Basque chocolate cheesecake, macerated strawberries, chantilly cream

TARTA VASCA DE CHOCOLATE

Shishito Pepper Infused Tequila, Fresh Lime

SHISHITO MARGARITA

Private Dining

Cocktail Area

Shoestring french fries, truffle potato cream, Jamón Serrano, fried egg

HUEVOS ESTRELLADOS

Bomba rice, eggplant, broccoli, peas, grape tomato, piquillo peppers, saffron, salsa verde

PAELLA DE VERDURAS

AVINYO

Bomba rice, monkfish, sepia, squid, shrimp, clams, mussels, saffron, salsa verde

PAELLA DE MARISCOS

Seasonal sorbet selection

Sliders, sobrasada-bacon jam, crispy Manchego cheese, garlic allioli

MINI HAMBURGUESAS

Serrano ham, membrillo, Aged Manchego cheese

MONTADO DE JAMÓN

Shrimp skewers, garlic, lobster reduction

PINTXO DE GAMBAS

Spanish octopus skewer, potato, paprika, Arbequina

PINTXO DE PULPO A LA GALLEGA

Salted cured anchovies, manzanilla olive, piparra

GILDA PINTXO

Crispy potato, spicy tomato sauce, garlic aioli

PINTXO DE BRAVAS

MONTADO DE ESCALIVADA

Blistered Shishito peppers, coarse sea salt

PIMIENTOS DE PADRÓN

Choose your favorite tapas to be served in hors d'oeuvre form, passed by our servers during a standing reception.

Vegetables

Fried dough pastries served with chocolate sauce

Churros

Seafood Paella

Traditional Spanish rice dish with chicken, rabbit, and vegetables

Paella Valenciana

Chorizo al Vino

Gambas al Ajillo

Crispy potatoes served with a spicy tomato sauce and aioli

Patatas Bravas

Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the cream cheese and sugar. Use an electric mixer to beat until smooth and creamy.

Prepare the Cheesecake Batter

Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Incorporate the Eggs

Pour in the heavy cream, cocoa powder, vanilla extract, and a pinch of salt. Mix until smooth and all ingredients are well combined.

Add Remaining Ingredients

Line a springform pan with parchment paper. Pour the cheesecake batter into the prepared pan and bake for 25-30 minutes, or until the top is dark brown and the center is slightly jiggly.

Bake the Cheesecake

Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Cool and Chill

Wash and hull the fresh strawberries. Cut them in half or quarters depending on their size.

Prepare the Strawberries

In a bowl, combine the strawberries, sugar, and lemon juice. Toss gently to coat. Let them sit for at least 30 minutes to release their juices.

Macerate the Strawberries

In a chilled mixing bowl, pour the heavy cream. Using an electric mixer, whip on medium speed until it starts to thicken.

Whip the Cream

Once the cream begins to thicken, gradually add the powdered sugar and vanilla extract. Continue whipping until soft peaks form.

Add Sugar and Vanilla

cream cheese

sugar

eggs

heavy cream

cocoa powder

vanilla extract

salt

fresh strawberries

lemon juice

powdered sugar

Rinse the shishito peppers under cold water and pat them dry with a paper towel. Make a small slit in each pepper to allow the flavors to infuse.

Prepare Shishito Peppers

Place the prepared shishito peppers into a clean glass jar and pour the tequila over them. Seal the jar tightly and let it sit in a cool, dark place for 24 to 48 hours, shaking gently every few hours to mix the flavors.

Infuse the Tequila

After the infusion time, strain the tequila through a fine mesh sieve or cheesecloth into a clean bottle to remove the peppers. The tequila should have a slight green hue and a mild pepper flavor.

Strain the Infused Tequila

Rub the rim of a margarita glass with a lime wedge and dip it into salt to coat the rim. Set aside.

Prepare the Glass

In a cocktail shaker, combine 100 ml of fresh lime juice, 30 ml of agave syrup, and 120 ml of the shishito pepper infused tequila. Fill the shaker with ice cubes.

Mix the Margarita

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled. Strain the mixture into the prepared margarita glass filled with fresh ice.

Shake and Strain

Garnish the margarita with a lime wedge on the rim of the glass. Serve immediately and enjoy your Shishito Margarita!

Garnish and Serve

Shishito Peppers

Tequila

Fresh Lime Juice

Agave Syrup

Lime Wedge

Salt

Ice Cubes

Toast the pieces of bread and top with diced tomatoes, basil, and olive oil.

Prepare Bruschetta

Remove stems from mushrooms, fill with a mixture of cream cheese, herbs, and breadcrumbs, and bake until golden.

Stuff Mushrooms

Thread cherry tomatoes, fresh mozzarella balls, and basil onto skewers. Drizzle with balsamic reduction before serving.

Assemble Mini Caprese Skewers

Marinate chicken breasts in olive oil, garlic, and herbs, then grill until fully cooked.

Grill Chicken Breasts

Boil pasta according to package instructions, toss with seasonal vegetables, and a light olive oil or tomato sauce.

Cook Vegetarian Pasta

Toss romaine lettuce with Caesar dressing, croutons, and Parmesan cheese in a large bowl.

Prepare Caesar Salad

Spread butter mixed with minced garlic and parsley on bread slices and bake until golden.

Make Garlic Bread

Melt chocolate and fold into whipped cream, chill until set.

