
- Beef or Tuna Carpaccio on Berkel
- Roasted Pork Belly and Apples
- Jamon Iberico
- Cheeses of Spain
- Caviar
- Chilled Shrimp
- Mussel Escabeche, Preserved Lemon and Tomato Relish
- Citrus Cured and Smoked Sablefish with Salsa Verde
- Seared Duck with Prunes and Duck Liver Pate
- Idiazabal and Caramelized Onions
- Artichoke, Grapes and Juniper Berries
- Hearth Oven-charred Piquillos with Walnuts and Port Redux
- Grilled Pan Ensalata
- Quail in Aged Sherry
- Lamb Chops with Romesco and Chimichurri
- Vegetable Stuffed Squid
- Patatas and Chorizo
- Bomba Rice, Octopus, Mussels, Prawns, Chorizo and Saffron
- Skate Wing, Oregano, Lemon, Toybox Tomatoes and Olives
- Roasted Pousin
- Kobe Shortrib with Piquillo Jam and Oxtail-Rioja Jus