Bacalao – Pan roasted cod fillet, grilled prawns served with zucchini and whey custard, zoodles, tomato salad, pinenuts and house ricotta over tomato gravy

COD & PRAWNS

Sliced Grannysmith apple, apple cider vinaigrette, sweet apple puree, fine herbs and frisee salad

APPLES AND MANCHEGO

A refreshing blend of crisp mixed greens, tossed with seasonal vegetables and a light vinaigrette.

MIXED GREEN SALAD

Zucchini and whey custard, zoodles with shallot and white wine, grilled zucchini topped with roasted garlic, herbs, house ricotta, pinenuts and baby heirloom tomatoes over a rich tomato gravy

GARLIC ZUCCHINI

Croqueta de Pollo - Chicken croquette made with potato, serrano ham and manchego cheese, served with a roasted garlic aioli

CHICKEN CROQUETTE

Carne De Res – Rubbed sirloin strip steak topped with chimichurri served with patatas bravas, garlic mushrooms and grilled scallions

RUBBED SIRLOIN STRIP

Marinated Castelvetrano & Kalamata olives, pimento, topped with seasoned bread crumb

MARINATED OLIVES

Served with buttered crostini, strawberry and tarragon salad topped with clover honey

GOAT CHEESE TORCHON

Crispy potatoes served with roasted garlic aioli and bravas sauce

PATATAS BRAVAS

A fragrant blend of fluffy saffron-infused rice tossed with vibrant seasonal vegetables for a colorful and flavorful dish.

SAFFRON RICE WITH VEGGIES

Cerdo – Brined and rubbed pork porterhouse topped with saffron aioli served over pisto manchego, stuffed piquillo peppers, marinated bell peppers and serrano ham

PORK PORTERHOUSE

With caramelized sugar topped with beef tartar and crispy potatoes served with buttered crostini

ROASTED BONE MARROW

Arroz Con Mariscos - Rice cooked with lemon and citrus with clams, mussels, octopus and grilled prawns

SEAFOOD & RICE

MUSHROOMS

Chorizo sausage served on a baguette with a trio of premium Spanish cheeses: Valdeon, Mahon and Idiazabel; served with tomato gravy

CHORIZO PATTY MELT

Quinoa stuffed piquillo peppers, served with pisto manchego, marinated roasted peppers, serrano ham, burrata and crostini

STUFFED PEPPERS

Piri Piri Chicken – Pepper marinated grilled half chicken, served with bravas sauce, patatas bravas and grilled scallions

PIRI PIRI CHICKEN

Pasteis de Bachalau - Served over a bed of pisto manchego, served with frisee salad and saffron aiöli

COD FRITTERS

Gambas Mazambique - Marinated, dry rubbed and grilled prawns served with chimichurri, saffron aiöli over saffron rice

PRAWNS

Thinly sliced braised octopus served with baby heirloom tomato salad with greens and romesco sauce

OCTOPUS CARPACCIO

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Iceberg lettuce, marinated olives, pickled red onions, baby heirloom tomatoes, hard boiled egg, topped with Valdeon dressing and seasoned breadc

SPANISH WEDGE

Season the cod fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and pan roast the cod for about 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Prepare the Cod

In the same skillet, add the prawns and grill for about 2-3 minutes on each side until they turn pink and opaque. Set aside.

Grill the Prawns

In a saucepan, gently heat the whey until warm. In a bowl, whisk together the whey and a pinch of salt until slightly thickened. Set aside.

Make Whey Custard

Using a spiralizer, create zoodles from the zucchini. In a bowl, combine diced tomatoes, a drizzle of olive oil, salt, and pepper to make a fresh salad.

Prepare Zoodles and Tomato Salad

In a dry skillet, toast the pine nuts over medium heat until golden, stirring frequently. Remove from heat.

Toast Pine Nuts

On a plate, spoon the tomato gravy, then layer the zoodles, followed by the pan-roasted cod. Top with grilled prawns, whey custard, fresh tomato salad, and sprinkle with toasted pine nuts and dollops of house ricotta.

Assemble the Dish

Cod fillet

Prawns

Zucchini

Whey (for custard)

Zoodles (zucchini noodles)

Tomato (diced)

Pine nuts

House ricotta

Tomato gravy

Olive oil

Salt

Black pepper

In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until well combined.

Prepare the Apple Cider Vinaigrette

Core and slice the Granny Smith apples into thin wedges.

Prepare the Apples

In a large bowl, combine the frisée lettuce, fresh herbs, and sliced apples. Drizzle with the apple cider vinaigrette and toss gently to coat.

Mix the Salad

On a serving plate, spread a layer of sweet apple puree. Top with the mixed salad and arrange the sliced Manchego cheese on the side or on top of the salad.

Serve with Apple Puree

Granny Smith apples

Frisée lettuce

Fresh herbs (such as parsley, chives, and tarragon)

Apple cider vinegar

Honey

Sweet apple puree

Manchego cheese, thinly sliced

Rinse the mixed greens under cold water and spin dry or pat dry with paper towels. Slice the cucumber and carrots into thin strips, and halve the cherry tomatoes. Thinly slice the red onion.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and carrots. If using, add the feta cheese.

Combine the Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until emulsified.

Make the Dressing

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Dress the Salad

Serve the mixed green salad immediately as a refreshing side dish or light meal.

