Chef Specials

crab meat bisque

spinach ravioli served with tomato basil sauce.

sautéed rainbow trout served with caper butter sauce.

fresh ahi tuna tartar with avocado

sautéed chicken breast and cavatelli pasta with pesto cream sauce.

sautéed duck breast served with fig brandy sauce

sautéed Chilean sea bass with clams, shallots, parsley and white wine sauce.

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

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.