Assorted mean & cheeses (Add bellota ham $6)

Iberian Meat & Cheeses

Carrot whipped potatoes & artichokes, Finished w/ a truffle Beurre Blanc

Grilled Black Grouper

Flounder filet, dipped in a egg, sauté in lemon caper sauce served w/ orzo sun dried tomato & spinach

Flounder Francaise

Wasabi Pea crust baked seabass, over Mash Potato , Shiitake Mushroom & bok choy in a sweet soy reduction

Chilean Seabass

Seared over Quinoa, Spinach & Mushroom medley

Scottish Salmon

Sauté prawns, Cherry Tomatoes, Kale & Fettuccine, tossed in a Truffle Cream Sauce

Shrimp Truffle Fettuccine

A variety of fresh seasonal vegetables w/ traditional saffron rice

Vegetarian

A Meat Lovers delight, Pork, Chicken, Chorizo & Beef w/ saffron Rice

Meat

White anchovies served in Olive Oil & Garlic Toast

Boquerones

Sesame seeds sear Tuna, Thinly Sliced over Asian Vegetable slaw

Ahi Tuna Sashimi

Brick Dough & Basil wrapped Shrimp w/ Ginger Chili Sauce

Basil Shrimp

Hogue Riesling

Terras Guada Albarino

Veramonte Chardonnay

Veramonte sauvignon Blanc

Peza do Rei Godello

Beronia Rioja Rose

Vilarnau Cava Brut

Segura Viudas Cava-split

Gonzales Byass Nectar PX

Tio Pepe Fino (dry white)

Harvey's Bristol Cream

Sangria Carafe

Sangria

Remove cured meats from refrigerator 15–20 minutes before serving to allow flavors and textures to open. If using a whole piece of ham, slice very thinly against the grain; otherwise arrange pre-sliced Iberico bellota ham in gentle ribbons or small rosettes across one section of the platter. Fan chorizo and salchichón slices in adjacent small piles so guests can choose separately.

Prepare and arrange meats

If offering the optional additional bellota ham upgrade, label or place it prominently and reserve a small serving plate for that premium item so guests know it's the add-on product.

Remove cheeses from refrigerator 30–45 minutes before serving to let them reach room temperature. This brings out aroma and flavor. Cut manchego into thin wedges, slice Mahon into 1/4-inch slices, and break a small portion of the Cabrales/blue into bite-size chunks. Arrange each cheese in its own space on the platter, leaving room for accompaniments.

Bring cheeses to temperature and portion

Provide separate cheese knives or spreaders for the soft/blue cheese and firmer slicing knives for the manchego and Mahon to avoid flavor transfer.

Slice the baguette into 1/2-inch slices. Lightly brush each slice with a bit of olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden, or toast in a skillet over medium heat for 2–3 minutes per side. Alternatively, offer untoasted bread and separate toasted breadsticks for crunch.

Toast and prepare bread

Place toasted Marcona almonds in a small bowl or scatter a neat pile on the board. Drain any excess liquid from the marinated olives and present them in a small bowl. Arrange cornichons in a tight row or small dish. Cut quince paste into small rectangles and place them next to the manchego (membrillo pairs especially well with this cheese).

Arrange nuts, olives, pickles and membrillo

Lightly drizzle 2 tablespoons extra-virgin olive oil over a small area of the board where there are olives or bread to add gloss and aroma (avoid drizzling directly on cheeses you don't want to alter). Grind fresh black pepper over the blue cheese and Manchego if desired. Scatter chopped parsley sparingly as a fresh garnish. Provide toothpicks for the cornichons and small spoons for the olives if serving family-style.

Season and finish

Choose a large wooden board or slate platter. Begin by placing bowls for olives and almonds first to anchor the layout. Arrange cheeses with space between them, then place meats around or in complementary clusters. Add membrillo near the manchego, pickles near the meats, and bread on the side or along the edge of the board. Keep the premium bellota ham separated or highlighted if added as an upcharge.

Serve with small plates, napkins, cheese knives, and tongs. Recommend guests start with milder cheeses and milder meats, moving toward stronger blue and cured items for the best tasting progression. Replace items as needed to keep the platter looking abundant.

