Meson Sabika Menu

Romaine lettuce tossed with creamy garlic tomato vinaigrette, topped with grilled chicken breast

Baby mixed greens tossed with a creamy dill white wine vinaigrette topped with grilled Atlantic salmon

Sandwiches of grilled beef tenderloin served with horseradish sour cream, caramelized red onions, tomato and fresh basil accompanied by fresh fruit and french fries

Sandwiches of grilled chicken breast served with, cumin garlic sauce, tomato, and fresh basil, accompanied by fresh fruit and french fries

Fettuccine pasta served with sautéed tiger shrimp, asparagus, and scallions tossed with a tomato garlic sauce and drizzled with a lemon butter sauce

Grilled tilapia served with sauteed spinach, asparagus, Sevillana potatoes, and a lemon butter sauce

Grilled Atlantic salmon served over a bed of vegetables with a garlic paprika sauce and a potato cake

Grilled beef tenderloins with mashed potato puree, drizzled with red wine sauce

Baby mixed greens topped with a chilled seafood bell pepper medley with sherry balsamic vinaigrette

Black bean soup with chorizo

Side salad of mixed greens, tomato, and a balsamic vinaigrette

Sautéed wild mushroom with Manchego cheese and pine nuts on a romaine heart drizzled with balsamic white wine vinaigrette

Vine ripened tomatoes and mozzarella cheese with balsamic vinaigrette

Cured salmon rolled with dill cream cheese served with toast points

Imported piquillo peppers filled with shrimp, scallops, and salmon served atop endives with creamy vinaigrette

Assortment of Spanish cheeses, red grapes, and apples

Traditional Serrano ham

Beef tenderloin wrapped around with blue cheese, pine nuts, dates, and portobello mushroom

Marinated shrimp and a trio of sauces

Toast point topped with avocado relish and Alaskan king crab meat

Marinated Spanish olives

Marinated Spanish octopus with Yukon Gold potatoes, olives, fennel, and green onions, with a red wine vinaigrette

Traditional Spanish omelet with potatoes and onions served with mixed greens and a sherry balsamic vinaigrette

Tuna filled cannelloni with creamy white wine vinaigrette

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Marinated artichokes with creamy tomato vinaigrette

Toast points with imported cured meats and Manchego cheese, served with sun-dried tomato relish

Robust garlic potato salad

Chilled seafood medley with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Sauteed wild mushrooms with Manchego cheese and pine nuts, served on romaine hearts drizzled with balsamic white wine vinaigrette

Vine ripened tomatoes and mozzarella cheese with balsamic vinaigrette

Cured salmon rolled with dill cream cheese, served with toast points

Imported piquillo peppers filled with shrimp, scallops, and salmon served atop endives with creamy vinaigrette

Assortment of Spanish cheeses, apples and grapes

Traditional Serrano ham with Manchego cheese, tomatoes and toast points

Beef tenderloin wrapped around with blue cheese, pine nuts, dates and portobello mushrooms

Marinated shrimp and a trio of sauces

Toast points topped with avocado relish and Alaskan king crab meat

Roasted chicken breast salad served on top of chilled sautéed eggplant and endives with a creamy garlic vinaigrette

Marinated Spanish olives

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Tuna filled cannelloni with creamy white wine vinaigrette

Traditional Spanish omelet with potatoes and onions served with mixed greens and a sherry balsamic vinaigrette

Toast points with imported cured meats and Manchego cheese, served with a sun-dried tomato relish

Marinated artichokes with creamy tomato vinaigrette

Marinated Spanish octopus with Yukon Gold potatoes, olives, fennel, and green onions, drizzled with a red wine vinaigrette

Robust garlic potato salad

Chilled seafood medley with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette and basil vinaigrette

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Tuna, asparagus and basil filled cannelloni with creamy white wine vinaigrette, diced tomato and basil vinaigrette

Traditional Spanish omelet with potato and onion served with mixed greens and sherry balsamic vinaigrette

Robust garlic potato salad with mayonnaise and fresh parsley

Dill cream cheese rolled with house-cured Atlantic salmon, served with toast points

Spanish omelet of potatoes and onions, served with mixed greens and balsamic vinaigrette

Cured Atlantic salmon rolled with dill cream cheese, served with toast points

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Robust garlic potato salad with mayonnaise and fresh parsley

Robust garlic potato salad with mayonnaise and fresh parsley

Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioli

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Sauteed wild mushrooms, Manchego cheese and pine nuts on a romaine heart with balsamic white wine vinaigrette

Sauteed wild mushrooms, Manchego cheese and pine nuts on romaine heart with balsamic white wine vinaigrette

Toast points topped with avocado relish and Alaskan king crab meat

Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioliJ

A traditional presentation of Serrano ham and Manchego cheese with tomato and garlic on toast points

Our famous robust garlic potato salad

Tuna, asparagus and basil filled cannelloni with a creamy white wine and tomato basil vinaigrette

Imported Serrano ham with Manchego cheese, tomato, garlic and toast points

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Chilled medley of shrimp, calamari and scallops with lemon juice, bell peppers, cilantro, onions, sherry vinegar and olive oil

