Wild caught Atlanta salmon fillet, grilled served roasted vegetables and garlic mash

SALMON A LA PLANCHA

Saffron rice with lobster, littleneck clams, jumbo shrimp, tiger shrimp, squid mussels, chicken breast and chorizo

Paella {SERVES TWO}

24 oz choice ribeye steak, grilled, served with a side of our homemade chimichurri

RIBEYE A LA PARRILLA

New Zealand beef short rib, marinated for 48 hours in wine herbs and vegetables, seared and slow roasted, served with stewed potatoes

COSTILLA DE VACA ASADA

Roasted crispy pork belly with a spicy honey and pimentón glaze over potatoes

BARRIGUITA

Roasted piquillo peppers stuffed with bechamel, shredded Norwegian cod and spinach topped fresh tomato sauce

Piquillos

Egg battered chicken breast cooked with jumbo shrimp in a creamy white wine and butter sauce

POLLO Y CAMARONES

CREMA DE MARISCOS

croquetas marisco

Ground sirloin steak, fresh tomato, black olives, mozzarella cheese bits

Empanadillas Carne y Queso

Chopped rock shrimp, lump crab, spinach and cheese blend, golden crisp, our honey Dijon mustard sauce

CRAB-CAKES

Broiled in-shell scallops, stuffed with crabmeat, shrimp and a blend of cheeses

zamburinas

Marinated chicken breast, jalapeno infused chorizo slices, sauteed with cherry peppers and onions in a fresh tomato and white wine sauce

POLLO JALAPENO

Shredded Norwegian cod loin, creamy bechamel, pickled mayo dipping sauce

CROQUETAS DE BACALAO

Fillet of sole stuffed with crabmeat and shrimp topped with a lemon butter sauce on a bed of garlic mash

LENGUADO RELLENO

Traditional calician cabbage, white bean and pork soup

CALDO GALLEGO

Marinated yellowfin ground tuna, mango & avocado chunks, minced shallots & celery, ginger remoulade, balsamic reduction, wakame greens

tartar

Crisp double fried potatoes, home made spicy alioli sauce

Patatas Bravas (vegetarian)

Large squid, grilled, drizzled with olive oil, fresh garlic and parsley, bed of roasted potato

CALAMARES A LA PLANCHA

Blanched octopus and jumbo shrimp, marinated in fresh lime, tomato, onion and avocado

ceviche

Iberico ham pieces, creamy bechamel center

croquetas jamon iberico

Broiled Norwegian codfish loin broiled with pepper and onions

BACALAO O’ FORNO

Acorn fed Iberico pork cured ham, Fermin Iberico chorizo & salchichon, gran reserva 9 month cured Manchego cheese, buttery Galician Tetilla cheese, olive assortment, seasonal fruits

TABLA

Shredded chicken thigh, marinated in our adobo spices

EMPANADILLAS Gallina

Peel and chop the potatoes. Boil them in salted water until fork-tender. Drain and return to the pot.

Prepare the Garlic Mash

Add the butter, milk, and minced garlic to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Mashing the Potatoes

Preheat the oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

Roasting the Vegetables

Heat a grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for 4-5 minutes on each side, or until cooked to your liking.

Cooking the Salmon

Plate the garlic mash and roasted vegetables. Top with the grilled salmon and garnish with fresh parsley.

Serving

Wild caught Atlanta salmon fillet

Olive oil

Salt

Black pepper

Garlic

Potatoes

Butter

Milk

Mixed vegetables (bell peppers, zucchini, carrots)

Fresh parsley

In a small bowl, soak the saffron threads in a few tablespoons of warm water. Set aside.

Prepare the Saffron

In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until softened. Add the chorizo and chicken breast, cooking until browned.

Cook the Meats

Stir in the garlic and cook for another minute. Then, add the squid, lobster, jumbo shrimp, and tiger shrimp. Cook until the shrimp turn pink.

Add the Seafood

Add the rice to the pan, stirring to coat. Pour in the chicken broth and the saffron mixture. Bring to a simmer.

Add Rice and Broth

Nestle the littleneck clams and mussels into the rice mixture. Cover the pan and let simmer for about 15 minutes, without stirring, until the rice absorbs the broth.

