Amada

Tomato and watermelon gazpacho, jumbo lump crab, chile-cured watermelon.

Galician style white bean and ham stew.

Serrano ham and fig salad, cabrales, spiced almonds.

Bonito del norte tuna, tomato bread, frisée, black olive vinaigrette.

Green salad, asparagus, favas, avocado, green beans.

8 oz natural beef, bacon, tomato escabeche, guindilla aioli, manchego cheese.

Grilled chicken breast, bacon, tomato, manchego, romesco aïoli.

Slow roasted pork, spicy broccolini, provolone cheese, pickled guindillas.

Shaved ribeye, caramelized onions, Mahon fondue, truffled mushrooms.

Spicy potatoes.

Roasted vegetables, goat cheese.

Warm fava and lima bean salad, idiazabal.

Grilled green onions, salbitxada.

Grilled white asparagus, romesco.

Flash-fried peppers, salbitxada, sea salt.

Chickpeas and spinach.

Served with wild mushrooms.

Chef's selection of meats.

Ham croquettes.

Spanish tortilla, saffron aïoli.

Chef's selection of cheeses.

Artisanal spanish olives.

Jumbo prawns.

Tasmanian sea trout.

Point Judith squid.

Diver scallops.

Maine lobster.

Jidori free range chicken.

10 oz Iberian pork fermin.

Colorado rack of lamb.

12 oz. Wolfe neck farms.

8 oz. Wolfe neck farms.

10 oz. Snake river farms.

Chocolate cake, sherry caramel, pistachio.

Cherries, quince.

Galician style white bean and ham stew.

Tomato and watermelon gazpacho, jumbo lump crab, chile-cured watermelon.

Serrano ham and fig salad, cabrales, bacon, spiced almonds.

White sangria honey, golden raisins.

Garlic dulce de leche.

Balsamic strawberries.

Sherry bacon caramel.

Chocolate hazelnut puree.

Truffled lavender honey.

Currant pistachio salbitxada.

Fig and cherry marmalade.

Flash-fried peppers, salbitxada, sea salt.

Spinach, manchego, artichoke escabeche.

Roasted vegetables, goat cheese.

Baked goat cheese, tomato basil, almonds.

Parmesan artichokes.

Espinacas chickpeas and spinach.

White asparagus, espuma, black olive.

Warm fava and lima bean salad, idiazabal.

Wild mushroom rice, English peas, manchego.

Grilled green onions, salbitxada.

Seasonal wild mushrooms.

Artisanal spanish olives, toasted chile, orange.

Spanish tortilla, saffron aïoli.

Ham croquettes.

Garlic shrimp.

Crab-stuffed peppers, toasted almonds.

Lamb meatballs, shaved manchego.

Bacon wrapped dates, almonds, la peral.

White anchovies, Belgian endive, pine nuts.

Blue hill bay mussels, smoked olive escabeche, saffron toast.

Spicy potatoes.

Clams and chorizo.

Spanish octupus, confit potato.

Soft scrambled eggs, shrimp, wild mushrooms.

Paprika garlic sausage.

Marinated duck breast, baby spinach, la peral, orange.

Confit artichoke, wild mushrooms, black truffles, manchego.

Shrimp, chorizo, garbanzo bean puree.

Beef short ribs, horseradish, parmesan, bacon.

Jumbo prawns.

Tasmanian sea trout.

Point Judith squid.

Diver scallops.

Maine lobster.

Jidori free range chicken.

12 oz wolfe's neck farms.

10 oz Iberian pork fermin.

8 oz wolfe's neck farms.

Colorado rack of lamb.

10 oz snake river farms.

Tasmanian sea trout, artichoke puree, toasted pine nuts, chorizo.

Black cod, celery root, Brussels sprouts, truffle chicken jus.

Calamari linguine and vermicelli, serrano, clams, diver scallops and sweet onion cream.

Chicken breast, fried egg, mojama, truffles.

Roasted pork, white beans, arugula, orange.

Lobster and seafood paella, fava bean salad, smoked paprika aïoli, squid ink.

Chicken and chorizo paella, artichoke tomato salad, saffron aïoli.

Roasted suckling pig, grilled green onions, herb-roasted fingerlings, garbanzos con espinacas, rosemary white beans.

Allow the chef to select a special tapas menu at his discretion per person. Chef's selection.

Cherries, apples.

Doughnuts, date and olive oil ice cream, date jam.

Chocolate cake, sherry caramel, pistachio.

Sheep's cheese, fig, lemon custard.

Cheesecake, meyer lemon sorbet, shortbread.

Mix of our spanish artisanal cheeses with garnishes.