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TAPAS “Wrinkled” Potatoes with Mojo 6.00 Octopus roasted on the grill with potatoes and peppers from La Vera 16.50 MENU Iberian ham croquettes 12.50 Garlic Prawns 14.00 Buttered squid Andalusian-Style 16.50 Mussels steamed in Malvasia Wine 14.00 OUR SALADS Mediterranean Salad 15.00 Chicken breast, lettuce, carrots, tomatoes, red onions, radishes, rocket salad, Croutons, Pistachios, Balsamic cream and Tzatziki sauce Avocado salad with prawns 15.50 Prawns, fresh cheese from ”Finca de Uga”, avocado, lettuce, cherry tomatoes, black olives, pink sauce and basil oil Caesar salad 15.00 Chicken breast, Lettuce, Croutons, bacon, Parmesan and Caesar dressing Peasant salad with braised beetroot, apple and rocket 14.00 Lettuce, beetroot, apple, carrot, pickled radish, ricotta and tomato vinaigrette BREAD BURGERS Chiringuito baguette 14.00 Itálica 16.00 Lettuce, tomato, roast pork, fresh cheese from Rocket, red onion, sundried tomatoes, Pesto ”Finca de Uga”, green mojo sauce and alioli and Provolone Cheese Pita bread wrap with charcoal roasted Iberico 16.00 chicken 14.00 Iberian ham, braised onions and tomatoes Lettuce, red onions, cabbage, tomato, Yoghurt sauce and optional hot sauce Cheese - bacon 16.00 Cucumbers, Cheddar cheese and bacón Club Sandwich 14.50 Chicken, mayonnaise, bacon, egg, ham, cheese, lettuce and tomato Burgers are made from 100% highest quality beef. Breads and burgers are always served with fries. Ham and Cheese Sandwich 9.00 Gluten-free bread available and all sandwiches can Ham and Cheese be served on wholemeal bread. PASTA GRILLED FISH Spaghetti 10.50 Grouper 27.50 Penne 10.50 Tuna 21.00 Spinach and Ricotta ravioli 11.00 Sea bass 22.00 Salmon 21.00 Choose your sauce: Napolitana I Bolognese I Pesto Served with ‘wrinkled’ Potatoes, Mojo sauce and Gluten-free pasta available salad. MEAT GRILLED MEAT Escalope with French fries 18.00 Beef fillet 25.00 Cumberland Sausage & Mash with Garden Chicken breast 17.00 Peas and Gravy 15.00 High loin entrecôte 20.00 BBQ Pork Ribs 21.00 All of our char-grilled meats are served with truffled mashed potatoes, Maiz and grilled vegetables DESSERTS Canarian polvito (meringue, dulce de leche and biscuits) 7.50 Our "Sacher" cake with apricot jam 7.50 Carrot cheesecake 7.50 Häagen-Dazs 3.50 Ask for our recommendations of the day // The dishes prepared in this establishment may contain all allergens or traces thereof. If you are allergic to any foods, please let the person responsible for the room know. // AII prices Dish suitable for Vegetarians are in euros including service and tax..

