

Bite-size crispy potatoes stir-fried in olive oil, served with Spanish brava sauce (a slightly spicy red sauce made with garlic, paprika, and sherry vinegar) and an Aioli dipping sauce (a cold emulsion of garlic and olive oil).
Serrano ham rolls filled with caramelized mushrooms, onions, chives, and asparagus. Garnished with Kalamata olives, cilantro, currants, and fig balsamic glaze.
Shrimp cloaked in a garlic-infused olive oil and white wine sauce with smoky hints of paprika, parsley, and rosemary.
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