Sample Menus
Here are just a few of many menus available for any occasion
Farm to Table
A celebration of the Earth's bounty
SET MENU
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WARM FOCACCIA WITH EXTRA VIRGIN OLIVE OIL AND BALSAMIC CAVIAR​
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SPRING SEAFOOD SOUP WITH PRAWNS, CRAB RAVIOLI AND KALE PESTO​​
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FARMERS MARKET SALAD
WITH KALE, QUINOA, BEETROOT HUMMUS, FRESH BERRIES, FLAX SEED GRANOLA AND YOGURT DRESSING
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FRESH-MADE BUCKWHEAT LINGUINI WITH MIXED MUSHROOMS, LEMON SORREL AND TRUFFLE CREAM SAUCE​
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SLOW-COOKED PORK CHEEKS WITH PINEAPPLE, PEA SPROUTS AND FIG MOSTARDA​
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MOSIAC OF FRESH FRUITS
WITH COCONUT SORBET​​
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CHOCOLATE TRUFFLES AND COOKIES
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In Vino We Trust
Spanish Wine & Tapas Party
COCKTAIL PARTY
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COMPRESSED WATERMELON, FETA AND BASIL PEARLS
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BOQUERONES WITH POTATO SALAD ON TOAST​
SLOW COOKED LAMB BOMBA WITH PESTO​
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IBERICO HAM ON SQUID INK RICE NIGIRI​
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MUSSELS ESCABECHE WITH STRACCIATELLA
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PAELLA DE WAGYU
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CHOCOLATE GANACHE WITH SEA SALT LAVOSH
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​​PROTOS 2021 VERDEJO​
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OSTATU BLANCO 2021 VIURA/MALVASIA
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ALIAGA LAGRIMA 2021 GARNACHA ROSE
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SEGONO MENCIE 2018 MENCIA /ALICANTE
ENEMIGO MIO, TERRA DE MURCIA 2021 GARNACHA
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MUGA RESERVA DOC 2019 TEMPRANILLO
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​VIÑA 25 PEDRO XIMÉNEZ ​​
Birthday Menu
A special person deserves a special day!
COCKTAIL PARTY + SET MENU
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PRE-DINNER SELECTION OF HORS D'OEUVRES
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​TUNA TARTARE, GINGER-LIME DRESSING, QUAIL EGG, AVOCADO CREMA, MANGO PEARLS
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WARM KABOCHA SQUASH SALAD WITH PARMA HAM, MESCLUN MIX, PARMESAN AND HAZELNUT DRESSING​
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BEETROOT TROFIE PASTA WITH SALSICCIA SAUSAGE, KALE PESTO, CREAM AND CHILI PANGRATTATO
HERB AND SPICE BAKED SEA BASS WRAPPED IN BANANA LEAF WITH BASIL-PEA POTATO PUREE
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FLAT IRON STEAK WITH COFFEE ROASTED PARSNIPS, BROCCOLINI AND POMEGRANATE CHIMICHURRI
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BIRTHDAY CAKE SURPRISE
SERVED WITH ICE CREAM
Food Lab
Fun, Thought Provoking Shareable Dining
CHEF TODD'S SIGNATURE TASTING MENU
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ELEMENTS OF FIRE
HAY SMOKED TEA POACHED CHICKEN, BRUSSELS SPROUTS KRAPAO, FORBIDDEN RICE
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TEXTURES
​NORI CRUSTED SEA BASS STUFFED WITH SALMON POKE, SAKURA RICE, PONZU SAUCE, TOBIKO OIL, SEA ASPARAGUS
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FLAVOR PAIRING
FARM YARD ROAST WITH COFFEE CRUST, POMELO SALAD, CARAMELIZED PARSNIP PUREE, RED CURRY SAUCE
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SMOKE AND MIRRORS it’s not what it seems
​DIY LEMONGRASS-PEA NOODLES IN TOM YUM BROTH, ASSORTED SEAFOOD, STRAW MUSHROOMS, TOMATO FILLET
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SCENT HYPOTHESIS the smell-taste connection
​CEDAR PLANKED BEET ROOT CURED SALMON, FOREST MUSHROOMS, POTATO PAVÉ, OAK MOSS VAPOR
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PLAYING WITH DESSERT
ELECTRIC LEMON: THAI BASIL SPONGE, LEMON CURD, NITRO SORBET
REECE'S PEANUT BUTTER CUP - CHOCOLATE GANACHE, GORGONZOLA, SAUTERNES