Signature Cocktail

“Corazón”

Vodka with el Corazón Purée, Lime Juice, Honey Syrup, Lavender Bitters, Rose Water, and Lemon Peel

Passed Hors d’Oeuvres

Aged Chorizo Salami and Apricot-Onion Chutney on Potato Crisp

Green Pea and València Rice Fritter

Baked Squash & Queso Empinadita

Pulpo a la Gallega with Pimenton Aioli and Micro Basil

Farm to Table Buffet

Chef’s Choice of Artisan Salumi

Rustic Breads and Crackers

Cheese Board

Chef’s Selection of Domestic & International Cheeses

Dried Fruits, Roasted Nuts, Crackers and Baguettes

Marinated Olives, Gherkins, Caper Berries, Assorted Mustards, House-Made Pickled Vegetables, and Sourdough Bread

First Course Salad

Oak & Gem Lettuce Salad

Compressed Apple Sticks and Roasted Beets, Manchego Cheese, Marcona Almonds, Tear Drop Peppers, Hydro Watercress, and Piquillo Smear

Second Course Entrée Selections

Spanish Matcha Saffron and Leek Crusted Loch Duarte Salmon

Paella Rice, Roasted Turnips & Dill Carrots

Saffron Lemon Sauce

Filete de Ternera a la Plancha 

Piperade Crusted Grilled Fillet of Beef

Potato Bravas and Garden Vegetables, with Pimentón Beef Jus

Piperade Stuffed Pipian Squash (Vegan)

Snap Pea, Baby Carrot, and Turnip Risotto

Tomato Artichoke Sauce and Herb Oil

Third Course Dessert

Valencia Orange & Chocolate Marquise

Saffron Meringue with Candied Orange Cream Sauce

BEVERAGES

Cava Juve Y Camps Reserva de la Familia Brut Nature, Spain (2015)

Viognier provided by McKahn Family Cellars, Russian River Valley (2018)

Chardonnay Trefethen Family Vineyards, Napa (2017)

Cabernet Sauvignon provided by Stone Tree Cellars, Sonoma (2014)

Custom Blend Coffee