Tonight, we celebrate the underdog nation of brilliant Old World wines, and enjoy a fests of tapas and paella. Bring out those special bottles of Cava, Rioja, Priorat, Sherry, or whatever unique and tasty bottles you’ve got stowed away.
TO START
PAN DE CRISTAL CON CECINA DE LEÓN: 12-month-aged Cecina de León, Home-made ‘Pan con Tomate’
ICE PACKED MANZANILLA OLIVES: Pitted Spanish Manzanilla Olives Stuffed with Lemon & Calamansi, Orange Zest, Fresh Herb (GF)(VE)
BEEF HAM CROQUETTES: Parmasan cheese, Paprika Mayo (D)
PIMIENTOS DEL PADRÓN Crispy Rosemary, Maldon Salt, Smoked Idiazábal Cheese Dip (D)(GF)(V)
FRIED CALAMARI ‘A LA ANDALUZA’: Rosemary, Confit Allioli, Lemon Wedge
MAIN
ARROZ CON CARNE: Free-range Braised Lamb Shoulder & Chops, Local Root Vegetables, Ras el Hanout, Confit Allioli,
Spanish Bomba Rice, Crystalized Pine Nuts (N)
TO FINISH
Five Artisanal Cheeses, Fig Compote (D)(N)(V)
