Clams in Green Sauce:

             Steamed clams in olive oil, garlic, red onion, fresh herbs and white wine…........….....$9.00

Crab Cakes with Romesco Sauce:

            Crab cakes sautéed served with a sauce of almonds, olive oil, piquillo peppers….......$9.00

Gambas al Ajillo:

             A house favorite of seared shrimp in olive oil with garlic, Madiera wine, lime juice

            and a pinch of cayenne pepper…………………………………………………...........….$12.00

Gigandes Plaki:

            A Greek dish of roma tomatoes, Italian white northern beans  in olive oil…........……...$7.00

Hot Roasted Red Bell Peppers:

            Sautéed piquillo peppers with almonds, honey and Spanish sherry………….......…….$7.00

Calinguine Bolognese:

            Thinly sliced calamri with fresh bolonese sauce and Mediterranean spices……..........$10.00

Marinated Manzanilla Olives:

            Spanish olives tossed with orange juice, olive oil, piquillo peppers, fresh herbs….......$8.00

Fried Calamari:

            Sliced calamari tossed in spiced flour then pan fried…………………………….............$12.00  

Salads:

Field Greens Salad:

            Fresh spring mix tossed with your choice of vinaigrette and roma tomatoes….....……$5.00

Caesar Salad:

            Chopped romaine lettuce with croutons and Chef Brian’s Caesar dressing……….......$6.00

Seared Beef Carpaccio Salad:

            Beef tenderloin rolled in fennel, lavender, black pepper then seared in olive oil and

             thinly sliced on top of tossed mesculin mix in balsamic vinaigrette and grated

             cheese……………………………………………………………………………............….$15.00

Warm Gigandes Piquillo Salad:

            Gigande beans, piquillo peppers, romas, olives, garlic cooked in olive oil served

              With fresh field greens tossed with sun-dried tomato vinaigrette…………......………$14.00

Mesculin Beet Salad:

            Diced beets marinated in Spanish balsamic vinegar combined with roma tomatoes,

              Olives, mesculin greens and goat cheese dressing…………………………………………………………………………...........…$14.00

Salmon Curry Bread Salad:

            Sautéed wild coho salmon on a bed of fresh greens, croutons, cucumbers, capers

              Romas, Spanish almonds and red wine vinaigrette…………………………….......…..$17.00

Entrees:

 Paellas of Spain:

              Chef Brian’s specialty dish of saffron rice, lima beans, garlic, sofrito, spices, fresh herbs with your

                choice of chicken, seafood, vegetarian, duck or meat…….......................................$24.00

Crisp Chicken with Red Capsium Jam:

            Lightly dusted chicken breasts pan seared with a sweet jam of piquillo peppers,

              Garlic, diced tomatoes, sherry and brown sugar………………........…………………$18.00

Duck Breast Seared with Apple-Onion Chutney:

            6-ounce duck breastseared in olive oil topped with a chutney of yellow onions, apples,

              Butter, sugar and sherry wine……………………………………........………...………$23.00

Salsa de Chipolte with Grouper:

            Pan-fried seasoned grouper and a pure of peanut oil, white onions, garlic, romas,

              Oregano and chipotle peppers………………………………………...........……………$20.00

Mussels Ravigote:

            Steamed mussels in a broth of Chef Tolbert’s seafood stock, capers, parsley,

              Tarragon, white onions, Dijon, olive oil and saffron threads with a white corn

               bell pepper confit……………………………………………………............……………$17.00

Roasted Pork Tenderloin with Bourbon Ancho Sauce:

            Local pork tenderloin roasted surrounded by a sauce reduction of bourbon, ancho

              Chilies, apple juice, brown sugar and red onions…………………......……………….$18.00

Beef Tenderloin:

            Seared roasted beef tenderloin with a Chatelaine sauce of pureed onion, red wine reduction,

             artichoke hearts,Spanish chestnuts, cream and a dash of Madiera wine..................$32.00

Catalon Canneloni with Piquillo Pepper Coulis:

            A baked Spanish pasta with chorizo, shrimp, onions, carrots, garlic and spices

             Covered with a sweet Spanish piquillo pepper, roma tomato, white wine……...……$19.00

Shrimp in Silky Sauce:

            Shrimp sautéed in olive oil and garlic presented on pasta de jour tossed with a rich

             Sauce of seafood stock, and enriching spices from the Mediterranean…………….$21.00

Lamb Loin with Tomato Chutney:

            Lamb loin sealed in olive oil with a chutney of roma tomatoes, raisins, garlic and

             An assortment of spices like fenugreek, fennel and dry mustard…………....………$28.00

Wild Coho Salmon with a Tangy Cilantro Mojo:

            Seared in Spanish olive oil topped  by a sauce of cilantro, garlic, Serrano peppers,

             Oregano and Chef Brian’s special seafood stock……………………….....………….$20.00