Prepare Chocolate Mousse

Fill tart shells with pastry cream and top with fresh fruits.

Assemble Mini Fruit Tarts

Chill the wine bottles and serve in wine glasses.

Serve Red and White Wine

Chill the sparkling water and serve in large pitchers or bottles.

Provide Sparkling Water

Bruschetta

Stuffed Mushrooms

Mini Caprese Skewers

Grilled Chicken Breast

Vegetarian Pasta

Caesar Salad

Garlic Bread

Chocolate Mousse

Mini Fruit Tarts

Red Wine

White Wine

Sparkling Water

Set up a cocktail station with all spirits, mixers, and garnishes organized for easy access.

Prepare the Bar

Place cocktail glasses in the freezer to chill while preparing the drinks.

Chill Glassware

In a shaker, combine 50ml Vodka, 50ml Gin, 50ml Rum, 50ml Tequila, and 25ml Triple Sec. Shake well with ice and strain into chilled glasses.

Mix Classic Cocktails

For a refreshing mint cocktail, muddle 10 mint leaves with 25ml Lemon Juice and 25ml Simple Syrup in a shaker. Add ice and 50ml Vodka, shake, and strain into a glass. Top with Club Soda.

Create Signature Cocktails

In a shaker, mix 50ml Vodka, 50ml Lemon Juice, and 25ml Grenadine. Shake with ice and strain into a glass filled with ice.

Prepare a Grenadine Cocktail

Garnish cocktails with lime wedges and mint leaves. Serve immediately to guests.

Keep a large bowl of ice available at the cocktail station for guests to add to their drinks as desired.

Ice Management

Vodka

Triple Sec

Lemon Juice

Simple Syrup

Grenadine

Club Soda

Fresh Mint Leaves

Lime Wedges

Wash and peel the potatoes. Cut them into thin, shoestring shapes.

Prepare the Potatoes

Heat the vegetable oil in a deep pan over medium-high heat. Once hot, add the cut potatoes in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Sprinkle with salt.

Fry the Potatoes

Peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain well.

Cook the Potatoes

In a blender or food processor, combine the boiled potatoes, heavy cream, truffle oil, salt, and black pepper. Blend until smooth and creamy.

Blend the Ingredients

Slice the Jamón Serrano into thin strips and set aside.

Prepare the Jamón Serrano

In a non-stick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes.

Fry the Eggs

On serving plates, spread a generous amount of truffle potato cream as a base. Top with the fries, followed by the fried eggs. Garnish with slices of Jamón Serrano.

Combine Everything

Potatoes

Vegetable oil

Heavy cream

Truffle oil

Black pepper

Jamón Serrano

Eggs

Dice the eggplant into small cubes. Trim the broccoli into florets if not already done. Halve the grape tomatoes and slice the piquillo peppers into strips.

Prepare the vegetables

In a small bowl, combine the saffron threads with 2 tablespoons of warm vegetable broth. Let it steep while you prepare the other ingredients.

Infuse the saffron

In a large paella pan or a wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5 minutes until it starts to soften.

Sauté the vegetables

Stir in the broccoli florets and frozen peas, cooking for another 3-4 minutes until the broccoli is bright green and tender.

Add broccoli and peas

Add the Bomba rice to the pan and stir to coat it in the oil and vegetable mixture. Pour in the vegetable broth along with the saffron infusion. Stir well to combine.

Combine rice and broth

Bring the mixture to a gentle simmer. Do not stir once it starts to simmer. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid. You can cover the pan with a lid or aluminum foil to help it cook evenly.

Simmer the paella

In the last 5 minutes of cooking, add the halved grape tomatoes and strips of piquillo peppers on top of the rice. Do not stir.

Add tomatoes and piquillo peppers

Once the rice is cooked, remove the pan from heat and let it rest for 5-10 minutes, covered with a kitchen towel.

Rest the paella

Gently fluff the rice with a fork. Drizzle with salsa verde before serving. Enjoy your Vegetable Paella!

Serve the paella

Bomba rice

Saffron threads

Eggplant

Broccoli florets

Frozen peas

Grape tomatoes

Piquillo peppers

Salsa verde

Vegetable broth

Select ripe organic grapes, ensuring they are free from any rot or damage. Wash them thoroughly to remove any pesticide residues.

Harvesting Grapes

Crush the grapes using a manual or electric grape crusher to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing Grapes

Dissolve the sugar in a small amount of filtered water and add it to the grape juice. Sprinkle the yeast evenly over the juice and stir gently to combine.

Adding Yeast and Sugar

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment at room temperature for 7-10 days, stirring daily.

Primary Fermentation

After primary fermentation, dissolve bentonite in a small amount of filtered water and add it to the mixture to help clarify the wine.

Tarta Vasca De Chocolate

Shishito Margarita

Private Dining

Cocktail Area

Huevos Estrellados

Paella De Verduras

Avinyo

Paella De Mariscos

Seasonal Sorbet Selection

Mini Hamburguesas

Montado De Jamón

Pintxo De Gambas

Pintxo De Pulpo A La Gallega

Gilda Pintxo

Pintxo De Bravas

Montado De Escalivada

Pimientos De Padrón

Vegetables

Churros

Seafood Paella

Paella Valenciana

Chorizo Al Vino

Gambas Al Ajillo

Patatas Bravas