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To get the best of both worlds, try the mixta, which is Paella cooked with pasture-raised chicken, fresh local organic veggies, and fresh seafood added on top (shrimp, scallops, musselsRead MorePaella Mixta

Paella made with pasture-raised chicken, pork & local fresh organic vegetables (Green beans, artichokes, lima beans, tomatoes, garlic…). It is seasoned with saffron and “Pimenton de la Vera” (Spanish smokedRead MoreClassic Paella (Paella Clasica)

Paella with local fresh seafood (shrimp, mussels, scallops, clams, grouper…) & fresh local organic vegetables.

Paella made with local fresh organic vegetables: green beans, peppers, artichokes, lima beans, tomatoes, and more…

This IS the original paella from Valencia. Seasoned with Spanish saffron and cooked with fresh rabbit, pasture-raised chicken & fresh organic vegetables: garrofó (lima beans), tavella, ferraúra (wide green beans)Read MoreValencian Paella (Paella Valenciana)

Valencian black rice is one of the tastiest dishes of the entire Mediterranean coast. The rice is cooked with fresh seafood stock and calamari ink.

Seafood paella with lobster.

Lettuce, tomatoes, Spanish olives, and red onion dressed with olive oil and wine vinegars.

Dish from Gandia. It’s a seafood paella made with special noodles instead of rice.

Pasta cooked with fresh tomatoes, onions and chorizo.

Baked pasta with a smooth tomato-cream sauce and grated manchego cheese on top.

Imported from Spain: cheeses (idiazabal, manchego, mahon, al vino), serrano ham, sausages (chorizos, salchichon), marinated olives, sautéed almonds, chips, nuts… These delicious hors d’oeuvres are elegantly presented and meticulously prepared.

Aceitunas marinadas (Olives in Herb Dressing) Olives & herbs from Andalucia dressed with Spanish olive oil, paprika and wine vinegar Aceitunas con anchoa (Anchovy olives) Soft and delicious anchovy flavoredRead MoreSpanish Olives

A flavorful, natural ham, cured in the country air. It’s one of Spain’s most valued culinary treasures, a symbol of centuries of history and tradition.

Dry-cured sausage with black pepper. It is classically produced on the plains of Spain, where steady breezes permit an even drying period which promotes complete curing in the sausage.

Tender and flavorful almonds sautéed in olive oil and sprinkled with salt.

Cured pork sausage seasoned with smoked pimentón (paprika) and salt.

Authentic imported cheeses including Manchego (sheep’s milk cheese from La Mancha region), Idiazabal, Mahon, ‘Al vino’ (wine cured).

and more…

Made with soft cheese, cream, strawberries.

Our most popular! Made with egg and milk caramel custard.

Made with all natural ingredients, including chocolate.

A rich chocolate cake on top of a creamy flan.

A deliciously refreshing mix of burgundy wine, fresh fruits, juices and sweet spices. We make it from scratch and it’s served cold.

Bartending services and a selection of alcoholic beverages are available.

Beef meatballs with pine nuts and sweet spices covered with onion- white wine sauce.

Fresh garlic, mushrooms & parsley cooked in a clay dish with Spanish sherry and pepper.

Spanish potato salad with white tuna, olives, roasted peppers & olive oil mayonnaise.

Shrimp are cooked in hot olive oil and garlic, a bit of sherry, cayenne pepper & paprika.

Eggs stuffed with white tuna and olive oil mayonnaise topped with roasted red peppers.

Chicken cooked in beer-lemon sauce with mushrooms, garlic and pepper.

Spanish Style Egg/Potato/Onion Frittata is the most commonly served dish in Spain.

Baked flat bread with eggplant, peppers, tomatoes, olive oil and pine nut.

Lightly breaded croquettes filled with bechamel sauce, mushrooms and chicken

Grilled vegetables (eggplant, peppers, onions) seasoned with olive oil and salt.

Popular dish from Melilla. Chicken stew with almonds, raisins and olives, served with couscous.

Typical from Galicia. Cooked octopus served with boiled potatoes, olive oil and paprika.

Scrambled eggs with fresh shrimp, wild mushrooms cooked with olive oil.

Vegetable and chicken soup with green beans, artichokes, peas … The #1 dish in Valencia during the 1800’s

Traditional dish of Galicia with white beans, ham chorizo, turnip leaves and potatoes

Originally from Asturias. It’s made with large white beans, pork, black pudding (optional), chorizo & saffron.

Garbanzo beans cooked slow with chorizo, seasoned with saffron and paprika.

Cold soup made of ripe tomatoes, bell peppers, cucumbers, garlic, dressed with olive oil, vinegar.

Beef, potatoes, peas and carrots cooked slow with Spanish paprika and black pepper.

Creamy vegetable soup made with potatoes, carrots, leeks, onions and other fresh vegetables.

Lentils cooked with potatoes, carrots, chorizo and pork.

Soup made from fresh seafood: grouper, shrimp, clams, mussels, scallops, calamari and blue crab.