Red ripe tomatoes and fresh mozzarella served with red onions, black olives and roasted red pepper vinaigrette

Our famous robust garlic potato salad with mayonnaise and fresh parsley

Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread

Tuna filled cannelloni with a creamy white wine vinaigrette

Traditional Spanish omelet with potatoes and onions

Tuna filled cannelloni with a creamy white wine vinaigrette

Seafood medley with shrimp, calamari, scallops, bell peppers and onions in a lemon sherry vinaigrette

Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread

Traditional Spanish omelet with potatoes and onions

Seafood medley with shrimp, calamari, scallops, bell peppers, and onions in a lemon sherry vinaigrette

Spanish omelet with potato and onion served with mixed greens

Our famous robust garlic potato salad with mayonnaise and fresh parsley

Spanish style potato salad with tuna, peas and carrots, topped with tomato basil vinaigrette

Tuna, asparagus and basil filled cannelloni with a creamy white wine and tomato basil vinaigrette

Vine ripened tomatoes and fresh mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette

Thinly sliced imported Serrano ham and Manchego cheese served with tomato and toasted country bread

House cured Atlantic salmon, rolled with dill cream cheese, served with tomatoes

Marinated artichokes with a creamy tomato vinaigrette add $1

Seafood medley with shrimp, calamari, scallops, bell peppers and onions in a lemon sherry vinaigrette. add $3

Chilled marinated tiger shrimp served with a trio of sauces: tomato-brandy, cumin, and alioli. add $3

Our famous robust garlic potato salad

A traditional presentation of imported Serrano ham with Manchego cheese, tomato, garlic, toast points and a drizzling of extra virgin olive oil

Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette

Brochette of chicken tenderloin with chorizo and cumin garlic mayonnaise sauce

Sautéed tiger shrimp atop spinach with a white wine honey pepper sauce

Duck confit, cinnamon apples and mushrooms

Baked eggplant with tomato, wild mushrooms and Tetilla cheese, served in a Madeira wine sauce

Beef puff pastry

Skirt steak with Cabrales blue cheese sauce

Grilled tiger shrimp with garlic lemon butter

Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with black bean sauce

Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce

Grilled pork medallions

Stuffed mushroom caps

Vegetarian pasta with asparagus, spinach, broccoli, & sun dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese

Oven baked goat cheese with garlic bread

Marinated grilled chicken breast with asparagus and Sevillana potatoes with a lemon paprika wine sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce

Crepe of goat cheese, spinach, pine nuts and apples

Grilled Chorizo and Morcilla sausages

Brochette of beef tenderloin

Sauteed artichoke hearts, bell peppers, asparagus, squash with white wine tomato herb sauce

Grilled squid with garlic lemon olive oil

Roasted dates wrapped in bacon

Spicy potatoes topped with Manchego cheese

Brochette of chicken tenderloin with chorizo and cumin garlic mayonnaise sauce

Sauteed tiger shrimp atop spinach with a white wine honey pepper sauce

Beef puff pastry

Duck confit, cinnamon apples and mushrooms

Skirt steak with Cabrales blue cheese sauce

Sauteed artichoke hearts, bell peppers, asparagus, and squash with a white wine tomato herb sauce

Grilled tiger shrimp with garlic lemon butter

Imported Piquillo peppers stuffed with a blend of cheeses and spinach served with black bean sauce

Chicken casserole with red bell peppers, asparagus and a pimiento cream sauce

Grilled pork medallions on top of croutons with caramelized onion and lemon marjoram sauce

Stuffed mushroom caps filled with spinach and cheese with tomato basil sauce

Vegetarian pasta with asparagus, spinach, broccoli, and sun dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese

Oven baked goat cheese with garlic bread

Grilled Atlantic salmon served on a bed of sautéed vegetables and a garlic paprika sauce

Grilled tilapia with artichokes and spinach

Marinated grilled chicken breast over asparagus and Sevillana potatoes with a lemon paprika wine sauce

Grilled beef tenderloins served with a mashed potato puree, drizzled with red wine sauce

Grilled sea scallops served over Mediterranean couscous with apple and tomato butter sauce

Grilled lamb loin medallions, served with portobello mushrooms and caramelized red onions, with red pepper rosemary wine sauce

Crepe of goat cheese, spinach, pine nuts and apples

Grilled chorizo and Morcilla sausages

Brochette of beef tenderloin

Grilled squid with garlic lemon olive oil

Roasted dates wrapped in bacon

Spicy potatoes topped with Manchego cheese

Baked eggplant with tomato, wild mushrooms and Tetilla cheese, served in a Madeira wine sauce

Lightly breaded croquettes of Serrano ham and chicken breast with an herbed tomato sauce

Thin slices of steamed lobster atop a potato and parsnip puree, drizzled with tomato saffron sauce

Baked lobster tail served with asparagus spears, potatoes and a lemon butter sauce

Oven baked goat cheese with tomato basil sauce and garlic bread

Stuffed mushroom caps with sauteed spinach, garlic and a blend of Spanish cheeses

Oven baked goat cheese with tomato basil sauce and garlic bread

Penne pasta, asparagus, broccoli, spinach, and sun-dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese

Casserole of chicken breast with red bell peppers, asparagus and a pimiento cream sauce

Oven baked goat cheese with tomato basil sauce and garlic bread

Beef tenderloin brochette grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Penne pasta with sautéed tiger shrimp, tomatoes, scallions and garlic with lemon butter sauce

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse

Casserole of chicken with red bell peppers, asparagus and a pimiento cream sauce

Grilled strips of skirt steak on a bed of potatoes and onions drizzled with a Cabrales blue cheese sauce

Baked dates wrapped in bacon over red bell pepper sauce

Oven baked goat cheese with tomato basil sauce and garlic bread

Penne pasta with sautéed tiger shrimp, tomatoes, scallions and garlic in a lemon butter sauce

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Beef tenderloin brochette grilled with cracked black pepper, served with caramelized onions, horseradish sour cream and mashed potatoes

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Crepes filled with goat cheese, spinach, apples and pine nuts with a pimiento sauce

Beef tenderloin brochettes grilled with cracked black pepper, served with carmelized red onions, horseradish sour cream and mashed potatoes

Shrimp, mussels, clams, scallops and calamari, baked in saffron rice with vegetables

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Oven baked goat cheese with tomato basil sauce and garlic bread

Beef tenderloin brochettes grilled with cracked black pepper, served with carmelized red onions, horseradish sour cream and mashed potatoes

Chicken, shrimp, mussels, and clamsbaked in saffron rice with vegetables

Grilled eggplant stuffed with goat cheese and topped with Manchego cheese, served with tomato concasse

Penne pasta, asparagus, spinach, broccoli and sun-dried tomatoes in a white wine tomato basil sauce, topped with Manchego cheese

Baked dates wrapped in bacon over red bell pepper sauce

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Oven baked goat cheese with tomato basil sauce and garlic bread

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Oven-baked goat cheese with tomato basil sauce served with garlic bread

Mushroom caps stuffed with sautéed spinach, garlic and a blend of Spanish cheeses

Penne pasta tossed with asparagus, green peas and goat cheese, topped with marinated grilled chicken and served with garlic tomato pine nut sauce

Grilled strips of skirt steak on a bed of potatoes and onions with a Cabrales blue cheese sauce

Oven-baked goat cheese with tomato basil sauce served with garlic bread

Grilled tiger shrimp with lemon garlic butter sauce

Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce

Grilled strips of skirt steak on a bed of potatoes and onions with a Cabrales blue cheese sauce

Oven-baked goat cheese with tomato basil sauce served with garlic bread

Mushroom caps stuffed with sautéed spinach, garlic and a blend of Spanish cheeses

Penne pasta tossed with sautéed tiger shrimp, tomatoes, scallion, and garlic in a lemon tomato butter sauce

Duck confit served with cinnamon apples and wild mushrooms in an orange white wine sauce

Beef tenderloin brochette rolled in cracked black pepper and grilled, accompanied by caramelized red onions, horseradish sour cream, and mashed potatoes

Baked dates wrapped with bacon, served with roasted red bell pepper sauce

Duck confit served with cinnamon apples and wild mushrooms in an orange white wine sauce

Beef tenderloin brochette grilled with cracked black pepper and served with caramelized red onion, horseradish sour cream and mashed potatoes. add $2

Oven-baked goat cheese with tomato basil sauce, served with garlic bread

Imported sweet Piquillo peppers stuffed with three cheeses and spinach, served with chorizo black bean sauce

Grilled brochette of marinated pork tenderloin with a cumin sauce

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses. add $1.50

Grilled tiger shrimp with lemon garlic butter sauce. add $3

Crabmeat fritters served over a bed of sautéed creamed leeks with alioli sauce. add $1.50

Grilled sea scallops served over Mediterranean couscous with apples and lemon tomato butter sauce. add $6

Oven-baked goat cheese with tomato basil sauce and garlic bread

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses, with a tomato basil sauce

Casserole of chicken breast with red bell peppers, asparagus, and a pimiento cream sauce

Brochette of beef tenderloin grilled in cracked black pepper, with horseradish sour cream, & caramelized red onions

Seasonal vegetables

Chicken, shrimp, mussels, clams

Shrimp, mussels, clams, scallops, squid

Seasonal vegetables

Chicken, shrimp, mussels and clams

Shrimp, mussels, clams, scallops and squid

Featured flan of the day

Fresh berries drizzled with raspberry coulis, served with white chocolate mousse

Creamy vanilla custard with bittersweet chocolate and caramelized topping

Sauteed banana with caramel sauce and vanilla ice cream

Puff pastries filled with vanilla ice cream and topped with chocolate sauce

Almond pound cake with pear served with caramel sauce and ice cream

Soft-centered, warm chocolate cake served with caramel ice cream

Cheesecake baked with pecans served with bittersweet chocolate sauce and caramel sauce

Warm bitter-sweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

Sauteed banana with caramel sauce and vanilla ice cream

Soft-centered, warm chocolate cake served with caramel ice cream

Fresh berries drizzled with raspberry coulis, served with white chocolate mousse

Puff pastries filled with vanilla ice cream and topped with chocolate sauce

Creamy vanilla custard with bittersweet chocolate and caramelized topping

Almond pound cake with pear served with caramel sauce and ice cream

Featured flan of the day

Cheesecake baked with pecans served with bittersweet chocolate sauce and caramel sauce