Iberico bellota ham (or Jamón Serrano if unavailable)

Chorizo (Spanish cured, sliced)

Salchichón (or similar Spanish cured salami), thinly sliced

Manchego, aged (8–12 months), cut into thin wedges

Cabrales or blue cheese, mild

Mahon or semi-firm cow's cheese, sliced

Marcona almonds, toasted

Cornichons or pickled baby gherkins

Quince paste (membrillo), cut into small rectangles

Marinated olives (Manzanilla or mixed Spanish olives)

Drizzle of extra-virgin olive oil

Freshly ground black pepper

Fresh flat-leaf parsley, chopped (optional garnish)

Baguette or rustic country bread, sliced

Toasted bread or thin breadsticks (grissini)

Pat the black grouper fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Rub 1 tbs olive oil over both fillets and lightly zest half the lemon over them; set aside at room temperature for 10 minutes.

Prep fish

Preheat a gas or charcoal grill to medium-high (around 425°F / 220°C) or preheat a heavy grill pan on the stovetop until smoking lightly. Oil the grill grates or brush the grill pan with remaining 1 tbs olive oil. Place the fillets skin-side down and grill undisturbed for 4–5 minutes, until the skin is crisp and releases easily. Flip and grill 2–3 minutes more, until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium; remove from heat, squeeze the reserved lemon juice over the fish, and tent loosely with foil while finishing other components.

Grill fish

Place the potato cubes and carrot pieces in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until both potatoes and carrots are very tender, about 15–20 minutes. Drain well.

Cook potatoes and carrots

Return drained potatoes and carrots to the warm pot off the heat. Add butter, milk, and heavy cream. Use a potato ricer or hand masher to break down the vegetables, then whip with a hand mixer or a wooden spoon until smooth and velvety. Season with 3/4 tsp salt and 1/4 tsp white pepper; taste and adjust. Stir in snipped chives. Keep warm until plating.

Whip

Trim the artichokes: remove tough outer leaves, trim stems and tops, rub exposed parts with lemon to prevent browning, then halve each artichoke and remove the choke if present.

Prepare artichokes

In a wide skillet, heat 1 tbs olive oil over medium heat. Add smashed garlic and halved artichokes cut-side down; cook 3–4 minutes until lightly browned. Add the white wine and stock, squeeze the halved lemon into the pan and then drop the rinds in, season with 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low, cover, and simmer gently for 12–15 minutes until the artichokes are tender when pierced with a knife. Remove lid and increase heat to medium-high to reduce the braising liquid slightly until glazed, about 2–3 minutes.

Braise

In a small, heavy saucepan, combine minced shallot, 1/2 cup dry white wine, and 2 tbs white wine vinegar. Bring to a simmer and reduce over medium heat until about 2–3 tablespoons of liquid remain (concentrated and nearly syrupy).

Make reduction

Reduce heat to low. If using, whisk in 1 tsp heavy cream to help emulsion. Gradually whisk in the cold cubed butter, one or two cubes at a time, allowing each addition to emulsify before adding more. Keep whisking until sauce is smooth and slightly thickened. Do not boil. Season with 1/4 tsp salt, 1/8 tsp white pepper, and 1/2 tsp fresh lemon juice. Remove from heat and stir in 1/2 tsp truffle oil. Keep the beurre blanc warm (place the pan in a warm water bath) until ready to serve.

Mount butter

Warm plates. Spoon a generous portion of the carrot whipped potatoes slightly off-center. Arrange 3 halved braised artichokes beside the potatoes. Place the grilled black grouper fillet on top of the potatoes or beside them, skin-side up for presentation. Spoon 2–3 tbs of the warm truffle beurre blanc around and lightly over the fish (avoid drowning the crisp skin). Scatter microgreens or baby arugula lightly with a small drizzle of olive oil and a pinch of sea salt flakes. Serve immediately.

black grouper fillets (skin-on, 6-7 oz each)

kosher salt

freshly ground black pepper

extra-virgin olive oil

lemon (zested and juiced)