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Business Plan: Tapas Y Olé Spanish Restaurant
UNIVERSIDAD DE VALLADOLID ESCUELA DE INGENIERIAS INDUSTRIALES Grado en Ingeniería de Organización Industrial Business plan: Tapas y olé Spanish Restaurant Autor: Martínez Cabezudo, Paula Sanz Angulo, Pedro Riga Technical University Valladolid, 05-2016. TFG REALIZADO EN PROGRAMA DE INTERCAMBIO TÍTULO: Business Plan: Tapas y olé Spanish Restaurant ALUMNO: Martínez Cabezudo, Paula FECHA: 23/05/2016 CENTRO: Riga Technical University, Faculty of Engineering Economics and Management TUTOR: Deniss Ščeulovs SOLICITUD DE RECONOCIMIENTO DEL TFG REALIZADO MEDIANTE PROGRAMA DE MOVILIDAD DATOS DEL ESTUDIANTE Apellidos Martínez Cabezudo Nombre Paula DNI/Pasaporte 71167908C Dirección Postal C/José Garrote Tebar N9 4B C. Postal 47014 Localidad Valladolid Provincia Valladolid Teléfono móvil 658408072 E-mail UVa [email protected] Grado en Ingeniería en Organización Industrial Curso Académico 2015-2016 DATOS DEL TRABAJO FIN DE GRADO Responsable de intercambio UVa: Pedro Sanz Angulo Universidad de destino: RTU, Riga Technical University CODIGO Título del TFG: Business Plan: “Tapas y olé Spanish Restaurant” Cinco palabras claves que describen el TFG: Restaurante, Español, Riga, Tapas, Negocio Resumen en español (máximo 150 palabras): El TFG consiste en la realización de un plan de negocio para la apertura de un restaurante especializado en comida y tapas españolas en la ciudad de Riga. El restaurante pretenderá utilizar solo productos locales de Riga y productos importados españoles. Los ingresos del restaurante procederán de 3 fuentes: Comidas y cenas con una amplia variedad de tapas, raciones y productos españoles, a un precio medio de 20€ el menú. “Tapas and conversation” intercambio de idiomas, con una duración de 1h y un gasto por cliente de 8€.
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The BEST Paella Outside of Spain! Authentic Tapas & Paella Catering ~ Sangria & Beer ~ ~ Non-Alcoholic Beverages ~ ~
The BEST paella outside of Spain! [email protected] Authentic Tapas & Paella Catering 415-967-3550 Serving All of Northern California ~ Sangria & Beer ~ ~ Non-Alcoholic Beverages ~ Sangria Rojo (red) Non-Alcoholic Sangria Sangria Blanco (white) Iced Tea Sparkling Sangria (white with a float of Cava/Spanish champagne) Fresh Lemonade Our own authentic special recipe! A delicious blend of wine, a splash of brandy, a pinch of cinnamon, San Pellegrino Sparkling Water and fresh fruit juices with fresh fruit. San Pellegrino Sparkling Fruit Beverage (assorted) Bottled Water (flat) Estrella Damm Lager Assorted Sodas A brand icon throughout Spain, "The Beer of Barcelona" is a pale Lager that has won many awards including a two-time Gold Medal Flavored Water (lemon, cucumber, mint, strawberries...) winner of the World Beer Championships! Coffee, Tea, Cinnamon-Spiced Hot Chocolate ~ Tapas ~ Hand-made from scratch Garbanzos Fritos ~ Fried garbanzo beans, garlic, cumin, Spanish Gazpacho Shooters ~ Classic Spanish cold soup made of blended smoked Paprika tomatoes & raw vegetables Tortilla Española ~ Delicious egg omelet with potato, onion, garlic aioli Aceitunas y Almendra ~ Assorted marinated Spanish olives & almonds Tortilla con Chorizo ~ Egg, potato, onion, Spanish chorizo, garlic aioli Champiñones al Ajillo ~ Baby portobello mushrooms pan fried with Alcachofas a La Plancha ~ Grilled artichokes with lemon & garlic garlic and Spanish sherry Queso Español ~ Manchego cheese, Cabrales blue cheese, assorted Champiñones con Chorizo ~ Baby portobello