Serve

Mixed greens (spinach, arugula, romaine)

Cherry tomatoes

Cucumber

Red onion

Carrots

Feta cheese (optional)

Balsamic vinegar

Spiralize 2 medium zucchinis to create zoodles and set aside. Slice the other 2 zucchinis into thick rounds for grilling.

Prepare Zucchini

In a bowl, whisk together whey, eggs, salt, and pepper until smooth. Pour into a greased baking dish and bake at 350°F (175°C) for about 25-30 minutes until set.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté until translucent. Add zoodles and white wine, cooking until tender. Season with salt and pepper.

Sauté Shallots and Zoodles

Preheat the grill to medium-high heat. Brush zucchini rounds with olive oil, sprinkle with salt and pepper, and grill for about 3-4 minutes on each side until tender.

Grill Zucchini

Wrap garlic cloves in foil with a drizzle of olive oil and roast in the oven at 400°F (200°C) for 20-25 minutes until soft and fragrant.

Roast Garlic

In a serving dish, spread the tomato sauce as the base. Layer zoodles, grilled zucchini, dollops of house ricotta, roasted garlic, fresh herbs, pine nuts, and baby heirloom tomatoes on top.

Drizzle with extra olive oil and serve warm, garnished with additional herbs if desired.

Whey

Eggs

Shallots

White Wine

Garlic

Fresh Herbs (e.g., basil, parsley)

House Ricotta

Pine Nuts

Baby Heirloom Tomatoes

Tomato Sauce

Olive Oil

Pepper

Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them in a bowl.

Prepare the Potatoes

In a large mixing bowl, combine the shredded chicken, mashed potatoes, chopped serrano ham, grated manchego cheese, salt, pepper, and 1 egg. Mix until well combined.

Combine Ingredients

Take a small amount of the mixture and shape it into a small cylinder or oval. Repeat with the remaining mixture.

Form the Croquettes

In a shallow bowl, beat the remaining egg. Place the breadcrumbs in another shallow bowl. Dip each croquette first in the beaten egg, then roll in the breadcrumbs to coat.

Prepare for Frying

Heat the olive oil in a frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry the Croquettes

Cooked chicken, shredded

Potatoes, peeled and diced

Serrano ham, finely chopped

Manchego cheese, grated

Breadcrumbs

In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt. Rub this mixture all over the sirloin strip steaks.

Prepare the Rub

In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and a pinch of salt. Blend until finely chopped. Drizzle in olive oil while blending until well combined. Set aside.

Make the Chimichurri

Cut the potatoes into bite-sized cubes and boil them in salted water until tender, about 10-15 minutes. Drain and toss with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until crispy.

Cook the Potatoes

In a skillet over medium heat, melt butter. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

Prepare the Garlic Mushrooms

Brush scallions with olive oil and grill over medium-high heat for about 2-3 minutes on each side until charred and tender.

Grill the Scallions

Preheat a grill or skillet over high heat. Cook the rubbed steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest for a few minutes.

Cook the Steak

Slice the steak against the grain and serve topped with chimichurri, alongside the patatas bravas, garlic mushrooms, and grilled scallions.

sirloin strip steak

olive oil

smoked paprika

garlic powder

onion powder

cumin

black pepper

salt

fresh parsley

fresh cilantro

garlic cloves

red wine vinegar

red pepper flakes

potatoes

olive oil (for potatoes)

smoked paprika (for potatoes)

garlic mushrooms

scallions

butter

In a large mixing bowl, combine Castelvetrano olives, Kalamata olives, and pimento olives. Add olive oil, minced garlic, chopped rosemary, chopped thyme, red pepper flakes, lemon zest, salt, and black pepper. Mix well to ensure all olives are coated in the marinade.

Marinate the Olives

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.

Refrigerate

In a separate bowl, combine bread crumbs, grated Parmesan cheese, salt, and pepper. Mix until well combined.

Prepare the Bread Crumb Topping

Preheat your oven to 350°F (175°C). Spread the marinated olives in an oven-safe dish and sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for about 15-20 minutes, or until the topping is golden brown and crispy. Serve warm.

Finish and Serve

Castelvetrano olives

Kalamata olives

Pimento-stuffed green olives

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Red pepper flakes

Lemon zest

Bread crumbs

Parmesan cheese, grated

In a mixing bowl, combine the goat cheese, heavy cream, chopped tarragon, salt, and black pepper. Blend until smooth and creamy.

Prepare the Goat Cheese

Transfer the goat cheese mixture onto a piece of plastic wrap. Shape into a log and wrap tightly. Twist the ends to seal and refrigerate for at least 4 hours or until firm.

Form the Torchons

Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush with melted butter, and bake for 10-12 minutes until golden brown.

Prepare the Crostini

In a bowl, combine sliced strawberries and drizzle with clover honey. Toss gently to combine.

Prepare the Salad

Slice the goat cheese torchon and serve on the buttered crostini with the strawberry and tarragon salad on the side.

Cod & Prawns

Apples And Manchego

Mixed Green Salad

Garlic Zucchini

Chicken Croquette

Rubbed Sirloin Strip

Marinated Olives

Goat Cheese Torchon

Patatas Bravas

Saffron Rice With Veggies

Pork Porterhouse

Roasted Bone Marrow

Seafood & Rice

Mushrooms

Chorizo Patty Melt

Stuffed Peppers

Piri Piri Chicken

Cod Fritters

Prawns

Octopus Carpaccio

Spanish Oil Dip

Spanish Wedge