red peppers, artichokes, mushrooms, olives, red onions and lemon wedges topped with smoky romesco sauce

Herb and pepper crust salmon topped with chimichurri sauce, served on a bed of fresh rocket and steamed brocoli

Chimichurri marinated chicken served with verde rice and a creamy cucumber sauce

An eight ounce beef tenderloin topped with gambas al ajillo and aioli, served with a side of broccoli

And eight ounce tenderloin hard seared and served over a wild mushroom glaze, topped with chimichurri sauce and served with patatas bravas Option: A lo pobre (with a fried egg!)

Ten ounce ribeye with a tarragon herb and pepper crust, hard seared a top of a creamy mushroom sauce and served with bacon wrapped asparagus

An 8 ounce pork chop, hard-seared and oven-roasted with an herb and pepper crust, served with saffron rice and asparagus

Allergy Warning: coconut milk, peanuts, soybeans topped with coconut flakes

Chocolate, topped with smoked honey and toasted hazelnuts

Cream cheese, goat cheese, topped with raspberries and balsamic glaze

Fried “donut holes” served with a homemade vanilla sauce

Traditional fried dough churro topped with cinnamon sugar, served with a chocolate drizzle on top