Alcala Menu

Shrimp on sizzling garlic sauce

Crèpes of Tetilla cheese and mushrooms with Ibérico Serrano ham

Red Piquillo peppers stuffed with codfish on Salsa Vizcaína

Baby squid on its black ink sauce

Spinach and shrimp cannelloni with tomato and Bechamel sauce

Meatballs in Sherry wine sauce

Spanish omelet with potatoes & onions

White asparagus on Piquillo peppers with scallion and olive vinaigrette

Seafood salad

Spanish chorizo sausage

Little spicy Catalan chorizo sausage

Serrano ham and codfish croquettes

Tomato spread bread topped with anchovies and marinated salmon

Imported Serrano cured ham

Seafood salad

Spanish omelet with potatoes & onions

Grilled pork tenderloin on rustic toasted bread

Chorizo in red wine and onions

Grilled Prawns

Grilled lamb chops

Grilled filet mignon on rustic toasted bread

Steak tapa in Cabrales cheese sauce

Little packages of monkfish in Bechamel wrapped in warm lettuce with a black ink sauce

Clams in a fresh parsley and garlic sauce with white Rioja wine

Assortment of cheeses from Spain: Manchego, Idiazábal, Ibérico, Mahon, Roncal, Tetilla, Valdeón and Zamorano

Assortment of Spanish charcuterie: Serrano ham, cured Chorizo, Salchichón and Lomo with tomato spread bread

Clams, shrimp, scallops and mussels in garlic sauce

Little packages of monkfish in Bechamel wrapped in warm lettuce with a black ink sauce

Fresh tuna salad with Piquillo peppers and mixed greens

Clams in a fresh parsley and garlic sauce with white Rioja wine

Marinated anchovies in sherry vinegar

Assortment of Spanish charcuterie: Serrano ham, cured Chorizo, Salchichón and Lomo with tomato spread bread

Shrimp in a sizzling garlic sauce

Assortment of Spanish charcuterie with tomato spread bread

White asparagus on Piquillo peppers with scallion and olive vinaigrette

Grilled sardines with mesclun salad and pimenton oil

Cold Andalusian Soup

Clear soup of leek, carrots and potatoes

Clear soup of fish and shellfish with white Rioja wine Basque-style

Mesclun salad with extra virgin olive oil and sherry vinegar dressing

Mesclun salad with extra virgin olive oil and sherry vinegar dressing

Endives with Cabrales cheese and yogurt sauce surrounded by fresh orange wedges

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing

White asparagus, Piquillo peppers, endives, cherry tomatoes, ldiazabal cheese and scallion vinaigrette over mesclun salad

Cold Andalusian Soup

Clear soup of leek, carrots and potatoes

Clear soup of fish and shellfish with white Rioja wine Basque-style

Oven roasted caps of Shiitake mushrooms with parsley and garlic

Grilled sardines with mesclun salad and pimenton oil

In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for

In the Dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra, or Black Hoof, it is responsible for

White asparagus, Piquillo peppers, endives, cherry tomatoes, Idiazabal cheese and scallion vinaigrette over mesclun salad

Thin slices of dill marinated salmon over mesclun salad with extra virgin olive oil and sherry vinegar dressing

Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus, and artichokes

Red Piquillo peppers stuffed with codfish on SalsaVizcaina

Cannelloni of spinach and shrimp with tomato and Bechamel sauce

Filet of chicken marinated in parsley and garlic with scalloped potatoes and sautéed vegetables

Stew of lamb with peppers, onions and tomatoes, Navarra style

Grilled lamb ribs with scalloped potatoes and sautéed vegetables

Grilled filet mignon with roasted red peppers and scalloped potatoes

Baby squid in a black ink sauce with white rice

Seafood Paella

Sautéed monkfish in parsley and garlic sauce with clams and shrimp

Grilled tuna on scalloped potatoes surrounded by mesclun salad

Assorted sautéed vegetables with broiled Shiitake mushrooms, green and white asparagus and artichokes

Sautéed monkfish in a parsley and garlic sauce with clams and shrimp

Grilled tuna on scalloped potatoes surrounded by caramelized Spanish onions

Baby squid in a black ink sauce with white rice

Red Piquillo peppers stuffed with codfish on Salsa Vizcaina

Cannelloni of spinach and shrimp with tomato and Béchamel sauce

Filet of chicken in a light sherry sauce with artichoke hearts, Serrano ham, mushrooms and potato puree

Marinated pork tenderloin with roasted red peppers and potato puree

Grilled lamb ribs with scalloped potatoes and sautéed vegetables

Grilled filet mignon with roasted red peppers and crusty fried potatoes

Tempranillo (Rioja Alavesa)

Tempranillo (Ribera del Duero)

Merlot (Somontano)

Viura (Rioja Alta)

Sauvignon Blanc (Tierra de Castilla)

Chardonnay (Catalonia)

Black rice with squid paella-style served with aioli

Confit of rice with chorizo sausage, chicken, shrimp, squid, mushrooms and caramelized sofrito

Paella with squid, shrimp, prawn, clams, monkfish and mussels

Paella with chicken, beef and chorizo sausage