Aceites de Olive (Premium olive oil sampler), Croquetas de Bacalao (Codfish croquette), Boquerones (White anchovies from the Cantabrian sea cured in olive oil)
Huevo y Gamba (Hard boiled egg, shrimp, olive and aioli), Indurain(Bonito tuna belly, anchovy, guindilla peppers, olive), Pulpo a la Plancha (Grilled octopus over creamy cauliflower puree and paprika)
Pork Hock Terrine, Paleta Iberico de Bellota (Acorn-fed Iberian ham, cured 18 months, shoulder cut), Brocheta de Setas (Skewer of assorted mushrooms with olive oil, garlic and parsley)
Brocheta de Pescado (Skewer of monkfish, prawns with garlic and sherry vinegar), Ensalada de Vieiras (Seared scallops with romesco sauce and spring mixed greens)
Torrija Caramelizada (Soft bread soaked in vanilla cream and cinnamon then caramelized), Soft Brownie (Served with passion fruit ice cream topped with toasted almond slice)