Add Clams and Mussels

After the rice has absorbed the liquid, sprinkle the frozen peas on top, cover, and let sit for another 5 minutes.

Finish with Peas

Season with salt and black pepper to taste. Serve hot, garnished with lemon wedges.

Serve

saffron threads

olive oil

chicken breast

chorizo sausage

lobster tail

jumbo shrimp

tiger shrimp

squid, cleaned and sliced

littleneck clams

mussels

short-grain rice

chicken broth

garlic, minced

onion, chopped

red bell pepper, chopped

peas, frozen

salt

black pepper

lemon wedges

In a bowl, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Prepare the Chimichurri

Preheat the grill to high heat. Rub the ribeye steak with olive oil, then season generously with salt and black pepper.

Prepare the Steak

Place the ribeye steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare, or until your desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain and serve with a generous drizzle of chimichurri on top.

Rest and Serve

Ribeye Steak

Olive Oil

Black Pepper

In a large bowl, combine red wine, rosemary, thyme, minced garlic, chopped onion, carrots, celery, olive oil, salt, and black pepper. Add the beef short ribs to the marinade, ensuring they are well coated. Cover and refrigerate for 48 hours.

Marinate the Beef

Preheat your oven to 150°C (300°F). Remove the beef from the marinade, allowing excess marinade to drip off. In a large skillet, heat some olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side).

Sear the Ribs

Transfer the seared short ribs to a roasting pan. Pour the marinade over the ribs, cover with foil, and place in the preheated oven. Roast for 3 to 4 hours, or until the meat is tender and falling off the bone.

Slow Roast

While the ribs are roasting, prepare the stewed potatoes. Chop your desired amount of potatoes and simmer them in a pot with water, salt, and a splash of olive oil until tender (about 20-25 minutes).

Prepare Stewed Potatoes

Once the ribs are done, remove them from the oven and let them rest for 10 minutes. Serve the ribs with the stewed potatoes on the side.

New Zealand beef short ribs

Red wine

Fresh rosemary

Fresh thyme

Garlic cloves, minced

Onion, chopped

Carrots, chopped

Celery stalks, chopped

Preheat your oven to 425°F (220°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Prepare the Pork Belly

Rub the pork belly with olive oil, salt, black pepper, garlic powder, and red chili flakes, ensuring the seasoning gets into the scored skin.

Season the Pork Belly

Place the pork belly on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the skin is crispy and golden.

Roast the Pork

In a bowl, mix together honey and smoked pimentón until well combined. Set aside.

Prepare the Glaze

After the pork has roasted for 1 hour, remove it from the oven and brush the pimentón glaze over the top. Return it to the oven and roast for an additional 15-20 minutes.

Add the Glaze

While the pork is finishing, wash and chop the potatoes into bite-sized pieces. Boil them in salted water until tender, about 15 minutes, then drain.

Cook the Potatoes

Once the pork belly is done, let it rest for 10 minutes before slicing. Serve slices over the cooked potatoes, drizzling any remaining glaze on top.

Pork belly

Honey

Smoked pimentón (paprika)

Garlic powder

Red chili flakes

If using salted Norwegian cod (stockfish/preserved), soak the cod in cold water for 24-48 hours in the refrigerator, changing the water 3–4 times until salt is reduced. Once desalted, place cod in a pot, cover with fresh water, bring to a gentle simmer and poach 6–8 minutes until cooked through. Drain, cool slightly and shred into small flakes, removing any bones and skin.

Desalting and Cooking (if needed)

Wilt the spinach: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped spinach and a pinch of salt and cook, stirring, until just wilted, about 2–3 minutes. Transfer to a sieve, press out excess liquid and finely chop. Set aside.

Make the béchamel: in a medium saucepan melt 30 g unsalted butter over medium heat. Add 30 g all-purpose flour and whisk constantly to form a smooth roux, cooking 1–2 minutes without browning. Gradually whisk in 500 ml whole milk in a steady stream to avoid lumps. Continue to cook, whisking, until sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season the béchamel: remove from heat and stir in 1/4 tsp grated nutmeg, 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in the shredded cooked cod and the drained chopped spinach until fully incorporated and evenly distributed. If the mixture feels too thick, add up to 2 tablespoons warm milk to loosen to a spreadable/stuffing consistency. Let the filling cool slightly.

