Chef Specials

Curry garbanzo soup.

Stuffed piquillo peppers with crabmeat and pesto sauce.

Slow cooked chicken thigh coq au vin.

Sautéed orange roughy filet with garlic, clams and white wine.

Sautéed pork tenderloin with figs and brandy sauce.

Egg battered flounder filet served with almond butter.

Sautéed Mediterranean sea bass with oregano cream sauce.

Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.

Chocolate and Cardenal Mendoza sponge cake.

Butternut squash and goat cheese cheesecake.

Creme brulee

Any paellas of your choice plus three tapas from our regular menu. 

Sautéed tilapia filet with garlic, paprika, and white wine served with potatoes plus three tapas from our regular menu.

Stuffed chicken breast with spinach and manchego cheese served with angel hair pasta plus three tapas from our regular menu.

Three Catalonian flatbread of your choice.