Personal Chef Menu

Romaine with crisp serrano ham, shaved Manchego, garlic croutons and Caesar dressing.

Spanish-Cuban potato salad with carrots, peas, egg and piquillo peppers in mayonnaise.

Black beans, firm mango, red pepper, red onion and cilantro in a lime-cumin vinaigrette.

Spring greens, goat cheese and toasted Marcona almonds with a guava vinaigrette.

Chickpeas, dry chorizo, bell peppers and cucumber in sherry vinaigrette.

Cherry tomatoes, grilled corn, Florida avocado and red onion in cilantro-lime vinaigrette.

Elbow macaroni with sweet ham, celery, red pepper, relish and a creamy mustard mayo.

Romaine, tomato, onion and carrot topped with Spanish tuna, hard-boiled egg, white asparagus, piquillo peppers and Manzanilla olives, dressed with olive oil and sherry vinegar.

Seedless watermelon, queso blanco and torn mint with lime and olive oil.

Roasted beets, orange segments and paper-thin fennel in an orange vinaigrette.

Iceberg, tomato, cucumber and red onion with house olive oil and red wine vinegar dressing.

Romaine, Caesar dressing, garlic croutons and shredded Parmesan.

Shredded flank steak braised in tomato sofrito with peppers and onions. With white rice, black beans and sweet plantains.

Mojo-marinated pork shoulder slow-roasted until tender. With moros y cristianos and yuca con mojo.

Shredded beef pan-crisped with onions, garlic and lime. With white rice, red beans and tostones con mojo.

Chicken marinated in sour orange, garlic and cumin, then roasted. With yellow rice and mariquitas.

Crispy fried chunks of mojo-marinated pork with grilled onions. With congrí oriental and sweet plantains.

Ground beef simmered with tomato, olives, raisins and capers. With white rice and tostones or malanga.

Shrimp, mussels, clams and calamari in a saffron seafood broth.

Traditional chicken paella with saffron, sofrito and green beans.

Chicken and shrimp together in saffron rice with sofrito.

Garden vegetable paella with artichokes, peppers, green beans, peas and tomato.

Chicken and pork ribs with saffron, sofrito and green beans.

The Valencian original with chicken, flat green beans, white lima beans and rosemary.

Thick Spanish omelette of potatoes and onion cooked slowly in olive oil.

Fried potatoes topped with soft eggs and serrano ham.

Mushrooms sautéed with garlic, chili and olive oil.

Crispy potatoes with spicy brava sauce and alioli.

Golden fried breadcrumbs with garlic, crispy bacon and pimentón.

Shrimp sizzled in olive oil with garlic and guindilla chili.

Tender Galician-style octopus over potatoes with olive oil, sea salt and pimentón.

Lightly battered, crispy fried squid rings with lemon.

Bite-size fish marinated in adobo and fried until golden.

Roasted piquillo peppers stuffed with seafood in a creamy béchamel.

Piquillo peppers stuffed with a creamy salt cod filling.

Spanish chorizo simmered in red wine.

Thin Basque sausage cooked in white wine.

Pork meatballs in a rich Spanish brown sauce.

Crispy pan-fried chickpeas with pimentón and garlic.

Crispy chicken wings with garlic, pimentón and lemon.