CATERING MENU

Mixed greens, tomato, onion, cucumber, and olive oil dressing.

Mixed greens, goat cheese, honey, walnuts, beets, pears and sherry vinegar.

Chilled tomato soup blended with cucumber, peppers, and olive oil.

Crispy bread rubbed with fresh tomato, garlic, olive oil, and sea salt.

Creamy Spanish potato salad with carrots, egg, piquillo peppers, olives, anchovy, mayo, and guindilla.

Crispy diced potatoes served with traditional brava sauce and aioli.

Classic Spanish potato and onion omelette, served room temperature.

Toasted bread topped with burgos blood sausage, chorizo, and quail egg.

Shrimp sauteed with garlic, olive oil, and a touch of chili, brandy and bread.

Spanish chorizo slowly cooked in cider.

Mussels cooked in a tomato and white wine sauce, and bread.

Crispy creamy bechamel croquettes with spanish serrano ham.

Crispy cod fritters, lightly fried served with aioli sauce.

Slow-cooked pork belly in a roasted piquillo pepper sauce.

Creamy liver pate topped with fig jelly, and bread.

Oven roasted cauliflower topped with manchego bechamel.

Classic deviled eggs topped with romesco sauce and spanish ham and bread.

Slow-cooked BBQ ribs glazed with sangria BBQ reduction served with rosemary roasted potatoes.

Baked fish with tomato, garlic, olive oil, spinach, broccolini, raisins, pine nuts, and white wine.

Saffron rice, chicken, white beans, green beans, chicken broth, sofrito, piquillo pepper, olives, garlic aioli, and lemon.

Saffron rice, chicken, white beans, green beans, chicken broth, sofrito, piquillo pepper, olives, garlic aioli, and lemon.

Saffron rice, chicken, shrimps, calamari, mussels, clams, chicken stock, green beans, piquillo pepper, garlic aioli, and lemon.

Saffron rice, artichokes, asparagus, carrots, green beans, zucchini, vegetable broth, tomatoes, smoked paprika, garlic aioli, and lemon.

Saffron rice, shrimps, calamari, mussels, clams, fish stock, green beans, piquillo pepper, sofrito, brandy, garlic aioli, and lemon.

Rice cooked in squid ink, calamari, shrimps, clams, fish stock, piquillo pepper, garlic aioli, and lemon.

Saffron rice, chickens, pork ribs, sausages, peppers, onion, garlic, thyme, sofrito, rosemary, dry white wine, garlic aioli, and lemon.

Vanilla sponge soaked with tres leches sauce topped with whipped cream and strawberries.

Spanish custard topped with a thin layer of crunchy caramelized sugar.

A smooth baked custard topped with rich golden caramel sauce.