Yukon Gold potatoes (peeled and cut into 1–1.5 inch cubes)

carrots (peeled and cut into 1-inch pieces)

unsalted butter

whole milk

heavy cream

salt

white pepper

chives (finely snipped)

baby globe artichokes (trimmed and halved)

vegetable or chicken stock

white wine

lemon (halved)

garlic (smashed)

olive oil

black pepper

unsalted butter (cold, cubed)

shallot (finely minced)

white wine (dry)

white wine vinegar

heavy cream (optional, for stability)

truffle oil (white or black)

fresh lemon juice

microgreens or baby arugula

extra-virgin olive oil (for drizzle)

sea salt flakes

Pat flounder fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare fillets

Place 1/2 cup flour in a shallow dish. In another shallow bowl, whisk together 2 eggs and 2 tbsp milk until blended.

Set up dredging station

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 4 tbsp unsalted butter. Swirl until butter is melted and foaming but not browned.

Dredge each fillet first in flour (shake off excess), then dip into the egg mixture, letting excess drip off. Place fillets into the hot skillet, spacing them so they don’t touch (work in two batches if needed).

Sauté fillets 2–3 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature about 145°F/63°C). Transfer cooked fillets to a plate and tent loosely with foil to keep warm.

Using the same skillet (wipe excess oil if it burned), reduce heat to medium and add 3 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, stirring constantly so garlic doesn’t brown.

Deglaze the pan with 1/4 cup dry white wine (or broth), scraping up any browned bits from the pan. Let the liquid reduce by half, about 1–2 minutes.

Stir in 3 tbsp fresh lemon juice and 2 tbsp rinsed capers. Allow sauce to simmer gently for 1 minute to meld flavors.

Remove pan from heat and whisk in 2 tbsp cold unsalted butter (if available; from the reserved butter) in small pieces to slightly thicken and gloss the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp chopped fresh parsley.

Return the cooked flounder fillets to the skillet briefly (30–45 seconds) spooning sauce over to warm through and coat the fish.

In a medium saucepan, bring 2 cups chicken or vegetable broth to a boil. Add 1 cup orzo, reduce heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed. If needed, drain any excess.

While orzo is cooking, heat 1 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant.

Add 1/2 cup julienned sun-dried tomatoes and cook 1 minute to warm. Add the cooked orzo to the skillet (or combine in the saucepan), then add 2 cups packed baby spinach and toss until wilted.

Stir in 1/4 cup grated Parmesan cheese and season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Keep warm until plating.

Spoon a portion of sun-dried tomato and spinach orzo onto each plate (about 1/2 cup per serving). Place a warm flounder fillet over or next to the orzo.

Spoon generous amounts of lemon caper sauce over each fillet and around the orzo. Garnish with extra chopped parsley and a lemon wedge on the side.

flounder fillets

all-purpose flour (for dredging)

large eggs

milk

shallot, finely minced

garlic cloves, minced

dry white wine (or low-sodium chicken broth)

capers, rinsed and drained

fresh parsley, chopped

orzo pasta

chicken or vegetable broth

sun-dried tomatoes (oil-packed), drained and julienned

baby spinach, packed

garlic, minced

grated Parmesan cheese

lemon wedges

extra chopped parsley

Preheat oven to 425°F (220°C). Place wasabi peas in a food processor and pulse until they form coarse crumbs (like coarse sand). Combine crushed wasabi peas and panko in a shallow bowl. Season the seabass filets on both sides with 1 tsp salt and 1/2 tsp pepper.

Prepare crust

Beat the 2 eggs in a shallow dish. Brush a light film of vegetable oil on the top of each filet (this helps browning). Dip the top side of each filet into the beaten egg, then press the wasabi pea–panko mixture gently onto the egged side to form an even crust. Set filets on a parchment-lined sheet pan, crust side up.

Egg wash and coat

Bake in the preheated oven for 10–12 minutes, until the crust is golden and the fish flakes easily with a fork (internal temperature about 135–140°F / 57–60°C). If crust needs more color, finish with 1–2 minutes under the broiler—watch closely to avoid burning. Remove from oven and let rest 2 minutes.