Warm bittersweet chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

Black bean soup with chorizo

Side salad of mixed greens, tomato and balsamic vinaigrette with mozzarella cheese

Crisp arugula and watercress salad with apples, pecans, hard-boiled eggs, raisins, tomato, drizzled with Muscatel sun dried tomato olive oil vinaigrette

Salad of mixed greens topped with Cabrales bleu cheese and honeyed walnuts with sherry vinaigrette

Heart of romaine with marinated Portobellos, celery, red onions, and heart of palm, with a creamy tomato, garlic vinaigrette and Manchego cheese

Gold and red beets with lamb's ear lettuce and baby arugula, and avocado with honey cumin mustard vinaigrette, topped with soft goat cheese

(Sant Sadurni D' Anoia) Crisp and dry with complex flavors

(Sant Sadurni D' Anoia) Lively aromas of red berry fruits

(Penedés) Floral nose and hints of yeast in this mouthful of bubbles

(Sant Sadurni D'Anoia) Acidic, vintage Spanish sparkler with bright, crisp fruit

(Champagne) Crisp, full flavors from the classic yellow label

(Champagne) French, delicate and complex with hints of citrus and white fruit

(Rioja) Garnacha - Tempranillo - Viura. light in color, mainly pale salmon with orange glints with ripe peach and pineapple aromas

(Ribera Del Duero) Tempranillo - Ripe red fruit, complex notes, silky with new-balanced acidity

(La Mancha) Verdejo, Medium body wine with pear; dried apricots, melon with a slightly grassy flavor

(Samontano) Garnacha Blanca, Yellow color. High aromatic. soft in mouth, balance in acidity with toasted oak

(Navarra) Chardonnay Stone and vanilla notes underscore pear, dried apple and lanolin flavors and lead to a lingering finish

(Allela) Pasta Blanca. Intense aromatics that are fruit forward with vineyard peaches and tropical pineapple

(Rias Baxias) Albarino. white pulp fruit, ripe melons, quinces and hint of dry grass and hay

(Rias Baxias) Albarino. Arromas of ripe apples and peaches on the palate; an excellent balance of fruit flavors

(Rueda) Fresh, elegant, and smooth. Intense in the nose with fleshy white fruit (pear, apple) and tropical fruit

(Rueda) Verdejo. Very comparable to Sauvignon Blanc with crisp acidity and minerality

(Rueda) Verdejo. Crisp acidity of this long dry finished white wine complements the taste of the grapefruit and lime on the palette

(Rueda) Verdejo. Well balanced, complex with a distinct minerality which complements the abundance of fruit flavors

(Rueda) Verdejo. Grapes are specially selected and aged in oak, creating a richer more complex wine. Aromas of nutmeg, spring flowers, and peaches

(Penedes) Parellada, Macabeo, Chardonnay. Experience the light effervescence from this wine from the same region as Spanish Cava.

(Penedes) Macabeo, Muscat. Lively acidity with a touch of minerals from the Macabeo grapes and fruit and spicy floral from the Muscat

(Penedes) Xarel'lo. Light body with a wonderful mix of crisp bright fruits

(Navarra) Intense and complex on the nose with spicy hints of clove, cinnamon and nutmeg. Medium to high body with a powerful and memorable finish

(Navarra) Cabernet. Notes of black fruit, embellished with chocolate and a delicious light toasted note

Tempranillo, Granacha. Fresh, aromatice, fruity, and medium bodied

(Terra Alta) Garnacha, exotically perfumed bouquet of ripe dark fruits and flowers

Garnacha, Mazuelo and Syrah. . Aromas of cherry, redcurrant with a mineral topnote. Finishes on a bitter cherry note, with strong cut and lingering spiciness

Mazuelo-Garnacha-Syrah Full bodied lovely deep, dark purple-red. Smooth and fruity initial burst with classic raspberry and black cherry flavors

Cariñena, Syrah, Garnacha. Ripe cherry and dark berry aromas are complicated by candied licorice, Floral and spicecake notes, tannic finish

Garnacha, Cariñena, Cabernet Sauvignon. Elegant, soft and rich, seductive scent of wild berries and juicy cherries

70% Garnacha, 30% Cariñena. A highly perfumed bouquet evokes dark berries and fresh flowers, with a spicy nuance

Cariñena, Merlot, Cabernet Sauvignon, Syrah, Garnacha. Powerful, pungent aromas of candied dark berries, vanilla, with woodsmoke and black cardamom accents

(Valencia)Bobal. Aromas of brambly berry, black olive, and coffee. Medium-bodied with bright red fruit flavors complicated by just a hint of spice, wild herbs and a citric note on the finish

(Carignena)Garnacha. Fresh, earthy, floral, medium to full bodied, lush fruit, bright acidity, and a smooth finish

(Alicante) Monastrell-Cabernet. Opaque purple, black and blue fruits, sweet blueberry and cassis aromas with notes of licorice, Indian spices and chocolate. Rich, yet silky, with a long finish

