Cascal

A creamy soup made with roasted pumpkin, sweet potato, and fresh corn, finished with a drizzle of lime crema and topped with micro cilantro.

This refreshing salad features crisp arugula, tender hearts of palm, snap peas, fresh mango, roasted pineapple, red onion, cilantro, and pea shoots, all tossed in a lime-champagne vinaigrette.

A hearty black bean soup served with steamed rice, diced onions, and a splash of oloroso sherry.

A fresh seasonal salad served with sweet Campari tomatoes and a light sherry vinaigrette.

Crisp baby romaine lettuce tossed in a creamy Caesar dressing, topped with savory cotija cheese and crunchy herb croutons.

This salad features a mix of arugula and lettuce topped with goat cheese, crisp green apple, fresh fennel, dried cranberries, and spicy pumpkin seeds, finished with a lemon-honey vinaigrette.

A toasted baguette topped with crushed heirloom tomatoes, garlic, and extra virgin olive oil.

A creamy ball of fresh burrata cheese served with fresh and slow-cooked tomatoes, Italian herbs, and grilled bread.

A layered vegetable dish featuring grilled eggplant and piquillo peppers, topped with melted manchego cheese and served in a smoked tomato-paprika sauce.

Large olives stuffed with a blend of aged goat and manchego cheeses, lightly fried until crisp.

Roasted cauliflower seasoned with curry spices, topped with shredded manchego cheese and a side of aioli.

Thinly sliced potatoes baked in a savory parsley sauce and topped with a golden parmesan crust.

A sauté of fresh white corn, poblano peppers, and onions, finished with a topping of cotija cheese and Mexican crema.

Crispy pastry turnovers filled with wild mushrooms and Manchego cheese, finished with a drizzle of truffle oil.

A traditional Spanish potato and onion omelet served with a side of saffron-infused garlic mayonnaise.

Crispy mini tortillas topped with Dungeness crab, creamy guacamole, chipotle aioli, sour cream, and fresh tomato salsa.

Steamed mussels served in a white wine and saffron butter sauce, accompanied by crisp grilled bread.

Slow-cooked Spanish octopus served with potatoes, capers, black olives, and a savory tuna-infused mayonnaise, finished with lemon olive oil and fresh oregano.

Crispy, corn-crusted squid served with a smoky chipotle dipping sauce and a garlic-parsley herb sauce.

Succulent shrimp sautéed in extra virgin olive oil with garlic, spicy chile de árbol, and a splash of fresh lime.

Dungeness crab blended with whipped potatoes and herbs, topped with parmesan cheese and baked in a traditional earthenware dish.

A marinated flat iron steak served with crispy potatoes, a savory blue cheese butter, and a fresh herb sauce.

Sweet dates stuffed with tangy blue cheese and wrapped in savory, thinly sliced cured ham.

Tender lamb meatballs simmered in a tomato and saffron sauce, topped with melted Manchego cheese.

Slow-roasted beef cheek served in a savory adobo sauce with a side of sweet potato and plantain mash, topped with pickled onions.

Tender chicken marinated in achiote and braised in a poblano chile and tomato sauce, served with rice.

Slow-roasted lamb shoulder served with grilled shishito peppers and a cilantro, lime, and chile sauce.

Crispy pork belly served with a fresh salad of roasted peanuts, grapefruit, cilantro, and mint.

Tender chicken livers pan-seared with a savory oloroso sherry sauce, sweet currants, and fresh thyme.

A flour tortilla filled with slow-roasted pork, a watercress and cilantro salad, piquillo peppers, chipotle aioli, and a cilantro mojo sauce.

Grilled lamb chops served with crispy potatoes and a zesty herb-based chimichurri sauce.

Crispy, golden-fried fritters filled with a creamy béchamel sauce and savory Spanish serrano ham.

Crispy fried potato cubes served with a spicy tomato-based sauce.

Crispy tortilla chips served with a selection of flavorful dipping sauces.

Freshly prepared avocado dip served with a side of crispy tortilla chips.

Blistered, mild green peppers served grilled and lightly seasoned.

Creamy mashed sweet potatoes served as a side dish.