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Tapas Salads Large Plates Combinacións Bread Kids
SALADS DESSERTS Mixta Salad 7.50 Olive Oil Cake 7.50 Jamon Serrano Chorizo Picante 6-Month Aged Manchego Caña de Cabra Olives, Onions, Tomatoes, Little Gem Lettuce Sea Salt 40.00 for whole Dry-cured Spanish ham Dry-cured pork sausage Firm, cured sheep’s milk, Soft ripened goat’s milk with hot pimenton sharp & piquant cheese, creamy, mild Faro Piccolo 8.00 Flan 6.00 ñ Ca a de Cabra, Piquillo Pepper, Sherry Vinaigrette Fuet Sobrasada Drunken Goat Tetilla Warm Flourless Chocolat Cake 7.50 Mild, dry cured pork Semi-soft chorizo, Semi-soft goat’s milk soaked Raw cow’s milk, creamy + Shrimp, Chicken or Hanger Steak 8.50 Coffee Anglaise, Marcona Almond sausage garlic, paprika in red wine & buttery TAPAS COMBINACIÓNS Whipped Sheep’s Cheese 8.00 Gambas al Ajillo 9.50 Spiced Beef Empanadas 6.50 Truffle Honey, Sea Salt Guindilla Pepper, Olive Oil, Garlic Red Pepper Sauce Happy Hour Box 12.00 Family Meal 20.00/Person An assortment of Spanish apertivo snacks to pair with Serves up to 4 Blistered Shishito Peppers 7.50 Jamón & Manchego Croquetas 5.50 Patatas Bravas 7.00 your anytime drinks. Lemon, Sea Salt Garlic Aioli Salsa Brava, Garlic Aiolo Ensalada (choose one) Main (choose one) Marinated Olives Ensalada Mixta Chicken Pimientos + Roasted French Fries 5.50 Broccolini 8.00 Hummus 10.50 Patatas Bravas Farro Salad Potatoes Truffle Vinaigrette Almond Romesco Piquillo Pepper, EVOO, Pimenton Guindilla Peppers Vegetable Paella Jamon Serrano Potato Tortilla 5.00 Truffled Bikini 8.50 Hanger Steak 11.50 Tapas (choose three) Chorizo Picante Chive Sour Cream
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Andalusia Itinerary
Andalusia, So Spain! Sample Itinerary 10 Days/9 Nights: Tour Starts and Ends in Madrid with Your Arrival and Departure. B = Breakfast / L = Lunch / D = Dinner / WT = Wine Tasting / EF = Entrance Fee / (Included) Day One (L): We will meet you and your party at Madrid airport upon your arrival and take you by private transfer to our comfortable hotel in central Madrid. Once settled in, we will treat you to a welcome lunch at an authentic little neighborhood eatery and brief you on the rest of the trip with a Q and A session. That evening, we will give you a little taste of Madrid’s many interesting sights and places. Day Two (B, D): Breakfast at the hotel followed by private transfer to Atocha Station where we board the bullet train to Seville. (2 and half hours) Our hotel in Seville is centrally located and will be our home for the next five nights. Within walking distance we have Seville’s most impressive monuments and landmarks: The Real Alcazar, the Cathedral, Parque Maria Luisa, Torre de Oro and the old Jewish Quarter of Santa Cruz, just name few. Also within that same radius are our favorite restaurants and tapas eateries, which are hidden from most tourists!. This first full day will serve as your orientation to Seville and Andalusian culture with tapas on us! Authentic live flamenco or other entertainment at night can be arranged upon request throughout your stay in Seville! Day Three (B, WT): After breakfast our driver takes us to the deep south of Jerez de la Frontera for vineyard visits, sherry tastings and scenery watching.
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Tapas New Post Quarantine Menu