(Zamorra) Tempranillo. Red and black fruit flavors and aromas with a hint of oak

Tempranillo. High pitched aromas of black raspberry, licorice, flowers, and Moroccan spices. Juicy and mineral driven

(Rioja) Tempranillo. Ruby-red. Cherry, vanilla, tobacco, and anise on the perfumed nose

(Rioja) Tempranillo. Cedar, tobacco and spice hints support dried cherry, berry, and vanilla notes in this silky red. The flavors mingle nicely, framed by juicy acidity and light but firm tannins

(Rioja) Tempranillo. New Rioja. Bursting with fresh fruit

(Rioja) Tempranillo, Mazuelo. Complex, dense fruit and dark chocolate flavors

(Rioja) 80% Tempranillo, with Garnacha, Mazuelo and Graciano. Deep ruby. Heady, mineral-tinged red fruit and rose scents are complemented by star anise, vanilla and woodsmoke

(Rioja) Tempranillo-Graciano-Mazuelo. Big, oaky and powerful; a modern Rioja from the most traditional bodega in Rioja

(Rioja) Tempranillo-Garnacha Suave wine with earthy, crushed cherry flavors

(Toro)Tinto del Toro. Full bodied wine with blackberries, cassis, tobacco, and licorice. Big and dense

Tinto del Toro. Huge and dense with firm tannins and aromas of cassis and blackberry

(Jumilla) Monastrell, Tempranillo, Cabernet - Complex and powerful, ripe fruit notes, spices, cocoa, blackberry, plum, vanilla notes, and toasted notes from new oak

(Jumilla) Monastrell. Big, muscular and bold but with an remarkable finesse. The palate shows a complex blend of wild berries, spicy remembrances and notes of liquorice, coffee and cocoa

(Jumilla) Monastrell-Cabernet. Opaque purple color with an expressive nose of pain grille, underbrush, brier, mineral, blueberry, and blackberry fruit

(Jumilla) Monastrell - 100% organic. Cherry and redcurrant aromas are brightened by cracked pepper and fresh flowers

(Jumilla) Cabernet-Monastrell. Jam packed with blackberry, black cherry, plum, blueberry, creme de cassis, tobacco, minerals and oak

(Jumilla) Monastrell. 25 day maceration, dark cherry color purple tones and in the nose it has powerful aromas of red berries, toasted and smoked notes

(Ribera del Duero) Tempranillo. A full body with flavors of blackberries, cherries, and a smoky oak with a long finish

(Ribera del Duero) Tempranillo. Robert Parker called the 1982 vintage 'Spain's Château Petrus' Big, rich, oaky, tannic

(Ribera del Duero) Tempranillo. Full bodied with flavors of oak and crushed berries.

(Ribera del Duero) Tempranillo. Ripe boysenberry and blueberry aromas with notes of mocha on the nose

(Ribera del Duero) Tempranillo. Bright ruby color. Intensely spicy aromas of wild strawberry and raspberry; a silky texture reminiscent of a New World Pinot Noir

(Ribera del Duero) Tempranillo. Warm and rich wine with black cherry and raspberry flavors. Vanilla and cedar aromas enhance a lovely texture with a soft but full finish

(Ribera del Duero) Tempranillo-Merlot. Medium to full body. Dark ruby purple-colored wine offering a big, rich bouquet of creme de cassis, earth, herbs, and licorice

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella ball

Cured Atlantic salmon served over a toast point with dill sour cream

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated in fresh herbs served with brandy sauce (Add $2 per person)

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella ball

Cured Atlantic salmon served over a toast point with dill sour cream

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated fresh herbs served with brandy sauce (Add $2 pp)

Oven baked goat cheese with tomato basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce

Grilled brochette of marinated pork tenderloin and red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with alioli sauce

Grilled brochette of beef tenderloin with horseradish sour cream, Add $2 per person

Puff pastries topped with crabmeat, tomato concassé and alioli, Add $1.50 per person

Grilled tiger shrimp with garlic and lemon butter, add $2 per person

With red onion and tomato and a sherry balsamic vinaigrette

With sour cream

With red onion and tomato and a sherry balsamic vinaigrette

With sour cream

Salad of seasonal baby greens, red onion and tomato with a sherry balsamic vinaigrette

With sour cream

Salad of seasonal baby greens, red onion and tomato with a sherry balsamic vinaigrette

With sour cream

With broccoli, red bell peppers and mashed potatoes with a lemon paprika wine sauce

Served with spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with mashed potatoes drizzled with red wine sauce

With broccoli, red bell peppers and mashed potatoes with a lemon paprika wine sauce

Served with spinach, and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with mashed potatoes drizzled with red wine sauce

Marinated grilled chicken breast with served with red bell peppers, mashed potatoes and broccoli with a paprika wine sauce

Sautéed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli

Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

Served on a bed of sautéed vegetables with a garlic paprika sauce and an onion potato cake. add $5

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add$7

Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream

Almond pound cake with sliced pear, served with caramel sauce and vanilla ice cream