Combine topping ingredients: in a small bowl mix 250 g finely chopped ripe tomatoes, 2 minced garlic cloves, 1 tablespoon extra virgin olive oil, 1/2 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acid/salt if needed. Let sit at room temperature for 10–15 minutes to meld flavors.

Preheat and prepare peppers: preheat the oven to 200°C (390°F). Drain the jarred roasted piquillo peppers well and pat dry with paper towels. Arrange the peppers on a cutting board with the open side up.

Stuff the peppers: using a spoon, fill each piquillo pepper with the cod-spinach béchamel mixture. Fill but avoid over-packing to prevent splitting. Place the stuffed peppers seam-side up in a lightly oiled shallow ovenproof dish (use about 12 peppers in a single layer).

Top and add cheese: spoon a small amount (about 1 tablespoon) of the fresh tomato mixture over each stuffed pepper. Sprinkle evenly with 50 g grated Manchego or Parmesan cheese and drizzle 1 teaspoon extra virgin olive oil over the top.

Bake: place the dish in the preheated oven and bake for 12–15 minutes, until cheese is melted and edges are bubbling and peppers are heated through. If you prefer a lightly browned top, switch to grill/broil for the last 1–2 minutes while watching closely.

Garnish and rest: remove from oven, let rest 3 minutes. Sprinkle with 1 tablespoon chopped fresh parsley and serve warm. Optionally finish with an extra drizzle of olive oil.

jarred roasted piquillo peppers

salted Norwegian cod (stockfish), desalted, cooked and shredded

fresh spinach leaves, washed, stemmed and roughly chopped

unsalted butter

all-purpose flour

whole milk

grated nutmeg

freshly ground black pepper

ripe tomatoes (or plum tomatoes), seeds removed and finely chopped

garlic cloves, minced

extra virgin olive oil

fresh lemon juice

fresh parsley, finely chopped

grated Manchego or Parmesan cheese

extra virgin olive oil (for drizzling)

fresh parsley leaves (for garnish)

Slice the chicken breast into thin cutlets. Season with salt and black pepper.

Prepare the Chicken

In a shallow dish, beat the eggs. In another dish, place the flour. Dip each chicken cutlet first into the egg, then dredge in the flour, coating evenly.

Batter the Chicken

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the battered chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add the jumbo shrimp and cook until they turn pink, about 3-4 minutes.

Cook the Shrimp

Pour in the white wine and let it simmer for 2-3 minutes. Then add the heavy cream and stir to combine. Let it cook for another 2-3 minutes until the sauce thickens slightly.

Make the Sauce

Return the cooked chicken to the skillet, coating it in the creamy sauce. Garnish with chopped parsley before serving.

Combine and Serve

Chicken breast, boneless and skinless

Jumbo shrimp, peeled and deveined

Eggs

All-purpose flour

Heavy cream

Dry white wine

Garlic, minced

Parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the tomato paste and cook for another 2 minutes. Then, pour in the seafood stock, add the bay leaves, salt, and black pepper. Bring to a boil.

Add Tomato Paste and Stock

Reduce the heat and let the soup simmer for about 20 minutes to allow the flavors to meld.

Simmer

Remove the bay leaves and add your choice of seafood (shrimp, scallops, fish, etc.) to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through.

Add Seafood

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender.

Salmon A La Plancha

Paella {serves Two}

Ribeye A La Parrilla

Costilla De Vaca Asada

Barriguita

Piquillos

Pollo Y Camarones

Crema De Mariscos

Croquetas Marisco

Empanadillas Carne Y Queso

Crab-cakes

Zamburinas

Pollo Jalapeno

Croquetas De Bacalao

Lenguado Relleno

Caldo Gallego

Tartar

Patatas Bravas (vegetarian)

Calamares A La Plancha

Ceviche

Croquetas Jamon Iberico

Bacalao O’ Forno

Tabla

Empanadillas Gallina