1202 Tech Blvd Suite 100 Tampa Fl 33619 Breakfast 7AM - 11 AM 813-621-8666 LUNCH 11AM - 2PM BREAKFAST SIGNATURES $7.5 Cuban Toast American Breakfast- 2 eggs any style, choice of 1 side and 1 meat Plain Cuban Toast $1.7 Cuban Bread French Toast- choice of 2 sides American Cheese Toast $2 Chorizo Hash - Onions, Peppers, Egg any style Swiss Cheese Toast $2 Steak and Eggs- Palomilla Steak, 2 Eggs any style, Cuban Toast Cinnamon Sugar Toast $2 Cream Cheese $2 BREAKFAST SIDES $2.5 EMPANADAS $3 Cheese Grits +1 Beef Beef &Cheese +.75 Grits, Home Fries , Fries,Hashbrowns , 2 Eggs any style Chicken Oatmeal, Harina de Maiz , Bacon , Sausage ,Ham, Turkey Chicken & Cheese +.75 Ropa Vieja Pork & Swiss SANDWICHES $5 / OMELETTES $ 7 ON LOCAL CUBAN BREAD, EGG Choice of Cheese and 1 Side Guava & Cheese AND CHOICE OF CHEESE American & Swiss Ham- Smoked Ham Bacon- Applewood Smoked Bacon Breakfast Sausage- Beef & Pork Sausage Chorizo- Spanish Chorizo EXTRAS +1 COFFEE & DRINKS Meat S M L Turkey - Oven Roasted Turkey Ham Cheese 3 3.5 4 Veggies- Onions,Peppers, Tomatoes Veggies Cafe Con Leche Spanish-Ham,Onions,Peppers,Tomatoes Iced Cafe Con Leche 3 3.5 4 Americano 1.5 2 2.5 Colada( Espresso) 2 Hot Tea 2 2.5 Gooey Chocolate Chip Cookie $2 Hot Chocolate 1.5 2.5 Nutella White Chocolate Cookie $2 Can Sodas 1.25 Peanut Butter & Chocolate Cookie $2 Latin Sodas 1.75 Oatmeal Chocolate Cookie $2 Quesitos $2 SMOOTHIES Guava & Cream Cheese Pastelito $2 Medium $4 / Large $5 Guava Pastelito $2 Milk or Water Flan $3 Passion Fruit/ Guava/ Mango/ Pineapple Coconut Flan $3 Extra Flavor $1.00 Tres Leches $3 Banana Bread $3 *All menu items are subject to change according to seasonality and availability.
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Sangria Porrón Pour Our Sangria Has Been a Ceviche Tradition for Over Add to Your Experience with a Fun $5 Porrón Pour of 20 Years
Sangria Porrón Pour Our Sangria has been a Ceviche tradition for over Add to your experience with a fun $5 porrón pour of 20 years. Pitchers are mixed table-side with our Rekalde, Txakolina white wine traditionally done signature label Spanish wine. Salud! throughout Spain for centuries. Glass Small Pitcher Large Pitcher WHITE / RED / CAVA 7 19 37 SANGRIA PRIMERA 9 22 43 Made with Torres Imperial 10yr Gran Reserva Brandy PLEASE ASK YOUR SERVER FOR DETAILS & Gran Torres Orange Liqueur WINES BY THE GLASS CAVA 6oz ROSÉ 6oz/9oz ANNA DE CODORNIU ‘BLANC DE BLANCS’, Cava, Penedes 8 ARTADI, Rosé of Garnacha, Navarra 9/13 WHITE From light to full 6oz/9oz RED From light to full 6oz/9oz DR. H. THANISCH, Kabinett Riesling, Mosel 11/16 PICKET FENCE, Pinot Noir, Russian River 9/13 MASI ‘MASIANCO’, Pinot Grigio, Italy 8/12 JOSÉ PALACIOS 'PETALOS', Mencia, Bierzo 11/16 EL QUINTANAL, Verdejo, Rueda 8/12 RAMON BILBAO ‘LIMITED’, Tempranillo, Rioja 9/13 REKALDE, Hondarrabi Zuri Blend, Txakolina 9/13 CASTILLO DE MONTE 'CRIANZA', Tempranillo, Toro 10/15 MAR DE FRADES, Albarino, Rias Baixas 10/15 SALENTEIN ‘KILLKA’, Malbec, Mendoza 9/13 CHALK HILL, Chardonnay, Sonoma Coast 9/13 KATHERINE GOLDSCHMIDT ‘CRAZY CREEK’, Cabernet, 11/16 Alexander Valley SPECIALTY COCKTAILS PISCO SOUR 11 INIGO MONTOYA 12 Fontana Pisco, lemon, azucar, egg white Amontillado Sherry, Exotico Blanco Tequila, lime, agave, ginger CAIPIRINHA 10 FARMACIA 12 Cachaça, lime, azucar Brugal Añejo 5yr old rum, Licor 43, orange, pineapple, coconut cream BURRO 10 Brugal Añejo 5yr old rum, guava, lime,
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Tapas, Pintxos, & Montaditos
Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms.