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

french fries, fresh fruit

french fries, fresh fruit

with tomato sauce

french fries, fresh fruit

french fries, fresh fruit

with tomato sauce

If added to a bar package

Enjoy our refreshing red and/or white sangria by the pitcher, alongside glasses filled with fresh fruit

Spanish Red and White Wine Red and White Sangria, Domestic and Imported Beers, Soda and Iced Tea

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Select Brand Mixed Drinks, Soda and Iced Tea

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Premium Brand Mixed Drinks Assorted Liqueurs (Bailey's, Kahlua, Amaretto), Soda and Iced Tea

Enjoy our refreshing red and/or white sangria by the pitcher; along-side glasses filled with fresh fruit

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Soda and Iced Tea

If added to a bar package

Spanish Red and White Wine, Red and White Sangria, Domestic and Imported Beers, Mixed Drinks with Select Brands Soda and Iced Tea

Spanish Red and White Wine, Red and White Sangria, Domestic, Imported Beers, Mixed Drinks with Premium Brands, Assorted Liqueurs (Bailey's, Kahlua, Amaretto) Soda and Iced Tea

An assortment of our most popular desserts on a decorated platter portioned for your guest count

(Available for parties of 50 guests or more) Bite size cookies, pastry creams, mousses and mini desserts

Soft-centered, warm chocolate cake served with caramel ice cream

Twin pastries with vanilla ice cream and bittersweet chocolate sauce

Sautéed banana with chopped pistachios, caramel sauce and vanilla ice cream

Creamy vanilla custard with bittersweet chocolate and caramelized sugar with fresh fruit

Available for parties of 50 or more guests

Featured flan of the day

Cheese cake baked with pecans served with bittersweet chocolate and caramel sauce

Almond pound cake with pear served with caramel sauce and ice cream

Warm bittersweat chocolate and caramel custard baked in a hazelnut tart crust with vanilla ice cream

An assortment of our most popular desserts on a decorated platter portioned for your guest count

Portobello mushrooms, peppers, onions, fennel, asparagus, tomato, and fresh mozzarella cheese on toast points

Diced green olives and sun-dried tomatoes on toast points topped with EI Caserio cheese

Brochette of cherry tomato and fresh mozzarella ball

Cured Atlantic salmon served on a toast point with dill sour cream

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Brochette of chicken curry salad and red grapes

Shrimp marinated fresh herbs served with brandy sauce (Add $2 pp)

Cured Atlantic salmon on toast points with dill sour cream

Diced green olives and sun-dried tomatoes on toast points with El Caserio cheese

Thinly sliced Serrano ham on toast points with Manchego cheese and tomato

Brochette of chicken curry salad with red grapes

Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette

Seedless cucumber topped with three caviars. add $1

Chilled tiger shrimp marinated with fresh herbs, served with brandy sauce. add$2

Marinated artichokes with a creamy tomato vinaigrette. add $1

Filled with tuna, asparagus, and basil with a creamy white wine and tomato basil vinaigrette

Shrimp, calamari, and scallops with bell peppers and onions in a lemon sherry vinaigrette. add $2

Tiger shrimp served with a trio of sauces: Alioli, Tomato-Brandy, and Cumin. add $2

With Portobello mushrooms, sun-dried tomatoes and a pomegranate reduction

With creamy white wine vinaigrette

With creamy white wine vinaigrette

Cured Atlantic salmon on toast points with dill sour cream

Diced green olives and sun-dried tomatoes on toast points topped with El Caserio cheese

Thinly sliced Serrano ham on toast points with Manchego cheese and tomato

Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette

Oven baked goat cheese with tomato basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce

Grilled brochette of marinated pork tenderloin & red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with alioli sauce

Grilled brochette of beef tenderloin with horseradish sour cream (Add $2 pp)

Puff pastries topped with crabmeat, tomato concassé and alioli (add $1.50pp)

Grilled tiger shrimp with garlic lemon butter (add $2 pp)

Oven baked goat cheese with tomato basil sauce on garlic toast points

Baked dates wrapped in bacon with red bell pepper sauce

Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce

Grilled brochette of marinated pork tenderloin & red bell peppers with cumin sauce

Sautéed escargot baked on seasoned croutons with alioli sauce

Grilled brochette of beef tenderloin with horseradish sour cream (Add $2pp)

Puff pastries topped with crabmeat, tomato concassé and alioli (+$1.50 pp)

Grilled tiger shrimp with garlic and lemon butter *(+$2 pp)

Oven-baked goat cheese with tomato basil sauce on garlic toast points

Brochette of grilled chicken tenderloin with chorizo

Baked dates wrapped in bacon with red bell pepper sauce

Brochette of marinated pork tenderloin with a cumin sauce

Sautéed escargot baked on seasoned croutons with alioli

Puff pastry filled with crab meat, topped with tomato concassé and alioli. add $1.50

Grilled tiger shrimp with garlic lemon butter. add $2

Brochette of beef tenderloin with horseradish sour cream. add $2

Filled with goat cheese, pine nuts, spinach, and apples, with a pimiento garlic cream sauce

Served with cinnamon apples and wild mushrooms in an orange white wine sauce

Imported sweet peppers stuffed with three cheeses and spinach, served with black bean sauce