Bake

While seabass is baking, place potato cubes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well and return to the hot pot to evaporate excess moisture for 1 minute.

Warm the milk and butter together (microwave or stovetop) until butter melts. Mash potatoes with a potato masher or ricer until smooth. Stir in warmed milk-butter, cream cheese (if using), 1 tsp salt and 1/4 tsp pepper. Adjust seasoning and texture with extra milk if needed. Keep warm until plating.

Heat neutral oil and sesame oil in a large skillet over medium-high heat. Add sliced shiitake mushrooms in a single layer and cook without stirring for 2 minutes to develop color, then stir and cook additional 2–3 minutes until browned. Season with 1/4 tsp salt and 1/8 tsp pepper.

Push mushrooms to the side, add minced garlic and grated ginger to the pan and sauté 30 seconds until fragrant. Add halved bok choy cut-side down and cook 2–3 minutes until leaves begin to wilt and stems are tender-crisp. Toss everything together and adjust seasoning. Remove from heat and keep warm.

In a small saucepan combine 1/2 cup soy sauce, 2 tbs mirin, 1.5 tbs brown sugar, 1 tbs rice vinegar, and 1/4 cup water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until sauce thickens to a glossy, syrupy consistency. Taste and adjust balance (add a bit more sugar for sweetness or more vinegar for brightness). Keep warm; it will thicken further as it cools.

Place a generous scoop of mashed potatoes in the center of each plate and spread slightly to create a bed. Arrange a portion of shiitake mushrooms and bok choy alongside or atop the mash.

Place a wasabi pea–crusted seabass filet on top of the potatoes. Spoon 1–2 tbs of the warm sweet soy reduction around and lightly over the fish (avoid drenching the crust).

Garnish with chopped chives or scallions, and a sprinkle of toasted sesame seeds if using. Serve immediately with a lemon wedge on the side.

Chilean seabass (filets), skinless

Wasabi peas (dry, roasted)

Panko breadcrumbs

Eggs, large (beaten)

Vegetable oil (for brushing)

Salt

Black pepper, ground

Lemon wedges (for serving)

Yukon Gold potatoes (peeled, cut into 1–1.5 inch cubes)

Whole milk

Unsalted butter

Cream cheese (optional, for extra silkiness)

White pepper or black pepper

Fresh shiitake mushrooms (stems trimmed, sliced)

Baby bok choy (halved lengthwise) or regular bok choy

Sesame oil

Neutral oil (vegetable or canola)

Garlic (minced)

Ginger (fresh, grated)

Black pepper

Light soy sauce (low-sodium if preferred)

Mirin

Brown sugar

Rice vinegar

Water

Cornstarch

Cold water (for slurry)

Chopped chives or scallions

Toasted sesame seeds (optional)

Rinse 1 cup quinoa under cold water in a fine mesh sieve until water runs clear. In a medium saucepan, combine rinsed quinoa, 2 cups water or broth, 1 tsp salt and 1 tsp olive oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Cook quinoa

Heat 1 tbsp extra virgin olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes to develop browning, then stir and cook another 3–4 minutes until golden and their liquid has mostly evaporated.

Sauté aromatics & mushrooms

Reduce heat to medium. Add the 4 cups baby spinach (in batches if necessary), stirring until wilted. Stir in 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp thyme, and season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep the medley warm on very low heat while you cook the salmon.

Wilt spinach & finish

Pat the salmon fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp black pepper (split between sides). Bring to room temperature for 10–15 minutes while quinoa finishes if possible.

Prepare salmon

Heat 2 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Cook skin-side down undisturbed for 4–5 minutes, until the skin is crisp and the cooked portion has moved about two-thirds up the side. Spoon 1 tbsp melted butter over the top, then flip carefully and cook flesh-side for 1–2 minutes for medium (cook longer if you prefer well-done). Remove from skillet and let rest 2 minutes. If fillets are thicker than 1 inch, add 1–2 minutes flesh-side or finish in a 400°F (200°C) oven for 3–4 minutes.