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Andalusia Spain Culinaria with European Art Curator Ronni Baer & Chef Deborah Hansen November 12 –19, 2017 • Granada & Seville, Spain Granada
Andalusia Spain Culinaria with European Art Curator Ronni Baer & Chef Deborah Hansen November 12 –19, 2017 • Granada & Seville, Spain Granada Beyond the magnificent Moorish Alhambra, visitors will find a distinctive cuisine and a charming city that was once home to celebrated writers and artists. Like Agra, India, and the Taj Mahal, the Andalusian city of Granada in southern Spain is so well known for a single monument—the Alhambra, a walled fortress housing magnificent 13th- to 15th-century Moorish palaces and gardens—that the city itself is sometimes overlooked. With more than two million visitors descending on the Alhambra, a Unesco World Heritage site, every year, the city’s tourism industry had settled into a somewhat formulaic routine of shuttling visitors in and out of the city in about 24 hours. But recently, some other ancient structures have been restored, and the region’s distinc- tive gastronomy has come into its own. The city that was home to the poet Federico García Lorca, the painter José Guerrero, and the composer Manuel de Falla has deep cultural roots, but now a new crop of small foundations and independent exhibition spaces has revived its arty buzz. Let the Alhambra wait a bit while getting seduced by the city that has grown up around it. Andrew Ferren New York Times (August 10, 2017) Granada seems to specialize in evocative history and good liv- ing. Settle down in the old center and explore monuments of the Moorish civilization and its conquest. Taste the treats of a North African-flavored culture that survives here today.
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Cured Meats & Cheese Our Signature
CURED MEATS & CHEESE OUR SIGNATURE TAPAS JAMÓN IBÉRICO CORTADO A MANO (80grs) ................................ 23 ½ Full Hand-carved ham from free-roaming acorn-fed Ibérico pig CRUJIENTES DE QUESOS (v) .............................................................................. 6.50 Toffee flavoured filo pastry filled with a blend of Spanish cheeses SELECCIÓN DE JAMÓN IBÉRICO Y EMBUTIDOS..................................13.50 Selection of Ibérico ham, chorizo, salchichón & lomo SALTEADO DE VERDURAS CON SETAS (v) .............................................. 14 A mix of 9 sautéed vegetables with mushrooms CECINA DE LEÓN CON VIRUTAS DE QUESO Y ACEITE DE OLIVA ....................................................................................................... 12 COCA CON PISTO DE VERDURAS Cured beef leg with sheep´s cheese and virgin olive oil ‘Coca’ with vegetable ‘pisto’ (Ratatouille) • BONITO: with Cantabrian sea tuna……..………….…………….10 • ANCHOAS: with Cantabrian anchovies………………………….12 SELECCIÓN DE QUESOS ESPAÑOLES (v)……………….……………..…. 11.50 PULPO CON PATATA REVOLCONA .......................................................... 19.50 Cheese selection: Manchego, Mahón, Ibores, Cabra Montenebro & Paprika mashed potatoes with octopus, ‘pancetta’ and ‘piparras’ La Peral Asturian blue cheese LAGARTO IBÉRICO CON SALSA CHIMICHURRI. .................................... 14 A special tasting pork cut with chimichurri sauce and potatoes COLD SELECTION PIMIENTOS DE PADRÓN (v) ..........................................................................
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El Chiringuito Organic White Sangria
El chiringuito Organic white sangria APPELLATION: Tierra de Castilla “El chiringuito Sangría”, was born with the intention of transporting the aromas of beach CLIMATE: Continental evenings, summer times and moments with GRAPE(S): Airen friends without an end. Sangria is one of the SOIL(S): Sandy, Clay most popular drinks in Spain, and it’s ALTITUDE: characterized by its freshness, color and fruity 600-700 meters taste. VINE AGE: 20-35 years old “El chiringuito Sangría”, has its origin from FARMING: organic Airen grapes, in combination with Ecological certied organic lemon and orange juice from the PRUNING: Espaldera and vaso Valencian Mediterranean, without added sugars. PRODUCTION: 4500 boxes Intense and pleasant aromas, clear memories of grapes and sweet fruit. e palate leaves an enjoyable freshness with citrus recollections of oranges and lemons. “El chiringuito Sangría”, elaborated especially for Vinos de Terruños by Familia Pastor Gilabert in collaboration with the Delgado brothers, pioneers in Organic farming in Castilla. Serve cold, optionally with ice, alone or with fruit. Ideal also for cocktails. Elaboration: Organic white wine macerated with orange juice and organic lemons from Valencia. After mixing all the ingredients in an isothermal tank, it’s refrigerated, gently ltered and pasteurized. Character: Straw yellow color with golden iridescence. Delicate citrus aromas, mixed with sweet notes of cinnamon. In its aroma dominates the orange and lemon citrus. In the mouth it’s fresh, pleasant and sweet that leaves a taste of fruity wine with citrus touches. Pairing: Appetizers, barbecues, cheeses, tapas, rice, sh. www.vinosdeterrunos.com.