Filled with sautéed spinach, garlic and a blend of Spanish cheeses. add $1

Grilled tiger shrimp with lemon garlic butter sauce. add $3

Filled will crabmeat and topped with garlic alioli and tomato concassé. add $2

Served over Mediterranean couscous with apples and lemon tomato butter sauce. add $4

With caramelized red onions and goat cheese

With horseradish sour cream

With cumin sauce

With dill sour cream

Puff pastry filled with crabmeat, topped with garlic alioli and tomato concassé

Oven-baked goat cheese with tomato basil sauce on garlic toast points

Grilled brochette of marinated chicken tenderloin and chorizo sausage with cumin sauce

Grilled brochette of marinated pork tenderloin with red bell peppers and cumin sauce

Baked dates wrapped in bacon with red bell pepper sauce

Roasted suckling pig

Roasted leg of lamb

not including tax

Robust garlic potato salad with mayonnaise and fresh parsley

Spanish omelet with potato, onion and fresh seasonal vegetables

Medley of sauteed wild mushrooms, bell peppers, zucchini, Manchego cheese and pine nuts, drizzled with balsamic white wine vinaigrette

Tuna, asparagus and basil filled cannelloni with a cream white wine and tomato basil vinaigrette.

Penne pasta tossed with asparagus, green peas topped with marinated grilled chicken, served with a garlic, tomato pine nut sauce garnish with goat cheese

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Crepes filled with goat cheese, spinach, apples and pine nuts in a pimiento sauce

Sautéed marinated pork tenderloin served on a bed of potato medallions, green onions with a white wine paprika sauce

Garlic toast points topped with tomato basil sauce and goat cheese

Baked dates wrapped in bacon with red bell pepper sauce

Puff pastry filled with crabmeat and topped with garlic alioli and tomato concasse (+$1.50pp)

Grilled brochette of marinated chicken tenderloin & chorizo with cumin sauce

Cured Atlantic salmon served over a toast point with dill sour cream

Brochette of chicken curry salad

Imported Serrano ham on garlic toast points with tomato and Manchego cheese

Diced green olives and sun dried tomatoes on toast points topped with EI Caserio

Brochette of marinated cherry tomatoes and fresh mozzarella balls

Robust garlic potato salad with mayonnaise and fresh parsley

Spanish omelet with potato, onion and fresh seasonal vegetables

Penne pasta tossed with asparagus, green peas and goat cheese, topped with marinated grilled chicken and served with a garlic, tomato and pine nut sauce

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Crepes filled with goat cheese, spinach, apples and pine nuts with a pimiento sauce

Sauteed marinated pork tenderloin served on a bed of potatoes and green onions in a white wine paprika sauce

Two stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses

Chilled marinated tiger shrimp served with a trio of sauces: tomato brandy, cumin, and alioli

Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses, with a tomato basil sauce

Crepe filled with goat cheese, spinach, pine nuts and golden delicious apples, served with pimiento sauce

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

With broccoli, red bell peppers, mashed potatos and a lemon paprika wine sauce

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with mashed potatoes drizzled with red wine sauce

With asparagus and Sevillana potatoes and a lemon paprika wine sauce

Served with sauteed fresh spinach and artichoke hearts with yellow plum tomato viniagrette, lemon tomato butter sauce and potato cake

Served with mashed potatoes drizzled with red wine sauce

Served on a bed of sauteed vegetables with a garlic paprika sauce and potato cake

Served with potatoes and vegetables with a red wine shallot sauce

available for an additional fee

330 guests

(with limited seating); 400 guests

Guests may enjoy beverages included in your selected package, available at the bar

Spanish Red and White wine

Pitchers of Red and White Sangria

Mixed baby greens with cherry tomatoes, cucumbers, fresh mozzarella, walnuts, red onions and hard boiled egg, drizzled with sherry balsamic vinaigrette

Mixed greens tossed with creamy garlic vinaigrette, cherry tomatoes, onions, broccoli, mushrooms, and mozzarella cheese. add $1.50

Hearts of Romaine tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes, and Parmesan cheese

Fresh sliced tomato with mozzarella cheese topped with black olive and roasted red bell pepper vinaigrette. add $1.50

Mixed baby greens with cherry tomatoes, cucumbers, fresh mozzarella, walnuts, red onions and hard-boiled egg, drizzled with sherry balsamic vinaigrette

Chopped romaine hearts tossed with Caesar dressing, homemade croutons, sliced radishes, tomatoes and Parmesan cheese

Charcoal-grilled chicken breast with honey cumin sauce served with broccoli, red bell peppers and mashed potatoes

Marinated grilled chicken breast, served with broccoli, red bell peppers and mashed potatoes with lemon paprika wine sauce

Sauteed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli

Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

Served on a bed of sauteed vegetables with a garlic paprika sauce. add $5

Drizzled with Cabrales blue cheese sauce, and served with mashed potatoes and asparagus. add $4

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add $7

Charcoal-grilled chicken breast with honey cumin sauce served with broccoli, cauliflower and mashed potatoes

Marinated grilled chicken breast, asparagus and Sevillana potatoes with lemon paprika wine sauce