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Spanish Tapas and Culture
SPANISH TAPAS AND CULTURE (Select Adult Education in the drop down menu. Classes are listed alphabetically.) Tuesdays: 10 weeks €115.00 7 - 9pm 6 classes will be demonstration cooking (with tasting!), with 4 classes hands on cooking. There will be flexibility in the programme to allow students to have an imput on which dishes they wish to cook themselves. History of Spanish Food The succession of cultures that one-by-one set foot on the Iberian peninsula have each left a lasting mark on every facet of Spain's culture: language, music, art, architecture and, of course, food. In fact, many people are surprised to learn just how much of a delicious melting pot Spain really is. Geography of Spanish Food The basis of the history of Spanish food of course has to do with its geographical situation. First of all, the country is located on the Iberian peninsula and is therefore almost entirely surrounded by the waters. Naturally, due to this fortunate location, seafood forms one of the pillars of Spain's gastronomy and categorizes the country as having a Mediterranean diet. The rest of Spain is a diverse terrain made up of mountain ranges, lush pastures, fertile farmgrounds, extensive coastlines and more, which together provide quite the variety of fresh products. For example, Spain's famous hams are cured high in the mountains, vineyards and olive groves sprawl across expanses of land, and fresh fruits and vegetables hail from throughout the country. Cultures Throughout the History of Spanish Food Endless cultures, as they passed through or settled in Spain, have influenced the history of Spanish food.
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Takeout Tapas & Vinos
TAKEOUT TAPAS & VINOS Call 702.698.7950 to place your pick-up order JOSÉ’S WAY PAELLAS Y ARROCES ¡BUEN PROVECHO! The only way! Takes up to 45 minutes to prepare ‘Hey, you’re here! So start eating...’ Tortilla de patatas clásica* Arroz de verduras de temporada Pan de cristal con tomate Spanish omelet with confit potatoes and onions 12.5 A traditional arroz of seasonal vegetables 46 Toasted slices of uniquely crispy and Croquetas de pollo Arroz de pollo y setas silvestres * ethereal bread brushed with fresh tomato Traditional chicken fritters 12.5 A traditional arroz of chicken and wild 12.5 mushrooms 50 Mini pepito de ibérico* Pasamontes Manchego* Spanish mini burger made from the legendary, Paella Valenciana ‘Rafael Vidal’ (D.O. Manchego, La Mancha) A sweet and acorn-fed, black-footed ibérico pigs of Spain A true classic of chicken, rabbit and green beans 52 tangy sheep’s milk cheese 13 with ibérico bacon 8 each Tichi’s Gazpacho Classic Spanish chilled tomato soup 6 CARNES Y MARISCOS FEASTS Endibias Paella Feast for Four Carne asada* Endive leaves filled with goat cheese, This feast serves up to four and features: Grilled hanger steak with piquillo pepper confit 23 oranges and almonds 13 Your choice of Paella served with tapas Pollo al ajillo to share including Gazpacho, Tortilla de Grilled chicken thigh with garlic chicken glace Patatas, Ensalada Manzanas con Hinojo y BOCATAS and black garlic 17 Queso Manchego, flauta bread, and Flan for dessert. 150 Bikini* Gambas al ajillo Add-on 16oz Sangría vino tinto 25 Toasted ham and coppa ibérico
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