Sauteed chicken breast lightly dusted with flour, served with red bell peppers, saffron cream sauce, mashed potatoes and broccoli

Served with sautéed fresh spinach and artichoke hearts with yellow plum tomato vinaigrette, lemon tomato butter sauce and potato cake

Served with zucchini and yellow squash, lemon tomato butter sauce, and an onion potato cake

Served on a bed of sauteed vegetables with a garlic paprika sauce. add $5

Drizzled with Cabrales blue cheese sauce, and served with mashed potatoes and asparagus. add $4

Seasoned and topped with red wine shallot sauce, accompanied by sautéed potato medallions, a stuffed tomato, yellow squash and zucchini. add $10

Served with herb garlic wine sauce, Mediterranean couscous, roasted Portobello mushrooms and red bell peppers. add $12

Served with mashed potatoes, cherry tomatoes, asparagus and a red wine sauce. add $7

Cured Atlantic salmon on toast points with dill sour cream

Diced green olives and sun-dried tomatoes on toast points with El Caserio cheese

Thinly sliced Serrano ham on toast points with Manchego cheese and tomato

Brochette of chicken curry salad with red grapes

Brochette of cherry tomatoes with fresh mozzarella marinated in balsamic vinaigrette

Toast points topped with caviar. add $1

Chilled tiger shrimp marinated with fresh herbs, served with brandy sauce. add $2

Oven-baked goat cheese with tomato basil sauce on garlic toast points

Brochette of grilled chicken tenderloin with chorizo

Baked dates wrapped in bacon with red bell pepper sauce

Brochette of marinated pork tenderloin with a cumin sauce

Sautéed escargot baked on seasoned croutons with alioli

Puff pastry filled with crab meat, topped with tomato concassé and alioli. add $1.50

Grilled tiger shrimp with garlic lemon butter. add $2

Brochette of beef tenderloin with horseradish sour cream. add $2

Spanish omelet with onion and potatoes

Tuna, asparagus and basil filled cannelloni with creamy white wine and tomato basil vinaigrette

Marinated fresh artichokes with a creamy tomato vinaigrette. add $1

Fresh asparagus spears wrapped in smoked salmon on toast points with dill sour cream and white wine vinaigrette. add $1

Chilled medley of shrimp, calamari and bay scallops with bell peppers and onions in a lemon sherry vinaigrette. add $3

Penne pasta, asparagus, spinach, broccoli and sun-dried tomatoes in a white wine tomato basil sauce topped with Manchego cheese

Stuffed mushroom caps with sautéed spinach, garlic and a blend of Spanish cheeses. add $1

Grilled eggplant stuffed with imported goat cheese, topped with Manchego cheese and tomato concasse

Sautéed pork tenderloin served with tri-color peppers and onion with a white wine paprika sauce

Sautéed pork medallions served atop seasoned croutons and caramelized red onions with a lemon marjoram sauce

Chicken casserole with red bell peppers, asparagus, and a pimiento cream sauce

Penne pasta tossed with asparagus, green peas and goat cheese in a tomato garlic pine nut sauce, topped with strips of grilled chicken tenderloin

Braised veal meatballs stuffed with Cabrales blue cheese, served in a wild mushroom sauce

Grilled strips of skirt steak on a bed of potatoes and sautéed onions, drizzled with Cabrales blue cheese sauce

Imported sweet Piquillo peppers stuffed with a blend of Spanish cheeses and spinach, served with a spicy black bean sauce

Puff pastries stuffed with sautéed vegetables and served with tomato basil sauce

Penne pasta tossed with tiger shrimp, tomatoes and scallions in a garlic lemon butter sauce

Shrimp, calamari, clams, scallops and shrimp baked in saffron infused rice with seasonal vegetables. add $2

A variety of imported Spanish cheeses hand selected by the chef, served station style with fresh seasonal fruit, imported European crackers and bread. add $7

Baby field greens tossed with fresh vegetables in a sherry balsamic vinaigrette. add $2

Romaine lettuce tossed in a creamy Caesar dressing with radishes and chopped tomatoes. add $2

Baby spinach tossed with seasonal dried fruits in a Moscatel vinaigrette. add $2.50

Slow roasted and hand carved, served with horseradish sour cream. add $6

Rolled in cracked black pepper, with an herb red wine sauce. add $8

Braised rack of lamb served with garlic rosemary wine sauce. add $9

Roasted with red pepper and rosemary red wine sauce. add $5

U.S.D.A Choice roasted tri-tip,rolled in cracked black pepper. add $3

Roasted pig, soft and tender inside and crispy on the outside (50 person minimum). add $5

Grilled and drizzled with garlic lemon butter sauce. add $18

Served with your choice of garlic pimiento cream sauce, honey balsamic glaze, or saffron cream sauce. add $4

With garlic lemon butter sauce. add $5

With garlic lemon butter sauce. add $7.50

Add an authentic Spanish flair by serving our imported Spanish green olives, marinated in our chef's special house marinade. Tapas style dishes will be placed at the table alongside the bread service

Served with tomato basil sauce or butter and parmesan cheese

Served with french fries and fresh fruit

Served with french fries and fresh fruit

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